When a whole turkey is more than you need for Thanksgiving or Christmas, this Roast Turkey Breast is the solution. With just 4 ingredients and 4 easy steps, you can enjoy tender, juicy turkey and that classic holiday aroma without the fuss.
With all the extra time you have, you can focus on tasty holiday sides like garlic mashed potatoes, oven roasted carrots, and cranberry orange sauce. Don’t forget pumpkin pie crunch or cherry pie for dessert!
Recipe Highlights: Roast Turkey Breast
- Flavor: Tender, savory, and lightly seasoned, with a classic roasted turkey flavor.
- Skill Level: Beginner-friendly recipe with only a few ingredients, and just minutes of prep. It’s the perfect turkey for Thanksgiving first-timers!
- Time-Saver: No need to brine the turkey, stuff, or baste while it roasts, and cleanup is a breeze.
- Meal Prep: Make this turkey breast and reheat to make hot turkey sandwiches, turkey tetrazzini, or serve sliced turkey cold in wraps, salads, and lunch boxes all week long.
Total Time: 1 Hr, 30 Mins Servings: 6-8 Cooking Method: Oven Roasted
Ingredients Notes
- Turkey Breast: A boneless roast, Butterball or any other brand, works well.
- Mayonnaise: The secret ingredient that seals the juices in the roast while not affecting the flavor.
- Seasoning:
- Season with Kosher salt, but check first if the turkey already contains sodium.
- Fresh ground pepper provides a warm flavor that is noticable.
- Poultry seasoning, while optional, is highly recommended. It adds a sage-forward holiday flavor.
Variations
- Add thyme, sage, rosemary, a little extra poultry seasoning, or even some garlic powder to the mayonnaise.
- For a brighter flavor add finely grated lemon zest to the coating.
- Use Miracle Whip instead of mayonnaise for a slightly sweeter, more tangy flavor.
- If you have enough pan drippings, make my delicious turkey gravy from drippings. Not enough drippings for gravy? Use a packet, or try making this easy turkey gravy.
How to Roast Turkey Breast
- Cover the roast in mayonnaise, salt, pepper, and poultry seasoning.
- Place on a rack in a shallow roasting pan and roast (full recipe below).
- Tent with aluminum foil and rest before removing the strings.
- Slice and serve.
Storing Leftover Turkey
- Store leftover turkey covered with plastic wrap or in an airtight container. Refrigerate for up to 4 days.
- To Freeze:
- Place turkey breast slices between sheets of parchment paper. Wrap with plastic wrap or in zippered bags.
- Add a spoonful of gravy or broth before freezing to protect sliced breast meat from drying out.
- Be sure to label with the date, and freeze for up to 6 weeks.
- Reheat only what you need with a splash of broth or gravy, and keep it covered to help retain moisture.
Complete Your Holiday Turkey Dinner
Did you make this Roast Turkey Breast? Leave a comment and rating below.
Roast Turkey Breast
Ingredients
- 2 ½ to 4 pound turkey breast roast
- ¼ to ½ cup mayonnaise or Miracle Whip
- ½ to 1 teaspoon kosher salt to taste
- ½ to 1 teaspoon freshly ground black pepper to taste
- ¼ to ½ teaspoon poultry seasoning optional
Instructions
- Remove roast from refrigerator and allow to rest at room temperature. Preheat oven to 350°F.
- Using a brush or spatula (or your hands), cover entire roast (leave the roast tied) with mayonnaise. Sprinkle all sides with salt, pepper, and poultry seasoning if using.
- Place in a roasting pan (if there is skin, place skin side up). Bake uncovered in a roasting pan for 30 to 35 minutes per pound, until the internal temperature reaches 160°F using a digital thermometer.
- Remove roast from the oven and lightly tent with foil. Rest for 10 to 15 minutes, until roast reaches 165°F. Carefully remove string (kitchen scissors work well for this), slice, and serve.
Notes
- Mayonnaise seals the juices in the roast and basting is not required. It does not leave a mayonnaise taste.
- Estimate ½ pound (or more) per person.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Do you think this recipe could be adapted for an air fryer? Maybe follow the same directions, except decrease temp by 25 degrees and air fry for 25% less time?
To make a 2-2 1/2 pound turkey breast in the air fryer, I would cook at 350F for about 45-55 minutes, or until it reaches 160F, then rest for 10 minutes. Enjoy!
What about some water in pan with turkey???
While I havne’t tried adding water, I’d suggest adding water after about 20 minutes, so that the seasoning on the bottom of the turkey doens’t dissolve into the water immediately. Enjoy June!