Boneless turkey breast turns out fabulously juicy and crispy-skinned when roasted for a short time at a high temperature. Well-seasoned with garlic powder, paprika, and thyme, this easy recipe yields impressive results.
There's something festive about serving and carving an entire turkey at the table, but cooking just one part of the bird (such as turkey breast, turkey legs, or turkey wings) is ideal for intimate holiday gatherings. Turkey breast is the perfect size for four people, and when you cook just this part, it's easier to keep it juicy. When you roast the entire bird, the white meat is often too dry.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Avocado oil spray: This neutral-tasting oil is suitable for high-heat cooking.
- To season: Kosher salt, black pepper, garlic powder, paprika, and dried thyme. You can add a teaspoon of onion powder or use smoked paprika instead of regular paprika.
- Boneless turkey breast: I typically use a halved breast, but occasionally, I roast a whole one.
- Melted butter: Unsalted or salted - it doesn't make much of a difference, so use whatever you have on hand. I typically use salted butter.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Brush the turkey with melted butter and sprinkle it with spices. Place it on a greased rack fitted into a rimmed baking sheet and spray it with oil. The extra layer of oil helps the spices stay moist.
Bake the turkey uncovered for 20 minutes to brown the skin. Loosely cover it with foil to prevent the top from scorching, and continue roasting for about 30 more minutes, until it reaches 165°F. The total cooking time will be about 50-60 minutes for a 2-pound turkey breast. Look how gorgeous the turkey is when it emerges from the oven!
Let it rest before slicing and serving.
The BEST way to cook a turkey breast!!! We made three of these to serve the families at Ronald McDonald House. They were so flavorful and juicy and a huge hit with the parents. They said it was such a treat with having to be away from home. ❤️
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Tips for Adjusting this Recipe
This recipe was written for a 2-pound half turkey breast, as shown below:
A whole breast (as shown in the photo below) or a larger half-breast will need more time in the oven.
As a general rule, roast it for 20 minutes in a 450°F oven to brown the skin, then loosely cover it in foil and keep roasting until a thermometer inserted into the thickest part registers 165°F.
This should take 15-20 additional minutes per pound after the first 20 minutes. So, a 3-pound turkey breast will need to spend a total of 65-80 minutes in the 450°F oven (loosely covered after the first 20). A 4-pound breast should be cooked for 80-100 minutes at 450°F (loosely covered after the first 20 minutes). I don't recommend using this high-heat recipe for a turkey breast larger than 4 pounds.
The only way to make sure the turkey is done is to use an oven-safe meat thermometer that beeps to alert you when it's ready, as shown in the photo below. This is especially important when roasting a whole breast, as its center can be quite cold after thawing.
The photo below shows a 4-pound whole turkey breast that was cooked for 100 minutes in a 450°F oven (loosely covered in foil after the first 20 minutes). I sliced it after a 20-minute rest, and as you can see, it came out perfectly cooked, with crispy skin and juicy meat:
Recipe FAQs
I often use a rimmed sheet pan fitted with a wire rack to make this recipe. A roasting pan isn't mandatory.
It's important to let the turkey rest for 20 minutes before slicing it. This prevents juices from escaping and helps ensure juiciness. If you cut into it immediately, the juices will escape, leaving you with dry meat.
No. The turkey should be fully thawed before cooking. Keep in mind that a 4-pound whole breast can take as long as two days to thaw in the fridge.
If your turkey is wrapped in food-grade netting, as shown in the photo below, you can leave it on, as it helps the meat keep its shape. This type of netting should withstand a temperature of 450°F, although, in my experience, it darkens quite a bit in the hot oven. 
Serving Suggestions
I typically make this recipe for Thanksgiving, so I serve it with cranberry sauce, gravy, and any of these sides:
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. They are tasty, but the skin does lose its crispness. I don't like to reheat them, as they tend to dry out. I usually make a platter of cold leftover turkey slices, Dijon mustard or sriracha mayo, fresh-cut veggies, and quick pickles.
