A 2 lb split turkey breast is a bone-in half breast roasted with a simple herb-and-garlic coating, then sliced for a small meal. At 350°F (177°C), plan on about 1 hour 15 minutes to 1 hour 30 minutes in the oven, but use a food thermometer—not the clock alone—to know when it is done.
This recipe seasons the skin and adds a little broth to the pan to keep the drippings from scorching. Resting the breast before carving helps the juices settle, while the bone and skin protect the meat as it roasts.
Ingredients
- 1 bone-in, skin-on split turkey breast, about 2 lb (907 g), thawed
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon kosher salt (about 3 g; use about ¾ teaspoon fine salt)
- ½ teaspoon freshly ground black pepper (about 1 g)
- 1 teaspoon garlic powder (3 g)
- ½ teaspoon onion powder (about 1.5 g)
- 1 teaspoon dried thyme (about 1 g), or 1 tablespoon fresh thyme leaves (3 g)
- ½ teaspoon sweet paprika (about 1 g)
- ½ cup low-sodium chicken broth (120 ml)
- 1 lemon, cut into wedges, for serving (optional)
Instructions
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Heat the oven to 350°F (177°C). Set a rack in the center of the oven. Take the turkey out of its packaging, remove any packet from the cavity area if present, and pat the skin and exposed meat thoroughly dry with paper towels. Do not rinse raw poultry; splashing can spread raw juices around the sink and counter. If the breast is frozen, thaw it safely in the refrigerator before starting rather than roasting it from frozen for this recipe.
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In a small bowl, stir together the olive oil, kosher salt, pepper, garlic powder, onion powder, thyme, and paprika. Rub the mixture over the skin and, where accessible, the exposed sides of the breast. Work gently so the skin stays in place. If the skin is loose, you can slide a clean finger under it and spread a little seasoning directly on the meat, but this is optional. Wash your hands and any surface that touched raw turkey before handling other food.
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Pour the chicken broth into a small roasting pan or oven-safe baking dish. Place the turkey breast skin-side up on a rack in the pan; if you do not have a rack, set it directly in the dish. The broth should sit below the breast rather than covering it. It provides moisture in the pan and helps keep the drippings from burning, but it will not make the meat cook faster. Avoid crowding the pan with vegetables, which can block heat around the turkey and change the roasting time.
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Roast uncovered at 350°F (177°C). For a 2 lb bone-in half breast, start checking the temperature after 1 hour 10 minutes; it commonly takes about 1 hour 15 minutes to 1 hour 30 minutes, with roughly 1 hour 20 minutes used for the timing here. Oven accuracy, the breast’s shape, whether it began very cold, and the pan all affect the finish time. If the skin is getting darker than you want before the center is ready, lay a piece of foil loosely over the top without wrapping the breast tightly.
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Check doneness with an instant-read food thermometer inserted into the thickest part of the breast, keeping the probe away from the bone. Check a second thick spot if the breast is uneven. USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry; cook the turkey until it reaches that temperature. Color and clear juices are not reliable substitutes for a thermometer reading. If it has not reached 165°F (74°C), return it to the oven and check again in 5 to 10 minutes.
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Move the cooked breast to a clean cutting board and let it rest for 15 minutes before carving. Resting is part of the total time, not extra oven time. Keep the meat loosely tented with foil if you like, but do not wrap it tightly or the skin will soften from trapped steam. The rest does not replace reaching the safe temperature in the previous step.
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Carve by cutting along one side of the breastbone, then follow the bone with the knife to release the breast meat in a large piece. Slice across the grain into pieces about ¼ inch (6 mm) thick. Spoon a little pan juice over the slices, taste, and add salt or pepper if needed. Serve with lemon wedges, if using, and keep the remaining meat separate from the bones for easier storage.
Tips
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Use the weight as a guide, not a guarantee. The 1 hour 15 minute to 1 hour 30 minute range is a practical estimate for a thawed, 2 lb bone-in breast at 350°F (177°C). A narrow breast may finish sooner than a thick one of the same weight. Begin checking early so you can stop as soon as the thickest area reaches 165°F (74°C), rather than leaving it in the oven until a timer says it must be done.
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Choose salt according to the label. The recipe calls for kosher salt, whose flakes vary in size by brand. Fine table salt packs more densely, so use about ¾ teaspoon instead of 1 teaspoon. If the turkey is labeled pre-brined, enhanced, or injected with a salt solution, reduce the added salt to about ½ teaspoon kosher salt to avoid an overly salty result.
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Keep the skin dry and uncovered while roasting. Drying the turkey before seasoning helps the skin brown better. Do not baste repeatedly: opening the oven releases heat, and pouring liquid over the skin makes it less crisp. If the skin browns too quickly, use loose foil for the remainder of the roast. Broth in the pan is optional; water can substitute in the same quantity, though it gives the pan juices less savory flavor.
