This post may contain affiliate links. Please read our disclosure policy.
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
Tender and Juicy Turkey Breast
Roasting a turkey breast with a little butter tucked under the skin guarantees incredibly tender meat and beautifully golden, crispy skin.
With just a handful of ingredients and simple steps, you’ll get perfectly roasted turkey every time. Each bite bursts with flavor!
What I love most about this roast turkey breast recipe is that it brings the flavor and warmth of a holiday feast or a comforting Sunday dinner without the hassle of cooking an entire bird. It’s manageable, yet the results are always impressive.
If you’re a turkey fan and want to try something a little different, check out our single serving and small batch favorites like turkey cutlets, herb-crusted turkey roast, and turkey tenderloin.
For a 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: When it comes to preparing a split turkey breast, you’re looking at one half of a whole turkey breast, usually with the bone in and skin on. This cut is fantastic because it stays juicy and packed with flavor as it roasts, making it perfect for smaller gatherings.
- Butter: This is your secret weapon. It adds a lovely richness and helps the skin turn a beautiful golden brown.
- Olive Oil: Helps the skin crisp and keeps the meat moist. If you prefer, you can swap it out for avocado oil.
- Dried Rosemary: This ingredient brings a wonderfully, earthy aroma to the dish, but fresh rosemary works just as well if you have it on hand.
- Salt & Pepper: These are essential for seasoning, so feel free to adjust them to suit your taste.
How To Roast A Turkey Breast
- Prepare the Turkey Breast: Start by patting the turkey breast dry with some paper towels. Then, gently work your fingers between the skin and the meat to create a little pocket – just enough to slide in some butter. Take 1 tablespoon of softened butter and spread it under the skin.
- Make the Herb Butter: In a small bowl, mix together the rest of the softened butter, a splash of olive oil, dried rosemary, salt, and black pepper. Give it a good stir until it’s nice and smooth.
- Coat the Turkey Breast: Now, take that delicious herb butter mixture and slather it all over the top of the turkey breast. Make sure to cover it evenly for a tasty, 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.
Tips
- Pat the Turkey Dry: Getting rid of any surface moisture is key to achieving that perfectly crispy skin while it roasts.
- Loosen the Skin: Carefully separate the skin from the meat and spread some butter underneath. This trick helps lock in moisture and infuses the meat with delicious flavor.
- Use Room Temperature Butter: Softened butter spreads much more easily, ensuring the skin browns evenly and reducing the risk of tearing.
- Preheat the Oven Fully: Make sure your oven is fully preheated before you start roasting. This guarantees consistent cooking and even browning.
- Monitor the Temperature: Grab an instant-read thermometer and take the turkey breast out of the oven when it hits 160°F. Let it rest for a bit; the temperature will rise to 165°F as it sits.
- Rest Before Slicing: Give the roasted turkey breast at least 15 minutes to rest. This allows the juices to redistribute, keeping every slice tender and juicy.
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!