Roasted Turkey Breast

For a small Thanksgiving menu or a Sunday dinner, try my best Roasted Turkey Breast recipe. A dry brine and basting yields craveably crisp skin, and the meat itself is juicy and flavorful. Learn how to brine, roast, and carve a turkey breast.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 1 5

Total Time 1 5 30

Servings servings

Calories 57kcal

Author Meggan Hill

Ingredients

1 (6-7 pound) bone-in whole turkey breast trimmed (see note 1)
1/4 cup kosher salt (see note 2)
1 tablespoons baking powder (see note 3)
2 tablespoons butter melted, plus 2 tablespoons softened
6 fresh sage leaves
Freshly ground black pepper
2 tablespoons olive oil
Gravy for serving

US Customary - Metric

Instructions

To dry-brine the turkey breast (see note 2):

Set turkey breast on a rack set over a rimmed baking sheet. Remove any excess fat or pin feathers and pat dry with paper towels.
In a small bowl, add kosher salt and baking powder and stir to combine. Sprinkle the salt mixture over the breast. Coat well, stopping before a crust forms (you may not need all of the salt mixture).
Refrigerate, uncovered, for 12 to 24 hours (or loosely cover and refrigerate for up to 3 days).
Remove the turkey breast from the refrigerator and let sit at room temperature 1 hour prior to roasting.

To roast the turkey breast:

Adjust an oven rack to the lower third position and preheat oven to 425 degrees. In a small bowl, stir together the melted butter and olive oil and set aside for basting.
Using paper towels, dry the turkey breast. Gently slide your fingers between the skin and the breast of the turkey to loosen the skin. Spread 1 tablespoon of the softened butter between the breast and the skin.
Arrange six sage leaves evenly between the skin and the breast. Rub the remaining 1 tablespoon softened butter all over and season with black pepper.
Place in a roasting pan breast-side up. Pour 1 inch water into the bottom of the roasting pan. Lower the oven temperature to 325 degrees. Roast the turkey breast for 2 to 3 hours, basting every 30 minutes with the butter and oil mixture. Add additional water to the pan as needed.
Begin testing for doneness after 2 hours. A thermometer inserted into the thickest part of the breast should reach 165 degrees, and the juices should run clear. Transfer the turkey breast to the carving board and tent with aluminum foil and allow to rest for 30 minutes.

To carve the turkey breast:

Place turkey breast on the cutting board and slice the breast meat on an angle. Arrange the slices on a serving platter and pass the gravy separately.

Notes

Bone-in whole turkey breast: Look for a turkey breast with the words “no salt added” on the label. The best (and safest) way to thaw a frozen turkey breast is slowly in the refrigerator over the course of several days (about 2 days for a 7-pound turkey). Never thaw a turkey using warm or hot water, in the microwave, or at room temperature; all of these methods may let bacteria grow before the turkey is thawed.
Kosher salt: Used for dry-brining (aka pre-salting). The salt draws out the extra moisture in the turkey, forms a salt solution on the outer layer of the bird, and is then reabsorbed back into the meat to season it. For a wet-brine recipe, see my post on how to brine a turkey. Don’t substitute standard table salt for the Kosher salt because it’s much finer and tastes much saltier.
Baking powder: Just like you might remember from my Baked Buffalo Wings recipe, I call for sprinkling the poultry’s skin with baking powder before roasting. This pantry staple dries out the outer layer of the turkey breast resulting in delightfully crispy skin.
Yield: My Roasted Turkey Breast recipe is designed to feature a 7-pound bird which will feed about 6 people (about 1 ½ cups turkey per person or 9 cups total). Scale up or down as desired to accommodate your group size and interest in leftovers.
Storage: Transfer extra carved Roasted Turkey Breast to an airtight container and refrigerate for up to 4 days.

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