Can I use a frozen turkey breast for this recipe?

Absolutely, but make sure it's completely thawed before cooking. Place your frozen turkey breast in the refrigerator 1-2 days before you plan to cook it (depending on size). For faster thawing, place the wrapped turkey in cold water, changing the water every 30 minutes, allowing about 30 minutes of thawing time per pound.

What's the difference in cooking time between bone-in and boneless turkey breasts?

Boneless turkey breasts cook faster than bone-in. As a general rule, boneless breasts need about 15-18 minutes per pound at 375°F, while bone-in breasts need about 20-22 minutes per pound. However, always use a meat thermometer rather than relying solely on timing.

Can I add vegetables to the roasting pan?

Definitely! Adding onions, carrots, and celery to the bottom of the roasting pan creates incredible flavor for pan drippings. If you're using a rack, place the vegetables underneath. They'll absorb the turkey juices and can either be served alongside the meat or used to make gravy.

My turkey breast seems dry. What went wrong?

The most common culprit is overcooking. Turkey breast is lean and can quickly go from perfectly juicy to dry. Use a reliable meat thermometer and remove the turkey from the oven at 160°F, then let it rest covered to reach the final 165°F. Also, don't skip placing the spice rub under the skin – this helps protect the meat and adds moisture.

Simple Oven Roasted Turkey Breast Recipe

Name: Simple Oven Roasted Turkey Breast Recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 3 to 8 pound turkey breast; 2 tablespoons olive oil; 2 teaspoons paprika; 2 teaspoons dried oregano; 2 teaspoons dried rosemary; 2 teaspoons salt; 1 teaspoon dried thyme; 1 teaspoon black pepper; 1 teaspoon onion powder; 1 teaspoon garlic powder

This Simple Oven Roasted Turkey Breast is a game-changer for holiday meals or Sunday dinners. Juicy, flavorful, and incredibly easy to prepare, this recipe gives you all the satisfaction of a traditional turkey without the fuss of cooking a whole bird. The herb-infused spice rub creates a beautiful crust while keeping the meat tender and moist inside. Perfect for smaller gatherings or when you’re craving turkey without committing to leftovers for days!

Why You’ll Love This Recipe

Foolproof and Straightforward: Even if you’ve never roasted turkey before, this recipe makes it nearly impossible to mess up.
Perfectly Portioned: Ideal for smaller gatherings when a whole turkey would be too much.
Maximum Flavor, Minimum Effort: The herb rub does all the heavy lifting, infusing the meat with incredible flavor.
Time-Efficient: Much faster than roasting a whole turkey, yet delivers the same satisfying taste.
Holiday-Worthy Without the Stress: Get all the celebration vibes without spending your entire day in the kitchen.

Ingredients You’ll Need

Turkey Breast: The star of the show! Choose bone-in for more flavor or boneless for quicker cooking. The skin is essential for protecting the meat and adding flavor.
Olive Oil: Creates the foundation for our spice paste and helps the herbs and spices adhere to the meat while promoting beautiful browning.
Paprika: Adds a gorgeous color and subtle sweetness to the skin.
Dried Oregano: Brings a Mediterranean touch that pairs beautifully with poultry.
Dried Rosemary: Provides an aromatic, pine-like flavor that’s classic with turkey.
Salt: The essential flavor enhancer that ensures your turkey isn’t bland.
Dried Thyme: Offers a gentle earthy note that complements the other herbs perfectly.
Black Pepper: Adds a necessary spicy counterpoint to the herbs.
Onion Powder: Gives a concentrated savory flavor without the moisture of fresh onions.
Garlic Powder: Delivers that essential garlic flavor that makes everything better, without the risk of burning that fresh garlic would have.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Citrus-Herb Turkey Breast

Add lemon or orange zest to your spice rub and place citrus slices under the skin or in the roasting pan for a bright, fresh flavor.

Smoky Maple Turkey Breast

Replace some of the olive oil with maple syrup and add a teaspoon of smoked paprika for a sweet and smoky twist.

Butter-Basted Herb Turkey

Substitute the olive oil with softened butter for an extra rich flavor and golden skin.

Spicy Southwest Turkey Breast

Add cumin, chili powder, and a pinch of cayenne to the spice mix for a Southwestern kick.

How to Make Simple Oven Roasted Turkey Breast

Step 1: Prepare the Turkey and Oven

Preheat your oven to 375°F. Place your turkey breast skin-side up on a roasting rack inside a roasting pan. If you don’t have a rack, a lightly greased 9×13 baking dish works perfectly fine.

Step 2: Create the Spice Paste

In a small bowl, combine olive oil, paprika, dried oregano, dried rosemary, salt, dried thyme, black pepper, onion powder, and garlic powder. Mix thoroughly until it forms a paste with a consistency that’s easy to spread.

Step 3: Season Under the Skin

This is where the magic happens! Gently loosen the skin from the meat using your fingers, creating a pocket. Take about half of your spice mixture and carefully spread it under the skin, covering as much of the meat as possible. This ensures the flavors penetrate directly into the meat.

