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Gallery Roast Turkey Breast Recipe Summary prep: 10 mins total: 55 mins Servings: 8

Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons coarse salt 1 teaspoon freshly ground white pepper 1 bone-in, skin-on turkey breast half (about 2 1/2 pounds)

Cook’s Notes Turkey can be refrigerated for up to 5 days.

Gallery Roast Turkey Breast

Recipe Summary prep: 10 mins total: 55 mins Servings: 8

Roast Turkey Breast

Roast Turkey Breast

Roast Turkey Breast

Recipe Summary prep: 10 mins total: 55 mins Servings: 8

Recipe Summary

prep: 10 mins total: 55 mins

Servings: 8

prep: 10 mins

total: 55 mins

prep:

10 mins

total:

55 mins

Servings: 8

8

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons coarse salt 1 teaspoon freshly ground white pepper 1 bone-in, skin-on turkey breast half (about 2 1/2 pounds)

Directions

Preheat oven to 400 degrees. Stir together oil, salt, and white pepper; brush over turkey.

Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140 degrees and climbing, about 30 minutes. Let rest for at least 15 minutes. Slice turkey as needed. (Reserve pan drippings if making Turkey-Corn Salad.)

Cook’s Notes Turkey can be refrigerated for up to 5 days.

Cook’s Notes

Turkey can be refrigerated for up to 5 days.

Reviews (9)

 Add Rating & Review     421 Ratings   5 star values:        57    4 star values:        83    3 star values:        154    2 star values:        102    1 star values:        25

Reviews (9)

Add Rating & Review     421 Ratings   5 star values:        57    4 star values:        83    3 star values:        154    2 star values:        102    1 star values:        25

Add Rating & Review

421 Ratings 5 star values: 57 4 star values: 83 3 star values: 154 2 star values: 102 1 star values: 25

421 Ratings 5 star values: 57 4 star values: 83 3 star values: 154 2 star values: 102 1 star values: 25

421 Ratings 5 star values: 57 4 star values: 83 3 star values: 154 2 star values: 102 1 star values: 25

  • 5 star values: 57 4 star values: 83 3 star values: 154 2 star values: 102 1 star values: 25

    Martha Stewart Member     Rating: 4 stars       12/15/2015   You get a crispy outer and a juicy, tender inner meat. Roasting at high temperatures is how I usually do a whole bird, only I bake that in a 425 degree oven for the entire time (which is cut in half due to high temperature roasting). This is what I learned from my Grandmother and The New Orleans Times Picayune cookbook. Easy and comes out perfect every time.  

Martha Stewart Member     Rating: Unrated       11/07/2015   I think this should read "30 mins per lb" as opposed to 30 mins total because this is definitely nowhere near cooked at 30 mins.  

Martha Stewart Member     Rating: 5 stars       02/15/2014   Simple perfect recipe. I wonder if the commenters who stated theirs took an hour, used a full breast because while the recipe itself calls for a half & the image shows a half breast as well(what I searched for), the title does not state that.  

Martha Stewart Member     Rating: 1 stars       11/28/2013   We just made this for Thanksgiving. 30 minutes is not nearly enough cooking time. The inside was still very pink. An hour's cooking time, and perhaps a lower temperature is more reasonable.  

Martha Stewart Member     Rating: 5 stars       11/07/2013   I have made this recipe at least six times. It has always been delicious. You do need to cook the turkey longer until you get the proper temp.  

Martha Stewart Member     Rating: Unrated       10/24/2013   Not one of the best recipes I followed but I still love the taste. Maybe it's because of the turkey that I used. I bought a Plainville Farms turkey, I believe that it is very healthy because it is antibiotic-free and hormone-free. If you buy turkeys that are not humanely-raised, that is probably the reason why some turkey recipes fail to give us great taste.  

Martha Stewart Member     Rating: Unrated       02/06/2013   One of the worst recipes I have ever made. In addition to the salt, pepper, and olive oil, I added a bit of garlic powder, onion powder, and cayenne. It definitely takes longer to cook - I had to put it back in repeatedly past the 30 minutes (I should have read the reviews prior). My husband and I couldn't even finish eating our portions. I think the rest is destined for some soup to add flavor.  

Martha Stewart Member     Rating: Unrated       11/23/2012   It also took me an hour of baking at 400 but it turned out really well. It came out tender and quite delicious. I did add some unsalted butter, and fresh rosemary, bay leaves, and oregano into small slits I made in the skin before cooking.  

Martha Stewart Member     Rating: Unrated       01/15/2012   I found that it took one hour of cooking time, not 30 minutes. Even then the meat was pinkish although it was 150 degrees.

    Martha Stewart Member

    Rating: 4 stars 12/15/2015

You get a crispy outer and a juicy, tender inner meat. Roasting at high temperatures is how I usually do a whole bird, only I bake that in a 425 degree oven for the entire time (which is cut in half due to high temperature roasting). This is what I learned from my Grandmother and The New Orleans Times Picayune cookbook. Easy and comes out perfect every time.

Rating: 4 stars

Rating: Unrated 11/07/2015

I think this should read “30 mins per lb” as opposed to 30 mins total because this is definitely nowhere near cooked at 30 mins.

Rating: Unrated

Rating: 5 stars 02/15/2014

Simple perfect recipe. I wonder if the commenters who stated theirs took an hour, used a full breast because while the recipe itself calls for a half & the image shows a half breast as well(what I searched for), the title does not state that.

Rating: 5 stars

Rating: 1 stars 11/28/2013

We just made this for Thanksgiving. 30 minutes is not nearly enough cooking time. The inside was still very pink. An hour’s cooking time, and perhaps a lower temperature is more reasonable.

Rating: 1 stars

Rating: 5 stars 11/07/2013

I have made this recipe at least six times. It has always been delicious. You do need to cook the turkey longer until you get the proper temp.

Rating: Unrated 10/24/2013

Not one of the best recipes I followed but I still love the taste. Maybe it’s because of the turkey that I used. I bought a Plainville Farms turkey, I believe that it is very healthy because it is antibiotic-free and hormone-free. If you buy turkeys that are not humanely-raised, that is probably the reason why some turkey recipes fail to give us great taste.

Rating: Unrated 02/06/2013

One of the worst recipes I have ever made. In addition to the salt, pepper, and olive oil, I added a bit of garlic powder, onion powder, and cayenne. It definitely takes longer to cook - I had to put it back in repeatedly past the 30 minutes (I should have read the reviews prior). My husband and I couldn’t even finish eating our portions. I think the rest is destined for some soup to add flavor.

Rating: Unrated 11/23/2012

It also took me an hour of baking at 400 but it turned out really well. It came out tender and quite delicious. I did add some unsalted butter, and fresh rosemary, bay leaves, and oregano into small slits I made in the skin before cooking.

Rating: Unrated 01/15/2012

I found that it took one hour of cooking time, not 30 minutes. Even then the meat was pinkish although it was 150 degrees.

All Reviews for Roast Turkey Breast

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All Reviews for Roast Turkey Breast

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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