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
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
Karen Alexander
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
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
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
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
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
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
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
Thanks for that suggestion and the quick response! Have a great day 🙂
victor
No problem at all. Have a great day too.
kathleen k johnson
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
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
I am impressed, I must say. I’ve tried many a turkey breast recipe and few I liked. This recipe is fantastic!
Terry
I made this and it was fantastic! I will make this again, just a great recipe.
victor
Thank you, Terry. Glad to hear that you liked it.
Theresa Fitzpatrick
Hi you say use the pan juices but that would be full of fat from the olive oil and skin ?
victor
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
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
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
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
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
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
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
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
How many does this serve?
victor
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
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
I would keep everything the same, but I would spatchcock the turkey.
wisconsinporcupine
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
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
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
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
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
Made this yesterday and it was absolutely delicious!! Served with sauteed dandelion greens, boiled potatoes, and cauliflower.
victor
Fantastic! Thanks for the feedback.
Cris
How big of a turkey breasts? or How many pounds of turkey breast?
victor
The ones that I buy are about 2 – 2 1/2 lbs each (half-breast).
Yvonne Ward
What kind of side dishes to go with this dish?
victor
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.