Step 4: Season the Outside

Rub the remaining spice mixture all over the outside of the turkey breast, covering the skin completely. Don’t be shy – really massage it in!

Step 5: Roast to Perfection

Place the turkey in the preheated oven and roast for approximately 20 minutes per pound. For a 5-pound breast, that’s about 1 hour and 40 minutes. The exact time will vary based on size and whether it’s bone-in or boneless.

Step 6: Check for Doneness

Use a meat thermometer inserted into the thickest part of the breast to check for doneness. Remove the turkey when it reaches 160°F.

Step 7: Rest Before Serving

This step is crucial! Cover the turkey loosely with foil and let it rest for 15 minutes. During this time, the temperature will rise to 165°F (the safe temperature for poultry), and the juices will redistribute throughout the meat, ensuring it’s moist when sliced.

Pro Tips for Making the Recipe

Don’t Skip the Thermometer: Temperature, not time, is the true indicator of perfectly cooked turkey. Invest in a good meat thermometer.
The Skin Is Your Friend: Even if you don’t plan to eat the skin, cook with it on. It protects the meat and keeps it juicy.
Season Generously: Turkey can handle a lot of seasoning, so don’t be shy with your spice rub.
Let It Come to Room Temperature: Take your turkey breast out of the refrigerator 30-45 minutes before cooking for more even roasting.
Tent with Foil If Needed: If you notice the skin browning too quickly during roasting, loosely cover it with foil.
The Resting Period Is Non-Negotiable: Those 15 minutes of resting make the difference between juicy meat and dry disappointment.

How to Serve

Turkey breast is incredibly versatile and pairs beautifully with countless sides. Here are my favorite serving suggestions:

Classic Pairings:

Serve with homemade gravy, cranberry sauce, mashed potatoes, and green beans for a traditional turkey dinner experience.

Casual Meal:

Slice thinly for incredible sandwiches with cranberry mayo, stuffing, and lettuce on hearty bread.

Lighter Option:

Pair with a fresh salad and roasted vegetables for a lighter, yet satisfying meal.

Make It Special:

Create a beautiful presentation by slicing the turkey and arranging it on a platter surrounded by fresh herbs, roasted fruits, or glazed vegetables.

Make Ahead and Storage

Storing Leftovers

Store cooled turkey in an airtight container in the refrigerator for up to 4 days. For best quality, slice only what you’ll eat immediately and store the rest of the breast whole to maintain moisture.

Freezing

Turkey freezes beautifully! Wrap tightly in plastic wrap, then aluminum foil or place in freezer bags with the air removed. Label with the date and freeze for up to 3 months. For best quality, freeze the meat in its natural juices.

Reheating

The key to reheating turkey without drying it out is moisture. Place slices in a baking dish with a splash of broth or gravy, cover tightly with foil, and heat at 325°F until just warmed through (about 20 minutes). Alternatively, steam slices over simmering water for a few minutes until heated.

For sandwiches, cold slices straight from the refrigerator are often best!

FAQs

Can I use a frozen turkey breast for this recipe?

Absolutely, but make sure it’s completely thawed before cooking. Place your frozen turkey breast in the refrigerator 1-2 days before you plan to cook it (depending on size). For faster thawing, place the wrapped turkey in cold water, changing the water every 30 minutes, allowing about 30 minutes of thawing time per pound.
What’s the difference in cooking time between bone-in and boneless turkey breasts?

Boneless turkey breasts cook faster than bone-in. As a general rule, boneless breasts need about 15-18 minutes per pound at 375°F, while bone-in breasts need about 20-22 minutes per pound. However, always use a meat thermometer rather than relying solely on timing.
Can I add vegetables to the roasting pan?

Definitely! Adding onions, carrots, and celery to the bottom of the roasting pan creates incredible flavor for pan drippings. If you’re using a rack, place the vegetables underneath. They’ll absorb the turkey juices and can either be served alongside the meat or used to make gravy.
My turkey breast seems dry. What went wrong?

The most common culprit is overcooking. Turkey breast is lean and can quickly go from perfectly juicy to dry. Use a reliable meat thermometer and remove the turkey from the oven at 160°F, then let it rest covered to reach the final 165°F. Also, don’t skip placing the spice rub under the skin – this helps protect the meat and adds moisture.

Final Thoughts

This Simple Oven Roasted Turkey Breast has transformed my approach to turkey dinners. It delivers all the festive flavor without the marathon cooking session. Whether you’re hosting a small holiday gathering, meal prepping for the week, or simply craving the comfort of a home-cooked turkey dinner, this recipe delivers every time. The blend of herbs and spices creates a flavor profile that’s both familiar and special, while the technique ensures juicy, perfectly cooked meat that will have everyone asking for seconds. Give it a try – I’m confident it will become a staple in your cooking repertoire!