Herb Roasted Turkey Breast

If you’re hosting a small, intimate gathering for Thanksgiving, listen up! Don’t bother with cooking a whole turkey — instead, just roast a turkey breast. One half-breast (or even a whole turkey breast) makes enough to feed a small party of four to six. And yes, you’ll still have plenty of pan drippings to make gravy.

Turkey breasts are also a cinch to roast, taking about half of the time of a traditional bird. The best part? There’s no flipping, no basting, and zero fuss. Here we’ll walk you through how to do it, step by step.

• It’s unbelievably juicy and flavorful. Our readers agree that this recipe delivers the most tender, moist, and delicious turkey breast ever. So, give it a try! We promise you that it’ll go into your holiday rotation.
• It’s the perfect way to get the traditional flavors of Thanksgiving, minus the hassle. If you’re hosting a small get-together or just don’t want to deal with leftovers, this is the best turkey recipe for you. It makes enough to feed four people easily, and frees up coveted oven spaced due to the shorter cooking time.

A small-scale Thanksgiving isn’t the only reason why you might think about roasting a turkey breast on its own. Here are a few more times when turkey breast is a good idea.

1. Extra white meat: Does your family prefer white meat over dark meat? Roasting an extra turkey breast makes sense.
2. A few extra guests: If you have a few too many guests for your turkey, but not quite enough to justify a second bird, then it’s turkey breast to the rescue.
3. Trial run: If you’re thinking of trying a new spice rub or roasting method for Thanksgiving, but are nervous about how it might work, do a trial run with turkey breast.
4. Year-round turkey: A turkey breast is the perfect size for a week’s worth of sandwiches.

Most grocery stores sell turkey breasts year-round. You’ll either find them in the chest coolers or in the butcher’s display case. We recommend bone-in and skin-on breasts, which is what we use for this method.

Plan on 3/4 to 1 pound of bone-in turkey breast per person. That said, one (3-pound) half-breast will feed two to four people. A whole (six- to seven-pound) turkey breast (two breasts, still joined at the breast bone) will feed six to eight people. This method will work for either amount of meat.

• Thaw it. Make sure to thaw your turkey breast before roasting. Generally, a totally frozen turkey breast will thaw in about 24 hours in the fridge. Once thawed, the turkey can be kept refrigerated for several days before roasting.
• Brine it. Turkey breasts can also be dry-brined or wet-brined, just like turkey. Be sure to start either of these methods the day before you plan to cook.
• Cook it in whatever you want. I roast a turkey breast on a roasting rack in a roasting pan to elevate it off the bottom of the pan. But because a turkey breast is smaller, you don’t necessarily have to use a roasting pan. You can also use an oven-safe skillet or any baking dish that will hold the breasts. Instead of a roasting rack, you can roast the turkey breast over thick-cut onions and potatoes (instant side dish!).

• Use a brine. Brining improves the turkey’s ability to retain moisture, delivering a supremely moist and plump bird.
• Cover it during cooking. Similar to the brine, this helps the turkey breast retain moisture in the oven.
• Don’t overcook! Use a digital thermometer to check its internal temperature. When it reaches 165°F in the thickest part of the breast meat, the turkey breast is done.

I cook turkey breasts in a hot 450°F oven to start the browning, and then turn down the heat to 350°F so that the breast meat cooks through slowly. This is almost exactly the same way I cook a whole turkey. Because turkey breast is quicker to cook, I also don’t bother with basting.

Turkey breast takes about 20 minutes per pound to cook. The turkey breast on its own will cook more quickly than a whole turkey, so start checking after an hour. I recommend checking the internal temperature of the turkey breast after an hour of roasting time – you’re looking for the temperature in the center of the meat to registers at least 165ºF. If it’s not ready, return it to the oven and continue roasting, rechecking the temperature every ten to fifteen minutes.