Roast Turkey Breast

Name: Roast Turkey Breast
Prep time: 25 min
Total time: 3 h
Yield: 4 - 6 serving(s)
Ingredients: 1 (6- to 8-lb.) bone-in turkey breast, thawed if frozen; 8 tbsp. (1 stick) salted butter, at room temperature; 1 tbsp. fresh thyme, chopped, plus sprigs for serving; 1 tsp. kosher salt; 1/2 tsp. black pepper; 3 garlic cloves, chopped; Zest of 1 lemon

It takes a fraction of the time of a whole bird!

By Sarah HoldenPublished: Nov 8, 2024

2 Ratings

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the pioneer woman's roast turkey breast recipe

Antonis Achilleos

Yields:

4 - 6 serving(s)

Prep Time:

25 mins

Total Time:

3 hrs

Whether you're planning a cozy Thanksgiving for two or a big, bustling feast where one bird just won’t cut it, this roast turkey breast is a great addition to your holiday table. The turkey is infused with garlicky, lemony herb butter that gets rubbed under and over the skin for flavorful meat and a beautifully browned, crisp exterior. The best part? No basting or covering with foil is required. This turkey recipe cooks at a gentle 325 degrees Fahrenheit, ensuring the meat stays wonderfully moist.

Can I brine my turkey breast?

Absolutely! Whether you choose a wet brine or a dry brine, just make sure to allow enough time for the flavors to fully infuse the meat before roasting.

How do I thaw a frozen turkey breast?

The USDA recommends thawing turkey in the refrigerator 24 hours for every 5 pounds. For an 8-pound turkey breast this will take about 2 days (we recommend keeping the turkey in the original packaging and placing it on a rimmed baking sheet). For a quicker defrost, keep the breast in its original packaging, place it in a zip-top plastic bag, and seal it well. Submerge the breast in cold water (a large pot is good for this) and let sit at room temperature, replacing the cold water every 30 minutes, until the breast is defrosted, 2 to 6 hours.

Can I roast turkey dark meat the same ways as a turkey breast?

Yes, you can season and butter turkey drumsticks, thighs, or full legs the same way you do a bone-in breast. The roasting time will be less since the pieces are smaller so start checking for doneness after 1 hour 15 minutes.

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Ingredients

1 (6- to 8-lb.) bone-in turkey breast, thawed if frozen
8 Tbsp. (1 stick) salted butter, at room temperature
1 Tbsp. fresh thyme, chopped, plus sprigs for serving
1 tsp. kosher salt
1/2 tsp. black pepper
3 garlic cloves, chopped
Zest of 1 lemon

Directions

1. Step 1Pat the turkey breast dry with paper towels and let sit at room temperature for 30 minutes. Preheat the oven to 325°F.
2. Step 2In a small bowl, combine the butter, thyme, salt, pepper, garlic, and lemon zest and stir until smooth.
3. Step 3Starting at the top of one side of the breast, gently work your fingers between the meat and skin to create a pocket. Repeat with the other side. Insert two-thirds of the butter mixture between the meat and skin, using your fingers to spread it evenly. Press the skin back into place, and rub the remaining butter over the top of the skin.
4. Step 4Place the turkey breast, skin-side up, on a rack set in a foil-lined rimmed baking sheet or roasting pan. Roast until the skin is deep golden brown and a meat thermometer inserted in the thickest part of the breast reads 165°F, about 2 hours.
5. Step 5Transfer the turkey breast to a cutting board, tent with foil, and let rest for 30 minutes before slicing and placing on a platter with thyme sprigs.