This classic roast turkey breast is perfect for smaller gatherings or when you prefer white meat. The simple seasoning and roasting method results in juicy, flavorful turkey with crispy golden skin.

  • Source: Joy of Cooking (2019), p. 428
  • Servings: 5 to 9

Ingredients

  • One 4-pound to 7-pound whole bone-in turkey breast
  • Salt and black pepper
  • 2 tbsp melted butter

Directions

  1. Position a rack in the center of the oven. Preheat the oven to 425°F.
  2. Season both sides of the turkey breast generously with: salt and black pepper.
  3. Arrange the breast skin side up on a rimmed baking sheet or in a shallow roasting pan.
  4. Brush the skin with: melted butter.
  5. Roast until the meat releases clear juices when pricked with a knife and the internal temperature of the thickest part reaches 155°F. Smaller turkey breasts may be done in 1 hour; larger ones may take 2 hours.
  6. Let stand for 20 minutes before carving.

Recipe Tips

  • Use a meat thermometer to ensure accuracy. The turkey will continue to cook slightly as it rests, reaching a safe 165°F.
  • For extra flavor, consider adding herbs like thyme or rosemary under the skin before roasting.
  • Save the pan drippings to make a delicious gravy while the turkey rests.
  • Leftovers can be refrigerated for up to 3 days and used for sandwiches, salads, or soups.