You can make this Roasted Boneless Turkey Breast dish by sprinkling a tasty mix of spices over it, then roasting it in the oven until it turns a beautiful golden brown. The skin is crunchy and the meat is moist and tender. This is a great choice for a simple and fast festive meal or a weekend supper!
Turkey Breast Ingredients
- Olive oil: or any neutral oil of your choice.
- Lemon juice: always use fresh lemon juice when possible.
- Dijon mustard: if you are out of Dijon mustard, yellow mustard can work in a pinch.
- Seasoning: I season the roasted turkey breast with paprika, dried oregano, salt, black pepper, garlic powder, dried thyme, and dried rosemary.
- Turkey breast: you’ll want to get the turkey breast with skin on it as it gets so deliciously crispy in the oven and protects the breast from drying up.
- Fresh herbs: to garnish
- Fresh cranberries: to garnish
- Pomegranate: to garnish
How to make Boneless Turkey Breast in Oven
- Prepare the equipment: Preheat the oven to 375 degrees F. Cover a baking tray with aluminum foil and keep it ready.
- Prepare the spice mixture: In a medium bowl stir together olive oil, lemon juice, Dijon mustard, paprika, oregano, salt, black pepper, garlic powder, thyme and rosemary. Mix well to form a paste.
- Season the turkey: Spread the spice mixture under the turkey skin and add the remaining spice mixture all over the turkey evenly.
- Roast the turkey breast: Place the turkey breast over the prepared baking tray and cook for 1 hour or until the turkey reaches 160F when checked internally.
- Rest and serve: Remove the turkey breast and set aside to rest for 10 minutes, covered with foil wrap and then slice and serve.
Tips to Make the Best Turkey Breast Recipe
- Depending on the size of your turkey breast, it may take longer for yours to roast. Always use a thermometer to see the internal temperature to check for doneness. Turkey is cooked through once it reaches 160F.
- If your turkey gets brown too quickly, cover it with foil to avoid the skin burning before the middle is cooked through.
- Make sure you pat dry your turkey breast before seasoning. The moisture on the skin from the fridge will make it difficult for your skin to crisp up.
- It is important to allow your turkey to rest before you cut into it. When it is resting, the juices inside the turkey are redistributed back throughout the breast. If you cut it too early, the juices will end up on the cutting board.
- Be sure to thaw the turkey breast completely before cooking.
Frequently Asked Questions
How much turkey should I make per person?
My suggestion is to prepare about one pound of turkey for each person. But if you like to have some extra turkey for later or for more servings, you should cook 1½ to 2 pounds of turkey per person.
How to store leftover turkey?
You can keep the leftover turkey in the fridge for 4 days at most. It is better to store the turkey breast whole so that it stays juicy when you warm it up. You can warm up the breast in the oven to make the skin crunchy or in the microwave for a fast option.
Can I cook a frozen turkey breast?
Make sure the turkey is completely thawed before cooking. It is not good to cook this when it is still frozen. The breast will be dry because it will need more time for the inside to be cooked if it is partly frozen.
Do you roast a turkey breast covered or uncovered?
II do not cover the turkey breast so that the skin can get crispy. But if your turkey is near the heat, the skin may get too dark fast. If that happens, you can move the turkey to a lower rack or put a cover on the turkey when it begins to get too dark.
How do you keep a turkey breast from drying out?
To make the turkey breast juicy, you can cook it on a wire rack above a pan filled with liquid. The steam from the liquid will keep the meat from drying out. Another method is to wrap the turkey breast in foil during the cooking process, which also stops it from getting too dry or cooked.
How long do you cook a turkey breast in the oven?
This depends on the size of the turkey breast and whether is has bone in or bone out as well as the temperature it was cooking in. The larger the breast, the more time it takes to cook through. Check to make sure the internal temperature is always 160F.
ENJOY!