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Let the thermometer do the deciding. Insert it from the side if that makes it easier to reach the thickest part without touching bone. Bone can give a misleading reading, and the breast may be thicker on one side. If you are cooking more than one piece, check each separately because pieces of the same weight do not always finish together.
Serving Suggestions
Serve sliced turkey with mashed potatoes, roasted carrots, green beans, or a crisp salad for a straightforward dinner. Spoon the pan juices over the meat and sides, but taste them first; the amount of salt in the turkey and broth affects how seasoned they are. For a fuller gravy, pour the pan liquid through a strainer into a small saucepan, skim excess fat, and thicken it with a separately mixed flour-and-water slurry or a butter-and-flour roux. Bring the gravy to a simmer and cook until smooth, adjusting its consistency with broth.
For a smaller holiday-style plate, add stuffing, cranberry sauce, and a vegetable. Since a split breast is smaller than a whole bird, it is also easy to serve on a weeknight: slice only what you plan to eat, then refrigerate the remaining breast promptly. A 2 lb bone-in breast generally provides about three modest portions, though the yield depends on how much bone and skin it contains and how generously you serve it.
Variations
For a lemon-herb version, add 1 teaspoon finely grated lemon zest (about 2 g) to the oil and seasoning, then serve with lemon wedges. Rosemary or sage can replace the thyme in equal amounts; their stronger, woodier aroma will make the seasoning taste more pronounced. Fresh herbs are a practical substitute for dried herbs, but use about three times as much by volume because fresh leaves contain more moisture and are less concentrated.
For a mild smoky note, replace the sweet paprika with smoked paprika in the same amount. You can also use 1 tablespoon softened unsalted butter (14 g) in place of the olive oil; it adds a richer flavor, though the skin may brown a little more quickly, so watch it near the end. For a dairy-free version, keep the olive oil. These are seasoning changes only: the oven temperature, thermometer target, and resting time remain the same.
Storage and Reheating
Refrigerate cooked turkey within 2 hours of roasting, sooner if the room is very warm. Remove the meat from the bone, place it in a shallow airtight container, and refrigerate it with a spoonful of pan juices to help it stay moist. Cooked turkey keeps for 3 to 4 days in the refrigerator. Store gravy separately and refrigerate it promptly as well. Do not leave the breast sitting out for an extended serving period; put leftovers away as soon as the meal is finished.
To reheat a portion, cover it in an oven-safe dish with a tablespoon or two of broth or pan juices and warm it in a 325°F (163°C) oven until the center reaches 165°F (74°C). Thin slices can also be reheated covered in a skillet over low heat with a splash of broth, turning them as needed; check the temperature in the middle of the portion. Microwave leftovers in a covered, microwave-safe dish, stirring or rearranging pieces for even heating. USDA guidance is to reheat leftovers to 165°F (74°C). Freeze tightly wrapped portions for up to 2 to 3 months for best quality, then thaw in the refrigerator before reheating.
Frequently Asked Questions
How long does a 2 lb split turkey breast take at 350°F?
Expect about 1 hour 15 minutes to 1 hour 30 minutes at 350°F (177°C) for a thawed, bone-in 2 lb split breast. Start checking at 1 hour 10 minutes, because oven performance and the breast’s thickness affect the timing. It is ready only when a thermometer in the thickest part, away from bone, reads 165°F (74°C).
Should I roast a split turkey breast covered or uncovered?
Roast it uncovered so the skin can brown. If the skin becomes deep brown before the center reaches 165°F (74°C), cover it loosely with foil for the rest of the cooking time. A tight foil cover traps steam and softens the skin, so use a loose tent rather than sealing the pan.
Do I need to turn the turkey breast while it cooks?
No. Place it skin-side up and leave it in that position for the roast. Turning is unnecessary for a single breast and can tear the skin or release hot juices when you handle the pan. The broth in the bottom of the pan helps prevent drippings from scorching without needing to turn or baste the turkey.
Can I cook a split turkey breast from frozen?
This recipe is written for a fully thawed breast, which cooks more predictably and allows the seasoning to coat it evenly. Thaw it in the refrigerator, allowing roughly 24 hours for every 4 to 5 lb of poultry; a 2 lb piece may thaw sooner, but confirm it is thawed through. Do not thaw turkey on the counter. If using a different frozen-poultry method, follow its specific directions and still verify 165°F (74°C) with a thermometer.
Why is my turkey breast dry even though I followed the cooking time?
The most common reason is cooking past the safe temperature while relying on an estimated time rather than checking the meat. Start checking early and take the breast out when its thickest part reaches 165°F (74°C), then rest it for 15 minutes before slicing. Cutting it immediately can let more juice escape, and slicing with the grain instead of across it can make each piece seem chewier.
Can I make the turkey ahead?
Yes. Roast it, let it rest, carve it, and refrigerate the meat within 2 hours. Reheat covered with a little broth or pan juice until it reaches 165°F (74°C), or serve it cold in sandwiches while it is within its 3-to-4-day refrigerated storage period. For the best texture, keep the slices in larger pieces or store the breast meat whole and carve it shortly before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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