If you are hosting a small group for Thanksgiving, you might consider roasting a full turkey breast instead of a whole turkey. Or if you have a really big group, throw on another turkey breast to ensure you have enough. It really couldn’t be easier to roast a turkey breast, and if you have white meat lovers in your family, they will be thrilled! I like to keep the recipe simple with just salt and pepper as the seasonings. But you can, by all means, add any seasonal herbs you like.
To roast the turkey breasts properly, you need a sturdy roasting pan with a rack. I like this Stainless Steel Ceramic Nonstick Roasting pan from Zwilling Henckels. You know the knife people? They have wonderful cookware as well!
Oven Roasted Turkey Breast
salt and pepper
Preheat oven to 325 degrees.
Drizzle turkey breast with olive oil and sprinkle with salt and pepper.
Place in a roasting pan with a rack and roast according to time chart below. The weight of the turkey will be listed on the tag on the bag.
3-4 pound turkey breast: 1-1.5 hours
4 to 5 pound turkey breast: 1.5-2 hours
5-6 pound turkey breast: 2-2.5 hours
6-7 pound turkey breast: 2.5-3 hours
Using a meat thermometer, check for internal temperature of 165 to ensure the turkey is thoroughly cooked.
Allow the turkey to rest for at least 15 minutes before carving.
It’s important to carve the turkey breasts properly to ensure the most tender and juicy turkey.
First, using a sharp knife (again, I have a preference for this one from Zwilling Henckels), cut along each side of the breastbone.
Remove the turkey breasts from the bone and slice them against the grain (horizontally).