Roasted Bone-In Turkey Breast

This Roasted Bone-In Turkey Breast is the perfect centerpiece for your holiday meal. With crispy golden skin and tender juicy meat that falls off the bone, this is sure to be a crowd-pleaser. Infused with a savory blend of herbs and spices, this recipe delivers the perfect balance of flavor and texture, making it a delicious and impressive addition to any meal.

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Bone-in vs Boneless Turkey

Bone-in turkey is generally more juicy and flavorful than boneless turkey because the bones help to retain moisture and add flavor during cooking. The bones also help to insulate the meat, which slows down the cooking process and allows the turkey to cook more evenly.

With proper preparation and cooking techniques noted in this recipe, boneless turkey can also be moist and delicious.

Here are more key differences:

• Cooking Time: Boneless turkey cooks faster than bone-in turkey because bones take longer to heat up than meat.
• Carving: Carving a bone-in turkey can be more challenging because bones can make it harder to remove meat cleanly. A boneless turkey is easier to carve because it is a uniform shape.
• Cost: Boneless turkey tends to be more expensive because it requires more processing to remove the bones.
• Nutritional Value: Boneless is generally lower in calories and fat because it has most have had the skin removed.

Where to Buy It and Half Breast vs Full

Bone-in turkey breast can typically be found at most grocery stores and supermarkets during the Thanksgiving season, and most stores will carry it year-round.

When purchasing, you will need to decide between a half breast or a whole.

A half breast is typically one side of a whole turkey breast, with the breastbone and rib bones removed. It usually weighs between 3 to 5 pounds and can feed around 4 to 6 people. This cut is ideal for smaller gatherings or if you don’t want to have a lot of leftovers. I love to grab the half-breast from Trader Joe’s because they are great quality.

A full bone-in turkey breast is the whole breast with the breastbone and rib bones intact. It’s typically much larger than a half breast, weighing between 6 to 10 pounds, and can feed up to 12 people. This cut is perfect for larger gatherings or if you want to have plenty of leftovers for sandwiches or other dishes.

When choosing, consider the size of your gathering, how many people you need to feed, and how much leftover turkey you want.

Spices and Seasoning

I use a combination of poultry seasoning, smoked paprika (regular paprika is fine), onion powder, salt, and pepper.

Here are some additional options:

• Sage: This is a classic herb for turkey that adds a warm, earthy flavor. You can use fresh or dried sage.
• Rosemary: Rosemary has a strong, piney flavor that can be used sparingly to add depth.
• Cumin: Has a warm, earthy flavor that can add a slightly spicy kick.
• Cayenne pepper: Adds a spicy kick to the turkey that can be adjusted to your preference.
• Cajun Seasoning
• Creole Seasoning
• Lemon Pepper

Do You Have to Brine it Before Cooking

Brining involves soaking the turkey in a saltwater solution for several hours, which helps to break down the proteins and allow the meat to absorb more moisture and flavor. if you prefer a juicier and more flavorful turkey, brining can be a great option.

If you don’t have the time or space to brine you can still achieve a delicious turkey by roasting it without brining. I like to use butter. The butter penetrates the meat while it cooks and keeps it tender and juicy.

Check out this post on How to Brine Turkey if you are interested.

Cook Time/How Long to Cook

The cook time will depend on several factors, especially the size of the breast. As a general rule, you should plan to roast the turkey for about 20 minutes per pound of turkey.

• 3-4 pounds: 1 to 2 hours
• 4-6 pounds: 2 to 2.5 hours
• 6-8 pounds: 2.5 to 3 hours

How to Tell When it’s Done

You will need to use a meat thermometer. Cook the turkey until it reaches an internal temperature of 165 degrees. Insert the thermometer into the thickest part of the roast.

Crispy Skin

This recipe produces amazing skin. If you want it more crisp, once the turkey has finished roasting, adjust the oven to broil and broil the turkey for a few minutes until the skin crisps to your liking.

Resting

When a turkey breast is cooked, the heat causes the juices inside the meat to move away from the center of the roast towards the outside. This can result in a dry, tough piece of meat if it is cut immediately after being taken out of the oven.

By letting it rest for at least 10-15 minutes after cooking, you allow the juices to redistribute back into the meat, resulting in a more evenly moist and tender roast. This also allows the temperature to even out, so the meat is not too hot when you start carving it.

How to Carve It

1. Decide if you’re leaving the skin on or off. We like the skin and leave it on. Keep in mind if you do leave it, when you go to slice the turkey some areas of the skin may peel back.
2. Locate the bone that runs through the center of the breast. Use a knife to cut alongside the bone, working the blade as close to the bone as possible to separate the breast meat from the bone.
3. Once you have separated the breast meat from the bone, slice the meat across the grain into even, thin pieces.
4. Arrange the sliced turkey breast on a platter and serve.

Carving turkey takes practice, so don’t be discouraged if your first attempt isn’t perfect.

Gravy

While the turkey breast is resting, it’s a good time to make the gravy. You can use the juices that have collected in the bottom of the roasting pan to make a flavorful gravy to accompany the turkey. Check out my Turkey Gravy From Drippings and Yellow Gravy recipes.

Use the Leftover Bones to Make Stock

Check out our Turkey Bone Broth recipe to use leftover bones to make stock.

Freezer Tips

Cut the turkey into smaller pieces or portions that are the appropriate size for your needs. This will make it easier to store and defrost later on.

Wrap the turkey in plastic wrap or aluminum foil to prevent freezer burn and moisture loss. You can also place it in freezer-safe plastic bags or containers.

You can freeze it for up to 6 months.

Thaw overnight in the fridge.

Pair With These Recipes

Southern Soul Food Mac and Cheese
Southern Cornbread Dressing
Collard Greens with Smoked Turkey
Southern Mashed Potatoes
Slow Cooker Crockpot Cranberry Sauce

More Turkey Breast Recipes

Air Fryer Turkey Breast
Slow Cooker Crockpot Boneless Turkey Breast
Traeger Smoked Turkey Breast
Instant Pot Turkey Breast
Boneless Turkey Breast Roast

If you’re looking to make this in a Crockpot slow cooker, check out our Crockpot Slow Cooker Bone-in Turkey Breast recipe.