I am completely in love with this roasted turkey breast recipe, and I have no doubt that you will be, too, after you try it out. It's not your typical turkey breast. It's roasted in a delicious marinade that adds great depth of flavor. If you are looking for an alternative to roasting a whole turkey for Thanksgiving, this recipe is a great option.
Turkey breast is easy to over-roast and makes it taste dry and chalky. To mitigate that, I used a similar technique to the one I used for making the slow baked chicken breast. The idea here is to roast the breast at a lower temperature with a small amount of liquid in the pan. Instead of using chicken broth and butter, I utilized my insanely popular killer chicken thigh marinade with a few tweaks, and it worked like a charm.
It's recommended to marinate meat overnight or even for 24 hours for better flavor penetration. However, with this recipe, you can go straight to roasting. I've tried both ways, and both times, the turkey breast was very juicy, moist, and ridiculously flavorful. Besides, those mouth-watering pan juices will add a ton more flavor.
Looking for more great turkey breast recipes? Check these out:
- Crispy Bone-In Turkey Breast
- Roasted Turkey Breast with Herb Infused Butter
- Cranberry Glazed Turkey Breast
Ingredients
- 1 turkey breast (bone-in or boneless, skin-on, about 2 - 2 1/2 lbs)
- 3 rosemary twigs for garnish
For the marinade:
- 1/4 cup olive oil
- 2 Tbsp sesame oil
- 1/2 cup low sodium soy sauce
- 2 Tbsp Worcestershire sauce
- Juice from 1 lemon
- 1/2 cup honey or maple syrup
- 8 cloves of garlic minced
- 3 rosemary twigs whole
- 1 tsp freshly ground black pepper
- 4 tsp kosher salt plus more to taste
Instructions
- Prepare the marinade by mixing all of the ingredients together in a large bowl or a plastic Ziplock bag. Add the turkey breast and make sure that every part is covered with the marinade. If using a Ziplock bag, expel as much air as possible before sealing it. Marinate in a fridge for 12-24 hours. If marinating is not an option, roast the breast immediately and serve with those delicious pan juices - it will still be awesome.
- Preheat oven to 325F.
- Place the turkey breast into a deep baking dish and pour in the marinade. It's best to use a baking dish that is not too big otherwise too much liquid will evaporate. Bake uncovered on middle rack for about 1 to 1 1/2 hours, depending on size, until the internal temperature of the meat in the thickest part reaches 160F - the temperature will rise to 165F during resting (see Notes). Baste the top and the sides of the breast with pan juices about every 20 minutes - this will prevent the top from drying out and will help with browning.
- If toward the end of baking the skin did not brown enough, turn on the broiler on high for 2-3 minutes. Do this before the internal temperature reaches 160F. I normally do it at about 150F internal. Monitor broiling process very closely as the skin can go from a nice deep-golden brown to charred pretty quickly.
- Remove the turkey breast from the oven and let it rest for 5 minutes before carving and serving. I find that it's best to transfer the breast to a serving platter immediately upon removing from the oven. If left to rest in the hot baking dish, the internal temperature will rise too much and meat will lose more moisture.
- Carve the meat, place on a serving platter and garnish with fresh rosemary twigs. Serve with the pan juices (don't forget to discard the cooked rosemary twigs), they are out-of-this-world delicious.
Notes
Nutrition
Links:
Thermal Tips: Simple Roasted Chicken—Cooking Chicken to the Correct Temperature
Marina Morris says
Thank you sooo much for sharing this recipe!!! I cooked a boneless turkey breast and a couple of boneless thighs in this marinade and they came out delicious!!!
I marinated them for 24 hours, then roasted them all at 350F and they all got done at the same time after about 1 hour (I got lucky with the sizes of my turkey parts, it worked out great).
The meat is juicy, taste is amazing.
I thickened the drippings and used them in the gravy, made the gravy way better.
Happy Thanksgiving and thank you for sharing this amazing marinade recipe 😍😍😍
victor says
Glad to hear it, Marina. Happy Thanksgiving! Thank you for your feedback.
Supur says
I'm trying this marinade on my 7 lb turkey breast. I've marinated chicken breasts before and the result is delicious so I'm sure this will be great! I am however using an electric roaster oven to cook the turkey breast. Please include any special directions I should follow for using this instead of the oven. The details you provide are always welcome and helpful. Thank You!
victor says
Sorry, I don't a roaster oven, so not sure if I know of any specific requirements for it. But I have a feeling it should work as is, but keep a close eye on it. Good luck!
