All you need is the perfect blend of seasonings to make an oven-roasted, dry-rubbed turkey breast fit for Thanksgiving dinner, or any meal.
From sides to dessert and everything in between, Thanksgiving is my absolute favorite holiday meal. In my family everyone contributes a little something, so essentially it’s the ultimate potluck.
The past few years we have skipped the entire turkey and roasted just the breast instead. What we’ve found is that most people at our table prefer this part of the bird. Then preparing the turkey isn’t such a production.
When you’re cooking an elaborate family meal, oven time is very valuable. By just doing a turkey breast, it frees up the oven for stuffing, pie and more.
Furthermore, there’s less chance of the white meat drying out when roasting a turkey breast on its own rather than the entire bird with dark meat.
And don’t limit this oven roasted turkey breast to Thanksgiving. You can cook a turkey on Sunday and use it for several meals the following week because this recipe makes a lot of leftovers.
Get ready to impress your guests with a juicy, flavorful turkey breast that’s the star of the show! This guide combines the best tips and tricks from two popular recipes to help you achieve the perfect roast.
Ingredients:
- For the Dry Rub:
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- For the Wet Rub (Optional):
- 2-3 tablespoons melted butter
- Additional:
- 1 bone-in turkey breast (about 3 lbs)
- Olive oil or melted butter for rubbing
- Kitchen shears (optional)
- Paper towels
Instructions:
-
Prepare the Turkey Breast:
- If your turkey breast comes in a mesh, remove it with kitchen shears.
- Pat the turkey breast dry with paper towels.
- Brush the turkey breast with olive oil or melted butter.
-
Make the Dry Rub:
- Combine all dry rub ingredients in a small bowl and mix well.
- Rub the dry rub all over the turkey breast, making sure to get under the skin as much as possible.
- For extra flavor, you can also rub the dry rub inside the cavity of the turkey breast.
-
Optional Wet Rub:
- If you want a crispy skin, mix one serving of the dry rub with 2-3 tablespoons of melted butter in a small bowl.
- Rub the wet rub all over the turkey breast.
-
Roasting the Turkey Breast:
- Preheat your oven to 450 degrees F.
- Place the turkey breast on a roasting rack in a roasting pan, breast side up.
- Roast for 30 minutes.
- Reduce the oven temperature to 375 degrees F and continue roasting for 1-1/2 to 2 hours.
- An instant-read thermometer inserted into the thickest part of the breast should read 165 degrees F.
- Let the turkey breast rest for 20 minutes before carving and serving.
Tips:
- For a crispy skin: Let the turkey breast sit uncovered in the refrigerator for 3-6 hours before roasting. This will dry out the skin and make it more crispy.
- Seasoning under the skin: Gently separate the skin of the turkey breast around the neck part and edges, apply rub using your hands, and fold the skin back in its place.
- Don’t baste: Basting can actually make the skin soggy.
- Use a thermometer: This is the best way to ensure that your turkey breast is cooked through.
- Let it rest: This allows the juices to redistribute, resulting in a more tender and flavorful turkey breast.
Additional Resources:
- Oven Roasted Dry Rubbed Turkey Breast: https://www.lastingredient.com/dry-rubbed-turkey/
- Turkey Breast Rub Recipe: https://ifoodreal.com/turkey-breast-rub-recipe/
Frequently Asked Questions:
- How much turkey breast should I plan per person? The rule of thumb is 1/2 pound per person.
- How do I make the turkey skin crispy? See the tips above for making the skin crispy.
- Should I rub butter or oil on my turkey breast? Oil is preferred because it spreads evenly, but butter adds flavor.
- How do I season under the turkey skin? See the tips above for seasoning under the skin.
- Why dry brine? Dry brining helps to tenderize the turkey breast and make it more flavorful.
By following these tips and using the delicious dry rub recipe, you’ll be sure to impress your guests with a perfectly roasted turkey breast that’s juicy, flavorful, and sure to become a Thanksgiving tradition.
How To Carve A Bone-In Roast Turkey Breast
- Cut the breast bone in half from top to bottom with your chef’s knife. Continue to stroke long and slow, as if you were freeing the turkey from its bone. Repeat this to remove the other breast half.
- Then, cut the breasts crosswise against the grain to the desired thickness.
Oven Temperature for Roast Turkey Breast
For a turkey breast, I start the oven at 450 degrees F. After 30 minutes, I turn down the heat to 375 degrees F.
That first half hour cooking at a higher heat helps the skin brown. Then lowering the temperature slows the roasting down just enough, so the breast doesn’t dry out.