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Boneless Skinless Turkey Breast in the Oven

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Easy boneless skinless turkey breast in the oven: This delicious roast turkey breast recipe is perfectly sized for a smaller Thanksgiving or Christmas gathering. 

close up a large piece of golden roasted turkey served with cranberry sauce.

This boneless skinless turkey breast recipe is the perfect healthier, leaner version of a delicious holiday dinner. Serve the roast with a light and easy-to-make gravy. 

Advantages of roasting a boneless skinless turkey breast

  • Healthier: The white meat of the breast is the leanest part of the bird, and if you remove the skin is even leaner. No need for calorie counting. 
  • Juicy meat: When roasted by itself, a breast is more succulent than when roasting an entire turkey.
  • Easy and quick: The roast will only need about 50 minutes in the oven. 
  • Gravy included: The breast is served with a simple homemade sauce.

Recipe ingredients

listed ingredients for roasting turkey breast and making gravy.

There are only one main ingredient and a few other simple ingredients for seasoning the meat and making the gravy.

  • Boneless skinless turkey breast: It can be fresh or frozen. If frozen, thaw it in the refrigerator and bring it to room temperature before cooking. 
  • You will need about 2 lb/ 1 kg boneless skinless turkey breast to serve four people. 
  • Vegetable oil for rubbing and searing the meat.
  • Seasoning: Poultry seasoning of your choice, fine sea salt or Kosher salt, and ground black pepper.
  • Gravy: Two tablespoons butter, one small onion, tomato paste, chicken stock, and all-purpose flour. 

Step-by-step instructions

You will need a cast-iron skillet or another oven-safe heavy-bottomed pan (Amazon affiliate link). If you don’t have an oven-safe pan, sear the meat in a regular pan, then transfer it to a roasting pan.

  • Preheat the oven to 325°F/160°C. 
  • Season: Dry the meat with paper towels and rub it with one tablespoon of olive oil. Sprinkle it with salt, pepper, and poultry seasoning, and rub well to coat (1)
raw piece of seasoned turkey breast before roasting.
  • Sear: Heat another tablespoon of oil in the cast-iron skillet on high heat. Sear on all sides, about 2 minutes per side, until lightly golden all over (2).
searing a large piece of turkey breast in a cast iron skillet.
  • Roast: Transfer the cast-iron skillet to the oven and roast the boneless skinless turkey breast for about 50 minutes or until an instant-read thermometer inserted in the thickest part of the breast reads 160°F/71°C. Start checking after 45 minutes already, in case your oven runs high. 
  • Rest: Remove the skillet from the oven, cover it loosely with aluminum foil and let rest for about 10-15 minutes. During this time, the internal temperature will reach 165°F/74°C.

In the meantime, make the gravy.

  • In a small saucepan, saute the finely chopped onion in two tablespoons of melted butter. Cook it gently for about 5 minutes or until soft and lightly golden brown (3).
  • Add tomato paste and stir well for about 1 minute. Add flour and whisk well for another minute (4).
collage of two pictures of cooking onions and adding tomato paste in a saucepan.
  • Slowly add the chicken broth, whisking continuously (5).
  • Simmer on low heat for about 5 minutes until the gravy thickens (6)
  • Adjust the taste with salt and pepper. 
collage of two pictures of gravy before and after thickening.
  • Slice the meat on a cutting board and serve immediately with the sauce.

Expert Tips

  • The best way of ensuring that the breast is cooked through without being overcooked and dry is to use an instant-read thermometer (Amazon affiliate link).
  • The cooking time should be about 50 minutes, but it also depends on the oven and the thickness of the piece. Start checking the internal temperature after 45 minutes.
  • Remove from the oven just before it reaches the safe internal temperature. During the resting time, the internal temperature will rise to 165°F/74°C (USDA recommended), and the meat will be juicy and delicious. 
platter with roasted skinless turkey, cranberry sauce and parsley.

Recipe FAQ

How long do I cook boneless skinless turkey breast in the oven?

