If you love juicy turkey that is full of flavor, you’ll want to try this recipe. This turkey breast recipe will ensure a succulent turkey breast perfect for your holiday table or a quick weeknight meal. We use an easy dry brine, so there is no need to spend days brining your turkey.
Why You’ll Love This Recipe
- Perfectly juicy meat that’s never dry – thanks to an easy butter and herb rub that locks in moisture and adds incredible flavor
- Ideal for smaller gatherings – serves 4-6 people without overwhelming your fridge with weeks of leftovers
- Foolproof method – even if you’ve never cooked turkey before, our step-by-step instructions ensure success
- Quick prep, hands-off cooking – just 15 minutes of prep, then let your oven do the work
- Budget-friendly option – more economical than cooking a whole turkey, with all the same holiday flavors
- There are lots of ways to use leftovers – if you do have extras, they’re perfect for sandwiches, salads, and quick weekday meals
What You’ll Need
- Turkey breast
- Unsalted chicken stock or vegetable stock
- Kosher salt
- Dried thyme (or other fresh herb of choice)
- Paprika
- Garlic powder
- Black pepper
- Unsalted butter (softened)
- Salt
- Black pepper
How to Make Oven-Baked Turkey Breast
Step 1: Dry brine the turkey (optional)
Pat the turkey breast dry with a paper towel, then rub the dry brine all over it, ensuring you cover it thoroughly and evenly. If you have time, place it in the refrigerator for 24-48 hours or at least 1-2 hours.
Step 2: Before you start cooking.
Remove the turkey breast from the fridge an hour before cooking, pat dry with a paper towel, and lightly sprinkle with salt.
Step 3: Make the herb butter
Preheat your oven to 300°F. Then, mix the butter, salt, and pepper in a bowl until it forms a paste. Then, loosen the skin and create a space between the meat and the skin. Spread the mixture underneath the skin and then cover the breast with the remaining butter.
Step 4: Roast the turkey
Place a wire rack over a lined sheet pan, then pour the stock into the pan. Get your turkey and put it breast side up on the rack, then cover with foil and place in the oven. After 60 minutes, check the turkey, and if the pan looks dry, add more stock.
Step 5: Finish the turkey
You should check the turkey every 10 minutes after it has been cooking for 90 minutes. Once it reaches 160°F, remove the turkey breast from the oven and allow it to rest under foil for 10-15 minutes before carving and serving.
Picking a Turkey Breast
With so many options, it can be hard to pick a turkey breast.
Do you want bone-in or boneless?
Bone-in breasts are often more flavorful and juicy. They also may be bigger. But then you need to cut around the bone. Boneless turkey breasts can be easier.
Do you want skin or no skin?
The skin can add a lot of flavor, but some people avoid it for health reasons. A crispy skin can also help contain some of the juices. Even if you don’t eat the skin, waiting until after the turkey is cooked may be beneficial to remove it.
Should I Use an Oven Bag?
A bag may help to lock in some moisture, but the herb butter and brine will also do so. I recommend skipping the oven bag.
It’s a bit easier to skip the bag, and the benefits aren’t that great. However, if you’ve always used an oven bag, you can still use one for this recipe. Just remember that when you pour in the stock.
What Temperature to Cook Turkey at
Cook the turkey at 300°F. This low temperature will not cook it too quickly, and it’s high enough that the turkey will not dry out while in the oven.
Turkey must reach an internal temperature of 160°F. This will ensure that any harmful bacteria has been cooked away.Use a trusty meat thermometer to check. If it’s any cooler, you need to worry about food poisoning. If it’s any hotter, it might dry out.
How Long to Cook Turkey Breast
The length of time it takes to cook turkey depends on its weight. At 300°F, it takes about 15-18 minutes per pound.
Since the average turkey breast weighs between 4 and 6 pounds, it will take close to 90 minutes to cook. Use a temperature probe to monitor the temperature. This way, you’ll know as soon as it reaches an internal temperature of 160°F.
Whenever you open the oven to check the temperature, you let out a lot of heat. This can increase the cooking time. With a meat thermometer probe, you won’t have to worry about this!
How To Store Leftovers and Reheat
Refrigerate leftovers in an airtight container for up to a week. You can freeze leftovers for even longer.
When you reheat turkey, you can use the microwave, oven, or whatever method you prefer. Since turkey can dry out, it might be good to add some liquid. Many people put a bowl or pan of water with the turkey while heating it.
What To Serve With It
Turkey goes well with several side dishes. Here are a few that we recommend pairing with the turkey breast.
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Roasted Turkey Breast
Ingredients
- 4-6 pound turkey breast skin on, bone in or boneless
- 2.5 tablespoons salt
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 150 g unsalted butter softened
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups unsalted chicken stock or vegetable stock
Instructions
- Dry Brine (optional): If desired, pat the turkey breast dry and rub the dry brine mixture all over, inside and out. Wrap and refrigerate for 24-48 hours.
- Remove the turkey breast from the fridge at least an hour before roasting. Pat dry and sprinkle with kosher salt.
- Combine butter, salt, and pepper to form a paste.
- Loosen the skin and spread the herb butter underneath. Rub the remaining butter on the skin.
- Preheat oven to 300°F/150°C. Place a wire rack over a foil-lined quarter sheet pan. Pour stock into the pan. Place the turkey breast on the rack, skin side up. Cover with foil and roast.
- Check the turkey and pan drippings at 60 minutes. Add more stock if needed.
- Check the internal temperature every 10 minutes after 1.5 hours. Remove from the oven when it reaches 160°F.
- Cover the turkey breast with foil and let it rest for at least 20 minutes before carving.
Notes
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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