Cooking Turkey Breast in a Roaster Oven is the easiest way to ensure a tender and flavorful bird! The three part recipe - brine, butter, and roast - adds amazing flavor and keeps the turkey breast moist - no dry white meat here. Plus we have a secret technique for keeping the skin crispy!
Check out our full collection of the best Thanksgiving Recipes including mains, sides, desserts and more!
Whether it be for smaller gatherings during the holiday season or extra turkey for Thanksgiving dinner, turkey breast in a roaster is the answer! Nothing beats juicy meat and pan drippings made into gravy! It's also one of our top Easter Recipes.
My aunt won me over to the idea of cooking the turkey in a roasting oven because, growing up, her turkeys were always so moist! Now it's the way I do mine - with a couple added tips for super flavorful meat and crispy skin!
Recipe Notes from Danielle & Misty
We have had enough dry turkey breast to know that no one wants that on Thanksgiving (or any other day!). Yet it is often the most requested part of the turkey at holiday dinners. This method keeps the breast tender, juicy, and full of flavor.
We have a three-tiered system for keeping the turkey breast moist and flavorful. First, the brine adds flavor and helps keep moistness in the meat. Then the compound butter imparts fat, which is the best flavor. Finally, we cook it in the enclosed environment of an electric roasting oven, and boom, you have a juicy, fully flavorful turkey breast.
The only downside to cooking turkey in a roaster oven is that the skin can be rubbery instead of crispy. We borrowed the trick from our crispy chicken wings to solve that problem. Now the skin crisps up beautifully for a turkey that is the best of both worlds.
Thank you for this perfect recipe for preparing bone-in turkey breast in an electric roaster oven. It came out perfectly moist and delicious. I really appreciated some of your unique tips. Mine was ready 30 minutes before expected, but I found that out by taking your advice and taking temps starting 30 minutes before the calculated roast time!
⭐⭐⭐⭐⭐ - Terese
Ingredients for turkey in a roaster oven
A full list of the ingredients is in the recipe card below, but here are a few noteworthy tips:
- Turkey breast: We prefer a skin-on, bone-in turkey breast. My unsponsored opinion is that Honeysuckle White turkey breasts produce the best final product. However, this will work with any bone-in, skin-on turkey breast. An average one is usually 7-9 pounds, which should serve 6-8 people. Of course this depends on how many sides are being served and whether or not any other main dishes are being served as well.
- Brine: Your favorite brine will do, but I am partial to this turkey breast brine with apple juice, poultry seasoning, chicken broth, and kosher salt. Feel free to add in optional fresh herbs and/or fruit slices.
- Flavored butter: For the best flavor we use salted butter mixed with garlic and seasonings to really pump up the flavor.
*Note: This recipe only requires a few ingredients, but you will also need a disposable large roasting pan. I use a half size steam tray. Its dimensions are 13x11x2.5 inches.
Helpful kitchen tools
How to thaw and prep a turkey breast?
The safest way to thaw a frozen turkey breast is in the refrigerator. According to the USDA, the average time to thaw is one day for every 4-5 pounds of meat.
If you need to do a quick thaw, place the turkey breast in the sink with the original packaging intact and fill the sink with cool water. Change the water every 30 minutes until the turkey is thoroughly defrosted.
Since this turkey breast needs to go in a brine, I like to pull it out 3 days ahead. Two days to thaw and one more day to sit in the brine.
How to cook a turkey breast in a roaster
Before you begin, make sure your roaster oven is large enough. I have a 20 quart Oster electric roaster oven. It is perfect for this. Any size of a roaster oven will work, as long as it is big enough to fit the turkey breast in without it touching the sides.
Next, set the rack that comes with the roaster oven in the bottom of the roasting pan. Do not add any liquid. If too much liquid is added it will braise the turkey instead of roasting it.
Step 1: Brine the turkey breast overnight or up to 24 hours. Remove from brine and allow to drain for 20 minutes. Use paper towels to make sure the top of the skin is dry.
Step 2: While the turkey breast is draining, make a flavorful butter mixture of poultry seasonings and minced garlic in a small bowl. This is also the time to preheat the roaster to 450 degrees Fahrenheit. Be sure the roasting rack is in the bottom and the lid is on.
Step 3: Once the turkey breast is dry, apply the herb butter under the skin. I like to gently loosen the skin of the turkey breast using your fingers to help separate it from the breast meat. Be careful though! We do not want to break the skin off completely. All the edges should be intact.