If you eat bread (or would like to try this almond flour bread), you can use the leftovers to make delicious sandwiches. You can also remove the skin, cube or shred the meat, and use it in recipes such as:
Recipe Card
Roasted Boneless Turkey Breast
Video
Ingredients
- Avocado oil spray
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper - freshly ground
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 boneless turkey breast - I use a skin-on split breast, about 2 pounds. If bought frozen, it should be fully thawed
- 2 tablespoons butter - melted
Instructions
- Preheat the oven to 450°F. Fit a rimmed roasting pan or baking sheet with a rack and spray the rack with avocado oil.
- In a small bowl, mix the kosher salt, black pepper, garlic powder, paprika, and thyme.
- Place the turkey breast on a work surface such as a cutting board. Pat it dry with paper towels. Brush it on both sides with the melted butter, then rub it on both sides with the spices.
- Place the turkey skin side up on the prepared roasting rack. Spray its top with avocado oil. This helps protect the spies from burning.
- Roast the turkey for 20 minutes. Loosely cover it with foil to protect the top from scorching, and continue roasting until it reaches an internal temperature of 165°F, 30-40 more minutes. For a 2-pound split breast, the total roasting time will be 50-60 minutes (see notes below).
- Remove the turkey from the oven. Allow it to rest for 20 minutes before slicing and serving.
Notes
- This recipe was written for a 2-pound split turkey breast. A whole breast or a larger split breast will need more time in the oven. As a general rule, roast it for 20 minutes in a 450°F oven to brown the skin, then loosely cover it in foil and keep roasting until a thermometer inserted into the thickest part registers 165°F. This should take 15-20 additional minutes per pound after the first 20 minutes. So, a 3-pound turkey breast will need to spend a total of 65-80 minutes in the 450°F oven (loosely covered after the first 20). A 4-pound breast will need to be cooked for 80-100 minutes at 450°F (loosely covered after the first 20 minutes). I don't recommend using this high-heat recipe for breasts larger than 4 pounds.
- The only way to make sure the turkey is done is to use an oven-safe meat thermometer that beeps to alert you when the turkey reaches 165°F.
- The turkey should be fully thawed before cooking. A 4-pound whole breast can take as long as two days to thaw in the fridge.
- If your turkey is wrapped in food-grade netting, you can leave it on, as it helps the meat keep its shape. These nettings should withstand a temperature of 450°F, although, in my experience, they darken quite a bit in the hot oven.
- Increase the butter and spices for a larger turkey. Increase them by 50% for a 3-pound breast and double them for a 4-pound breast.
- It's important to let the turkey rest for 20 minutes before slicing it. This prevents juices from escaping and helps ensure juiciness.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. They are tasty, but the skin does lose its crispness.
Nutrition per Serving
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Will says
Thank you for the recipe! I made this for our family Christmas yesterday and everyone raved about how good it was. You made my day.
Vered DeLeeuw says
Yay! I'm so glad this recipe worked well for your Christmas meal! Thank you, Will, for leaving a comment. Happy New Year!
Kittie Abrego says
Followed recipe as written and the half breast turned out perfectly cooked thru with juicy meat and very flavorful skin. The meat thermometer is key, if you don’t have one get one.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Kittie, and I couldn't agree more on the importance of using a meat thermometer!
Katharine Koughan says
Enjoyed the seasonings but highly recommend turning down the heat after the first 20-30 minutes when foil is put on top. We had total of 3.75 lbs of boneless turkey breast. I followed recipe but my gut was telling me to turn down the heat. I checked the temp after 80 minutes and it was 178°F.
Vered DeLeeuw says
Thanks for the feedback, Katharine. I highly recommend using an oven-safe meat thermometer that you insert into the turkey when you start cooking and beeps to alert you when the turkey is done.
Sharon says
I have made this recipe using 2 lb boneless turkey breasts and it always comes out perfectly. I am going to be making a 4.25 lb boneless turkey breast and would appreciate your guidance on how to cook it as you have indicated you don’t recommend the high heat method for anything over 4 lbs. Thank you.
Vered DeLeeuw says
Hi Sharon,
I recommend roasting the turkey uncovered at 350°F for around 2 hours. Loosely cover it with foil if, at any point, it darkens too much (this often happens after about 70 minutes). It's best to use an oven-safe meat thermometer that beeps when the turkey reaches 165°F. Let it rest for 20 minutes before slicing.
