This Oven Roasted Turkey Breast Recipe is simple to make and results in a juicy and tender bird with crispy skin. Turkey crown is smaller so it's perfect for a holiday meal with fewer guests, or a weeknight dinner for the family. Serve it up with your favorite comforting side dishes!
Sometimes you don't need a whole turkey to enjoy the taste of roasted turkey.
This recipe is for roasted turkey breast only (also called Turkey Crown), making it much easier (and quicker) to prepare.
It's great for a smaller meal and for those who like skipping the dark meat and drumsticks.
It's also better for the squeamish cook, since there are no giblets to deal with.
Roasting a turkey breast couldn't be easier!
This turkey crown uses a simple blend of seasonings mixed into butter.
They get placed on the skin and under the skin along with sliced oranges to add a hint of sweetness and keep the turkey breast moist during cooking.
Once seasoned, add it to a roasting tray and cook in the oven until the meat is tender and juicy all the way through and the skin is crisp on top.
Roasted turkey breast is great for a smaller crowd on Thanksgiving or Christmas or for a weeknight protein that pairs well with many different side dishes!
Why Make This Recipe
Perfect for those who prefer white meat over darker cuts like legs and thighs.
Great for a small holiday or celebration or to make on a weeknight, since a turkey breast is smaller.
Roasted turkey is warm and comforting and makes great leftovers for sandwiches, salads, or roasted turkey soup.
This recipe uses a very simple blend of seasonings that let the natural flavors of the turkey come through.
The trick of adding sliced oranges under the turkey skin, makes it super juicy and moist.
- Turkey Breast - Also known as a turkey crown, these can be found in most grocery stores during the holidays. You'll need one that is about 5-7 pounds on average depending on how many people you are serving.
- Butter - Used to blend the seasonings together. It also adds a rich buttery flavor and helps tenderize the meat and crisp up the skin.
- Dried Herbs - A mix of dried basil, rosemary, or sage is a great way to enhance the natural flavor of poultry.
- Fresh Thyme - Gives the turkey breast even more of a herbed aromatic flavor.
- Salt and Pepper - Balances and enhances the flavor of turkey.
- Oranges and Onions - Used to add additional flavor and texture to the turkey breast by sitting on the bottom of the turkey as it roasts in the oven.
Please scroll down to the recipe card below for the full quantities.
Wondering how to make this Oven Roasted Turkey Breast recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for roasting: Preheat the oven to 375 degrees F. Get out a high-sided roasting tray and set it aside.
Prepare the seasonings, oranges, and onions: Add the butter to a small bowl, and mix in the herbs, salt, and pepper to form a spreadable paste. Cut the oranges into thin (½-inch thick) slices. Peel the onion and cut it into eight wedges.
Marinate the turkey breast: Carefully loosen and separate the skin from the turkey breast and lift it up gently so you can spread ⅓ of the butter under the skin. Place some orange slices under the skin (about 4 slices). Replace the turkey skin and smooth it out to cover the meat. Brush the turkey all over with the remaining herb butter.
Roast the turkey breast: Place the turkey breast into a high-sided roasting dish on top of the remaining orange slices and the onion pieces. Pour ½ cup of water into the roasting dish. Cover the dish with foil, and bake for 1 ½ hours, then remove the foil and bake for another 30-40 minutes, or until the top is golden.
Rest and carve: Remove from the oven and place a foil tent on top of the turkey breast. Let it rest for 15 minutes before carving to make it nice and moist while it 'rests'. Enjoy!
For extra crispy skin, place the turkey breast under the broiler for a minute or two once it's done cooking. Keep a close eye on it so it doesn't burn.
The safe internal temperature for cooked turkey breast is 165 degrees F. Use a meat thermometer to check for doneness.
To make this recipe ahead of time, prepare the herb butter and store it in the fridge for up to 2 days. When ready to roast, follow the instructions above.
If cooking a smaller or larger turkey breast/crown then roast in the preheated oven, as above, for approximately 20 minutes per pound or until cooked (internal temperature of 165F, tested with a meat thermometer in the thickest part).
The actual cooking time will depend on the size of your turkey breast. Boneless turkey breasts will cook faster.
Try using different citrus: lemons, limes, tangerines, or grapefruits can be used in place of the oranges.
Change up the herbs: use any combination of dried or fresh herbs that you like. Popular choices include sage, thyme, rosemary, and oregano.
Add garlic: for extra flavor, try adding a few minced garlic cloves to the herb butter.
To make dairy free: omit the butter and use olive oil or avocado oil in its place.
Storage & Freezing
Cooled turkey breast can be stored in an airtight container in the fridge for up to 3 days.
To freeze, tightly wrap cooled turkey breast in freezer-safe plastic wrap and/or foil. Freeze for up to 2 months. Let thaw overnight in the fridge before reheating.
Leftover roasted turkey breast can be reheated in a 350F oven until warmed through.
You can do a few things to help prevent your turkey breast from drying out. First, make sure you don't overcook it. Use a meat thermometer to check for doneness, and take the turkey out of the oven when it reaches an internal temperature of 165 degrees F. Second, try marinating the turkey breast overnight with olive oil, lemon juice, and herbs. This will help to keep it moist and flavorful. Be sure to also 'rest' the turkey out of the oven so the juices permeate it.
If desired, you can roast turkey breast covered for the first part of cooking, then uncovered for the last 30-40 minutes. This will help to keep it moist and prevent the skin from overcooking.
The best temperature is between 350 and 375 degrees F.
Oven Roasted Turkey Breast
- Mixing Bowl
- Roasting Tray
- 7 pound turkey breast (turkey crown)
- ⅓ cup butter at room temperature
- 2 teaspoons dried basil (rosemary, or sage)
- 8 sprigs thyme fresh
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 oranges
- 1 onion
- Preheat the oven to 375 degrees F.
- Add the butter to a small bowl, and mix in the herbs, salt and pepper to form a spreadable paste.
- Cut the oranges into thin (½-inch thick) slices. Peel the onion and cut into eight wedges.
- Carefully loosen and separate the skin from the turkey breast and lift it up gently so you can spread ⅓ of the butter under the skin. Place some orange slices under the skin (about 4 slices). Replace the turkey skin and smooth it out to cover the meat.
- Rub the turkey all over with the remaining herb butter.
- Place the turkey breast into a high sided roasting dish on top of the remaining orange slices and the onion pieces. Pour ½ cup of water into the roasting dish.
- Cover the dish with foil, and bake for 1 ½ hours, then remove the foil and bake for another 30-40 minutes, or until the top is golden.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.