Roast Split Turkey Breast
This roast split turkey breast recipe delivers tender, juicy meat with crispy golden skin. Easy to make and perfectly portioned for one or two people.
Servings: 2 servings
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
Serving: 1serving | Calories: 266kcal | Fat: 18g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 700mg | Vitamin A: 350IU
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