Ron says
I have a bone-in, skin on, 3.3pound, half turkey breast. Does that change your recipe & recommendations for a boneless breast??
Thanks, Ron
Vered DeLeeuw says
Hi Ron,
It should be the same. I'm glad it's a half turkey breast! Those are easier to cook properly using this high-heat method. So, I would roast it uncovered for 20 minutes at 450°F, then loosely cover it in foil and continue roasting until it reaches an internal temperature of 165°F, for about 50 more minutes.
Autumn says
Looking forward to making this! If I don't have a roasting pan, can I place the breast directly into a 9x13 dish?
Vered DeLeeuw says
Hi Autumn,
Yes! Absolutely. Happy Thanksgiving!
Mike Harper says
What if I want to cook 4-5 3-pound turkey breasts at the same time in one oven? How do I figure the temp and time for that?
Vered DeLeeuw says
Hi Mike,
The temperature and time should be about the same, and your plan is way better for this high-heat recipe than roasting one or two large turkey breasts.
You would need to use two roasting pans (or rimmed baking sheets fitted with a metal rack), spacing the breasts so they don't touch.
Roast them at 450°F for 20 minutes, then loosely cover them with foil and continue roasting until they reach an internal temperature of 165°F, about 60 more minutes.
If you have an oven-safe meat thermometer, insert it into the middle of one of them, ideally, one that's roasting on the middle rack.
Susan says
How long would you anticipate for a 5-pound boneless turkey breast? Thank you.
Vered DeLeeuw says
Hi Susan,
After the first 20 minutes to brown the skin, you're looking at roasting it covered for 15-20 minutes per pound.
So, a five-pound breast *should* take 75-100 minutes plus the initial 20, for a total of 95-120 minutes.
But I can't say for sure - the largest size I ever roasted using this method was 4 pounds. It's entirely possible that with a turkey this large, it would be best to lower the oven temperature after the first 20 minutes and roast for a longer time. I just never tested it.
I wouldn't attempt making this recipe without using a meat thermometer, especially with a turkey this large.
Susan says
Thank you. Dropped it down to 4#, so will following your suggestions. Most appreciated.
Vered DeLeeuw says
You're very welcome, Susan!
Bette Abrams says
I haven't made this yet, but I am looking forward to it. One question: the boneless turkey breast I have is about 3 lbs and it is wrapped in netting. Can I still cook it following your recipe?
Vered DeLeeuw says
Hi Bette,
Yes. Roast it uncovered for 20 minutes. Then, loosely cover it with foil and continue roasting until the middle reaches 165°F. This should take 15-20 additional minutes per pound, so, for a 3-pound breast, 45-60 minutes in addition to the first 20 minutes for a total roasting time of 65-80 minutes.
It's best to use an oven-safe meat thermometer that beeps to alert you when the turkey is done.
The netting can stay as it helps the turkey retain its shape, although it will considerably darken in the hot oven. You can remove it after the turkey is done.
Kristy says
The whole roasting time is at 450? Just want to make sure. I will use a thermometer, but it sounds like for 4 lbs it would be approx 2 hours; is that correct? No turning the temp down after the first 20 mins?
Vered DeLeeuw says
Hi Kristy,
Yes, I keep the oven at 450°F and that's why I cover the turkey after the first 20 minutes.
A 4-pound turkey breast should take less than 2 hours. It should take 15-20 minutes per pound after the first 20 minutes, so a total of 80-100 minutes.
It's best to use an oven-safe meat thermometer that beeps to alert you when the turkey is done.
Taylor says
Hi, do I need to thaw the turkey breast if it is frozen? Or do I cook from frozen?
Vered DeLeeuw says
Hi Taylor,
Thank you for this question. The turkey breast should be fully thawed. I'll go ahead and clarify this in the recipe card. This is important, because a 4-pound turkey breast can take as long as two days in the fridge to fully thaw.
Judith says
Best turkey I’ve made in literally 42 years!! Thank you!
Vered DeLeeuw says
You're very welcome, Judith! I'm so glad this was a success!