Oven Baked Turkey Breast Recipe

A turkey breast shown sliced and garnished with fresh cranberries and herbs.

5 from 1 vote

Oven Baked Turkey Breast Recipe

Follow my 3 steps to ensure a flavorful, tender, and moist turkey breast! This is perfect for a smaller crowd, or for when time doesn't permit for roasting a whole bird.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 224kcal

Author: Michelle Miller

Equipment

Ingredients

3-5 pound turkey breast bone-in recommended, boneless also works
2 tablespoons Kosher salt
black pepper to taste
1/4 cup butter softened to room temperature
1/4 cup fresh herbs sage, rosemary, thyme, chopped

Instructions

Preheat oven to 325º F. Generously coat turkey breast with Kosher salt and black pepper.
In a small bowl, combine chopped herbs and softened butter. Mix into an herbed compound butter.
Spread the compound butter over the entire turkey breast, including the bottom of the meat. Gently press some of the butter up under the skin wherever it is loosened from the meat.
Bake turkey breast in a cast iron braiser or dutch oven with the lid for 15 minutes per pound minus 10 minutes (at this point the meat thermometer should be at 150º F). Remove the lid and allow the skin to brown for about 10 minutes (at this point the meat thermometer should show about 155-160º F).
Remove the turkey breast from the pan, and allow it to rest on a cutting board for about 10 minutes (at this point the meat should get up to 165º F.) Cut the turkey breast in thick slices to serve.

Notes

How Long do you Cook a Turkey Breast?

A turkey breast needs to be baked at 325º F for about 15 minutes per pound.

3 pound turkey breast: 45 minutes

4 pound turkey breast: 60 minutes

However, begin checking your turkey breast about 15 minutes earlier than the expected cooking time to avoid over cooking your turkey and ending up with dry turkey meat.

Use a good meat thermometer and check often during the baking process.

3 Tips to Keeping your turkey breast moist:

1). Use a compound butter to coat your turkey breast. This replaces some of the fat you would have if you were roasting a whole turkey and adds a protective layer on the lean meat.

2). Bake the turkey breast in a cast iron braiser or dutch oven. A roasting pan will allow too much moisture to escape. The heavy cast iron lid seals in moisture and is my trick for roasting smaller meats (like this Oven Roasted Brisket).

3). Use a good meat thermometer and begin checking the temperature of the turkey breast about 40 minutes into baking. Only bake the turkey breast to 150º F before removing the lid and allowing the skin to brown. Then check the temperature again. The turkey breast needs to get up to 165º F but it will continue to cook as the skin browns, and then more as it sits and rests prior to cutting.

Optional: If you're turkey breast is defrosted a day ahead of time, a dry brine is recommended. After step 1, generously coating the turkey breast with Kosher salt and pepper, wrap the turkey up in an airtight bag, and refrigerate it overnight. Read more about Dry Brine Turkey here. Then proceed to preheat your oven and coat the turkey breast in an herbed compound butter.

Nutrition