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Oven-Roasted Turkey Breast

Betty Crocker Kitchens
Updated Nov 9, 2020
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There’s no need to bother with a big, messy bird. This baked turkey breast offers just enough, and not too much, of tender, succulent white meat in a thyme, butter and wine sauce. When you’re in the mood for a perfect portion of poultry, this slow-roast turkey breast recipe is a great option for a smaller group. Our Oven-Roasted Turkey Breast comes together with just 15 minutes of prep before popping it into the oven. Don't forget to let it stand 15 minutes after roasting for easier carving!

More About This Recipe

  • The great thing about turkey is that its mild flavor and texture make it the perfect “blank canvas” for however you’d like to express your culinary creativity. There are so many cooking methods from which to choose—including oven-roasted turkey breast or turkey made in the deep fryer, on the grill or in the slow cooker. Flavor profiles can range from sage-rubbed traditional to Cajun hot-spiced creative. If you’d like to brush up on turkey basics, follow this in-depth turkey cooking guide. It includes tips on how to buy a turkey, what type to choose, what equipment you’ll need to have on hand, preparation options, and even guidelines on how to store leftovers. Check out more turkey recipes to find recipes perfect for small groups, classic roasts and flavor twists.

Oven-Roasted Turkey Breast

  • Prep Time 15 min
  • Total 3 hr 0 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
  • 1/2 cup butter, melted
  • 1/4 cup dry white wine or apple juice
  • 2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 2 cloves garlic, finely chopped
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water

Instructions

  • Step 
    1
    Heat oven to 325°F. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
  • Step 
    2
    Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165°F.
  • Step 
    3
    Remove turkey from oven and let stand 15 minutes for easier carving.
  • Step 
    4
    Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Nutrition

460 Calories
28 g Total Fat
49 g Protein
3 g Total Carbohydrate

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure to follow food safety rules—package up any leftovers within 2 hours. If you have any unsliced meat, go ahead and either carve it up for sandwiches or chop it up to freeze in 1 to 2 cup containers for future recipes.
  • tip 2
    Invest in an instant read thermometer to ensure you cook the turkey to the proper internal temperature. Insert the thermometer in the turkey breast close to, but not touching the bone as the roasting time nears the suggested doneness time.
  • tip 3
    The easiest way to carve a whole turkey breast is to cut each lobe of meat from the breast bone, using a long thin knife. Then you have two nice pieces that will lie flat on a cutting board that are easy to thinly slice. You can then arrange the slices on a platter for ...
  • tip 4
    Letting the turkey rest, tented by foil, for about 15 minutes allows the meat to finish cooking (which it will for several minutes after leaving the oven) and for the juices to be redistributed. Guaranteeing that your turkey will stay moist and juicy—and gifting you extra minutes to make gravy.
  • tip 5
    If you use wine to roast the turkey, use a style of dry white wine that you’d like to drink with the meal. If you choose to use apple juice, make a batch of spiced cider with lots of cinnamon sticks and sliced oranges to serve while the turkey is roasting.
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