Roasting a turkey breast side down is a simple way to prepare a moist turkey without a lot of extra effort. Often, the reason a turkey ends up dry is that white meat cooks faster than dark meat. By the time the legs are cooked, the breast has lost its juiciness. Roasting your turkey breast side down can prevent this by letting the breast skin firm up to trap in juices around the white meat.
Season the turkey as desired. Then, flip it over, placing it breast-side down in your roasting rack so that as the turkey cooks, the juices can accumulate in the breast meat (essentially basting it from within).* Wash hands and all items that come into contact with uncooked turkey.
Prop an aluminum foil tent over the turkey for the first hour of cooking (or more for a large turkey).
Remove the tent for the remaining cook time. This will give the skin time to get brown and crisp.
*Note that the roasting rack may leave marks on the turkey’s breast, so if you’re looking for a perfect photo op you may prefer to flip the turkey over after the first hour of cooking. That said, the method described above is much easier and safer than precariously flipping a hot, heavy turkey over mid-roasting.
Cooking a juicy, flavorful turkey breast may seem intimidating, but it’s easier than you think with a few simple tricks. The key is using the right technique and seasonings to keep the meat moist and tender. Here are some tips for cooking the perfect turkey breast:
Choose the Right Size
When selecting a turkey breast, allow about 1⁄2 to 3⁄4 pound per person. A bone-in, skin-on breast is ideal for maximizing moisture. Go for a breast between 3 to 6 pounds for 4 to 8 servings. Smaller breasts may dry out.
Prep the Turkey Breast
Rinse the turkey and pat it completely dry with paper towels. Let it sit uncovered in the fridge for 24 hours so the skin fully dries out. The drier the skin the crispier it will get when cooked.
Make sure to remove the giblets and neck from inside the cavity. Also trim off any excess skin or fat.
Make a Flavorful Rub
Blend spices like smoked paprika, garlic powder, onion powder, dried sage, and salt and pepper. Gently loosen the skin from the breast meat and rub the spice mix directly onto the meat.
For even more moisture, create a compound butter by mixing softened butter with herbs, citrus zest, or other spices. Slather it under and on top of the skin.
Roast Uncovered
Place the turkey breast directly on a roasting rack in a pan Cook it uncovered at a high temp (425°F) for the first 30 minutes, This jumpstarts the browning process for ultra crispy skin,
Lower the Temperature
After 30 minutes, lower the oven to 350°F. Cover the breast loosely with foil to prevent over browning. Continue roasting until the thickest part of the breast reaches 160°F on a meat thermometer, about 1-1 1⁄2 hours more.
Check for Doneness
Test for doneness by piercing the thickest area of the breast with a meat thermometer. It should register 160°F The juices should run clear with no traces of pink when pierced
Let It Rest
Never slice into the turkey right away! Letting it rest for at least 15 minutes allows the juices to redistribute evenly throughout the meat. Tent it loosely with foil as it rests.
Slice and Serve
To serve, discard any trussing and slice the turkey across the grain into 1⁄4 to 1⁄2 inch thick pieces. Spoon any collected pan juices over the top to keep each slice incredibly moist and flavorful.
Follow these simple steps for a foolproof turkey breast that’s super juicy on the inside with insanely crispy, well-browned skin on the outside. Adjust cook times as needed for the size of your breast. Smaller ones may only need 60-90 minutes at 350°F after the initial high heat.
Turkey Breast Cooking FAQs
Still have questions about achieving the perfect turkey breast? Here are answers to some common cooking quandaries:
How long does it take to cook a turkey breast?
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Bone-in breasts: About 10-15 minutes per pound at 350°F after an initial 30 minutes at 425°F. A 5 pound breast will take 75-90 minutes total.
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Boneless breasts: Reduce time to about 8-12 minutes per pound since there are no bones to slow the cooking.
Should you brine a turkey breast?
Brining isn’t mandatory, but it helps keep the meat incredibly moist and well-seasoned. Dissolve salt and sugar in water or broth, submerge the breast, and chill 12-24 hours. Rinse before cooking.
What’s the best way to thaw a turkey breast?
Give yourself plenty of lead time! Thaw in the fridge for 24 hours per 4-5 pounds. A 6 pound breast will take about 3 full days to thaw. Avoid thawing at room temp or in hot water.
How can you tell when turkey breast is done?
Use an instant read meat thermometer to check the internal temp in the thickest part without touching bone. 160°F is ideal for juicy, safe turkey. Check in a few locations to be sure.
Should you tent turkey breast with foil while cooking?
Tenting loosely with foil prevents over-browning and drying out. However, remove it during the last 30 minutes for crispy skin. Monitor and adjust as needed.
How can you crisp up turkey breast skin?
Starting at a high temp jumpstarts browning. Rubbing the skin with oil/butter also promotes crisping. Letting it fully air dry in the fridge for 24 hours helps enormously too.
With these handy tips for prepping, seasoning, and cooking turkey breast just right, you’ll be rewarded with the juiciest, most flavorful results possible. Master this basic cooking method and you’ll be able to modify it to roast a perfect turkey breast any time.
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