Roast a turkey breast at 350°F (180°C) for about 40–45 minutes per kg, then check the thickest part with a food thermometer rather than relying on time alone. This simple oven-roasted version uses butter, garlic, lemon and herbs for a browned, savoury outside and juicy slices that are easy to serve for a holiday meal or an everyday dinner.
Ingredients
- 1 bone-in, skin-on turkey breast, about 4 lb (1.8 kg), thawed
- 2 tbsp olive oil (30 ml)
- 2 tbsp unsalted butter, softened (28 g)
- 1½ tsp kosher salt (about 9 g; use less if using fine table salt)
- 1 tsp freshly ground black pepper (2 g)
- 1 tbsp fresh thyme leaves, chopped (about 3 g), or 1 tsp dried thyme (1 g)
- 1 tbsp chopped fresh rosemary (about 2 g), or 1 tsp dried rosemary (1 g)
- 3 garlic cloves, finely grated or minced (about 9 g)
- 1 lemon, zested and cut in half
- 1 medium yellow onion, cut into thick wedges (about 200 g)
- 1 cup low-sodium chicken broth (240 ml)
Instructions
- Thaw and prepare the turkey. If the breast is frozen, thaw it in the refrigerator before cooking; allow roughly 24 hours for every 4–5 lb (1.8–2.3 kg), and keep it in a tray to catch drips. Remove the packaging and any giblets, then pat the turkey very dry with paper towels. Take it out of the refrigerator while the oven heats, but do not leave raw poultry at room temperature for more than 2 hours. A fully thawed breast cooks more evenly than one with icy areas.
- Heat the oven and mix the seasoning. Set a rack in the centre of the oven and preheat to 350°F (180°C). Stir together the olive oil, softened butter, salt, pepper, thyme, rosemary, garlic and lemon zest. The mixture should be spreadable. If the butter is firm, let it soften briefly at room temperature rather than melting it completely; a soft mixture is easier to work beneath the skin.
- Season the breast. Gently loosen the skin over the breast with your fingers, taking care not to tear it. Spread about half the herb butter directly over the meat under the skin, then rub the remainder over the skin. Squeeze one lemon half over the breast and place both lemon halves in the roasting pan. Arrange the onion wedges around them, pour in the broth, and set the turkey breast skin-side up on a rack in the pan. If you do not have a rack, rest it on the onion wedges so hot air can circulate beneath it.
- Roast and monitor. Roast uncovered at 350°F (180°C). As a planning estimate, allow about 40–45 minutes per kg: a 1.8 kg breast will often need roughly 72–81 minutes, while a 2.5 kg breast may take about 1 hour 40 minutes to 1 hour 53 minutes. Breast shape, whether it is bone-in, the starting temperature and oven accuracy all affect the actual time, so begin checking early. If the skin becomes deeply browned before the meat is done, loosely cover it with foil; do not wrap it tightly, which can soften the skin.
- Check the temperature in the right place. Insert an instant-read food thermometer into the thickest part of the breast without touching the bone. Check more than one spot if the breast is uneven. Poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, return it to the oven and check again after 5–10 minutes. Do not use colour or clear-looking juices as the only test of doneness.
- Rest, carve and serve. Transfer the cooked breast to a carving board, tent it loosely with foil and rest for 20 minutes. Resting gives the juices time to settle and makes carving easier; the centre can rise slightly in temperature, but it must have reached 165°F (74°C) before it comes out of the oven. Slice across the grain, keeping the slices fairly even. Spoon a little pan juice over the meat, or strain the juices for serving.
Tips
- Use the time per kg as a guide, not a guarantee. The estimate is for a thawed turkey breast roasted at 350°F (180°C). A compact, boneless joint can cook faster than a broad bone-in breast, and ovens may run hot or cool. A reliable thermometer is the best way to avoid both undercooking and drying out the meat.
- Adjust the salt for the product. Some turkey breasts are injected or labelled self-basting, and those can already contain salt. Check the label and reduce or omit the added salt if needed. If you have only table salt, use around 1 tsp (5 g) instead of 1½ tsp kosher salt because fine salt packs more densely.
- Choose fresh or dried herbs sensibly. Thyme and rosemary are easy to swap for sage or parsley. Use about one-third as much dried herb as fresh, since dried herbs are more concentrated; rub them between your fingers as you add them to release their aroma. Dried herbs will give a slightly earthier flavour, while fresh herbs taste brighter.
- Keep the skin dry and avoid constant basting. Patting the turkey dry helps the skin brown. Opening the oven repeatedly loses heat and can lengthen cooking, so baste only if you particularly want to; it is not necessary for a moist result when the breast is cooked to temperature and rested.
