Oven roasted turkey breast

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Oven-Roasted Turkey Breast – Perfect for Holidays or Everyday Meals

Oven-roasted turkey breast is a fantastic choice when you’re looking to serve up a tender, flavorful meal without roasting a whole bird.

Whether you’re preparing for a smaller holiday gathering or simply want a lean, delicious protein for weekly dinners, this recipe delivers on both ease and taste. Seasoned to perfection and roasted to achieve a crispy, golden-brown skin, the turkey breast stays juicy and succulent with minimal effort.

The simplicity of this dish makes it an excellent option for any occasion, from a cozy family meal to a special holiday spread. Pair it with your favorite sides—mashed potatoes, cranberry sauce, or roasted vegetables—for a meal that’s both comforting and impressive.

Best of all, any leftovers can be used for sandwiches, salads, or casseroles, making this oven-roasted turkey breast as versatile as it is delicious!

• 6 – 8 pound Turkey Breast
• 1 stick of butter – softened 
• 1 Tablespoon of Garlic Salt with parsley 
• 1/2 Tablespoon of Seasoned Salt
• 1 Tablespoon chopped parsley
• 1/2 Tablespoon of Garlic powder with parsley
• 1/2 teaspoon of coarse ground Black pepper 

Frozen Turkey Breast:  Thaw breast in the refrigerator following package directions.  Once thawed, rinse the Turkey breast in cool water, and remove any gravy packet, or other pieces that may be packed with Turkey.  Rinse the Turkey well, inside and out.  Make sure you have your pan to roast the Turkey next to your sink, and paper towels to pat the Turkey dry, removing excess water.  Place the Turkey in the roasting pan, and dry completely.  Gently, using a sharp knife, separate the outer skin from the breast, but do not cut the skin off of the breast.  

In a bowl, place the softened butter, and stir to smooth.  Add the Garlic salt, Garlic powder, Seasoned salt, and black pepper to the butter, and stir well to blend.  Using a silicone spoon, place a scoop of the seasoned butter under the loosened skin, and onto the breast.  Rub about half of the butter over the breast, and then pull the skin back over the butter.  Rub the remaining seasoned butter on the outside of the skin, smoothing it all over the breast.  You may want to use a brush to smooth the butter.  Place the roasting pan in the oven and follow the directions on the Turkey package for time and temperature to roast.  

To Roast:  if there are no instructions for roasting, the most common rule for roasting is 20 minutes per pound at 350 degrees.  I also prefer to have a Poultry Thermometer on hand to check for doneness, to ensure the Turkey is completely cooked.  Some Turkey’s will come with a pop timer in the bird, and it will pop out when done, however, not all Turkey breasts will have one.  You can buy a poultry thermometer at most grocery or kitchen stores.  Just make sure you get one that gives you the temperature and read the instructions carefully on the package before using.  Remember to baste the Turkey during cooking to ensure the breast stays moist while cooking.  You can use a Turkey baster, a large spoon or ladle to run the pan juices over Turkey.  

When the Turkey is done, remove from the oven and cover with foil for about half an hour.  This will keep the Turkey warm and help keep the bird moist and tender.  

If there was a gravy packet with Turkey, follow the instructions on the packet to make the gravy.  If no gravy packet was provided, you can buy a gravy mix, or already prepared gravy in a jar, or make your own.  

Place the Turkey on a platter, and slice with a large carving knife, into about 1-inch pieces to serve.  Plate, serve and enjoy!

Can be served with all your favorite side dishes, mashed potatoes, sweet potatoes, cranberries, green beans, corn, and stuffing or dressing.  Follow with pumpkin or pecan pie for dessert.