Let's talk Roasted Turkey Breast!
Hands down one of the MOST frequent questions I got last week on our Thanksgiving Q+A on IG was how to do a turkey or turkey breast. Thanksgiving is right around the corner and I know that roasting an entire turkey can be a little bit intimidating (especially if this is your first time!) and maybe not even entirely necessary this year! So with everyone celebrating the holidays with smaller groups and mostly immediate family this year, a turkey breast is an easy alternative to the entire bird.
How long does it take to roast a turkey breast? It's way faster than a whole bird!! A turkey breast takes about 90 minutes to 2 hours and takes up less space in your oven!
How much Turkey Breast do I need per person? I go with about 1 lb per person. There are so many sides, let's be honest, those are where the real servings come into play!
What sides go with a roasted turkey breast? the usual Thanksgiving side dishes are perfect! Here are my favorites
Should I still brine a turkey breast? yes - absolutely!! Wet or dry brine is great and if you opt for a wet brine, you won't need as big of a vessel to store the turkey in so it's an overall win! You can reduce the water in the wet brine by ½.
Can you make gravy with a Roasted Turkey Breast? sure can! Just follow my recipe here!
Roasted Turkey Breast
- 1 whole bone-in turkey breast, 6 ½ to 7 pounds
- 4 cloves garlic, finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine (sauv blanc)
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 ½ to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes // Recipe adapted from the queen - Ina Garten!
Recipe looks good
Just to be clear, if I’m dry brining, after a day I wipe all that off, and do this paste for roasting?
Hi Gaby! The show was so much fun to watch and I noticed you basted the turkey (which isn't mentioned here.) Assume it would just be fine not to but can you give the measurements and what you basted it with just in case? Thanks.
basted it with 1/2 cup melted butter on the show!
Any tips on adjusting for a convection oven?
Hi Gaby, I am going to use this recipe to roast two 6 lb bone-in turkey breasts. Is there anything I need to do differently? My roasting pan is large enough to fit them side-by-side. Thanks in advance for your help.
you can totally do them side by side!! just double the seasonings
I really love your recipes. I was thinking about making this for Christmas dinner, but I am hitting a bit of a roadblock. I don't know why, but in Germany (or maybe just in my area) it is quite problematic to buy a turkey breast with the skin on. So my question is, do you think that I could make the recipe without the skin and is there anything that I should take into consideration when doing so? Thanks in advance!
I would drape it with a butter soaked cheese cloth so the outside doesn't dry out while roasting! And baste it regularly!
I just wanted to say thank you this way, it worked out perfectly. It was the easiest way I ever made a turkey breast and it turned out so tender and tasty.