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crispy skin on turkey breast
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5 from 5 votes

How To Cook A Turkey Breast

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!
Prep Time10 mins
Cook Time2 hrs 30 mins
resting time10 mins
Total Time3 hrs 50 mins
Course: main
Cuisine: American
Keyword: how to cook a turkey breast, how to cook a turkey breast without brine
Servings: 12 servings
Calories: 147kcal
Author: Wendi Spraker
Cost: $15


  • Roasting Pan with rack
  • Turkey Baster
  • measuring cups and spoons
  • oven


  • 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


  • 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.



  • 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!


Calories: 147kcal | Carbohydrates: 2g | Protein: 14g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 626mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 1mg