Roast Split Turkey Breast

Name: Roast Split Turkey Breast
Prep time: 10 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1 (2.5 pound) split turkey breast; 2 tablespoon salted butter (- softened to room temperature, divided); 1 tablespoon olive oil; 1 teaspoon dried rosemary; ½ teaspoon kosher salt; ½ teaspoon coarsely ground black pepper

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This roast split turkey breast comes out of the oven with crisp skin over juicy white meat, with rosemary butter tucked under the skin before it roasts. It’s a bone-in half turkey breast, perfectly sized for one or two people.

a roast split turkey breast on a baking sheet with slices of lemon.

Featured Comment

“This was honestly the best turkey breast I have ever had. And so very easy to make.”
– Linda

Quick Look

Prep Time: 10 minutes
Cook Time: 45 minutes
Rest Time: 15 minutes
Total Time: 1 hour 10 minutes
Equipment: Rimmed baking sheet, instant-read thermometer
Cook Method: Oven roasted
Servings: 1 to 2
Difficulty: Easy
Flavor Profile: Classic roast turkey flavor, richly seasoned with rosemary butter, salt, and black pepper.

This is the juiciest, most tender turkey you can make without roasting a whole bird, and it’s done in just over an hour.

Why You’ll Love This Roast Half Turkey Breast

Roast turkey shouldn’t have to wait for a crowd. A split turkey breast gives you the part of the bird most people fight over, the white meat and the skin, and I developed this recipe around that one cut so it comes out of the oven sized for one or two people. You carve it hot from the oven, and you’re done with turkey when dinner’s over instead of working through a week of leftovers.

Everything on the ingredient list is probably in your kitchen already. Butter, olive oil, dried rosemary, salt, and pepper, and that’s it, made from scratch with nothing from a packet. You don’t brine it ahead and you don’t baste it while it roasts. It goes into a hot oven and comes out 45 minutes later with the skin crackling.

The reason the meat stays so juicy is the butter I push under the skin before it goes in. It melts straight into the meat while the rosemary butter on top bastes the skin and turns it golden and crisp. Slice it and the juice runs across the board.

Looking for more single serving turkey recipes? Try my Herb Crusted Turkey Roast when you want white and dark meat from a boneless roast, Turkey Tenderloin, or a pan-seared Turkey Cutlet With Gravy.

Quick Look
Why You’ll Love This Roast Half Turkey Breast
What Is A Split Turkey Breast?
Ingredients
Recipe Variations
How To Cook A Bone-In Split Turkey Breast
How Long To Cook A Split Turkey Breast
Expert Tips
Troubleshooting
Serving Suggestions
Frequently Asked Questions
Ways To Use Leftover Ingredients
Roast Split Turkey Breast Recipe

What Is A Split Turkey Breast?

A split turkey breast is one half of a whole turkey breast, usually sold bone-in with the skin on. You’ll also see it labeled as a half turkey breast, and it’s the same cut. Most weigh between 2 and 3 pounds, which is why it roasts in under an hour and why I built this recipe around a 2½-pound breast for one or two people. The bone and skin stay on for a reason; they keep the white meat juicy while it roasts and give you crisp skin on every slice.

Ingredients

A bone-in split turkey breast recipe needs almost nothing beyond the turkey, and the five seasonings on this list are the kind you likely already keep. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.

Split turkey breast: Look for a bone-in, skin-on half breast in the refrigerated meat case, usually right next to the chicken breasts, and pick one around 2 to 2½ pounds for one or two people. A 2-pound breast works with the same method and finishes a few minutes sooner. If yours is frozen, thaw it completely in the refrigerator before you start.

Salted butter: Butter does two jobs here. Part of it goes under the skin, where it melts into the meat and keeps it juicy, and the rest carries the rosemary over the top so the skin browns and crisps. Set it out ahead so it’s soft; cold butter tears the skin when you try to spread it underneath. Unsalted butter works if you add a pinch more salt to the herb butter.

Olive oil: Oil loosens the butter so it spreads evenly over the skin and helps the skin crisp instead of just browning. Avocado oil works the same way.

