A split turkey breast is a bone-in half breast roasted with its skin on, then carved into tender slices for a smaller holiday meal or an everyday dinner. At 350°F (177°C), a 3- to 3½-pound breast typically takes about 1 hour 25 minutes, but its internal temperature—not the clock—is the reliable way to know when it is done.
Ingredients
- 1 bone-in, skin-on split turkey breast, 3 to 3½ lb (1.4 to 1.6 kg)
- 1 medium yellow onion, cut into thick slices, about 1 cup (150 g)
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon softened unsalted butter (14 g)
- 1 teaspoon kosher salt (5 g; use about ¾ teaspoon fine table salt instead)
- ½ teaspoon freshly ground black pepper (about 1 g)
- 1 teaspoon garlic powder (3 g)
- 1 teaspoon dried thyme (about 1 g)
- ½ teaspoon paprika (about 1 g)
- 1 cup low-sodium chicken or turkey broth (240 ml)
- ½ lemon, cut into wedges, about 2 oz (55 g), optional
Instructions
- Heat the oven and prepare the pan. Set a rack in the center of the oven and preheat it to 350°F (177°C). Scatter the onion slices over the bottom of a small roasting pan or oven-safe baking dish. Pour in the broth. The onion makes a shallow bed for the breast and the liquid helps keep the pan drippings from scorching; it does not need to cover the meat.
- Dry and season the turkey. Remove any packaging and pat the turkey breast thoroughly dry with paper towels. Do not rinse raw poultry, since splashing water can spread germs around the sink and counter. If there is a neck or packet of giblets, remove it and save it for another use or discard it. Rub the oil over the skin, then mix the softened butter with the salt, pepper, garlic powder, thyme, and paprika. Spread the seasoning mixture over the skin and, where you can reach it without tearing the skin, a little over the exposed meat. Wash your hands and any surfaces that have touched raw turkey.
- Arrange the breast for roasting. Set the turkey skin-side up on the onion bed. Tuck the lemon wedges around it if using. Keep the breast as level as possible so it cooks evenly, and avoid letting the skin sit in the broth. If your pan is large and the broth spreads thinly, add a splash more broth or water so the bottom has a little liquid.
- Roast until nearly done, then check. Roast uncovered for about 1 hour 15 minutes before taking the first temperature reading. A 3- to 3½-pound split breast generally needs around 1 hour 15 minutes to 1 hour 40 minutes in a 350°F (177°C) oven, but shape, starting temperature, and oven accuracy affect the timing. Insert an instant-read thermometer into the thickest part of the breast, approaching from the side if that makes it easier to avoid the bone. Check more than one spot. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); the thickest areas must reach that temperature. Do not rely on the color of the skin, the juices, or the estimated minutes per pound to confirm safety.
- Adjust the roasting time as needed. If the breast has not reached 165°F (74°C), return it to the oven and check again after 8 to 10 minutes. Continue in short intervals, checking a new spot in the thickest section each time. If the skin is getting darker than you want before the center is ready, lay a piece of foil loosely over the top. If the pan has become dry, add a few tablespoons of broth or water to the bottom, taking care not to pour it over the skin.
- Rest, then carve. Once the breast reaches 165°F (74°C), move it to a cutting board and rest it for 15 minutes before slicing. Resting gives the juices time to settle and makes carving easier; leave the skin uncovered if you want it to stay crisp. Slice down along one side of the breastbone, then follow the bone with the knife to lift off the meat in large pieces. Cut those pieces across the grain into slices. Spoon a little pan juice over the turkey at the table, if desired.
Tips
- Use the thermometer in the right place. Bone heats differently from the meat, so a probe touching bone can give a misleading reading. Check the thickest section from the side and take a second reading in another thick area. A leave-in probe can help you monitor temperature, but confirm the final reading with an instant-read thermometer if you are unsure.
- Choose the right turkey size. This timing is written for one 3- to 3½-pound split breast. A smaller breast may finish sooner, while a larger or unusually thick one can take longer. If your turkey is frozen, thaw it safely in the refrigerator before roasting; do not try to use the recipe timing for a frozen breast.
- Keep the skin dry and the pan calm. Patting the skin dry and roasting uncovered encourages browning. The broth belongs in the bottom of the pan, not poured over the turkey. Add liquid only if the pan is running dry, and use a loose foil cover if the skin browns well before the center is cooked.
- Adjust salt for the label. Some turkey breasts are injected or pre-seasoned with salt. Check the package; if it says brined, enhanced, or seasoned, reduce the added salt or omit it. You can still use the herbs, pepper, garlic, and paprika for flavor.
Serving Suggestions
Serve the sliced breast with the roasted onions and a spoonful of the savory pan juices. Mashed potatoes, roasted potatoes, rice, or buttered noodles make filling sides, while green beans, carrots, Brussels sprouts, or a crisp salad add a fresh contrast. For a holiday-style plate, add stuffing and cranberry sauce; for a simpler weeknight meal, pair the turkey with warm bread and one vegetable.
