Well-seasoned with garlic powder, paprika, and thyme, this easy 8-ingredient recipe yields impressive results. There’s something festive about serving and carving an entire turkey at the table. But cooking just the breast is the ideal solution for intimate holiday gatherings. It’s the perfect size for four people. Another advantage of this recipe: When you cook the breast by itself, it’s easier to ensure it comes out juicy. When you roast the entire bird, despite your best intentions, the white meat often turns out too dry.
Ingredients
Adjusting This Recipe
Storing and Using the Leftovers
Recipe Card
Avocado oil spray: This neutral-tasting oil is suitable for high-heat cooking. To season: Kosher salt, black pepper, garlic powder, paprika, and dried thyme. Boneless turkey breast: I typically use a halved breast, but occasionally, I roast a whole one. Melted butter: Unsalted or salted - it doesn’t make much of a difference, so use whatever you have on hand. I tend to use salted butter.
First, brush the turkey with melted butter and sprinkle it with spices. Place the turkey on a greased rack fitted into a rimmed baking sheet and spray it with oil. The extra layer of oil helps the spices stay moist. Bake the turkey uncovered for 20 minutes to brown the skin. Then, loosely cover it with foil to prevent the top from scorching and continue roasting for around 30 more minutes until it’s cooked through. The total cooking time will be about 50-60 minutes for a 2-pound breast. Check with a thermometer to ensure the thickest part has reached 165°F. Let the turkey rest, then slice it and serve. This should take 15-20 additional minutes per pound after the first 20 minutes. So, a 3-pound turkey breast will need to spend a total of 65-80 minutes in the 450°F oven (loosely covered after the first 20). A 4-pound breast will need to be cooked for 80-100 minutes at 450°F (loosely covered after the first 20 minutes). I don’t recommend using this high-heat recipe for a breast larger than 4 pounds. The photo below shows a 4-pound whole turkey breast that was cooked for 100 minutes in a 450°F oven (loosely covered in foil after the first 20 minutes). I sliced it after a 20-minute rest, and as you can see, it came out perfectly cooked, with crispy skin and juicy meat:
Green bean casserole Cauliflower stuffing Sausage stuffing Roasted Brussels sprouts Mashed pumpkin Mashed cauliflower
I don’t like to reheat the leftovers, as they tend to dry out. I usually make a platter of cold leftover turkey slices, Dijon mustard or sriracha mayo, fresh-cut veggies, and quick pickles. If you eat bread (or would like to try this almond flour bread), you can use the leftovers to make delicious sandwiches. You can also remove the skin, cube or shred the meat, and use it in recipes such as:
Turkey salad Turkey curry Turkey patties Turkey chili Turkey hash Turkey carcass soup Turkey stir-fry
