Small but mighty, a turkey breast feeds a downsized crowd and can be flavored any way you prefer.
Oven-roasted turkey breast is also a good option for smaller Thanksgiving dinners and for lovers of white meat.
Learn how to make a roasted turkey breast.
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Plus, get information on buying and preparing one for your meal.
Here’s a brief outline of the process.
First, a bone-in turkey breast is often bigger than a boneless one, around six pounds each.
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However, a boneless can be as small as three pounds.
A boneless turkey breast cooks faster, too.
Start checking the breast’s internal temp after 45 minutes to be sure you don’t overcook.
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How Long Does It Take To Roast a Turkey Breast?
A lower oven temperature will take longer.
At 350F, factor in needing 1 hour 30 minutes to 2 hours.
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But trust a thermometer, not a clock.
Reheat in a skillet or oven until warmed through, or enjoy cold.
Roasted turkey breast meat is so good, you shouldn’t be surprised when every ounce of it disappears.
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Rub butter mixture on turkey:
Trim any excess fat and skin around turkey neck.
Do not detach skin completely from breast.
Rest seasoned turkey:
Line a rimmed baking sheet with aluminum foil.
Set an oven-safe wire rack inside prepared baking sheet.
Place turkey on wire rack, and let stand at room temperature for 1 hour.
Alternatively, refrigerate, uncovered, up to 12 hours.
Remove turkey from refrigerator and let rest at room temperature for 1 hour before roasting.
Roast turkey:
Preheat oven to 450F with rack in lower third position.
Place turkey in oven, and immediately reduce oven temperature to 350F.
Let turkey stand, then carve:
Let turkey stand at room temperature 20 minutes.
Carve turkey, and transfer to a platter.
