How to Cook a Bone-In Turkey Breast

sliced turkey breast with crispy skin on board.

roasted turkey breast on cutting board with herbs.

Is there anything better than a perfectly roasted turkey with crisp clamber ? Learn How to Cook a Bone-in Turkey Breast and you will be eating juicy roasted joker year-round, not just at Thanksgiving .
Are you in charge of cooking for Thanksgiving this class but don ’ t have a huge group ? Pick up a fresh ( or frozen ) turkey breast and you will have the arrant total of turkey for 4-6 without a long ton of leftovers .
bonus : it cooks much faster than a wholly turkey !
Every year, people scour the internet for the best way to cook a turkey. Everyone wants a beautifully roasted shuttlecock with crisp, golden-brown skin and fat, flavorful meat.

Reading: How to Cook a Bone-In Turkey Breast

Your search for the arrant Thanksgiving Turkey is over. Follow this elementary recipe and get capital results every individual time .

Why this recipe works

▶︎ It’s fast. A bone-in turkey summit cooks so much faster than a hale turkey .
▶︎ It’s versatile : You can use bracing or dried herbs for seasoning the butter .
▶︎ You can still make gravy. Roasting the front gives you equitable adequate drippings to make gravy .

Ingredients

The list is short-circuit and sweetness and the end result is a juicy, flavor-packed turkey front :

Instructions

It doesn ’ t take a bunch of homework to get this turkey breast ready for the oven .

Place your newly or dried herbs in a medium bowl with soften butter and shuffle until combined .
Pro tip: A slotted spoon works well to mash the butter and herbs together!

gently separate the skin from the kernel with your hand. Once it is separated, spread the herb butter underneath, being sure to get the corners. The herb butter under the bark is the key to getting a decent brown crisp eat up .
place in the oven to cook. Baste the turkey summit with the melted butter and drippings halfway through ridicule .

FAQs

How long do you cook a bone-in turkey breast?
For a bone-in turkey breast, allow 12-14 minutes per ram at 400°F. If the oven temperature is 350°F increase the time to 17-20 minutes per pound. If you are cooking a boneless front, your cook clock time will be slightly less. How do I know it’s done?
You can ’ deoxythymidine monophosphate go barely by color when you are checking for doneness. Remove it when the thermometer reads 160°F. ( This moment read thermometer is our favorite. Accurate every clock ! )

Be certain to tent it loosely with foil and let it rest for 20-30 minutes. The breast will continue to cook as it sits and the hydrofoil keeps it warm while you make the boom.

Tip: Cooking time is merely a guidepost, which means inner temperature is the only sure-fire way to know if kernel is cooked by rights. Can I grill a turkey breast?
Yes, we love grilled turkey summit !

The best way is to grill it is over collateral heat for about 20 minutes per ram. Remove turkey summit from grill when temperature reads 160°F and cover with foil for 20-30 minutes to let juices redistribute. How do you carve a turkey breast?
Carving a turkey breast is therefore much easier than a unharmed turkey. Start with a acute carving knife and run it along the breast bone in even strokes to cut the turkey off in one bombastic part. then simply slice and service !

Expert Roasting tips

A sheet pan is perfect for cooking a turkey breast and getting crispy brown skin. If you have a pan with higher sides than the breast, the air can’t circulate resulting in steamed meat.
Remove the turkey from the refrigerator 30 minutes before you put it in the oven. Turkey straight from the fridge cooks unevenly (it’s cold!).
Invest in a good meat thermometer. An instant read meat thermometer gives you an accurate reading every single time. No one wants to ruin the day with an undercooked or overdone bird.
Be sure you allow time for the turkey to rest before you carve. A brief rest allows the juices to redistribute so you don’t end up with a dry turkey.

More Thanksgiving Recipes

It ’ s not Thanksgiving without the sides ( AKA the best parts of Thanksgiving ). Check out our favorites to round out your vacation meal !
Get all of our side dish recipes !

Recipe

How to Cook a Turkey Breast

Garnish With Lemon

This herb crusted roasted turkey breast is juicy and full of flavor.

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Prep Time

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Cook Time

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Additional Time

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Total Time

mins

Course

Main Dishes

Cuisine

American

Servings

servings

Calories

174

kcal

Cook Mode

Prevent your screen from going dark

Equipment

▢

Half Sheet Pan
▢

Read more: Million Dollar Roast Beef Tenderloin Recipe

Cutting Boards
▢

Chef’s Knife

Ingredients

▢

6 tablespoons butter ( softened )
▢

3 teaspoons dried herb mix ( thyme, rosemary and parsley )
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1 bone-in split turkey breast ( 3 pounds )
▢

salt and pepper

Instructions

Preheat oven to 400°F.
In a small bowl combine the softened butter and herbs until mixed well.

6 tablespoons butter,

3 teaspoons dried herb mixture
Place turkey on a sheet pan on in a shallow roasting pan. Rub the butter mixture underneath the turkey skin. Season generously with salt and pepper. Roast turkey in oven for 12-14 minutes per pound.

1 bone-in split turkey breast,

salt and pepper
Halfway through cooking, clobber the turkey breast with butter mix on bottom of pan if desired .
Remove from oven when turkey breast reaches 160°F. Cover turkey with foil and let rest for 20 minutes before carving to let juices redistribute.

Notes

A sheet pan is perfect for cooking a turkey breast and getting crispy brown skin. If you have a pan with higher sides than the breast, the air can’t circulate resulting in steamed meat.
Remove the turkey from the refrigerator 30 minutes before you put it in the oven. Turkey straight from the fridge cooks unevenly (it’s cold!).
Invest in a good meat thermometer. An instant read meat thermometer gives you an accurate reading every single time. No one wants to ruin the day with an undercooked or overdone bird.
Be sure you allow time for the turkey to rest before you carve. A brief rest allows the juices to redistribute so you don’t end up with a dry turkey.
You can also roast the turkey at 325 but will need to increase your cooking time to 18-22 minutes per pound.
If you want to do a whole turkey breast, just double the butter mixture and adjust time accordingly.