The general rule of thumb is about 25 minutes per pound (450 g) at 325°F/ 160°C. Remove it shortly before it reaches the safe internal temperature of 165°F/74°C. During the resting time, the internal temperature will rise slightly, and the roasted turkey breast will be perfectly cooked.

Can I make it ahead of time?

You can season it and refrigerate it for up to 24 hours. But you should not bake it ahead of time; it will become dry when you reheat it. 

How to store?

Refrigerate the leftovers in an airtight container for 3-4 days. 
Freeze them in an airtight container for up to 3 months and defrost them in the fridge. 
Reheat: You can reheat the slices in the oven, microwave, or pan, but they will dry after reheating. That’s why we almost always have the leftovers cold in a sandwich, wrap, or salad. 

How to serve?

Serve the boneless turkey breast roast as the main dish with any of your favorite sides. How about making a festive dinner with Garlic Parmesan Mashed Potatoes, Cranberry Sauce, and French-Style Green Beans?

You can also serve it with Crispy Garlic Smashed Potatoes, Air Fryer Baked Potatoes, Sweet Potato Dauphinoise, Sauteed Sweet Potatoes, Simple Buttered Rice with Garlic, or Green Bean Casserole without Soup

Use the leftovers to make sandwiches, wraps, quesadillas, enchiladas, salads, Leftover Turkey Fricassee, or this Cream of Turkey Soup

close up of roasted boneless turkey breast.

More turkey recipes

Check out the web story for this recipe: Thanksgiving Turkey Breast in the Oven

Do you like this recipe?

Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!
close up of roasted boneless turkey breast.

Boneless Skinless Turkey Breast in the Oven

Easy boneless skinless turkey breast in the oven: This delicious recipe is perfectly sized for a smaller Thanksgiving or Christmas gathering.
4.34 from 3 votes
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Course: Poultry
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 4
Calories: 463kcal
Author: Adina

Equipment

Ingredients 

Turkey breast:

  • 2 lbs boneless skinless turkey breast 1 kg
  • 2 teaspoons poultry seasoning Note 2
  • 1 teaspoon fine sea salt or Kosher
  • ¼ teaspoon ground black pepper
  • 2 tablespoons vegetable oil divided

Gravy:

  • 1 small onion
  • 2 tablespoons butter
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock 250 ml
  • fine sea salt and black pepper

Instructions

Turkey breast:

  • Preheat the oven to 325°F/160°C.
  • Season: Rub the turkey breast with one tablespoon of the oil. Sprinkle it with salt, pepper, and poultry seasoning, and rub well to coat.
  • Sear: Heat the second tablespoon of oil in the cast-iron skillet on high heat. Sear the turkey breast on all sides, about 2 minutes per side, until lightly golden all over.
  • Roast: Transfer the skillet to the oven and roast for about 50 minutes or until an instant read thermometer inserted in the thickest part of the breast reads 160°F/71°C. Start checking after 45 minutes already, in case your oven runs high.
  • Rest: Remove the skillet from the oven, cover it loosely with foil and let rest for about 10-15 minutes. During this time, the internal temperature will reach 165°F/74°C.
  • Make the gravy while the meat rests.

Gravy:

  • Sauté onion: Chop the onion finely. Melt two tablespoons of butter in a small saucepan. Cook the onion gently for about 5 minutes or until soft and lightly golden brown.
  • Add tomato paste and stir well for about 1 minute. Add flour and whisk well for another minute.
  • Slowly add the chicken stock, whisking continuously.
  • Simmer the gravy on low heat for about 5 minutes or until it thickens to your liking.
  • Adjust the taste with salt and pepper.

Notes

  1. You will need a cast-iron skillet or another oven-safe heavy-bottomed pan. If you don’t have an oven-safe pan, sear the turkey breast in a regular pan, then transfer it to a roasting pan.
  2. Check for salt. If the seasoning already contains salt, reduce the amount of salt required by the recipe. The seasoning I used doesn’t contain salt.

Nutrition

Serving: 1g | Calories: 463kcal | Carbohydrates: 9g | Protein: 70g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 206mg | Sodium: 878mg | Potassium: 160mg | Fiber: 1g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 5mg
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