Buttery, Garlic, and Herbs flavor this delectable turkey breast with delightfully crunchy skin and JUICY PERFECTION awaits you when you know how to cook a turkey breast!
This post was updated on 11/28/2024
As a bonus, I share what to do if your turkey breast isn’t completely thawed either! What if the turkey breast is STILL FROZEN?
Why This Recipe Works!
- You Cook the Turkey to the perfect internal temperature of 165 degrees
- I show you how to season your turkey breast perfectly for maximum flavor
- Use a roasting pan to roast the turkey (and you can save the drippings and make an amazing gravy!)
- This roast turkey breast recipe is fast, easy, and delicious!
How It’s Done
STEP 1. Place the turkey breast onto the roasting pan with the breast side down. Remove the bag of items inside the breast cavity.
Paint the skin with melted butter, garlic, and herbs. Salt the bird inside and out. Make sure you salt generously, about half of the salt will come off during the cooking process so its ok to use more. After this is done, cover your turkey in aluminum foil. You want to make a little tent above the turkey so that the foil isn’t touching the meat. Don’t worry about making the foil super tight around the edge of the pan, because you will be basting your turkey frequently.
STEP 2. Put your turkey into the preheated oven and roast the turkey. The cooking time will vary based on weight. Figure 15-25 minutes per pound at 325. So if your turkey is 10 lbs, you will cook the turkey between 2.5-4.5 hours. There is a guide for cooking times further down this page!
STEP 3. After one hour of cooking, turn the breast over, so that the opposite side is facing up—Baste with the butter and pan drippings. If there aren’t enough drippings just use extra butter. You could also use some chicken stock.
STEP 4. Use a quick-read thermometer to determine when the turkey is done. It is done at 165 degrees. I really love the Thermopop Thermometer!
Frequently Asked Questions (FAQs).
How Long to Cook a Turkey Breast
When roasting turkey, you REALLY need a good thermometer. Feel free to access my Resources Page to see which one I recommend.
But I know you really want to know how long in general:
With the oven set at 325…
4-6lbs…… 1 ½ to 2 1/2 hours
6-8lbs……. 2 ¼ – 3 1/2 hours
8-12lbs….. 2 ¾ – 5 hours
12-14lbs… 4- 6 hours
14-18……. 3 ¾ – 7 1/2 hours
***These temps are for an unstuffed breast. I don’t recommend stuffing the turkey breast for food safety reasons***
Bone In Turkey Breast Recipe
For a Bone in Turkey Breast, the main idea is for the breast to be cooked all the way through AND to be at the proper temperature while avoiding overcooking the rest of the breast or undercooking it!
The main idea is to…
- Keep the breast moist by using broth in the roasting pan.
- Baste the breast frequently while cooking
- Keep the pan covered.
- Check the temperature with a thermometer.
Baked Turkey Recipe
Baking a turkey breast is the same thing as roasting a turkey breast and that is what we are covering here. You’ll want to print out and refer to the recipe listed below.
Do You Cook a Turkey Breast at 325 or 350?
The main idea for cooking a turkey breast is to roast it low and slow! Therefore, we love the 325 setting! This helps ensure that the meat cooks at a slow temp keeping it as moist as possible.
Do You Cook a Turkey Breast Up or Down?
Both! How’s that for an answer? I like to roast the breast for the first part of the recipe in the upside-down position to make sure that the bottom part of the breast gets all the right heat.
Then half way through, flip that bad boy over so that the skin crisps to perfection and the thickest part of the turkey breast roasts through.
Do You Cook a Turkey Breast Covered or Uncovered?
For moisture sake, I like to cover the breast for the first half of cooking, then remove the foil and baste the skin well to crisp it up.
Do I Put Water In the Bottom of the Roaster for A Turkey Breast?
For more flavor, add broth to the roasting pan. This steams the breast and adds lots of flavor. Plus, it smells heavenly!
How Do I Cook a Moist Turkey?
That’s what this recipe is all about. You’ll want to keep the breast in moist heat, turn it appropriately, and cook it at a low temperature very slowly!
What If the Breast Is Still Frozen?
Are you like me, got the turkey breast out of the fridge and it was still frozen? No worries!
- Set the oven to 325.
- Rub the turkey skin with oil.
- Put the turkey upside down in the roasting pan (breast side down).
- Add the broth to the roasting pan
- Cover the pan tightly with foil.
- Cook for an hour upside down.
- Turn the breast over, leave the foil off, and putit back in the oven.
- Baste the turkey with the pan juices every 30 minutes and continue at 325 until the internal temp is 160. You REALLY need a thermometer if the breast is partially frozen.
- The turkey will probably take an extra hour to come to temperature this way.
Tips and Tricks for a Perfect Turkey Breast
- You’ll want to get a good thermometer because that is what REALLY will tell you that your turkey is done. I recommend a specific brand of thermometers and you can find that information on the resources page. However, if you can’t afford one or don’t have time to order one, then buy a decent one at Walmart, Target, or Williams’ Sonoma.
- You can roast a turkey in a Pyrex or baking dish, but it is SO MUCH EASIER if you have a proper roasting pan. You DO NOT have to spend a fortune on one. I bought mine at Big Lots and am super happy with it. Look for one with a V-shaped rack that fits inside of it.
- Aluminum foil and a turkey baster are two other tools you’ll want to have close by as well. Turkey basters are inexpensive and you can find those at any Walmart or other discount store. Don’t waste a lot of money on an expensive one.
- Use heavy-duty aluminum foil.