The pan liquid is flavorful but thin. For a quick gravy, strain it into a small saucepan and skim off excess fat. Whisk 1 tablespoon cornstarch (8 g) with 1 tablespoon cold water (15 ml), then whisk the mixture into about 1 cup (240 ml) of simmering pan liquid. Cook, stirring, until thickened. Taste before adding salt, especially if the turkey was pre-seasoned. For a more traditional flour-thickened gravy, make a roux separately with fat and flour, then gradually whisk in the strained drippings.
Variations
Use fresh herbs: Replace the dried thyme with 1 tablespoon finely chopped fresh thyme (about 3 g), or use 1 teaspoon finely chopped fresh rosemary (about 1 g). Rosemary has a stronger, pine-like flavor, so start modestly. Chopped parsley can be added after roasting for a fresh finish rather than used as the main seasoning before cooking.
Add a little heat or sweetness: Stir ¼ teaspoon cayenne pepper (about 0.5 g) into the seasoning for gentle heat. For a lightly sweet, smoky flavor, replace the ordinary paprika with smoked paprika and brush the skin with 1 teaspoon maple syrup (5 ml) during the final 10 minutes. Watch closely, because sugar can darken quickly.
Make it dairy-free: Replace the butter with another tablespoon of olive oil (15 ml). The skin will still brown, though the seasoning paste will be less creamy. If you do not have thyme, use the same amount of dried sage or poultry seasoning; blends vary in salt content, so check the label and adjust the added salt.
Use a rack if you have one: Set a roasting rack over the onion and broth, then place the breast on the rack. This lets hot air circulate around more of the meat and keeps the skin farther from the liquid. No rack is necessary for the recipe: the onion bed is a practical alternative, and the cooking temperature and thermometer target remain the same.
Storage and Reheating
Refrigerate leftover turkey within 2 hours of cooking, preferably in shallow, airtight containers. Remove the meat from the bone if that helps it cool and fit into the refrigerator. Cooked turkey keeps for 3 to 4 days refrigerated. Keep the pan juices in a separate container so they are easy to add when reheating. For longer storage, freeze portions in airtight freezer-safe packaging; use them within about 2 to 3 months for the best quality, and thaw them in the refrigerator rather than on the counter.
For moist leftovers, place sliced turkey in a covered oven-safe dish with a few spoonfuls of broth or pan juice. Warm at 325°F (163°C), checking the center until the leftovers reach 165°F (74°C). The exact time depends on how much turkey is in the dish, so use a food thermometer rather than relying on a set number of minutes. You can also reheat a portion in the microwave in a covered dish, stirring or rearranging pieces partway through so they heat evenly; verify that the entire serving reaches 165°F (74°C). Reheat only the amount you plan to eat.
Frequently Asked Questions
How long does split turkey breast take at 350°F?
A 3- to 3½-pound bone-in split breast usually takes about 1 hour 15 minutes to 1 hour 40 minutes at 350°F (177°C). For this recipe, plan on roughly 1 hour 25 minutes, plus a 15-minute rest. Size, thickness, and your oven can change the time, so begin checking at about 1 hour 15 minutes and cook until the thickest parts register 165°F (74°C).
Should I cover turkey breast while it roasts?
Roast it uncovered at first so the skin can brown. If the skin is already as dark as you want but the center has not reached 165°F (74°C), cover the breast loosely with foil for the remaining cooking time. Do not seal the foil tightly around the pan, and keep checking the temperature.
Is split turkey breast the same as a boneless turkey breast?
No. A split breast is generally one bone-in half of a whole turkey breast, often with the skin attached. A boneless breast has been removed from the bones and may be rolled or tied. Boneless pieces can cook more quickly and have a different shape, so do not assume this recipe’s timing applies; use the package guidance as a starting point and cook to 165°F (74°C).
Can I roast two split turkey breasts together?
Yes, as long as they fit in the pan with space around them and are not crowded. Their combined weight does not necessarily mean the cooking time doubles, but a full pan can take longer to heat and each breast may cook at a different pace. Check both pieces in their thickest areas and remove each one only when it reaches 165°F (74°C).
Do I need to baste the turkey?
No. Basting is optional and does not replace checking the internal temperature. Opening the oven repeatedly releases heat and can slow roasting, while frequent liquid over the skin can make it less crisp. The oil and butter seasoning, along with the pan liquid, provide flavor without repeated basting.
Can I cook the turkey breast ahead of time?
You can roast it ahead, cool and refrigerate it within 2 hours, then slice and reheat it with broth shortly before serving. For the best texture, avoid leaving it warm for a long time or reheating it repeatedly. Make sure reheated portions reach 165°F (74°C), and keep cold leftovers refrigerated until you are ready to warm them.
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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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