Having a small, intimate Thanksgiving dinner? Easy, juicy roasted turkey breast with crispy skin is the perfect holiday dinner item minus the big headache. I mean, why make the whole bird when you know you won't finish all the leftovers the following week?
Don't get me wrong, turkey is not just for Thanksgiving. You can (and should) make this all year long. We are talking tender juicy meat with crispy skin, roasted on a layer of caramelized onions. But, I have to agree, roast turkey just hits the spot during the holidays. Especially when you serve it with a side of mashed potatoes, gravy, and cranberry sauce. And don't get me started on all the vegetable sides that would be perfect with this.
Side note, I can't believe it is already October... no wait, how is it already Canadian Thanksgiving? Seriously, where is the time going? [insert *eyes wide* emoji].
The key to getting that perfectly juicy turkey with crispy skin is to cook the turkey at a high temperature for a shorter period of time. Basically, the same method that I use when roasting the whole turkey (see recipe for whole turkey).
More Turkey Recipes
- Slow Cooker Turkey Breast
- The Best and Juiciest Whole Turkey
- Classic Homemade Turkey Gravy
- Easy 2-Ingredient Turkey Gravy
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Easy juicy roasted turkey breast is the PERFECT holiday dinner, minus the headache...tender meat, crispy skin, and a layer of roasted onions.
- 1 (2-2.5 lbs.) turkey breast, boneless and skin-on
- 2 tablespoons butter, melted
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 sprig fresh thyme, stem removed
- 1 medium onion, sliced
- ¼ cup all-purpose flour, or more if needed (optional to make gravy)
- Preheat oven to 450 F.
- Wash and pat dry turkey with paper towels. Brush both sides of turkey breast with melted butter. Rub on salt, pepper, and thyme.
- On a roasting pan, add sliced onions and olive oil. Toss to coat. Layer roasting rack on top and place turkey breast with the skin up on a roasting tray. Roast for 25 minutes, until the skin is golden brown, then lower the oven temperature to 350 F and loosely cover the turkey with aluminum foil. Continue to roast until the turkey reaches an internal temperature of 165 F as read on a meat thermometer, approximately 30-40 minutes, depending on thickness.
- For extra crispy skin, turn the broiler on high and broil for 2-3 minutes until crispy. Keep a close eye on the broiler as things can burn quickly.
- Remove from oven and allow turkey to sit for 15 minutes before carving.
- Garnish with fresh thyme on top and serve with caramelized onions, a side of mashed potatoes, and a drizzle of gravy (or pan juices).
- For an easy gravy, pour 2 cups of turkey drippings through a fine mesh sieve and into a cooking pot. Add flour and whisk to combine. Make sure the flour is fully dissolved. Transfer the pot to the stove and heat over medium heat for 3-4 minutes, continuously stirring until gravy is thickened. If the gravy gets too thick, add one tablespoon of water at a time to thin it out. If it is too thin, whisk constantly and bring it to a boil to thicken, or whisk in ½ tablespoon of flour at a time.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Turkey
- Method: Oven
- Cuisine: American