Serving Suggestions
Serve the carved turkey warm with the softened roasted onions and lemon from the pan. For a traditional roast-dinner plate, pair it with mashed or roasted potatoes, green beans, carrots, or Brussels sprouts. A crisp salad and bread make a lighter meal, while cranberry sauce or a tart apple chutney adds a sweet-sour contrast to the buttery herbs. Since turkey breast is lean and mild, a savoury gravy also works well.
To make a quick pan gravy, move the turkey and vegetables out of the roasting pan after cooking. Pour the pan juices into a measuring cup and skim off excess fat. Whisk 2 tbsp (16 g) all-purpose flour into 2 tbsp (28 g) butter in a saucepan over medium heat; cook for about a minute, then gradually whisk in 1½ cups (360 ml) pan juices plus broth as needed. Simmer until thickened and season to taste. If the pan juices are very salty, use more unsalted broth and less of them.
Variations
Use a boneless breast: The same seasoning works with a boneless roast, but its shape and tying affect the timing, and it may cook more quickly than a bone-in breast. Start checking well before the per-kg estimate suggests, and measure the thickest section. Keep it tied while roasting so it cooks more evenly; remove the strings before slicing.
Change the herb profile: Replace the thyme and rosemary with 1 tbsp (about 4 g) chopped sage, or use 1 tsp (2 g) smoked paprika with the garlic for a warmer, more savoury flavour. A little orange zest can stand in for the lemon zest, though it will make the seasoning sweeter and more aromatic. Avoid adding lots of sugary ingredients to the skin, which can darken before the centre is cooked.
Add a mustard rub: Stir 1 tbsp Dijon mustard (15 g) into the butter mixture. It adds a mild tang and helps the herbs cling to the meat, without making the finished turkey taste strongly of mustard. If using salted butter or a salty prepared mustard, taste the mixture before adding the full amount of salt.
Cook a smaller breast: You can halve the ingredient quantities for a breast around 2 lb (900 g), but do not assume it will need exactly half the cooking time. Use the same oven temperature and begin checking early. The thermometer reading, rather than the arithmetic, determines when it is ready.
Storage and Reheating
Refrigerate leftover turkey within 2 hours of cooking, preferably in shallow, covered containers so it cools promptly. Store it at 40°F (4°C) or colder and use it within 3–4 days. Keep slices with a spoonful of pan juices or broth to help limit drying, and store gravy separately. For longer storage, freeze the turkey in airtight, freezer-safe portions; use within about 2–3 months for best quality and thaw in the refrigerator.
Reheat only the amount you plan to eat. Add a splash of broth or water, cover the dish, and warm it in a 325°F (165°C) oven or in the microwave until the centre reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Stir or turn microwave portions partway through heating so they warm evenly. Avoid repeated cycles of cooling and reheating, which can dry out the slices and make safe temperature control harder.
Frequently Asked Questions
How long does turkey breast take to cook per kg?
At 350°F (180°C), plan on about 40–45 minutes per kg for a thawed breast, then confirm doneness with a thermometer. For example, a 1.8 kg breast may take about 72–81 minutes, but its shape, bone and oven can change the timing. It is safe to serve when the thickest part reaches 165°F (74°C).
Is it better to roast turkey breast at 325°F or 350°F?
Both temperatures can roast turkey successfully when the meat is cooked to a safe internal temperature. This recipe uses 350°F (180°C) for a straightforward balance of browning and cooking time. At 325°F (163°C), the breast will generally take longer, so do not apply the 40–45 minutes per kg estimate without allowing extra time and checking the thermometer.
Should turkey breast be covered while roasting?
Roast it uncovered to encourage the skin to brown. If the skin is already dark enough while the centre remains below 165°F (74°C), lay foil loosely over the top and continue cooking. Covering from the start can reduce browning, while a tight foil wrap can trap steam and soften the skin.
Do I need to baste a turkey breast?
No. Basting is optional, and opening the oven door repeatedly can slow cooking. The seasoned butter under the skin, accurate temperature checking and a 20-minute rest are more useful for a tender result. If you baste once, do so quickly and return the pan to the oven without delaying the temperature checks.
Can I cook a turkey breast from frozen?
For this recipe, thaw the breast completely in the refrigerator before roasting so it cooks more evenly and can be seasoned beneath the skin. Do not thaw poultry on the counter. If you need to cook from frozen, use a method and timing specifically designed for frozen poultry, and use a thermometer to verify 165°F (74°C in several appropriate spots before serving.
How long should turkey breast rest before carving?
Rest it loosely covered for 20 minutes after it reaches 165°F (74°C). This short wait makes the breast easier to slice and helps the juices stay in the meat rather than running across the board. Do not leave cooked turkey at room temperature for more than 2 hours; refrigerate leftovers promptly.
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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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