Easy Oven Roasted Turkey Breast (Bone-in or Boneless)
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Get ready for a mouthwatering herb-infused and easy Oven Roasted Turkey Breast! We’re talking a tasty mix of olive oil, Dijon mustard, and a bunch of delicious herbs and spices. Just slather that marinade all over, and don’t forget to sneak some under the skin for extra flavor!
Why You’ll Love This Recipe
Ingredient Notes
- Whole turkey breast | Choose a 3-7 lb. turkey breast for the best balance of flavor and tenderness. Look for one that’s fresh or properly thawed.
- Olive oil | Add moisture and help the marinade stick to the turkey while enhancing the overall flavor.
- Dijon mustard | Provides a tangy kick and depth to the marinade, perfectly complementing the turkey’s natural flavors.
- Brown sugar | Adds a touch of sweetness and helps create a beautifully caramelized skin while roasting.
- Seasoning | Garlic powder, kosher salt, and black pepper bring savory depth, enhanced flavors, and a hint of mild heat.
- Herbs & Spices | Thyme, rosemary, and oregano add earthy warmth, while coriander and paprika bring a subtle citrusy flavor, smokiness, and color to the dish.
Recipe Success Tips
How to Make a Turkey Breast in the Oven
Roasting a turkey breast with a flavorful herb and mustard marinade creates a juicy centerpiece, and don’t forget to make some homemade gravy to top it off!
STEP 1 | Preheat and prep
Get started by preheating the oven to 350 degrees, then place a rack in a roasting pan or deep baking dish.
STEP 2 | Prepare the turkey
Next, remove the turkey breast from the wrapping and pat it dry with paper towels.
STEP 3 | Mix the marinade
In a small bowl, mix the olive oil, mustard, brown sugar, and seasonings.
STEP 4 | Brush with marinade
Now, place the turkey breast in the roasting pan and brush all over with the marinade. Don’t forget to lift the skin gently and brush underneath as well.
STEP 5 | Roast turkey breast
Then, cover the turkey breast with foil and place in the oven to roast for 20 minutes per pound. If you want more crispy skin, remember to remove the foil after about two-thirds of the cooking time.
When a meat thermometer inserted in the thickest part registers 160 degrees, increase the oven temperature to 400 degrees, remove the foil, and roast the turkey for another 10 minutes.
STEP 6 | Rest, slice, and serve!
Lastly, remove the turkey from the oven and loosely tent with aluminum foil. Let the turkey rest for another 15 minutes.
The turkey will continue cooking, and its internal temperature should register 165 degrees before slicing and serving. Then, dig in!
If you like this easy recipe, be sure to check out my other turkey recipes perfect for the holidays: my citrus herb Smoked Turkey Breast, juicy brined and Roasted Turkey Legs, and Cider Roasted Turkey with Sausage Apple Stuffing.
Variations and Substitutions
- Fresh Herbs. Swap out the dried herbs for fresh herbs like rosemary, thyme, and sage for a vibrant flavor.
- Citrus Twist. Add zest from oranges or lemons to the marinade for an extra kick of citrus.
- Spicy Kick. If you like a little heat, mix in a teaspoon of cayenne pepper or chili powder.
- Use maple syrup instead of brown sugar for a unique, sweet flavor.
- Substitute the Dijon mustard with whole-grain mustard or honey mustard if you like.
- Fresh minced garlic can replace garlic powder for a stronger flavor.
Storage and Reheating Tips
- In the fridge, roasted turkey breast will last about 3 to 4 days, so it’s perfect for leftovers!
- If you want to keep it longer, you can definitely freeze it. Just make sure it’s wrapped well to prevent freezer burn, and it should be good for about 2 to 6 months.
- To reheat roasted turkey breast, preheat the oven to 325°F (165°C). Place the turkey in a baking dish with a splash of broth, cover with foil, and heat for 20-30 minutes until warmed through.
- For quicker reheating, slice and microwave it with a bit of broth, covering it to keep it moist.
Frequently Asked Questions
When roasting turkey breast, it’s best to start covered with foil to keep it moist. After about two-thirds of the cooking time, you can remove the foil to let the skin crisp up and turn golden brown. This way, you get a juicy interior and a nice crispy exterior!
To keep turkey breast from drying out, brine or marinate it beforehand. Start roasting covered with foil to retain moisture, and baste it occasionally for extra juiciness. Don’t forget to let it rest after cooking to allow the juices to redistribute.
Typically, you’ll want to roast a turkey breast for about 20 minutes per pound at 350°F. Just keep an eye on it and ensure it hits at least 165°F internally, and you’ll be all set!
Looking for Leftover Thanksgiving Turkey Recipes?
Enjoy sandwiches for lunch after Thanksgiving day! Try this Turkey Melt with thin slices of leftover turkey breast or this Turkey Reuben (AKA the Rachel Sandwich).
Or make this Creamy Leftover Turkey Noodle Soup, the perfect comfort food to extend the holiday and an easy recipe when you desperately need a break from being in the kitchen.
What to Serve With Oven Roasted Turkey
If you want more Thanksgiving sides to add to the menu, try my Cauliflower Gratin and Sweet Potato Biscuits! Or load up on veggies with my crispy Air Fryer Brussel Sprouts and Roasted Carrots with Honey.
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Oven-Roasted Turkey Breast (Bone-In or Boneless)
Ingredients
- 1 3 – 7 lb. turkey breast
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- ½ teaspoon coriander
- ½ teaspoon paprika
Instructions
- Preheat the oven to 350 degrees. Place a rack in a roasting pan or deep baking dish.
- Remove the turkey breast from the wrapping and pat dry with paper towels.
- In a small bowl, mix together the olive oil, mustard, brown sugar, and seasonings.
- Place the turkey breast in the roasting pan and brush all over with the marinade, lifting the skin gently and brushing underneath as well.
- Cover the turkey breast with foil and place in the oven. Roast for 20 minutes per pound, until a meat thermometer inserted in the thickest part registers 160 degrees. Increase the oven temperature to 400 degrees, remove the foil, and roast the turkey for another 10 minutes.
- Remove from the oven and loosely tent with aluminum foil. Let the turkey rest for another 15 minutes. The turkey will continue cooking and should register 165 degrees when tested before slicing and serving.
Notes
- Cooking times will vary depending on the size of the turkey breast. On average, turkey breast should be cooked 20 minutes per pound.
- Boneless turkey breast will cook faster.
- The turkey is done when a meat thermometer inserted in the thickest part registers 165 degrees.
- If you have time, you can cover the breast with plastic wrap after brushing with the marinade and refrigerate for a few hours or overnight.
- About two-thirds through cooking, remove the foil to let the skin crisp up to a beautiful golden brown, ensuring a juicy interior with a perfectly crisp exterior!
- In the fridge, roasted turkey breast will last about 3 to 4 days, so it’s perfect for leftovers!
- If you want to keep it longer, you can definitely freeze it. Just make sure it’s wrapped well to prevent freezer burn, and it should be good for about 2 to 6 months.
- To reheat roasted turkey breast, preheat the oven to 325°F (165°C). Place the turkey in a baking dish with a splash of broth, cover with foil, and heat for 20-30 minutes until warmed through.
- For quicker reheating, slice and microwave it with a bit of broth, covering it to keep it moist.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