Denise says
Made this last year and it amazing, I have a whole 20 lb turkey this year and would love some advice on how long to marinate for please! Thank you!!
victor says
Hi Denise, I am glad that you like my recipe. As far as marinating the whole turkey, I would recommend 24-36 hours. If you go longer than that, there is a good chance that fibers in the meat will beging to break down, making the meat mushy. You don't want that. Good luck and Happy Thyanksgiving!
Jim DAgostino says
Hello
So your recipe,Turkey breast with herb infused butter, what can you do if you don’t have an injector. One item I have never used.
JD
victor says
Apologies for the late response. If you don't have an injector, I'd let the infused butter solidify, cut into small pats, make small slits in the turkey breast and stuff butter pats in there. Enjoy!
Everett says
Juiciest turkey breast ever! I didn't have sesame oil, so I used half a bottle of Michelob Ultra Amber Max. Everyone loved it! I will most definitely be cooking this again!
Sophie says
Delicious turkey, thanks to that marinade ! Made a few happy men this evening. They're asking for more. (I used 1/4 cup of soy sauce only)!
Tracilee Tracy says
This was the best recipe for our Thanksgiving this year!! So so good!! So tender and flavorful!
victor says
Glad to hear it. Thanks for the feedback and happy cooking!
Beck & Bulow says
Are you able to use drippings to make gravy with the broth in the bottoms of the roasting pan?
victor says
Yes, you can.
Teresa says
Delicious! I halved the recipe and used it on turkey tenderloins. Next time I will add some ginger, although recipe as is was great!
victor says
Enjoy!
Anne says
I had a turkey breast which is skinless and boneless which I wanted to use and I have been marinating it with your recipe for more like 36 hours. I wondered if your cooking instructions still apply re. keeping the marinade to cook the turkey in the oven? I marinade chicken all the time, sometimes to cook in a grill pan stovetop and other times for the bbq, but have never cooked it in the marinade i.e. I have shaken off the excess marinade and cooked it that way, whether it was stovetop or on the bbq so your method is new to me.
Please let me know what you would advise re. cooking instructions, given it is just the breast that I marinated and no bones or skin in it. Thanks!
victor says
Yes, you can cook in the marinade. It doesn't affect the cooking.
Anne says
I cooked it straight on the grill, so it was not sitting in the marinade. I probably should have adjusted the cooking time, because it ended up being on the dry side also because there was no fat from the skin. If I do it this way again, I will probably use a thermometer instead of timing it, so it is not overcooked.
RITA MARQUEZ says
Wow this was excellent! I don't know if I will ever make a whole turkey again!!! The only change I made was to elevate the breast slightly on a rack while baking and I added about 3 cups of turkey broth to the marinade. This way I was able to make a roux and lovely gravy. It browned beautifully. Thanks so much
victor says
You are very welcome. Glad to hear that you liked my recipe. Happy cooking!
Gi says
Hi quick question, do you just set the turkey in a Pyrex dish and that’s it? Or should I put it on a roasting pan?
victor says
I bake in a deep baking dish without covering. You can bake in whatever you have available that's oven safe.
Shelly says
Winner my bone in turkey breast was a huge hit! Juicy and perfect - followed instructions to the T!
victor says
Super happy to hear that, Shelly. Love it when my favorite recipes are enjoyed by others. Happy cooking!
Yuli says
Hi
Did this recipe last year and it was awesome! Followed it to a T. My question for this year, ran out of Kosher salt (have fine sea salt) what would be the measurement equivalent for your 4 tsp of kosher salt for 2-2 1/2 pound of turkey? I personally have a 8.5 pound whole fresh young turkey breast.
victor says
Hi Yuli, glad that you liked my recipe. When using fine sea salt vs coarse kosher salt, use about 3 - 3.5 tsp of fine sea salt in place of 4 tsp coarse kosher salt.
Amanda says
Iv made this the last 2 years and it’s literally the best thing to ever happen to thanksgiving!!!! Bummer I don’t know how to make this for 22lb turkey normally I just do the breasts lots of people this year!!! I’m gonna try to multiply and hope for the best!!!
Paul says
This marinade is excellent - i browned the turkey breast in a cast iron pan and then basted it generously and put it in the oven for 20 minutes on 400 - turning over half way through and basting again. Don't forget to remove the tendon at the start....