- Turning the turkey as the recipe indicates is important. It allows the meat to cook evenly AND allows the juices to run over the parts of the breast which just adds more deliciousness!
- Allow time for the breasts to cook AND time for it to rest. Resting is what helps the juices to go back into the meat and increase the juiciness of the turkey!
- You DO NOT need to wash the turkey before cooking it. The latest information from the USDA states that unless you plan to brine the turkey then there is no need to wash it.
- The point of the garlic heads and lemons is to perfume the meat, you will not be eating these items.
- Want to enjoy turkey but this seems like a lot of work? Try the best recipe for how to cook ground turkey for an easy way to eat turkey, no matter the time of the year!
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How To Cook A Turkey Breast
Ingredients
- 1 bone in turkey breast
- 2 tsp Kosher Salt
- ¼ Cup of oil
- 1 Tbs Rosemary dried
- 1 Tbs Thyme dried
- 1 Cup Chicken Broth
- 4 Tbs of butter
- 2 heads Garlic cut in half at the equator(no need to remove the papery skin)
- 2 lemons cut in half at the equator
Instructions
- Two days before you plan to cook the breast, place it into the refrigerator to thaw.
- Preheat the oven to 325 unless the turkey breast seems to be somewhat frozen. If somewhat frozen, increase temp to 350.
- When ready to cook, remove the turkey from the packaging and remove any extra parts that may be included such as neck, wings, etc. Set those aside. Drain the turkey and pat dry with paper towels (not kitchen towels). Discard the paper towels.
- Sprinkle kosher salt over the surface of the breast and on the inside cavity of the turkey.
- Rub the turkey inside and out with the oil. You may not need the entire ¼ cup of oil.
- Sprinkle the breast, inside and out, with the rosemary and thyme.
- Pour the broth into the bottom of the roasting pan and place the butter there as well. Place the garlic and lemon into the pan beneath the rack and then place the turkey on the rack of the roasting pan breast side down.
- Bake uncovered for one hour.
- After an hour turn the breast over, breast and skin side up. Baste with the broth and oils that have accumulated in the bottom of the roasting pan. If at any point the broth evaporates, pour another cup into the bottom of the roasting pan.
- Continue baking breast side up until internal temp of 160 is reached (about 2 hours total, depending on size). Baste the turkey every 30 minutes with the pan drippings.
- When internal temp has been reached, remove the turkey from the oven and loosely tent aluminum foil over the top of the pan. Allow turkey to rest this way until the meat is cool enough to handle and slices.
Notes
- You’ll want to get a good thermometer because that is what REALLY will tell you that your turkey is done. I recommend a specific brand of thermometers and you can find that information on the resources page. However, if you can’t afford one or don’t have time to order one, then buy a decent one at WalMart, Target or Williams’ Sonoma.
- You can roast a turkey in a pyrex or baking dish, but it is SO MUCH EASIER if you have a proper roasting pan. You DO NOT have to spend a fortune on one. I bought mine at Big Lots and am super happy with it. Look for one with a V shaped rack that fits inside of it.
- A turkey baster is a tool you’ll want to have close by as well. Turkey basters are inexpensive and you can find those at any WalMart or other discount store. Don’t waste a lot of money on an expensive one.
- If using foil, then use heavy duty aluminum foil.
- Turning the turkey as the recipe indicates really is important. It allows the meat to cook evenly AND allows the juices to run over the parts of the breast which just adds more deliciousness!
- Allow time for the breasts to cook AND time for it to rest. The resting is what helps the juices to go back into the meat and increase the juiciness of the turkey!
Nutrition
A VERSE TO SHARE
Sometimes we are lonely, right? Remember when Jesus was giving his commission as they stood on the mountain in Galilee? He promised then to never leave us alone. I believe He doesn’t. Sometimes we have to be still and listen though.
Matthew 28:20
and teaching them to obey everything I have commanded you. And surely I am with you always, to the very end of the age.”
Al Kessinger
Thursday 10th of October 2024
Is it covered or uncovered ? I am confused.
Sarah Blackwell
Saturday 12th of October 2024
I would recommend covering it until its about half way done, to help keep it moist. And uncovering it for the rest of the cooking time to help the skin brown and crisp up a little!
Dan Mooney
Monday 1st of January 2024
Rookie here. Thanks for the help! Happy New Year!!!
Wendi Spraker
Tuesday 2nd of January 2024
So glad that it was helpful! I hope you come back soon!
Gabrielle
Friday 24th of November 2023
This was very helpful! I appreciate all the great tips to turn out a juicy turkey! Thanks for sharing!
Wendi Spraker
Friday 24th of November 2023
So glad you enjoyed it!
Nina
Thursday 23rd of November 2023
For the first time, we are using 2 turkey breasts. One is just over 7lbs the other is just under 7lbs. This sounds amazing and I'm excited to give it a try. Do I double the ingredients and time? I'm not confident about the time. I don't want one to dry out while waiting for the other to fully cook.
Wendi Spraker
Thursday 23rd of November 2023
Hi Nina, You will need to double the ingredients for brining the turkey breast and then double the ingredients for the butter and ingredients you stuff inside. You do not need to double the time though. Put the breasts in the oven side by side and one will be done before the other (the one less than 7 lbs). I hope you have a good thermometer. It will be done when it reaches 165 in the main meaty part of the breast (not near the bone).
Betty
Tuesday 21st of November 2023
love this recipe going to try it. sounds great and easy. I usually do a whole turkey so I like the idea slow cooking keeps the meat moist. thank you
Wendi Spraker
Tuesday 21st of November 2023
Hope you love it!