How long do you roast a turkey breast for?

You’ll need about 18–20 minutes per pound at 325°F. For an 8-pound breast, plan for 2 to 2.5 hours. Always use a thermometer to check doneness.

Is it better to roast a turkey breast at 325 or 350?

Start at 425°F for 15 minutes to crisp the skin. Then reduce to 325°F for the rest of the cooking time. This keeps the meat juicy without drying out.

Should you roast a turkey breast covered or uncovered?

Roast uncovered to let the skin brown and crisp. If it gets too dark, you can loosely tent with foil partway through.

How long does it take to cook a turkey breast per kg?

Roughly 40–45 minutes per kilogram at 325°F. Again, use a thermometer to be sure — pull it at 155°F and let it rest to 165°F.

Roast Turkey Breast | Juicy & Easy Holiday Favorite

Name: Roast Turkey Breast Recipe | Juicy & Easy Holiday Favorite
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 8-pound whole bone-in, skin-on turkey breast (thawed and brined recommended); 5 tablespoons butter (melted); Juice of 1 lemon; 6 cloves garlic (minced); ½ tablespoon fresh rosemary (chopped); ½ tablespoon fresh thyme (chopped); 1 teaspoon sweet or smoked paprika; ½ teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 teaspoons salt; ½ teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 large yellow onion (quartered); 2 celery ribs (cut into 3-inch pieces); 3 garlic cloves (halved); 4 fresh thyme sprigs; 1 cup chicken broth or white wine

Description

Juicy roast turkey breast with garlic lemon butter and savory spice rub. Perfect for smaller gatherings or a cozy holiday dinner.

Ingredients

Scale

8-pound whole bone-in, skin-on turkey breast (thawed and brined recommended)

5 tablespoons butter (melted)

Juice of 1 lemon

6 cloves garlic (minced)

½ tablespoon fresh rosemary (chopped)

½ tablespoon fresh thyme (chopped)

1 teaspoon sweet or smoked paprika

½ teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 teaspoons salt

½ teaspoon freshly ground black pepper

2 tablespoons olive oil

1 large yellow onion (quartered)

2 celery ribs (cut into 3-inch pieces)

3 garlic cloves (halved)

4 fresh thyme sprigs

1 cup chicken broth or white wine

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Instructions

1. Preheat oven to 425˚F.

2. Pat turkey dry. Make sure it’s fully thawed and giblets are removed.

3. Use fingers or a spoon to loosen the skin from the meat.

4. Mix melted butter, lemon juice, garlic, and herbs.

5. Pour garlic lemon butter under the skin and massage to coat evenly.

6. Mix all spice rub ingredients with olive oil to form a paste.

7. Rub spice paste over the skin of the turkey breast.

8. In a roasting pan, layer onion, celery, garlic, and thyme.

9. Place turkey breast on top of aromatics.

10. Pour broth or wine into the bottom of the pan.

11. Lower oven temperature to 325˚F and roast uncovered.

12. Roast for 2 to 2.5 hours, or about 18–20 minutes per pound.

13. Baste every 30 minutes for crispier skin.

14. Tent with foil if browning too quickly.

15. Remove when internal temp reaches 155˚F.

16. Let rest 20–30 minutes before slicing.

17. Reserve pan drippings for gravy if desired.

Notes

Use a meat thermometer for best accuracy.

Let turkey rest to retain juices.

Adjust cooking time based on weight.

Avoid over-brining if turkey is pre-brined.

Store leftovers in airtight container up to 4 days.

Freeze off the bone for up to 3 months.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Thanksgiving Recipes
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 6 oz)
Calories: 452.23
Sugar: 0.83 g
Sodium: 989.72 mg
Fat: 22.33 g
Saturated Fat: 8.36 g
Unsaturated Fat: 13.97 g
Trans Fat: 0 g
Carbohydrates: 6.06 g
Fiber: 0.81 g
Protein: 60.5 g
Cholesterol: 173.9 mg