Cindy says
If I was to Slowcook this recipe then broil it, should I cook it on low or high and for how many hours?
victor says
Cindy, 3.5-5 hours (depending on size) on low will do it. You don't want to overcook as it will be dry. Look at my slow cooker chicken breast recipe, it's very similar, except you will need to increase the cooking time. Make sure to check the internal temperature along the way and pull at 160F (or switch the cooker to Warm).
Karen Alexander says
Do you have a rotisserie boneless turkey breast recipe? I just bought an air fryer and have already printed some of your recipes. Another question but not about turkey--can you hard boil eggs in an air fryer? My manual was so sparse it did not tell you any basics you could do with the air fryer like toast etc. Do you a boOk to recommend for a beginner?
Thank you,
Karen Alexander
victor says
Hi Karen,
Cooking boneless turkey breast on a rotiesserie is not ideal as it dries out the meat easily. I always pick bone-in and skin-on chicken and turkey breasts when cooking on a rotisserie. The main thing here is to cook them quick over a fairly high temperature. This allows for good browning and preservation of juiciness. You don't want sweet/sugary glazes/mariandes for rotisserie cooking as it's prone to burning. My favorite recipe for rotisserie chicken/turkey is some olive oil, salt, pepper, cayenne, garlic and onion powder. Some herbs if you like. Or follow this turkey breast recipe, but instead of smoking, cook on a rotisserie. If you can brine, brine the meat as it will not only flavorize the meat inside out but will also preserve moisture inside the meat.
As far as books go, I bought America's Test Kitchen's Air Fryer perfection and I like it a lot. Other than that, I just experiment. Once you get the basics from that book, you can air fry just about anything and create recipes for your taste.
Never tried air frying eggs. Sounds interesting.
Jane says
I made this for a family with a newborn since the parents were a bit overwhelmed to cook dinner, and the turkey was more than enough for two families so I had some for my husband and 3-year old - everyone loved it, including my picky 3-year old who even had a second serving! The cooking temperature and cooking time were spot on! Thank you very much!
Jack says
This is.a very good marinade with great directions.
For me, the marinade quantity was excessive. I would reduce it slightly, proportionately. Definitely the marinade needs tasting before adding the recommended salt addition and of course before adding the turkey.
At the end of the roasting period ( I used a thermometer) there was too much marinade left in the pan that never reduced even slightly.
I boiled it down rapidly but still watery:
I will thicken it slightly next l time with a little corn starch, otherwise delicious.
Bobbie says
Holy hell! I did not measure out my ingredients I totally eyeballed them. I let this marinate for an hour in the fridge because it was so late. All I have to say is I’ve been cooking wild turkey long time and other than deep-fried that is the best wild turkey that I have ever tasted! I can just imagine how much better it would be if I would’ve let it marinate overnight but unfortunately I didn’t have the time.
Sharon says
I am excited to try this with all of the positive reviews, but wowzer- the sodium level is incredibly high. I may not even add the salt that's on the ingredient list.
victor says
I hear you, but most of that sodium is in the marinade, and only a small amount will make into meat. You can serve it without the pan juices, the sodium will be much lower.
Sharon says
Thanks for that suggestion and the quick response! Have a great day 🙂
victor says
No problem at all. Have a great day too.
kathleen k johnson says
Can you cook this in a crock pot and take the lid off an half hour before taking it out. of the pot. Weill it brown?
victor says
I've made chicken breasts with this marinade in a crock pot. They won't brown, unfortunately. If you want a good color on it, broil after cooking in the crock pot, or give it a quick sear before the slow cooking.
Felix says
I am impressed, I must say. I've tried many a turkey breast recipe and few I liked. This recipe is fantastic!
Terry says
I made this and it was fantastic! I will make this again, just a great recipe.
victor says
Thank you, Terry. Glad to hear that you liked it.
Theresa Fitzpatrick says
Hi you say use the pan juices but that would be full of fat from the olive oil and skin ?
victor says
You don't have to, of course. You can also use breasts from young turkeys, they are smaller and have barely any skin fat.
Krista Woodruff says
Served at our Thanksgiving dinner today and it was a huge hit. Tender and tasty turkey breasts that were beautiful and delicious! Love the rosemary touch! Thanks for making it so easy! A keeper for sure!
Edra says
Am I supposed to use the marinade sauce when baking? So, basically just put the whole dish in the oven like how I marinated? I marinated in a medium pan dish.
victor says
Yes, bake just like that, with the marinade in the pan. It will keep the meat moist and can be used later as a sauce to pour over the meat.
