My juicy, flavorful Boneless Turkey Breast Recipe is the perfect size for a small holiday meal and is ready in just one hour. Roasted with the most delicious dry rub, it has beautiful, crispy skin and is so tender!
Roasting a boneless turkey breast is a great way to enjoy delicious, juicy turkey meat without dealing with a whole bird The cooking time can vary depending on the size of the breast, but following some simple guidelines will help you achieve optimal results Here’s what you need to know about how long to roast a boneless turkey breast.
Choosing the Right Size
When selecting a boneless skinless turkey breast at the store you’ll typically find two options
- Halved breast: Around 1.5 to 2.5 pounds
- Whole breast: 3 to 5 pounds
The cooking time can range quite a bit depending on the exact weight. Plan for about 15 to 20 minutes per pound at 350°F.
For example, a 2-pound halved breast will need 30-40 minutes of roasting time. While a 4-pound whole breast will take 60-80 minutes. Always rely on an instant-read thermometer to check for doneness rather than just going by the estimated time.
Preparing the Turkey Breast
Rinsing the turkey breast and patting it dry is an important first step. This removes any bacteria that may be present on the surface.
Next, rub the breast all over with olive oil or melted butter. This helps ensure even browning and seals in moisture. Finally, generously season the turkey. A simple blend of salt, pepper, garlic powder, dried thyme, and paprika adds plenty of flavor.
Monitoring Temperature
As the breast roasts, keep an eye on the internal temperature in the thickest part by inserting an instant-read thermometer. Turkey is safe to eat once it reaches 165°F. The temperature will continue rising another 5-10 degrees during the resting time.
If the exterior is browning too quickly, loosely cover it with foil. This slows down the browning while allowing the inside to finish cooking.
Letting It Rest
Never skip this crucial resting period after roasting the turkey breast. Letting it sit for 10-15 minutes allows the juices to redistribute evenly throughout the meat. Slice the breast right away, and those juices will spill out onto the cutting board instead of staying inside the meat.
The result of proper resting is a tender, juicy sliced turkey breast that makes for amazing sandwiches and meals. Cover it loosely with foil as it rests to keep it warm.
Serving and Leftovers
Sliced turkey breast is delicious served warm right after roasting. It also makes fantastic leftovers for sandwiches, salads, and casseroles.
Refrigerate carved turkey for 3-4 days. Slices can be frozen for up to 3 months. Reheat them gently in the oven or microwave to prevent drying out.
Tips for Moist, Flavorful Turkey
Follow these tips for the most mouthwateringly delicious roasted turkey breast:
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Brine it overnight in a saltwater solution. This seasons the meat and helps it retain moisture.
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Roast at 350°F on a rack in a pan to allow air circulation. Use a meat thermometer.
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Baste occasionally with melted butter or turkey broth for added moisture and flavor.
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Let it rest before slicing to allow juices to distribute evenly.
With the proper roasting time and temperature, your boneless turkey breast will turn out perfect. The mild flavor and tenderness of the meat makes it an exceptionally versatile ingredient for all kinds of meals.
How to Cook a Boneless Turkey Breast
- Preheat the oven to 350°F. Mix the seasoning for the turkey and rub the mixture together in a small bowl.
- Pat boneless turkey roast with softened butter, then season with the rub mixture.
- Spray the baking dish with cooking spray, then add carrots and celery sticks. Top carrots and celery with the turkey roast.
- Pour chicken stock into the dish around the turkey.
- Sprinkle with parsley and place in the oven for 1 hour or until the internal temperature reaches 165°F. It will come to the proper temperature of 170°F after resting. Use a meat thermometer for best results.
- Let it rest for 10 minutes.
- Slice and serve!
You are going to love this juicy turkey breast! It is amazing.
How to Thaw a Turkey Breast
- To thaw in water, place the entire breast in the package in cold water for 2 to 3 hours, changing the water every 30 minutes.
- To thaw the turkey in the fridge: place the roast in the package in the bottom section of your refrigerator the day before. Let defrost for at least 24 hours.
- I do not recommend thawing it at room temperature. For more tips, take a look at my guide on Thawing a Turkey!
Always insert the thermometer into the thickest part of the breast. The safe internal temperature for a turkey is 165°F.
For more info on turkey cooking times and temps, take a look at my Turkey Temp Chart!
Simple Oven Roasted Turkey Breast
FAQ
Do you cook a boneless turkey breast at 325 or 350?
The best oven temperature to cook a turkey breast is 350°. An oven temp of 325° can be used, but it will take longer, and the skin will not be as crisp. 375° is too high–you will cook the skin rapidly and need to tent it with aluminum foil near the end of cooking to prevent over-browning.
How long to cook a butterball 3 lb boneless turkey breast?
- Preheat oven to 325°F.
- Rinse the turkey breast under warm water for about a minute.
- Place the turkey breast on a rack in a shallow roasting pan.
- Brush the turkey breast with oil to prevent drying.
- Cook until the turkey breast reaches an internal temperature of 165°F.
- Let the turkey breast stand for 10 minutes before removing the netting and slicing.
How long do you cook a 3lb boneless turkey breast in a Reynolds oven bag?
- Place the turkey breast in the oven bag on top of vegetables.
- Close the bag with the nylon tie.
- Cut six 1/2-inch slits in the top of the bag.
- Tuck the ends of the bag into a roasting pan.
- Bake at 350°F.
- Cook until the internal temperature at the thickest section of the turkey breast reaches 165°F.
Should turkey breast be covered or uncovered when roasting?
Covering the breast with a double layer of aluminum foil during the hotter first stage of roasting protects the lean meat from overcooking and the skin from …Nov 24, 2024