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Oven-Roasted Turkey Breast

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By 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

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
250
Total Fat
28 g
Saturated Fat
12 g
Cholesterol
165 mg
Sodium
480 mg
Potassium
340 mg
Total Carbohydrate
3 g
Dietary Fiber
0g
Protein
49 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
7 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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