Dried rosemary: Rosemary gives this turkey its flavor, an earthy, piney note that reads as roast turkey the moment you smell it. Dried rosemary is what I use because it’s always in the cabinet. Fresh rosemary works too; use three times the amount and chop it fine so it sticks in the butter. Crushed garlic or a pinch of dried thyme or sage in the herb butter are good additions.

Kosher salt and coarse black pepper: Salt seasons the meat through the skin and the coarse pepper gives the crust its flavor. If you only have table salt, use a little less, since it’s finer and tastes saltier by the spoonful.

Recipe Variations

A few easy swaps change the flavor of this split turkey breast recipe without changing how it roasts.

Lemon Rosemary Split Turkey Breast

Stir the zest of half a lemon into the herb butter before spreading it on, and lay 4 lemon slices on the baking sheet under and around the breast. The zest brightens the rosemary and the slices perfume the drippings. Roast as directed.

Garlic Herb Butter Split Turkey Breast

Mix 1 minced garlic clove, ½ teaspoon dried thyme, and ¼ teaspoon dried sage into the herb butter along with the rosemary. This is the closest to a classic Thanksgiving turkey flavor. Spread and roast as directed.

Creole Seasoned Split Turkey Breast

Leave the rosemary out of the herb butter and stir in ¼ teaspoon of my Small Batch Creole Seasoning instead. Skip the kosher salt in the butter, since the seasoning already has salt in it. Spread and roast as directed.

How To Cook A Bone-In Split Turkey Breast

Cooking a split turkey breast in the oven takes one rimmed baking sheet and about an hour from the first step to the carving board. Use the chart in the next section if your breast is bigger or smaller than 2½ pounds.

Heat the oven to 400°F (200°C). Pat the turkey breast dry all over with paper towels, including under the skin flap at the edges.
Starting at the wide end, slide your fingers between the skin and the meat to loosen the skin, keeping it attached along the edges so it stays in place while it roasts. Push 1 tablespoon of the softened butter under the skin and press on the outside of the skin to spread it over the meat.
In a small bowl, stir the remaining 1 tablespoon of butter with the olive oil, dried rosemary, salt, and pepper until smooth.
Set the turkey breast skin side up on a rimmed baking sheet and spread the herb butter over the skin, all the way to the edges.

one bone-in split turkey breast coated with herb butter on a rimmed baking sheet.

Roast for 45 minutes, until an instant-read thermometer pushed into the thickest part of the breast without touching the bone reads 160°F (71°C). If the skin is browning too fast, tent it loosely with foil for the last 10 to 15 minutes.
Tent the breast loosely with foil and let it rest for 15 minutes; the temperature will climb to 165°F (74°C) while it rests. Cut the meat off the bone in one piece, then slice it across the grain and serve.

a single split turkey breast roasted on a baking sheet .

How Long To Cook A Split Turkey Breast

Use this split turkey breast cooking time chart for a 400°F oven. The 2½-pound time is the one I’ve tested; the other rows are estimates from that same rate, so let the thermometer make the final call.

Weight	Roast time at 400°F	Start checking the temperature at
2 pounds	35 to 40 minutes	30 minutes
2½ pounds	45 minutes	40 minutes
3 pounds	50 to 55 minutes	45 minutes
3½ pounds	60 to 65 minutes	55 minutes

Expert Tips

Roast it uncovered. The skin only crisps when dry heat hits it the whole time. If it’s browning faster than the meat is cooking, tent it loosely with foil for the last 10 to 15 minutes and take the foil off to serve.

Go by temperature, not the clock. Two breasts that weigh the same can differ in thickness, and the thicker one needs more time. Start checking at the early time on the chart and pull it at 160°F.

Pat it dry twice. Once when it comes out of the package, and again right before the herb butter goes on, because the skin sweats while you work on it. Wet skin steams and won’t crisp.

Spread the herb butter all the way to the edges. Any bare skin at the edges comes out pale and leathery instead of brown and crisp.

a roast split turkey breast sliced and served next to slices of a lemon.

Troubleshooting

If your turkey breast didn’t turn out quite how you wanted, here’s how to correct it.

