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Roasted Turkey Breast

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Course: Dinner, Lunch
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 2


  • Olive oil spray
  • 2 turkey breast halves (bone-in or boneless, skin on)
  • 2 Tbsp. extra virgin olive oil

Seasoning Mix:

  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 tsp. garlic powder
  • 1 tsp. dry mustard
  • 1 tsp. paprika
  • 1 tsp. ground sage


  • Preheat oven to 450°F. Fit a roasting rack inside a roasting pan and spray the rack with olive oil spray.
  • Brush the turkey breast halves with olive oil and rub with the seasoning mix.
  • Place skin side up on the roasting rack.
  • Roast 45-60 minutes, until the skin is brown and juices run clear when pierced with a fork. If using an instant-read thermometer, your target temperature is 165 degrees F, but you can take the turkey out of the oven at 160°F. It will reach 165°F while it rests. If roasting longer than 45 minutes, cover loosely with foil to avoid scorching the top.
  • Remove from oven, cover loosely with foil and allow to rest 15-20 minutes on rack before carving.


If roasting a whole turkey breast rather than turkey breast halves, more time is needed. Last time I roasted a 3½-lb. whole turkey breast, I roasted for 1¾ hours – it took that long for an instant-read thermometer to register 160 degrees F. It turned out fabulous, with crisp, savory skin and very juicy meat, the juiciest we’ve ever had actually. But it does require a longer time commitment than turkey breast halves, and you should loosely cover it with foil after the first 45 minutes of roasting, to avoid scorching the top.
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