How to Bake a Juicy and Flavorful Half Turkey Breast

Cooking a bone-in half turkey breast may seem intimidating, but it’s actually a simple and delicious way to prepare turkey for a small gathering. A split turkey breast is much easier to handle than a whole bird, and you can get incredibly moist meat and crispy skin in just a few easy steps.

We’ll walk through everything you need to know to bake a showstopping half turkey breast, from choosing the right size breast to seasoning techniques and roasting times. With this foolproof method, your oven-roasted turkey will be the star of the table!

Choosing and Preparing a Half Turkey Breast

When buying a bone-in half turkey breast, look for one around 2 to 3 pounds to serve 3 to 4 people It’s sometimes labeled as a “split breast”. You want it to have the skin on and preferably also the backbone attached for moist meat

Take the turkey out of the packaging and pat dry with paper towels. Let it sit at room temperature for 30 minutes before seasoning to help it cook evenly

While the breast comes to room temperature, make a flavorful herb butter to coat it with. Mix together softened butter, olive oil, chopped fresh herbs like thyme, rosemary, sage, parsley, and basil, plus salt, pepper, and any other seasonings you want. You’ll use this fragrant herb butter to flavor the meat from the inside out.

Coating the Turkey Breast for Maximum Flavor

Once the turkey has rested, it’s time to get it ready for the oven Carefully loosen the skin from the meat with your fingers, without totally detaching it

Spread a quarter of the herb butter evenly under the skin directly onto the meat. This helps ensure every bite is infused with flavor.

Rub the remaining herb butter all over the outside of the skin. This gives you that classic herbed aroma and forms a flavorful crust as it bakes.

Roasting for Perfectly Cooked Turkey

Preheat your oven to 375°F. Place the seasoned half turkey breast skin-side up in a roasting pan or baking dish.

Roast for approximately 20 minutes per pound, until the thickest part of the breast registers 160-165°F on a meat thermometer. For a 3 pound breast, this is about 60-70 minutes.

Baste the turkey with the pan juices halfway through roasting to help the skin get crispy. If needed, loosely cover with foil to prevent over-browning.

Don’t forget to let the breast rest for 10-15 minutes before slicing. This allows the juices to redistribute so you get moist, tender meat.

Carving and Serving Your Juicy Turkey Breast

Once rested, it’s time to carved your masterpiece! Carefully slice against the grain of the meat for tender slices.

Be sure to get plenty of the crisp, herb-infused skin in each portion. The skin is many people’s favorite part!

Pair your roasted half turkey breast with classic Thanksgiving sides like mashed potatoes, stuffing, and cranberry sauce. Or keep it simple with just a green salad or roasted veggies.

Leftover turkey is fantastic for sandwiches, salads, casseroles, and soups. Properly stored in the fridge, cooked turkey lasts 3-4 days.

Tips for the Best Oven-Roasted Half Turkey Breast

• For extra flavor and moisture, brine the turkey breast overnight before roasting. Our [simple turkey brine recipe] does the trick!

• Try different herb combos in the butter like rosemary, oregano, marjoram. Cajun seasoning or lemon zest also taste amazing.

• Rub the skin with a little olive oil before roasting for an extra crispy finish.

• Use a meat thermometer to avoid overcooking. Temperature, not timings, is what matters most.

• Letting the breast rest after roasting allows juices to absorb back into the meat so it stays moist. Don’t skip this step!

• Carve across the grain for tender slices that don’t get stringy.

• For even cooking, choose a breast close in thickness throughout. Avoid heavily tapered ends.

Frequently Asked Questions

What size half turkey breast should I buy?

For 4-6 people, look for a bone-in breast around 3 pounds. For just 2-3 people, a 2 pound breast is plenty. Turkey breasts larger than 4 pounds are unwieldy for home ovens.

Can I use a frozen breast?

Only cook from fully thawed, never frozen. Frozen turkey takes too long to defrost and cook evenly in a standard oven.

What if my breast is too big for my roasting pan?

No problem! Just position the breast diagonally so it fits. The irregular shape won’t affect cooking.

Do I really need a meat thermometer?

Yes! It’s the only way to accurately gauge doneness and prevent overcooking. Get an instant read digital thermometer for easy monitoring.

Can I roast a whole turkey breast instead?

Absolutely! Just double the cooking time and use more herb butter. A 6-8 lb. whole breast serves 8-12 people.

Baking a bone-in half turkey breast truly couldn’t be easier. With just a little prep and our simple roasting method, you’ll have a gorgeous, delicious centerpiece turkey in no time. Give this recipe a try for your next intimate holiday meal or dinner party.