Oven Roasted Boneless Turkey Breast
Oven Roasted Boneless Turkey Breast is a traditional Thanksgiving recipe. This perfectly cooked turkey, topped with butter and herbs, has a beautiful crispy skin and juicy tender meat.
Servings: 8 people
Calories: 273kcal
Ingredients
- ½ cup unsalted butter softened
- ½ teaspoon thyme
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon salt
- 1 boneless skin on turkey breast 4-5 pounds
Instructions
- Preheat the oven to 350˚F.
- In a small mixing bowl, put together softened unsalted butter, oregano, thyme, garlic powder, and onion powder. Using a fork, mix it all together until the seasoning is evenly distributed.
- NOTE: For thyme and oregano, you can use either dried or fresh leaves. If you are using fresh leaves, just finely chop them before adding to the butter.
- Then when the turkey breast is defrosted, rinse and pat dry the meat.
- Rub salt evenly all over the turkey.
- Using the back of a spoon of fingers, carefully lift the skin from the turkey breast and spread ½ of the butter mixture inside. Use the rest of the butter/herb mixture and spread it on top of the skin, the sides, and the bottom of the meat.
- Place the turkey in a baking pan with skin side up.
- Place the baking pan with turkey in the oven and bake for about 90-100 minutes or until the internal temperature reaches 165˚F.
- NOTE: I like to rotate the pan and pour the pan juices over the turkey a few times while the turkey is cooking. That will help the meat to cook evenly and stay juicy.
Notes
Cooking Time. This is a tricky question because they are so many variables in roasting the meat (like oven temperature, how much the turkey weighs, how cold the turkey is, etc). For boneless skin-on turkey breast, 4-5 pounds, that is fully thawed, it takes between 1 ½ to 2 hours while baking at 350˚F. The most important is the internal temperature should reach 165˚F.
Cooking Temperature. I found that 350˚F works the best for this recipe. It allows the turkey to slow roast in the oven, while making the skin crispy and the meat tender and juicy.
Keeping Turkey Moist. I like to baste the turkey with pan juices 4-5 times while its cooking. It helps the meat to stay juicy.
Resting Time. After the turkey breast is cooked, take it out of the oven, place on a counter, loosely cover with foil and let it rest for 15-20 minutes. It will help the juices evenly distribute throughout the meat.
Nutrition
Calories: 273kcal | Carbohydrates: 1g | Protein: 24g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 101mg | Sodium: 938mg | Potassium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