Why is my turkey breast dry?

A split turkey breast comes out dry when it roasts past 165°F, which happens fast with lean white meat. Pull it from the oven at 160°F in the thickest part and let it rest tented for 15 minutes; it finishes at 165°F on its own. If you’re roasting by time instead of temperature, start checking at the early time on the chart, since a thinner breast can be done before the clock says so.

Why isn’t the skin crispy?

Turkey skin stays soft when it’s wet going into the oven or covered while it roasts. Pat the skin dry with paper towels before the butter goes on, roast uncovered the whole time, and keep the breast alone on the baking sheet so nothing around it steams. The olive oil in the herb butter helps the skin crisp instead of only browning.

Why is the skin getting dark before the meat is done?

The skin browns ahead of the meat when the butter on top takes on color faster than the thick center cooks through. Tent the breast loosely with foil as soon as the skin is the color you want and keep roasting until the thermometer reads 160°F. Take the foil off for the last few minutes if the skin softened under it.

Why is my turkey breast taking longer than the chart?

A split turkey breast runs long when it’s thicker than average, went into the oven cold from the refrigerator, or the oven runs cooler than its setting. Keep roasting and check the temperature every 5 to 10 minutes; the chart times are a guide and the thermometer is the finish line. Tent with foil if the skin is already brown.

Is it safe if the meat is pink near the bone?

Turkey breast is safe to eat once the thickest part reads 165°F, even if the meat next to the bone looks pink. Bone-in poultry often shows a pink tinge near the bone from the bone itself, not from being undercooked. Check the temperature away from the bone and trust the reading over the color.

Serving Suggestions

A roast split turkey breast is the centerpiece of a Thanksgiving dinner for one or two, and these single serving sides finish the plate.

End the meal with a Pumpkin Pie For One or a Mini Pecan Pie.

Frequently Asked Questions

How long do you cook a 2 pound split turkey breast?

A 2-pound split turkey breast roasts in 35 to 40 minutes at 400°F, until the thickest part reads 160°F. Start checking the temperature at 30 minutes, since a 2-pound breast is only a little thinner than a 2½-pound one and finishes a few minutes sooner.

Should a split turkey breast be cooked covered or uncovered?

Roast a split turkey breast uncovered so the skin dries out and crisps. If the skin reaches the color you want before the meat hits 160°F, tent it loosely with foil for the last 10 to 15 minutes and remove the foil to serve.

How many people does a split turkey breast feed?

A 2½-pound bone-in split turkey breast feeds one person with turkey left for a second meal, or two people at one sitting. For a Thanksgiving dinner for two with a full plate of sides, one breast is enough.

Can I use a boneless turkey breast?

Yes, a boneless turkey breast works with the same herb butter and oven temperature, but it cooks faster. Start checking the temperature at 35 minutes and pull it at 160°F.

What is the difference between a half turkey breast and a split turkey breast?

A half turkey breast is one side of the breast, cut along the breastbone, and is the same thing as a split turkey breast. A whole turkey breast is both sides still joined, usually 5 to 7 pounds, and needs roughly twice the roasting time. This recipe is written for a half breast.

Can you cook a split turkey breast from frozen?

No, thaw a split turkey breast completely in the refrigerator before roasting, which takes about a day. A frozen breast cooks unevenly, so the outside overcooks before the center is safe.

How do I store and reheat leftover turkey breast?

Store sliced turkey breast in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months. To reheat, lay the slices in a baking dish with a spoonful of broth or water, cover with foil, and warm at 275°F until heated through, so the meat doesn’t dry out.

Can I roast two split turkey breasts at the same time?

Yes, roast two split turkey breasts side by side on one rimmed baking sheet with space between them, and the cooking time stays about the same, since each breast cooks on its own. Check the temperature of each one separately.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

Small Batch Chicken Noodle Soup

Chicken Salad For One

Chicken and Yellow Rice For One

Chicken Spaghetti For One

If you’ve tried this split turkey breast recipe or any recipe on One Dish Kitchen, please let me know how you liked it by rating the recipe and leaving a comment below. We’d love to hear from you!

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