This Turkey Breast Recipe makes the most delicious roast turkey breast. It turns out moist, delicious, and perfect every single time.
If you are hosting a smaller Thanksgiving, this turkey breast recipe is the perfect solution. We will be using the same technique of brining that I use in my Roast Turkey Recipe – a recipe that I have used for about a decade. That recipe for a whole turkey came to me courtesy of my brother’s mother-in-law. And it is absolutely perfect.
If you are nervous about cooking a turkey breast, take a deep breath and print out this recipe. It doesn’t have to feel intimidating. These are easy-to-follow steps and you are sure to turn out the perfect roast turkey breast.
You need to buy your turkey breast at least three days before you plan on eating it. You need time to thaw it as well as time to brine it. If you would like to use your crockpot instead, use my Crockpot Turkey Breast recipe.
This was the best turkey I have ever made, thanks to your brine recipe!! It was soooo moist and didn’t have that turkey smell. I made a 6lb boneless turkey breast had to leave it in a little longer, but well worth the wait! I would use this recipe again.
What Size Turkey To Buy
The rule of thumb for turkey is one pound per person. So if you are having a small dinner party, like seven people or less, this bone-in turkey breast recipe is perfect.
How to Thaw Turkey Breast
Most turkeys are bought frozen and it will take one to three days for a turkey breast to thaw in the refrigerator. Please also take into account the brining time when thinking about how far in advance you need to purchase the turkey.
If you are pressed for time, you can fill a bucket with cold water, add the turkey breast (still in its packaging), and change the water every 30 minutes. During this process, the turkey can remain on the countertop. Using the water method, it will take about five hours to thaw an eight-pound turkey breast.
How to Cook Turkey Breast
The actual process of roasting a turkey breast is pretty simple, but what takes a turkey from fine to amazing is everything that happens before you put it in the oven. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Brine the turkey. This needs to happen the day before serving your turkey. Combine the ingredients for the brine in a large Dutch oven or reusable container, add the thawed turkey, and refrigerate. Read more on this below.
- Make the turkey rub. In a small bowl, whisk together the ingredients for the turkey rub. Rub the mixture on the turkey, covering all of the surfaces. Place rosemary sprigs and the reserved limes (you will likely fit one or two halves) into the cavity of the turkey breast.
- Put the turkey in the oven. Put the turkey on a roasting dish with a rack so the air can circulate and put it in the preheated oven.
- Baste the turkey. After one hour of baking, baste the turkey with the basting sauce. If the skin is browning too quickly, tent it with some aluminum foil.
- Continue baking. Continue baking, checking the turkey every 20 minutes, until the internal temperature reaches 165 degrees Fahrenheit with an instant read thermometer.
- Let the turkey rest. Allow the cooked turkey breast to stand for 20 minutes, while tented, before slicing.
Roasting pan
Brining a Turkey
What is brining? It is the process of putting the turkey breast in water that has been infused with salt. Because the concentration of salt is higher in the water than it is in the meat, the power of osmosis works to help balance that and bring the water into the meat. The second important part about the salt is that it helps the meat hold onto the water.
This turkey breast brine recipe takes the process a step further. We add black tea, brown sugar, and lime juice, which deepens the flavor of our final turkey. As far as how long to brine a turkey, I recommend for at least 8 hours but no longer than 24 hours.
While you might be tempted to skip the brining, I urge you not to. In fact, one time I forgot about the turkey in the oven, cooking it about an hour longer than I was supposed to, and the turkey was still moist and delicious.
How to Brine a Turkey
I have used this turkey brine recipe so many times, and each and every time we end up with a perfect turkey. For the full brine recipe including all measurements, see the recipe card at the bottom of the post.
- Combine the water, salt, and brown sugar in a large Dutch oven or reusable container that is big enough to hold your turkey breast. Whisk until the sugar and salt dissolve to create the base of your brine mixture.
- Juice the limes into the turkey breast brine mixture, then put the remainder of the limes into the brine mixture. Add the tea bags and stir to combine. Add in the thawed turkey, making sure that it is at least 90% covered by the liquid.
- Place the Dutch oven or container in the refrigerator for at least 8 hours but no longer than 24 hours.
- When you are ready to roast the turkey, remove it from the refrigerator. Rinse it, pat it dry, and set it aside.
How Long to Cook Turkey by Weight
Such an important question when you are figuring out the timing of Thanksgiving dinner. You want the thickest part of the breast to have an internal temperature of 165 degrees Fahrenheit. This ensures that the meat is cooked enough for food safety purposes, but not overcooked and dry.
The best way to know exactly when your turkey is done cooking is to use an instant-read meat thermometer like the one linked below. According to the USDA, here is the timetable breakdown for turkey breasts based on size:
- 2 to 3 pound turkey breast half: 50 to 60 minutes
- 4 to 6 pound turkey breast whole: 1 1/2 to 2 1/4 hours
- 6 to 8 pound turkey breast whole: 2 1/4 to 3 1/4 hours
Instant Read Thermometer
Storing and Reheating Leftovers
Store any leftover turkey breast in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until heated through. I have many great recipes for leftover turkey to try as well.
Crockpot Turkey Breast
If you want to make your turkey breast in the crock pot to keep your oven open for other recipes, I have the perfect recipe for you. It cooks away on its own in the slow cooker with no basting or tending to, and it still turns out incredibly moist.
