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).
Easy Juicy Roasted Turkey Breast
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 turkey breast (3-4 servings) 1x
Description
Easy juicy roasted turkey breast is the PERFECT holiday dinner, minus the headache...tender meat, crispy skin, and a layer of roasted onions.
Ingredients
- 1 turkey breast, boneless and skin-on
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 sprig fresh thyme, stem removed
- 1 medium onion, sliced
- 1 tablespoon olive oil
Instructions
- 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, approximately 30-40 minutes, depending on thickness.
- 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).
Lindsay says
Do you use the roasted onions on the bottom of the pan to carmalize or is that an entirely different recipe?
Sam | Ahead of Thyme says
Yes, I use the onions on the bottom of the pan.
Denise says
I have to admit I have never made a whole turkey....we usually just make a turkey breast. I like your tip about keeping it juicy and I also like the suggestion of eating it with caramelized onions. That would go so good with turkey breast! Coming back to check out your post on how to do a whole turkey.
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Sam | Ahead of Thyme says
Awesome! The whole turkey is pretty much the same, it just takes a little longer... and is heavier to work with!
Cathleen @ A Taste of Madness says
Well, I JUST moved to the US, so I am celebrating both Canadian AND American Thanksgiving. But I agree, turkey should be enjoyed all year round!! 🙂
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Sam | Ahead of Thyme says
Wow you are so lucky!!
[email protected] says
This was fantastic! The gravy earned rave reviews from my very picky husband. Thanks for sharing a great recipe!
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Sam | Ahead of Thyme says
That's great to hear! So glad you both enjoyed it 🙂