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 ½ hours
6-8lbs……. 2 ¼ - 3 ½ hours
8-12lbs….. 2 ¾ - 5 hours
12-14lbs… 4- 6 hours
14-18……. 3 ¾ - 7 ½ 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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Ya’ll Help Me Out, OK?
Please leave me a comment and 5 STAR ( 🌟 🌟🌟🌟 🌟 ) review, I ALWAYS love to hear from you and your comments MAKE MY DAY! (Plus, it helps me out by letting everyone know that this is the place to find good recipes!)
How To Cook A Turkey Breast
Ingredients
- 1 bone in turkey breast
- 2 teaspoon 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.”
AntKathy says
Wow! I followed the simple directions and used the ingredients as listed and my bone-in turkey breast came out perfectly! The family raved about it and requested the same recipe for all future turkey breasts. Thank you for making it so simple!
Wendi Spraker says
So glad you loved it!
Sandra says
My take- you said to add broth to the roasting pan. This steams the breast. To me it automatically takes it out of the category of roasted turkey. I never do that and my turkeys are always moist and flavorful without adding liquid.
Wendi Spraker says
Hi Sandra, that's fine to do it your way. This is just the best and most reliable way I've found for cooking a turkey breast that ends up juicy, moist and flavorful. You are right, it isn't an actual "roasting" of the turkey, but I wasn't looking to do a roasted turkey, I was looking to cook a turkey breast and get a lot of flavor and still have it be moist and juicy. If yours turns out great how you do it, keep doing it that way. No harm.
Beverley says
Going to try this today. Looks awesome!
Wendi Spraker says
Great! I hope you enjoy it!
Judy says
Without a doubt, this was the best turkey I have ever made...and I'm 80 years old. Thank you so much!
Wendi Spraker says
How sweet! I'm glad you enjoyed it.
Jay says
I cooked my Turkey according to your 15 minutes per pound at 325 degrees formula and it came out raw. I had to put it back in for another hour-thank God it was well before dinner time. Please fix this issue for the sake of other visitors to your site. Thanks
Wendi Spraker says
Always cook your breast to an internal temp of 165. The times will vary based on the weight and size of the breast and how frozen/thawed the breast is when you start cooking.
Kristin Knudson says
Ah, the bird came out great and I learned a few new skills. Perfuming the turkey breast with lemon and garlic is a great idea. Turkey leftovers are awesome, thanks for helping me replenish my supply.
Wendi Spraker says
Glad you enjoyed it. I'm enjoying my leftovers too!
Michael G Justice says
Thank you, it's been very informative to be able to get tips from the professionals throughout the stressful obligation I've been charged with.
Wendi Spraker says
I hope it wasn't too stressful for you and that you were able to enjoy some time with friends and family. 🙂
Diane Cronin says
5 stars! Needed basic info on cooking just the breast and got it here.
Wendi Spraker says
So glad you found what you needed!
Beth says
Thank you so much for all your tips! Will try them out tmrw! Happy Thanksgiving!
Wendi Spraker says
Thanks! I'll be cooking up my turkey today too. Enjoy!
Sue says
this looks simple and will try for turkey day. I’m a little confused on your instructions, for tips you indicate to cover when upside down but in the actual instructions it states to cook uncovered
Wendi Spraker says
I updated the notes, you should be fine. You can cover or leave uncovered when upside down. Either way will work.
Lee says
This is the juiciest turkey I ever made! 9 lb breast w wings. Amazing.
Wendi Spraker says
Thanks for letting me know!
Pat Calhoun says
Such a comforting verse! Going to try roasting my 11 lb Honeysuckle White turkey breast upside down for the first time since I’ve been cooking turkey since I served a “slightly” underdone turkey to my new husband’s grandparents nearly 56 years ago! My dried Rosemary, however, always feels like little twigs in anything I cook it with! Going to try to zap it with my spice grinder! Recipe sounds great but I don’t have any whole lemons nor heads of garlic. I’m going to use the freshly chopped garlic I have in my freezer in oil. I cut it into handy little cubes and it is great … not bitter at all as some have said … so so handy!! SONshine to you Wendi (Ephesians 5:14) 💗
Wendi Spraker says
I hope it turned out great!
Shannon says
Enjoyed all the thoughts , instructions and scripture at the end! Turkey looks great . Last recipe had the temperature higher . Turned out dry. Just needed someone to remind me to roast slow and low
Wendi Spraker says
Awwww. That's great! I'm glad it turned out perfectly.
Carole says
Got a turkey breast in freezer. Going to make it this way. I just joined and am looking forward to trying other recipes. I like the way you explain everything in detail!
Wendi Spraker says
Hi Carole! I'm so glad to have you along for the trip. If you have a question, don't hesitate to ask because I want to be as thorough as possible so everyone understands! 🙂 Thanks for coming along!
Tammy says
This info is wonderful! It's to the point and great for those who have a time crunch. Thanks for perfect info!!
Wendi Spraker says
You are welcome Tammy! I hope everything turns out perfectly!
Bill says
@Wendi Spraker,