How to Roast a Split Turkey Breast for Maximum Juiciness and Flavor

Roasting a split turkey breast is a great way to enjoy delicious, moist turkey meat without having to cook a whole bird A split breast is simply one half of a turkey’s breast meat, usually with the bone still attached It’s the perfect smaller portion size for feeding a smaller gathering, and roasting it is remarkably simple. With just a few basic tips, you’ll be able to achieve a tender, juicy breast with crispy skin every time.

Benefits of Cooking a Split Turkey Breast

There are several advantages to roasting a half turkey breast rather than a whole turkey:

• Smaller size – A split breast is only about 2-4 pounds compared to a 10-20 pound whole turkey It’s much easier to handle and roasts more quickly

• Less waste – With just the breast meat, there is very little waste. No need to deal with excess skin, wings, drumsticks etc.

• Quick cooking time – A boneless breast may take only 50-60 minutes to roast Bone-in will be 1-15 hours. Much faster than roasting a full turkey for 3-4 hours.

• Easier carving – Carving a full turkey can be tricky, but a split breast has a simple uniform shape which is easy to carve.

• White meat only – The breast meat is lean and tender. Perfect if you prefer white meat over dark.

• Moist and flavorful – Brining, herbs, and basting help keep split breasts very juicy, with crisp skin.

Keys to Roast Turkey Breast Success

Follow these simple tips for flawless split turkey breast roasting results:

• Select the right size – Plan on about 1/2 pound per person. A 2-3 pound breast will feed 4-6, while a 4 pound breast can serve up to 8.

• Prep the pan – Place a roasting rack in a shallow pan and lightly coat with oil or butter to prevent sticking.

• Brine if desired – Soaking in a saltwater brine infuses moisture and flavor. Use 1 tsp salt per cup of water for 1-2 hours.

• Apply flavor – Rub the breast with oil and season well with herbs, spices, salt and pepper. Herb butter under the skin is also delicious.

• Moderate roasting heat – Cook at 350°F, allowing 20 minutes per pound. High heat dries out the delicate meat.

• Baste frequently – Baste with pan drippings, stock or wine every 20 minutes for extra moisture and flavor.

• Use a meat thermometer – Cook until the thickest part reaches 160-165°F. Let it rest before slicing.

• Slice against the grain – Cut thin slices across the grain for tender meat. Keep the crispy skin attached.

Step-by-Step Guide

Follow these simple steps for roasting turkey breast to juicy perfection:

1. Prepare the Breast – Remove from packaging and pat dry. Loosen the skin from the meat and rub herb butter or oil underneath if desired. Season all over with salt, pepper and herbs.

2. Preheat the Oven – Preheat to 350°F. Place a roasting rack in a shallow pan and lightly grease it.

3. Roast the Turkey Breast – Place seasoned breast skin-side up on the rack. Roast for 20 minutes per pound until 165°F internal temperature.

4. Baste Frequently – Baste with pan drippings, stock or wine every 20 minutes to keep moist. Loosely cover with foil if skin browns too quickly.

5. Allow Turkey to Rest – Remove turkey from oven, loosely tent with foil and let rest 15-20 minutes before slicing.

6. Carve and Serve – Transfer breast to a cutting board and slice across the grain. Arrange slices on a platter with crispy skin attached. Spoon over pan juices.

Cooking Times

Exact roasting times depend on the size:

• 2 pound breast – Roast for 40-50 minutes
• 3 pound breast – Roast for approximately 1 hour
• 4 pound breast – Roast for 1 hour 15 minutes to 1 hour 30 minutes

Rely on an instant-read meat thermometer rather than time to check for doneness. Cook to an internal temperature of 160-165°F. Allow the breast to rest for 15 minutes before carving so the juices can redistribute.

Seasoning and Flavor Ideas

In addition to classic poultry seasoning, get creative with these seasoning ideas:

• Herb butter – parsley, thyme, rosemary, sage and garlic
• Lemon and herb – lemon zest plus thyme, oregano, marjoram
• Cajun blackening seasoning – paprika, garlic, onion, cayenne, thyme and oregano
• Italian seasoning – rosemary, oregano, basil, parsley, garlic powder
• Jerk seasoning – allspice, thyme, cloves, nutmeg, chili peppers
• Southwest rub – chili powder, cumin, garlic, onion, oregano, lime
• Moroccan spices – cumin, coriander, cinnamon, paprika, cayenne
• Greek – lemon, oregano, garlic, parsley, mint
• Apple and sage – fresh chopped sage and grated apple

Frequently Asked Questions

Should I brine the turkey breast before roasting?

Brining is optional, but recommended to help keep the breast meat moist and flavorful. Dissolve 1 tablespoon kosher salt per cup of water or broth. Submerge the breast for 1-2 hours. Rinse and pat dry before seasoning.

What temperature should I roast a turkey breast at?

Roast at a moderate 350°F. High heat will cause the delicate breast meat to dry out quickly.

How long should I let a turkey breast rest before carving?

Let it rest at least 15-20 minutes tented loosely with foil. This allows the juices to redistribute for tender, juicy meat.

Can I roast a frozen turkey breast?

Only roast fully thawed turkey breasts. Frozen breasts may not cook evenly. Thaw in the refrigerator 1-2 days before roasting.

What’s the best way to slice turkey breast?

Carve into thin slices across the grain of the meat. This yields the most tender bites of meat. Keep the crispy skin attached.

Conclusion

Roasting a bone-in split turkey breast is one of the easiest ways to enjoy moist, flavorful turkey meat any time of year. With these simple tips, you’ll achieve delicious results in under 2 hours. Enjoy this classic roast alongside your favorite holiday or everyday side dishes for a meal that never disappoints. Letting the breast rest before slicing and using a meat thermometer are keys to juicy success. Get creative with seasoning blends and brines too for incredible flavors.