• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Craving Tasty

  • Entrées
    • Beef Recipes
    • Chicken Recipes
    • Sausage Recipes
    • Fish & Seafood Recipes
    • Lamb Recipes
    • Pasta Recipes
    • Pork Recipes
    • Turkey Recipes
  • Soups & Salads
    • Soup Recipes
    • Chili Recipes
    • Salad Recipes
  • Sides & Vegetables
    • Side Dishes
    • Vegetable Dishes
  • Party Food & Appetizers
    • Appetizers
    • Dips
    • Mixed Drinks
  • Extras
    • How To
    • Recipe Roundups
menu icon
go to homepage
search icon
Homepage link
  • Entrées
  • Sides & Vegetables
  • Soups & Salads
  • Party Food & Appetizers
  • Extras
×

Home » Entrées » Turkey Recipes » Marinated Turkey Breast

Marinated Turkey Breast

November 6, 2017 by victor 63 Comments

Sliced marinated turkey breast on a brown wooden cutting board.

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 make 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 there is to roast the breast at a lower temperature with a small amount of liquid in the pan. Only 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 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
Roasted Marinated Turkey Breast

Marinated Turkey Breast

5 from 22 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: roasted turkey, Thanksgiving, turkey breast
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6 servings
Calories: 356kcal
Author: Victor

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

I used to cook my chicken and turkey breasts to 165F and was quite happy with the results. After reading ThermoWorks' blog post on correct chicken cooking temperature (see link below) and doing some additional research, I changed my approach. I now cook lean breast meat to 155F and love the much improved results. 155F is the temperature at which I get the exact texture that I enjoy. You may choose to go a little lower or higher depending on preference, and that's absolutely fine. Note that if a turkey breast is pulled out of the oven at 155F the internal temperature will continue rising to about 165F.

Nutrition

Calories: 356kcal | Carbohydrates: 26g | Protein: 29g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 2583mg | Potassium: 412mg | Fiber: 0g | Sugar: 24g | Vitamin A: 25IU | Vitamin C: 1.3mg | Calcium: 32mg | Iron: 1.6mg

Links:
Thermal Tips: Simple Roasted Chicken—Cooking Chicken to the Correct Temperature

Previous Post
Next Post

Subscribe to Craving Tasty

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

  1. Jim DAgostino

    November 23, 2022 at 4:11 pm

    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

    Reply
    • victor

      February 06, 2023 at 12:48 pm

      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!

      Reply
  2. Everett

    June 12, 2022 at 8:06 pm

    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!

    Reply
  3. Sophie

    February 03, 2022 at 3:27 pm

    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)!

    Reply
  4. Tracilee Tracy

    December 01, 2021 at 6:39 pm

    This was the best recipe for our Thanksgiving this year!! So so good!! So tender and flavorful!

    Reply
    • victor

      December 04, 2021 at 10:16 am

      Glad to hear it. Thanks for the feedback and happy cooking!

      Reply
  5. Beck & Bulow

    November 10, 2021 at 2:31 am

    Are you able to use drippings to make gravy with the broth in the bottoms of the roasting pan?

    Reply
    • victor

      November 10, 2021 at 10:13 am

      Yes, you can.

      Reply
  6. Teresa

    November 02, 2021 at 8:47 pm

    Delicious! I halved the recipe and used it on turkey tenderloins. Next time I will add some ginger, although recipe as is was great!

    Reply
    • victor

      November 04, 2021 at 9:15 pm

      Enjoy!

      Reply
  7. Anne

    February 06, 2021 at 2:15 pm

    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!

    Reply
    • victor

      February 08, 2021 at 10:36 am

      Yes, you can cook in the marinade. It doesn’t affect the cooking.

      Reply
      • Anne

        February 08, 2021 at 1:22 pm

        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.

        Reply
  8. RITA MARQUEZ

    December 25, 2020 at 8:44 pm

    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

    Reply
    • victor

      December 26, 2020 at 6:09 pm

      You are very welcome. Glad to hear that you liked my recipe. Happy cooking!

      Reply
  9. Gi

    December 09, 2020 at 4:08 pm

    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?

    Reply
    • victor

      December 09, 2020 at 8:33 pm

      I bake in a deep baking dish without covering. You can bake in whatever you have available that’s oven safe.

      Reply
  10. Shelly

    November 27, 2020 at 3:28 pm

    Winner my bone in turkey breast was a huge hit! Juicy and perfect – followed instructions to the T!

    Reply
    • victor

      November 27, 2020 at 3:43 pm

      Super happy to hear that, Shelly. Love it when my favorite recipes are enjoyed by others. Happy cooking!

      Reply
  11. Yuli

    November 25, 2020 at 2:54 pm

    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.

    Reply
    • victor

      November 25, 2020 at 3:50 pm

      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.

      Reply
  12. Amanda

    November 24, 2020 at 11:09 am

    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!!!

    Reply
  13. Paul

    November 02, 2020 at 10:20 am

    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….

    Reply
  14. Cindy

    October 11, 2020 at 6:13 pm

    If I was to Slowcook this recipe then broil it, should I cook it on low or high and for how many hours?

    Reply
    • victor

      October 27, 2020 at 7:00 pm

      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).

