Don’t want to make an entire roast turkey? Try making my Roast Turkey Breast instead! You can use whatever vegetables you want on the baking sheet and you have a sheet pan dinner with roast turkey breast! Don’t forget to serve my homemade cranberry sauce with this turkey!
How to Roast Turkey Breast
Sometimes you just don’t need an entire turkey to eat, or maybe you want extra white meat for your holiday meal! I made this for Mike and me to eat one night for supper – and the kids ended up scarfing it back as well, so this was gone in mere minutes with Mike and I letting the kids eat most of it! Next time I will make a bigger one or I will make two!
Roasting turkey breast alone means that you are going to end up with a tender, juicy turkey breast that hasn’t been cooked too long because it’s attached to a whole turkey and other parts that need cooking longer! It actually will be the best turkey breast that you’ve ever eaten, even better than how the turkey breast turns out with my amazing Roast Turkey recipe. You can still use the bones for a turkey carcass soup as well!
What Temperature do I Roast Turkey Breast at?
You will want to roast this turkey breast at 350 °F. Because it uses a butter and herb spread on top, you don’t want to start it at a higher temperature and then turn it down, which is another common method.
What temp should turkey breast be roasted to?
Turkey breast is done at 165°F. To check the meat temperature, insert an instant-read thermometer into the thickest part of the turkey breast and make sure it’s reached that high of a temperature. Then you can remove it from the oven and tent for a few minutes to let the juices flow back into the meat.
How long do you roast a turkey breast per pound?
Plan on this turkey breast taking 20 minutes per lb of meat. That will also come into play when choosing how large you are going to chop your vegetables up. This turkey breast recipe took 60 minutes to make ( that’s 20 minutes per pound) and so I cut my pieces of vegetables accordingly. If you have a five-pound turkey breast you are going to want to have large vegetables, perhaps even whole carrots and whole potatoes as that will take an hour and forty minutes to cook.
How many pounds of turkey breast do I need per person?
Plan for around ¾ pound of turkey breast per person, which is why my 3-pound turkey breast barely feeds my family of four. Hey, the kids weren’t actually supposed to like it! My bad!
Tips and Tricks For Roasting Turkey Breast
- Skin on, bone in, my friends. I’ll keep telling everyone until they believe me – cooking with the bone in adds a depth of flavour to your roasted meats AND helps to keep it moist! The skin? Also keeps it moist. If you are trying to cut calories simply remove it after you have roasted the turkey breast. Don’t dry it out!
- Find a nice piece of turkey breast that has a lot of skin on top. Mine wasn’t as good as I wanted (and that’s my fault for ordering online with Superstore, they didn’t pick the prettiest one. Should I be specifying that in my order notes maybe? LOL) Next time I will choose my own that has a lot of skin on it for an even better result.
- One turkey breast like shown will feed 2-3 people ( it’s about 3 lbs) and you can add on another turkey breast to the sheet to feed a family. You can’t use the attached whole turkey breast as it will take too long to cook and the vegetables will be over done. If you are cooking a whole turkey breast and not half, omit the vegetables and simply roast it for a longer time.
Happy cooking! Make sure to check out my deconstructed turkey and stuffing recipe as well!
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Buttery Herb & Garlic Roast Turkey Breast
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- Total Time
- 1 hour 15 minutes
- Main Course
- Karlynn Johnston
- 1 one large turkey breast 3-5 lbs
- 1/2 cup of salted butter room temp
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 tablespoons poultry seasoning
- 3 large potatoes washed and sliced into large chunks
- 4 large carrots washed and sliced into large chunks
- 1-2 cups mushrooms sliced
- 1 large white onion peeled and quartered – cook with the vegetables
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- Preheat oven to 350 °F.
- Pat dry the turkey breast
- Combine the butter with the oil, garlic and poultry seasoning until completely mixed. Rub onto the outside of the turkey breast completely, until coated.
- Place onto a baking sheet.
- Toss your chosen vegetables in some olive oil, sprinkle with sea salt and then place around the turkey breast on the baking sheet.
- Roast the turkey breast and vegetables uncovered in the preheated oven until browned and the juices run clear, about 1 hour for a 3 lb breast and 1 hour 40 minutes for a 5 lb breast.
- If you added vegetables, stir them on the baking sheet around the halfway point. The butter will have melted and you can stir it all around into the vegetables to help them roast. You can keep an eye on them and stir when needed.
- The turkey is done when an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 ° F.
- Remove from oven and tent with foil, letting it rest for 5-10 minutes.
- Remove, carve and serve along with the vegetables.
- The vegetables that you choose are up to you! As you can see I used Brussels sprouts and mushrooms, not really traditional but they are delicious! Remember to choose the size that will cook along with your turkey.
- Nutritional values will vary, remember that the calculate adds in ALL the butter used in the recipe, and you don’t actually eat all the butter.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.