Borkin says
Hello Victor,
Would like to marinate and roast turkey thighs this Holiday.
Do you recommend to cover them TIGHTLY with aluminum foil or without it? (Marinade is on the bottom of the baking dish.) What should be the oven temperature?
Thanks
victor says
Roasted turkey thighs sounds like a great idea. This marinade works amazingly well on chicken and turkey. You can check out my marinated chicken thigh recipe post, everything will be very similar to turkey thighs.
As far as covering thighs tightly, it doesn't matter. You want to make sure that the marinade covers the meat all over. I find that the ideal way is to put meat with the marinade inside a Ziploc bag, expel as much air as possible then close. This will ensure proper marination. If you want to go a simpler route and marinate inside the baking dish, it would be desirable to flip the meat a few times.
The temperature for the thighs should be 425-450F. I like 450F as it produces nice browning and very tender and moist meat. Chicken thighs cook for about 25-30 minutes. I would think turkey thighs would take about 10 minutes longer. I like thighs cooked to about 185F - 190F. Less than that and they taste under-cooked to me.
Borkin says
Victor,
The question is - should I cover thighs with aluminum foil LOOSE or TIGHT when roasting them on a rack in the baking dish and the marinade is on the bottom of the dish.
Then, at the end, the foil is taken off for the last 10-15 minutes to brown the skin.
"The devil is in the detail" 🙂
Thank you.
victor says
Ah, that's what you mean. I never cover so it did not occur to me that you were talking about covering while baking. Personally, I wouldn't cover as I have to broil at the end due to lack of browning. Maybe it's my oven. If you do cover, do it loosely to let steam out. You want to roast them after all, not steam.
E. Snyder says
How many does this serve?
victor says
I guess a 2-lb breast would be enough protein for 4 people, maybe even up to 6. A larger one will feed more.
wisconsinporcupine says
I've just discovered your site looking for injected turkey. Want to try that
on the big bird for the first time this Thanksgiving. I like how you make a
slurry with all the herbs, inject with butter and then add the herbs to the
skin of the bird for roasting. Would you change anything of your technique
to roast a whole turkey?
victor says
I would keep everything the same, but I would spatchcock the turkey.
wisconsinporcupine says
Ha, I have spatchcocked chicken a few times, comes out
well, but looks like it has been run over by a truck!
I am going to use your recipe but keep the turkey proud on
the plate. Thanks for your advice.
Olivia Martin says
I’ve made this a few times now and it does not disappoint! I actually made it for Easter and there were no leftovers because everyone went back 2 and 3 times to get more! It’s a delicious recipe and a great stretch from the normal roast bird. I also use chicken breasts and whole chickens sometimes too, and adjust the cooking times accordingly! Thanks for a great recipe!
victor says
Thank you for the feedback! I've tried this marinade, or a slight variation of it, on chicken thighs and chicken breasts and every time I loved the results. It's a great and quite easy Thanksgiving recipe.
Lucy Beliveau says
All of your On the Menu recipes sound scrumptious but today, Roasted Marinated Turkey Breast gets my vote!! Turkey breasts are one of my favorite foods so, needless to say, Thanksgiving and Christmas offer me the best dinners ever! Without question, your gorgeous recipe for marinated turkey breast is going to be our Thanksging treat and, believe me, I can not wait!! However, now that I give this some real deep consideration, I realize it would be only wise of me to try the recipe first, before Thanksgiving! Good idea, huh?!
You know I love your blog! It's beautiful, entertaining and oh, so full of helpful information! Thank you for your efforts! Lucy!
victor says
You are very welcome, Lucy. I appreciate you taking time and writing a detailed feedback. I would definitely try this recipe before Thanksgiving, for many reasons, all good ones;).
Maryse says
Made this yesterday and it was absolutely delicious!! Served with sauteed dandelion greens, boiled potatoes, and cauliflower.
victor says
Fantastic! Thanks for the feedback.
Cris says
How big of a turkey breasts? or How many pounds of turkey breast?
victor says
The ones that I buy are about 2 - 2 1/2 lbs each (half-breast).
Yvonne Ward says
What kind of side dishes to go with this dish?
victor says
My favorite side dishes for this type of meat would be mashed or baked potatoes. Rice (white, brown or wild) would be very good too. You would want to pair it with something that is not sweet, so yams or butternut squash for example would not be a great choice. Now that I think about it, I posted a smothered cabbage recipe recently, it would make a great side for this dish too.