This roasted turkey breast recipe has made me a white meat convert. Usually, if given a choice, I will go straight for dark meat which I think is flat out tastier than white meat. But this recipe has me changing my tune.
When you’re talking about your Thanksgiving bird, the breast meat is tied to the dark meat which needs to cook longer than the breast. So that means the breast meat gets dried out while the rest of the turkey hits the right temperature. But with this recipe, we are able to cook the turkey breast to the right temperature which means you won’t dry it out.
The dry brine helps too. By aggressively salting the meat and letting it rest for many hours in the fridge, the salt helps tenderize and flavor the meat. This creates a perfectly juicy and flavorful roast.
Finally, flattening the turkey breast by deboning it allows the turkey breast to cook more evenly and more quickly. If you can’t find a whole, boneless turkey breast, deboning it at home isn’t very difficult (check out my video below for help!) But if you’re queasy or afraid of doing that, just ask your butcher to do that for you. However, the benefit of deboning your own turkey breast means you get a means to delicious turkey stock!
I’ve made this recipe three times over the last few months and I’m convinced: cooking turkey breast this way will always be delicious. And it’s economical too! I’m able to get a 7 lb. turkey breast for about $13. This is such an easy process that I can see myself roasting turkey breasts just for sandwiches.
Video: Watch Me Make This Recipe
Herb Roasted Turkey Breast
- 1 5-7 lb whole turkey breast deboned
- 2 tbsp kosher salt
- ½ tbsp dried thyme
- ½ tbsp dried sage
- ½ tbsp onion powder
- 1 orange zested
- Mix the kosher salt, thyme, sage, onion powder, and orange zest together in a small bowl.
- Lie the turkey breast flat on a sheet pan or baking dish that will fit in your refrigerator. Season the turkey breast evenly with the salt and herb mixture being sure to fully cover the turkey on both the skin side and meat side.
- Place the turkey, uncovered, in the refrigerator for at least 6 hours and up to 24 hours.
- When it's time to roast the turkey, preheat the oven to 375F. Take the turkey breast out of the refrigerator and let it rest for about 30 minutes to bring up to room temperature before cooking. Move the turkey breast to a larger rimmed sheet pan and spread the turkey breast out as flat as possible. Place on the middle rack of the oven and roast until the turkey registers 165F on a probe thermometer. This should take 45 mins to an hour. Check at the 30 minute mark and then every 10-15 minutes after until it reaches temperature.
- Remove the turkey breast from the oven and rest it for about 15 minutes before slicing and serving.
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