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This roast split turkey breast recipe features tender, juicy meat with crispy golden skin. Easy to make and perfectly sized for one or two people.
Featured Comment
“This was honestly the best turkey breast I have ever had. And so very easy to make.”
– Linda
Why You’ll Love This Recipe
- Juicy and Tender: Roasting a split turkey breast with butter under the skin creates tender meat and beautifully golden, crispy skin.
- Simple and Reliable: With just a few ingredients and easy steps, you’ll have perfectly roasted turkey every time.
- Perfect for Small Gatherings: Ideal for one or two people or smaller holiday meals when you don’t need a whole turkey.
- Delicious Herb Butter Flavor: Each bite is infused with the rich, savory taste of rosemary and butter.
- Healthy and Satisfying: Turkey breast is naturally lean yet high in protein, making it a wholesome main dish option.
What I love most about this roast turkey breast is how it delivers the flavor and comfort of a holiday meal without the effort of cooking a whole bird. Roasting just one split turkey breast feels approachable, yet the results are always impressive.
The skin turns golden and crisp, the meat stays juicy, and it fills the kitchen with that unmistakable Thanksgiving aroma. I make this recipe often when I want something special but simple, and it’s perfect for a quiet holiday meal or a comforting Sunday dinner.
If you enjoy turkey and want to try something different, explore our single serving and small batch favorites like turkey cutlets, herb-crusted turkey roast, and turkey tenderloin.
For a comforting Thanksgiving dinner for one, this roast turkey breast is an excellent choice. Any leftovers can be use to make our delicious Thanksgiving sliders.
Ingredients
If you have any ingredients leftover from this juicy roast turkey breast recipe, check out our Leftover Ingredients Recipe Finder.
- Split Turkey Breast: One half of a whole turkey breast, typically bone-in and skin-on. This cut stays juicy and flavorful as it roasts and is a great option for smaller servings.
- Butter: Adds richness and helps the skin brown beautifully.
- Olive Oil: Helps the skin crisp and keeps the meat moist. Avocado oil can be used instead.
- Dried Rosemary: Adds a fragrant, earthy flavor. Fresh rosemary works well too.
- Salt & Pepper: Essential for seasoning; adjust to your taste.
How To Roast A Turkey Breast
- Prepare the Turkey Breast: Pat the turkey breast dry with paper towels. Gently separate the skin from the meat with your fingers, enough to insert butter. Spread 1 tablespoon of softened butter under the skin.
- Make the Herb Butter: In a small bowl, combine the remaining softened butter, olive oil, dried rosemary, salt, and black pepper. Stir until smooth.
- Coat the Turkey Breast: Spread the herb butter mixture over the top of the turkey breast, ensuring even coverage and a flavorful crust.
- Preheat and Place in Pan: Preheat your oven to 400°F (200°C). Place the turkey breast, skin-side up, in a roasting pan.
- Roasting Time: Roast for about 45–50 minutes, or until an instant-read thermometer in the thickest part reads 165°F (74°C). (If skin browns too quickly, loosely tent with foil.)
- Rest and Slice: Remove the turkey from the oven and loosely tent with foil. Let it rest at least 15 minutes so the juices redistribute. Then slice across the grain and serve.
Expert Tips
- Pat the Turkey Dry: Removing surface moisture helps the skin crisp up beautifully as it roasts.
- Loosen the Skin: Gently separate the skin from the meat before spreading butter underneath. This locks in moisture and infuses flavor directly into the meat.
- Use Room Temperature Butter: Softened butter spreads more evenly, helping the skin brown evenly and preventing tearing.
- Preheat the Oven Fully: Starting in a fully preheated oven ensures consistent roasting and even browning.
- Monitor the Temperature: Use an instant-read thermometer and remove the turkey breast from the oven when it reaches 160°F. Let it rest, the temperature will rise to 165°F as it sits.
- Rest Before Slicing: Allow the roasted turkey breast to rest for at least 15 minutes so the juices redistribute, keeping every slice tender and juicy.
- Optional Step for Extra Flavor: Add crushed garlic or fresh herbs like thyme or sage to the butter mixture for even more aroma and taste.
RELATED: 4 “Mini” Pumpkin Recipes To Get You Ready For Fall
Serving Suggestions
This roast split turkey breast makes a wonderful centerpiece for a small Thanksgiving or holiday meal. Pair it with a few of our popular single serving sides:
- Mini Carrot Soufflé
- Mashed Potatoes For One
- Buttery Sautéed Green Beans
- Mini Sweet Potato Casserole
- Small Batch Cornbread Dressing
- Cranberry Sauce For One
Round out your meal with a holiday dessert like Pecan Pie For One, Pumpkin Pie For One, Mini Dutch Apple Pie, Sweet Potato Pie For One. Each dessert is perfectly portioned and full of festive flavor.
