Roast turkey breast recipe

Basic Roast Turkey Breast Recipe

A yummy roast turkey breast recipe…and how to use it

We love roasting off a turkey breast every so often. It results in a delicious dinner that evening, then easily 3 more meals — more if you opt to use for sandwiches! Truly, few foods are easier to make, cheaper, more nutritious or more versatile. Below is our basic turkey breast recipe — it’s so simple and easy to modify per your tastes.

Don’t even mess around with a boneless breast. If possible, look for turkey that declares itself as hormone and/or antibiotic free. Foster Farms is a good bet, usually about $3 a pound, but it’s hard to find. I’d love to buy organic, free range, etc. but wow is it expensive and difficult to find. Availability is difficult to predict — so buy it when you see it!

Our go-to turkey breast recipe is ridiculously simple:

Turkey Breast Recipe Ingredients:

Mise en Place:

  • 1 Turkey Breast
  • A heavy drizzle of Olive Oil
  • 1-2 tsp Salt
  • ½ tsp Basil
  • Fresh Cracked Black Pepper, to taste
  • 2-3 Tbsp Butter, softened
  • Suitably Sized Roasting Pan (Standard 11×9 usually works)
  • Preheated Oven, 350°F
  • Basting Brush
  • Dish for the Butter
  • Instant –Read or Digital Thermometer
  1. Rinse the turkey breast under cool running water. Pat dry and place in a roasting pan.


    Turkey ready to go in the oven!

  2. Drizzle the entire surface with the olive oil. Sprinkle salt and basil over the breast and rub it in gently.
  3. Crack pepper over the breast until you’re happy. If you want to encrust it, crack it into a separate dish and press it on the surface of the skin after spreading the olive oil and salt over the skin.
  4. Pop it in the oven and roast for about 30 minutes.
  5. Baste the bird with soft butter, lightly pressing the brush on the high points instead of brushing, so as not to disturb the seasonings.
  6. Continue roasting and periodically basting until the internal temperature passes 155°F. Total roasting time will vary based on the size of the breast, usually about 18 minutes per pound.
  7. Remove the breast and let it rest for about 20 minutes before carving.

Turkey Breast Cooking and Reheating Tips:

  • Try cooking it on a Rotisserie. It cuts down the cooking time by as much as 40%.
  • Let it cool completely, then cut the meat off the bone. It is much easier to handle when it is cool.
  • Be careful when reheating it; don’t overdo it, as it can get dry in the blink of an eye. Rewarm sliced leftover turkey by placing it in a pan with water or stock. Cover with a tight lid. Bring the stock to a simmer, and then cut the heat. This will result in warm, moist turkey.
  • Make a big batch of gravy when you roast, so that you have leftovers for sandwiches and easy meals. See this gravy recipe.

Ideas for cooked turkey breast

turkey breast recipe

Fully roasted and rested. The split down the middle is a trick to help it cool a bit faster, but only do this AFTER resting to preserve the juiciness of the meat

Limits are not a thing for this versatile meat. Our favorites are roast turkey dinner and turkey sandwiches.

For simple roast turkey dinners, I’ll usually make a couple of simple sides like baked potatoes and steamed veggies. My sweetie’s favorite take is with simple turkey gravy and rice; we pour the gravy over the rice and meat…it’s quite tasty.

Sometimes I’ll pour Hazelnut Buerre Noisette (from episode #70 Northwest Manicotti) over it, and we’ll savor every bite – as I did in this concept, Fun with Leftovers

When fully chilled, turkey slices easily into ultra-thin slices, which are perfect between 2 pieces of sourdough bread with a bit of brown mustard and lettuce. When the stars align, we’ll also add avocado, onion and tomato.

I’ll also chop it up and add it to a green salad, toss it with pasta, or turn it into a soup. I’ve fancied making enchiladas with it, but have not done so yet.

The bones are fabulous for making stock – thanks to all the turkey we eat, this Hot Kitchen is rarely without wholesome homemade stock. Make sure you read up on how to make stock.  Simply work with the chicken stock formula, subbing the entire bone structure of the turkey breast for the chicken bones.

For more fun with Turkey, please see:
Episode 77. Turkey Schnitzle with Portobello Reduction and Cran-Shallots, Warm German-Style Potato Salad, and Baby Stuffed Peppers
Episode 32. Medieval Turkey


Questions?  Send me an email at or leave a comment.

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