A simple oven roasted boneless turkey breast is a perfect way to enjoy turkey dinner without all the fuss. And perfect if you’re hosting a smaller group for Thanksgiving, Christmas or Easter. A great option if you don’t want to bother with a whole turkey. Cooking turkey breast in the oven is a cinch. Let’s take a look.
Have you ever considered an oven roasted boneless turkey breast for the holidays? It’s not just for Thanksgiving. I make this recipe for roast turkey breast several times a year.
Move over pot roast, roasted turkey breast is a very Sunday worthy dinner, and I’ve even make it during the week to give us a few days of turkey sandwiches.
It’s an easy method, where a flavorful butter and white wine baste yields a beautifully tender and juicy roast…a really easy no mess, no fuss recipe.
This roasted turkey breast is a great option for Thanksgiving or any holiday. Roasting a whole turkey can be such a big “to-do.”
There’s the “to stuff or not to stuff” dilemma. Brine or not to brine? And since that big bird takes up so much prime real estate in the oven, a smaller turkey breast is a great option if you need more room.
If you have a small group for Thanksgiving dinner, take the opportunity to try an oven roasted boneless turkey breast. It’s super easy, and with this method of basting with butter, wine and seasonings, you’ll enjoy a super moist end result.
And since you’re not juggling cooking methods for both dark and white meat, this is a fool-proof recipe for an evenly cooked juicy roast.
Looking for more white meat? If you’re feeding a large crowd for Thanksgiving, a turkey breast can be a simple and easy supplement to the meal. Just roast a turkey breast alongside your showcase whole turkey. Those white meat lovers will thank you, and it will set your mind at ease if you’re worried a whole turkey won’t be enough.
Boneless Turkey Breast Roast vs. Bone-in Turkey Breast:
I’ve made this recipe with both a boneless turkey breast, and a whole bone-in turkey breast. Both turkey roast options turned out quite moist and delicious.
In my opinion, a bone-in turkey breast is the more desirable option because the skin is intact. You’ll have enough drippings at the bottom of the pan to make gravy.
A boneless turkey breast roast is a rolled and tied affair, with some skin involved. If you choose this option, you may want to pick up a packet of gravy mix at the store. The photo above is a boneless turkey breast roast, and as you can see, it’s beautifully browned and it was was moist and tender…but not enough drippings to make a good gravy.
The Cooking Method for Oven Roasted Boneless Turkey Breast:
So very easy. But just a couple of things to consider before popping that roast in the oven.
- Use a roasting pan with a roasting rack to elevate it off the bottom of a pan. Letting air circulate around the whole roast will insure a more even cook.
- If you cooking a whole skin-on turkey breast, loosen the skin and push some chunks of butter between the skin and meat. Always a great option to add flavor and tenderness.
- This recipe calls for a mixing up a baste of white wine, butter and seasonings. I baste the turkey every thirty minutes using a silicone brush.
- Use a meat thermometer to insure cooked turkey reads 165 degrees.
So if you don’t have your heart set on dark meat, give this option a try.
And not to worry, you’ll still have enough leftover for that glorious leftover turkey sandwich. And this tender white meat makes a good one.
Recipe for Oven Roasted Boneless Turkey Breast
Cooking turkey breast in the oven is simple and rewarding. I hope you give this boneless turkey breast recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite oven-roasted turkey breast recipe, let me know, I’d love to give it a try.
Side Dish Recipes for Turkey
- Make Ahead Mashed Potato Casserole
- Glazed Carrots with Goat Cheese and Honey
- Cornbread Chorizo Stuffing With Jalapeno
- Swiss Cheese Creamed Cauliflower
- Broccoli Cheez Whiz Rice Casserole (A Holiday Favorite)
And don’t forget about a Thanksgiving cocktail recipe, like this one for Pumpkin Pie Martini.
And if you’re looking for ways to use up leftover turkey, don’t miss my recipes for Turkey Supreme and this one for Tetrazzini. Don’t miss this Turkey Barley Soup, great for leftover Thanksgiving Turkey.
Oven-Roasted Boneless Turkey Breast
- 3 pound boneless turkey breast thawed if frozen
- 1/2 cup butter melted
- 1/4 cup dry white wine or apple juice
- 2 tablespoons fresh thyme leaves chopped, or 1 1/2 teaspoons dried thyme.
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 cloves garlic finely chopped
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan with a rack. Insert ovenproof meat thermometer so tip is in thickest part of breast.
- Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. And baste the turkey breast every 30 minutes during the cook time. Depending on the size of the breast, the turkey will take around 1 to 1 1/2 hours hours to cook. Calculate about 20 minutes per pound for cook time and keep a close eye on that thermometer.
- Use a meat thermometer to make sure turkey has cooked to 165 degrees. Remove turkey from oven and let stand 15 minutes for easier carving.
- Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Oven Roasted Turkey Breast … It’s What’s for the Holidays
Debra Eliotseats says
Great tip! We often do that, just to have leftover turkey for sandwiches. I’ve done boneless and bone in. I’m not sure which I like best. I cannot believe we are already thinking about Thanksgiving!
I really should do this more often! Your turkey breast looks juicy and delicious.
Looks very good Lea Ann and I’m with you on bone-in. I usually pull mine at 160F and let them run up to 165F while resting then turn most of it into turkey salad which I really like – plain turkey breast not so much.