Frequently Asked Questions
A split turkey breast is one half of a whole turkey breast, usually bone-in and skin-on. It’s smaller, cooks faster, and is perfect for one or two servings.
Roast at 400°F (200°C) for about 45 to 50 minutes, or until the internal temperature reaches 165°F (74°C). Cooking times may vary depending on the size of the breast.
No, roast it uncovered so the skin becomes crispy and golden. If it browns too quickly, loosely cover it with foil for the last 10 to 15 minutes.
Rub butter under the skin before roasting, don’t overcook it, and let it rest for at least 15 minutes after removing it from the oven.
Yes, but boneless turkey breasts cook faster. Start checking the temperature around 35 to 40 minutes.
RELATED: Comfort Food Recipes For One
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:
If you’ve tried this roast split turkey breast or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Roast Split Turkey Breast
Equipment
- roasting pan
Ingredients
- 1 (2.5 pound) split turkey breast
- 2 tablespoon salted butter -softened to room temperature
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
Instructions
- Heat an oven to 400 degrees F. (200 degrees C). Pat the turkey breast dry with paper towels.
- Gently separate the skin from the meat with your fingers, enough to insert butter. Spread 1 tablespoon of softened butter under the skin.
- In a small bowl, combine the remaining softened butter, olive oil, dried rosemary, salt, and black pepper. Stir until smooth.
- Spread the herb butter mixture over the top of the turkey breast, ensuring even coverage and a flavorful crust.
- Preheat your oven to 400°F (200°C). Place the turkey breast, skin-side up, in a roasting pan.
- Roast for about 45–50 minutes, or until an instant-read thermometer in the thickest part reads 165°F (74°C). (If skin browns too quickly, loosely tent with foil.)
- Remove the turkey from the oven and loosely tent with foil. Let it rest at least 15 minutes so the juices redistribute. Then slice across the grain and serve.
Notes
- Pat the Turkey Dry: Removing surface moisture helps the skin crisp up beautifully as it roasts.
- Loosen the Skin: Gently separate the skin from the meat before spreading butter underneath. This locks in moisture and infuses flavor directly into the meat.
- Use Room Temperature Butter: Softened butter spreads more evenly, helping the skin brown evenly and preventing tearing.
- Preheat the Oven Fully: Starting in a fully preheated oven ensures consistent roasting and even browning.
- Monitor the Temperature: Use an instant-read thermometer and remove the turkey breast from the oven when it reaches 160°F. Let it rest, the temperature will rise to 165°F as it sits.
- Rest Before Slicing: Allow the roasted turkey breast to rest for at least 15 minutes so the juices redistribute, keeping every slice tender and juicy.
- Optional Step for Extra Flavor: Add crushed garlic or fresh herbs like thyme or sage to the butter mixture for even more aroma and taste.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Great recipe! I celebrated Thanksgiving on my own this year got a 2 pound turkey breast at the store. This recipe was perfect. At the end, I added some chicken broth to the bottom of the pan, and then used the broth/drippings to make the gravy. I’m really enjoying the site as a single person who likes to cook. It’s ideal for not having a ton of leftovers. Thank you very much and happy holidays!
Only way to cook a turkey breast!!
Can this be made in an Air Fryer Toaster Oven? If so, what changes in temperature and time would be necessary?
This recipe has not been tested in an air fryer but an air fryer is just a small convection oven so anything that can be made in a regular oven can be made in an air fryer. You’ll just need to reduce the cooking time as convection ovens cook faster due to how they circulate heat using a fan.
Where did you buy a turkey breast this size?
I’ve seen turkey breasts in many grocery stores where I currently live and where I have lived. You can find them near the chicken breasts in the refrigerated meat section of most grocery stores.
Hi Joanie Love your recipes for those of us that do not have to cook for a gang every day .With the holidays coming up and your recipe using small turkey breast or turkey tenderloins (Love the recipes)
A convenient store (Don’t know if you are familiar with Wawa)close to me prepares
Thanksgiving in a bowl ,(turkey, mashed potatoes, stuffing ,a veggie and cranberry relish and gravy all rolled up in one bowl. 🤷♀️ I tried to duplicate this but mine did not turn out so good,Any suggestions to use up Thanksgiving leftover along this line? Thanks
What does tarragon taste like?
Tarragon tastes a little like licorice with a hint of vanilla. It is commonly used in fish and chicken dishes and also in many sauces.
The taste was very good and the turkey was exceptionally juicy. I just think that the next time I will cut down on the butter. It seemed like way too much.
delicious. what do I do with the pan drippings?
Omg… I’m actually home alone tonight… doesn’t happen often. My son is with his dad and my daughter is out…
I wish I could post a picture of my dinner thanks to you!
Fast, beautiful and ABSOLUTELY DELICIOUS!
THANK YOU!!!
I wish I’d seen this before Thanksgiving. Thank You!