Additionally, I show you how to take the turkey drippings and turn them into a savory delicious gravy in a matter of minutes.
Crockpot Turkey Breast and Gravy
What to Serve With Turkey
Since a turkey is only the beginning of a Thanksgiving feast, here are some other ideas for what to serve your guests.
- These Instant Pot Mashed Potatoes turn out perfect and creamy every single time. (You can easily cut the recipe in half!)
- Homemade Cranberry Sauce is so easy to make and way better than the canned kind.
- Is there anything better than Roasted Brussels Sprouts with Bacon? I think not.
- This is the absolute perfect Pumpkin Pie recipe.
If you make this roast turkey breast recipe or any of my other recipes, I’d love for you to come back and let me know!
Turkey Breast Recipe
Ingredients
- 3 to 8 pounds frozen or fresh bone-in turkey breast thawed, read above for estimated cooking times based on weight
For Turkey Breast Brine
- 12 cups water see note, 2839 ml
- 3/4 cup kosher salt 96 grams
- 3/4 cup brown sugar 159.75 ml
- 2 whole limes
- 3 black tea bags strings and paper removed
For Turkey Rub
- 1 tablespoon dried rosemary
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
For Turkey Basting Sauce
- 1 1/2 cups chicken broth see note (354.9 ml)
- 1/4 cup olive oil (50 grams or 59.1 ml)
- 2 tablespoons honey
To Use While Roasting the Turkey
- 3 sprigs fresh rosemary
- limes reserved from brine
Instructions
To Brine the Turkey Breast
- The day before serving your turkey (please keep in mind how long it will take to thaw the turkey and purchase it far enough in advance), combine the water, salt, and brown sugar in a large Dutch oven or reusable container that is big enough to hold your turkey breast. Whisk until the sugar and salt dissolve to create the base of your brine mixture.12 cups water, 3/4 cup brown sugar, 3/4 cup kosher salt
- Juice the limes into the brine mixture, then put the remainder of the limes into the brine mixture. Add the tea bags and stir to combine. Add in the thawed turkey, making sure that it is at least 90% covered by the liquid. Place the Dutch oven or container in the refrigerator for at least 8 hours but no longer than 24 hours.2 whole limes, 3 black tea bags, 3 to 8 pounds frozen or fresh bone-in turkey breast
- When you are ready to roast the turkey, remove it from the refrigerator. Rinse it, pat it dry, and set it aside.
To Create the Turkey Rub
- In a small bowl, whisk together the ingredients for the turkey rub. You will likely have just a little more than you need.1 tablespoon dried rosemary, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, 1/4 teaspoon dried sage
To Create the Basting Sauce
- Whisk together the ingredients for the basting sauce and pour into the bottom of a roasting pan.1 1/2 cups chicken broth, 1/4 cup olive oil, 2 tablespoons honey
To Roast the Turkey
- Preheat your oven to 350 degrees Fahrenheit.
- In a small roasting pan fitted with a wire rack, place the brined turkey breast. Rub the turkey with the turkey rub, covering all of the surfaces.
- Place rosemary sprigs and the reserved limes (you will likely fit one or two halves) into the cavity of the turkey breast. Put the turkey in the preheated oven.3 sprigs fresh rosemary, limes reserved from brine
- Check your turkey at one hour with an instant read thermometer (we are looking for 165 degrees Fahrenheit internal temperature). Baste the turkey with the basting sauce. If the skin is browning too quickly, tent it with some aluminum foil.
- Continue checking your turkey at 20-minute intervals. Remove the turkey from the oven when it reaches 165 degrees Fahrenheit or when the juices run clear. Check the temperature at the thickest part of the meat, but not next to the bone.
- Allow the turkey breast to stand for 20 minutes, while tented, before slicing.
Notes
Isabella says
This was the best turkey I have ever made, thanks to your brine recipe!! It was soooo moist and didn’t have that turkey smell. I made a 6lb boneless turkey breast had to leave it in a little longer, but well worth the wait! I would use this recipe again.
I’m so happy you liked it as much as I do! Thank you for coming back to tell me!
Cathy says
Have you ever made this recipe without brining? It sounds awesome. But, I can’t do the salt because of high blood. So, sodium is restricted. Thanks
I have the perfect solution! Make my Crock Pot Turkey Breast. I truly believe that turkey should be brined . . . except in this recipe. It is insanely moist without brining like some kind of miracle. There is salt in the rub but you can cut that.
Sara Denune says
I’m going to try this Turkey Breast recipe this Thanksgiving. Always made a whole turkey time to change.
I hope you enjoy it, Sara!
Wendy says
This was by far the best turkey breast I have ever eaten! I generally don’t care for turkey but this recipe changes my mind! I’m making an 18 pound whole turkey this year and would love to brine it with your recipe. Are there any adjustments to the recipe you would recommend or simply to triple the ingredients?
Wendy, I’m so happy that you enjoyed it so much! Yes! This is a scaled down version of my Roast Turkey. So if you follow that you will be all good! That one even has a video with some tips and tricks.
Sally says
The best turkey I have ever ate. Everyone that ate it said the same thing! Thank you!
I’m so happy to hear this!