The easiest way to cook turkey breast is to season it well, roast it until it reaches 165°F (74°C) in the thickest part, and let it rest so it stays juicy.
Prep and seasoning
- If frozen, thaw the turkey breast in the fridge (about 24 hours per 5 pounds), then let it sit at room temperature for 20–30 minutes before cooking.
- Pat the turkey completely dry with paper towels so the skin can crisp, then rub it all over with softened butter or oil and season generously with salt, pepper, and herbs like thyme, rosemary, and sage.
- For extra flavor and moisture, gently loosen the skin with your fingers and spread some of the butter or seasoning paste directly under the skin.
Oven roasting steps
- Preheat the oven to 325–350°F (163–177°C), and place the turkey breast skin-side up on a rack in a shallow roasting pan or on a wire rack set over a baking sheet.
- Roast for about 14–20 minutes per pound (a 3–4 lb breast usually takes around 1½–2 hours), checking with an instant-read thermometer rather than relying only on time.
- When the thickest part of the breast hits 160–165°F (71–74°C), remove it from the oven; the temperature will rise a bit as it rests.
Resting and serving
- Tent the turkey loosely with foil and let it rest 15–20 minutes so the juices redistribute and the internal temperature finishes coming up to 165°F.
- Slice the breast against the grain into even slices and serve; you can use the pan drippings plus stock and a little flour to make a simple gravy if you like.
Alternative: slow cooker method
- Place a seasoned turkey breast (3–8 lb) skin-side up in a 5–7 quart slow cooker, then rub with a spice paste made from oil, salt, pepper, paprika, garlic powder, onion powder, and dried herbs.
- Cook on LOW for 5–6 hours or HIGH for 2–3 hours, until the thickest part reaches 165°F, then rest 15 minutes; for crispy skin, you can broil it 5–7 minutes after slow cooking.
