Roasted Turkey BreastThis roast turkey breast recipe makes a terrific, easy alternative to roasting a whole turkey for Thanksgiving or anytime. The turkey breast cooks faster, and can be easier to handle than a whole turkey.
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Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 45 minutes
- 1 6-8 lb. bone-in whole turkey breast
- 1/4 cup butter, melted
- 1 tsp. poultry seasoning
- 1 tsp. freshly-ground black pepper
- 1/2 cup apple cider
- Preheat oven to 425 degrees F. Place a V-rack in a roasting pan. Spray with cooking spray.
- Wash turkey breast, and pat dry with paper towels.
- Stir melted butter, poultry seasoning and pepper together. Lift the skin of the turkey away from the meat gently with your fingers, being careful not to break the skin. With your hand, rub all but two tablespoons of the herb butter mixture under the turkey skin. You should be able to get nearly all of the turkey breast meat covered with the butter mixture.
- Spread the remaining two tablespoons of the herb butter on top of the turkey skin.
- Set the turkey on the V-rack. Pour the apple cider over the turkey.
- Roast 30 minutes. Reduce oven temperature to 325 degrees F. Roast another 2 to 3 hours until an instant-read thermometer (click to compare prices) registers 170 degrees F in the thickest part of the breast. The turkey breast cooking time will depend on the size of the turkey. If the turkey breast browns too quickly, cover loosely with foil.
- Let turkey breast rest 15-20 minutes before carving.