Skinless Turkey Breast Recipes: Juicy Oven-Roasted Turkey

This oven-roasted skinless turkey breast is seasoned with garlic, lemon, and herbs, then cooked with a little broth to help keep the lean meat moist. It makes an easy centerpiece for a small holiday meal or a weeknight dinner, and the same method works with a boneless turkey breast roast of a similar size.

Ingredients

1 boneless, skinless turkey breast roast, about 2½ lb (1.13 kg), preferably an even thickness
2 tbsp (30 ml) olive oil
2 tbsp (28 g) unsalted butter, softened
3 garlic cloves (about 9 g), finely grated or minced
1¼ tsp (7 g) kosher salt
½ tsp (1 g) freshly ground black pepper
1 tsp (2 g) dried thyme, or 1 tbsp (3 g) finely chopped fresh thyme leaves
1 tsp (1 g) dried rosemary, crumbled, or 1 tbsp (2 g) finely chopped fresh rosemary
½ tsp (1 g) paprika
1 medium lemon (about 110 g), finely zested and cut in half
½ cup (120 ml) low-sodium chicken or turkey broth

Instructions

Heat the oven and prepare the pan. Set a rack in the center of the oven and heat it to 375°F (190°C). Pour the broth into a small roasting pan or oven-safe skillet. If the turkey roast is wrapped in a removable net, leave the net in place for roasting unless its package directions say otherwise; it helps the roast keep its shape. Remove any plastic or absorbent pad, and discard the packaging.
Season the turkey. Pat the roast dry with paper towels; do not rinse raw poultry. In a small bowl, mix the olive oil, softened butter, garlic, salt, pepper, thyme, rosemary, paprika, and lemon zest. Rub the mixture over all sides of the turkey. Set the roast in the pan over the broth, with the thicker side facing the outer edge of the pan. Squeeze one lemon half over the meat and put the squeezed half in the pan. Keep the remaining half for serving.
Roast until it reaches a safe temperature. Roast uncovered for about 65 minutes, beginning to check the temperature at 55 minutes. Timing varies with the roast’s shape, starting temperature, and oven, so use a food thermometer rather than relying on the clock. Insert it into the thickest part of the meat without touching the pan. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); cook the turkey to that reading. If one area reaches temperature sooner, check another thick area to confirm. If the top is getting too dark before the center is ready, loosely tent the roast with foil.
Rest before slicing. Transfer the cooked roast to a cutting board and loosely cover it with foil. Rest for 15 minutes so the juices settle and the meat is easier to slice. Keep the pan juices for serving. If the roast was tied or netted, remove the net or strings carefully after resting, then slice across the grain into pieces about ¼ inch (6 mm) thick. Serve with the remaining lemon half and spoonfuls of the warm juices.

Tips

Choose an even roast. A compact, evenly shaped breast cooks more uniformly than a thin end attached to a thick end. If yours is uneven, tuck the thin end underneath and tie it with kitchen twine so it does not dry out while the thicker section finishes.
Measure the thickest spot. Insert the thermometer from the side if that makes it easier to reach the center without touching the roasting pan. A temperature reading from the surface or a narrow end can be misleading. If the roast is below 165°F (74°C), return it to the oven and check again after several minutes.
Adjust the herbs to what you have. Dried thyme and rosemary are convenient, but fresh herbs work well too; use the amounts listed above. If you do not have rosemary, use more thyme. The flavor will be a little less piney, but the lemon, garlic, and butter still make a well-rounded seasoning.
Keep the meat covered only after roasting. Foil over the roast in the oven traps steam and softens the exterior. Roast it uncovered, then use a loose foil tent during the rest. Avoid slicing immediately: cutting too soon lets more of the warm juices run onto the board.

Serving Suggestions

For a traditional dinner plate, serve slices with mashed potatoes, roasted carrots, green beans, or a crisp salad. The pan juices are light rather than gravy-like, so spoon them over the turkey and potatoes. For a thicker sauce, strain the juices into a small saucepan, bring them to a simmer, and whisk in a slurry made from 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) cold water. Simmer briefly until glossy, adding a splash of broth if it thickens too much.