      Reply
  15. Karen Alexander

    September 11, 2020 at 2:46 pm

    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

    Reply
    • victor

      September 21, 2020 at 1:58 pm

      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.

      Reply
  16. Jane

    June 14, 2020 at 4:24 pm

    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!

    Reply
  17. Jack

    May 24, 2020 at 10:33 am

    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.

    Reply
  18. Bobbie

    April 29, 2020 at 11:55 pm

    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.

    Reply
  19. Sharon

    November 21, 2019 at 4:39 pm

    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.

    Reply
    • victor

      November 21, 2019 at 4:53 pm

      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.

      Reply
      • Sharon

        November 21, 2019 at 6:03 pm

        Thanks for that suggestion and the quick response! Have a great day 🙂

        Reply
        • victor

          November 21, 2019 at 6:47 pm

          No problem at all. Have a great day too.

  20. kathleen k johnson

    November 06, 2019 at 3:08 pm

    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?

    Reply
    • victor

      November 06, 2019 at 8:26 pm

      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.

      Reply
  21. Felix

    December 10, 2018 at 6:41 pm

    I am impressed, I must say. I’ve tried many a turkey breast recipe and few I liked. This recipe is fantastic!

    Reply
  22. Terry

    November 26, 2018 at 6:26 pm

    I made this and it was fantastic! I will make this again, just a great recipe.

    Reply
    • victor

      November 26, 2018 at 8:22 pm

      Thank you, Terry. Glad to hear that you liked it.

      Reply
      • Theresa Fitzpatrick

        December 05, 2019 at 7:03 pm

        Hi you say use the pan juices but that would be full of fat from the olive oil and skin ?

        Reply
        • victor

          December 05, 2019 at 7:39 pm

          You don’t have to, of course. You can also use breasts from young turkeys, they are smaller and have barely any skin fat.

  23. Krista Woodruff

    November 23, 2018 at 2:07 am

    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!

    Reply
  24. Edra

    November 21, 2018 at 10:45 pm

    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.

    Reply
    • victor

      November 21, 2018 at 11:02 pm

      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.

      Reply
  25. Borkin

    November 20, 2018 at 9:07 am

    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

    Reply
    • victor

      November 20, 2018 at 2:00 pm

      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.

      Reply
      • Borkin

        November 20, 2018 at 3:47 pm

        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.

        Reply
        • victor

          November 20, 2018 at 6:48 pm

          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.

  26. E. Snyder

    November 16, 2018 at 4:04 pm

    How many does this serve?

    Reply
    • victor

      November 16, 2018 at 4:49 pm

      I guess a 2-lb breast would be enough protein for 4 people, maybe even up to 6. A larger one will feed more.

      Reply
  27. wisconsinporcupine

    November 13, 2018 at 1:29 pm

    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?

    Reply
    • victor

      November 13, 2018 at 6:55 pm

      I would keep everything the same, but I would spatchcock the turkey.

      Reply
      • wisconsinporcupine

        November 20, 2018 at 2:53 pm

        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.

        Reply
  28. Olivia Martin

    September 27, 2018 at 11:11 am

    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!

    Reply
    • victor

      September 27, 2018 at 12:01 pm

      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.

      Reply
  29. Lucy Beliveau

    August 27, 2018 at 1:35 pm

    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!

    Reply
    • victor

      August 29, 2018 at 8:59 am

      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;).

      Reply
  30. Maryse

    March 27, 2018 at 9:18 am

    Made this yesterday and it was absolutely delicious!! Served with sauteed dandelion greens, boiled potatoes, and cauliflower.

    Reply
    • victor

      March 27, 2018 at 9:33 am

      Fantastic! Thanks for the feedback.

      Reply
  31. Cris

    November 21, 2017 at 7:33 pm

    How big of a turkey breasts? or How many pounds of turkey breast?

    Reply
    • victor

      November 21, 2017 at 7:35 pm

      The ones that I buy are about 2 – 2 1/2 lbs each (half-breast).

      Reply
  32. Yvonne Ward

    November 08, 2017 at 11:01 pm

    What kind of side dishes to go with this dish?

    Reply
    • victor

      November 09, 2017 at 6:01 am

      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.

      Reply

Primary Sidebar

Hi, I am Victor and welcome to my blog dedicated to simple and delicious everyday food... Read more...
  • Facebook
  • Instagram
  • Pinterest

Categories

  • Entrées (130)
    • Beef Recipes (26)
    • Chicken Recipes (66)
    • Fish & Seafood Recipes (12)
    • Pasta Recipes (2)
    • Pork Recipes (19)
    • Sausage Recipes (2)
    • Turkey Recipes (5)
  • Extras (18)
    • How To (16)
    • Recipe Roundups (1)
    • Rubs and Seasonings (1)
  • Party Food & Appetizers (10)
    • Appetizers (5)
    • Mixed Drinks (5)
  • Sides & Vegetables (25)
    • Side Dishes (14)
    • Vegetable Dishes (11)
  • Soups & Salads (29)
    • Chili Recipes (1)
    • Salad Dressing Recipes (1)
    • Salad Recipes (17)
    • Soup Recipes (10)

Copyright © 2023 · Craving Tasty · All Rights Reserved · Privacy Policy · Disclosures