This roast also fits a smaller holiday table when a whole bird would leave too many leftovers. Add stuffing or a savory bread dressing, cranberry sauce, and one or two vegetable sides. For a simpler meal, serve the turkey with rice, couscous, or buttered noodles and use the pan juices as a quick finishing sauce. Slice only what you plan to serve right away; keeping the remaining roast in a larger piece helps it retain moisture for later meals.

Variations

Maple-mustard: Stir 1 tbsp (15 ml) maple syrup and 1 tbsp (15 g) Dijon mustard into the oil-and-butter mixture. This gives the outside a sweet, tangy flavor; watch the surface near the end of roasting because the sugar can brown faster. The thermometer temperature remains the same.

Smoky paprika: Replace the dried rosemary with ½ tsp (1 g) ground cumin and increase the paprika to 1 tsp (2 g). The result has a warmer, smokier seasoning that works especially well with roasted sweet potatoes or a cabbage slaw.

Mediterranean-inspired: Use oregano in place of rosemary, add ½ tsp (1 g) ground coriander, and finish the sliced turkey with chopped parsley. Olives or a spoonful of chopped roasted red pepper make good accompaniments. These are flavor variations rather than a single traditional regional recipe.

Use a bone-in breast: The seasoning can be used on a skinless, bone-in turkey breast, but it will take longer and may cook less evenly than a compact boneless roast. Begin checking early, then use the thermometer in the thickest area without touching bone. Follow temperature rather than trying to match the boneless roast’s time.

Storage and Reheating

Refrigerate cooked turkey within 2 hours of cooking. Store slices or leftover roast in a shallow, airtight container with a spoonful of pan juices or broth to limit drying; it keeps for 3–4 days in the refrigerator. For longer storage, freeze well-wrapped portions for about 2–3 months for best quality, then thaw them in the refrigerator. Keep raw poultry separate from cooked food and use clean utensils when packing leftovers.

For moist reheating, put slices in an oven-safe dish with a few tablespoons of broth, cover, and warm in a 325°F (163°C) oven. You can also reheat a small portion in the microwave with a little broth, loosely covered, stirring or turning the pieces partway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Heat only the amount you plan to eat, since repeated cooling and reheating can dry the turkey out.

Frequently Asked Questions

How do I keep skinless turkey breast from drying out?
Use a thermometer, avoid cooking well past 165°F (74°C), and rest the roast for 15 minutes before cutting. The butter, oil, and broth add flavor and moisture around the meat, but they cannot compensate for overcooking. Slicing across the grain and serving with the pan juices also helps each portion feel tender.

Can I roast a frozen turkey breast?
For this method, thaw the roast completely in the refrigerator first so it seasons evenly and cooks predictably. Thawing time depends on size; a large roast may need a day or more. Do not thaw poultry on the counter. If you must cook it from frozen, follow the package’s instructions for that product and use a thermometer to verify 165°F (74°C) throughout the thickest portions.

Can I prepare the turkey ahead?
Yes. Mix the seasoning and rub it over the turkey, then cover and refrigerate it for up to 24 hours before roasting. For food safety, keep raw poultry refrigerated, and do not leave it at room temperature to “come to temperature” for an extended period. Add the broth to the pan just before it goes into the oven.

Can I use turkey tenderloins instead of a breast roast?
Yes, but tenderloins are smaller and cook much faster, so the 65-minute estimate will not apply. Season them the same way, arrange them in a single layer, and begin checking early with a thermometer. Remove them from the oven when the thickest part reaches the USDA FSIS safe minimum of 165°F (74°C), then rest briefly before slicing.

What should I do if the turkey is done before the sides?
Rest the roast for 15 minutes, then keep it loosely tented while you finish the other dishes. If the wait will be longer, place it in a warm oven, but avoid holding it uncovered where it can dry out. For a longer delay, refrigerate it within 2 hours and reheat portions with broth to 165°F (74°C) when ready to serve.

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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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