Once it is loose, use your fingers to spread the butter across every part of the meat. Come at it from every angle so that the entire breast is covered in butter.
Step 4: Make a paste with the olive oil and baking powder. Spread evenly over the skin of the turkey breast with a pastry brush. This is the step that will ensure a crispy skin!
Step 5: Place turkey breast in the foil pan. Be careful! It is a hot oven!
Once the turkey breast is standing up in the foil pan, place the whole thing down in the roaster.
Tip: Sometimes the breast wants to lean on its side. If that happens I use an onion or two in the cavity to help it stand up. The other option is to use a 16 ounce can of something with the paper label removed. Note: whatever is in the can will not be edible after this process so choose something you don't mind throwing out.
Step 6: Roast at 450ºF for 30 minutes, then without lifting the lid lower the temperature on the oven to 350º and continue roasting. Use an instant-read thermometer in the thickest part of the breast until it is between 155ºF-160ºF.
The USDA recommends waiting until the breast meat is 165ºF before removing, but I find that is what dries out the white meat. As the turkey breast is resting the temperature will continue to rise. As long as it reaches 165ºF before slicing it will be safe.
A 9-10 pound turkey breast cooks for a total time of 2.5 to 3 hours. Remove from the roasting pan and allow to rest for 20 minutes. To serve cut each half breast into slices and arrange on a serving plate.
Technique
Baking Powder
Using aluminum-free baking powder on the skin changes the skin's pH, which helps it brown and crisp instead of staying soft. We mix it with the oil for even distribution across the surface of the skin.
What to serve with turkey breast
For a complete menu, pick a few of these menu suggestions, or check out our side dishes for a full list of side dishes to help you complete your plan.
- Glazed Ham in a Roaster
- Red Skin Mashed Potatoes
- Savory Sweet Potato Casserole Recipe
- Twice Baked Potato Casserole
- Scalloped Potatoes
- Easy Buttery Dinner Rolls
- Baked Mac and Cheese
- Maple Pecan Pie
- Green Beans with Bacon and Onions
- Mashed Sweet Potatoes Recipe
- Cranberry Sauce with Grand Marnier Recipe
Tips & Tricks
- Use a great tasting brine to infuse flavor and moisture throughout. We recommend this turkey breast brine.
- Dry the skin completely so that it gets crispy!
- Spread a herb butter in between the skin and the meat of the turkey breast to layer on the flavor.
- Paint every part of the breast with the oil and baking powder mixture to ensure a crispy skin.
- Make sure to have preheated the roaster oven for at least 30 minutes with the lid on so that it is very hot when it is time to put in the turkey breast.
More recipes
Looking for other recipes? Try these:
- Crusted Chicken Romano (Cheesecake Factory)
- Sides For Pizza
- Smoked Pulled Ham (make-ahead friendly!)
- How to Freeze Cheesecake
- Simple Cheese Ball Recipe for an easy appetizer everyone will love
- Asian Slaw Dressing Recipe
- Blackberry Topping for Cheesecake
- Hot Honey Skillet Corn
Recipe
How To Cook Turkey Breast In A Roaster Oven (Moist & Easy!)
Equipment
- 1 Disposable Half Size Roasting Pan 12.75 x 10.4 x 2.5
Ingredients
- 1 bone-in, skin on turkey breast thawed
- 1 recipe turkey breast brine or your favorite recipe
Flavored Butter
- 1 stick salted butter softened
- 2 teaspoon poultry seasonings
- 1 teaspoon garlic minced
Oil Mixture
- 2 tablespoon olive oil
- 1.5 teaspoon aluminum-free baking powder see note #1 below
Instructions
Brine
- Brine the turkey breast overnight or up to 24 hours. Remove from brine and allow to drain for 20 minutes. Use paper towels to make sure the top of the skin is very dry.1 bone-in, skin on turkey breast, 1 recipe turkey breast brine
Prep the turkey breast
- Thirty minutes before it's time to cook the turkey breast, preheat the oven to 450ºF. Be sure the roasting rack is in the bottom and the lid is on. While the turkey breast is draining, combine the butter, poultry seasonings, and garlic in a small bowl.1 stick salted butter, 2 tsp poultry seasonings, 1 tsp garlic
- Once the turkey breast is dry, apply the herb butter under the skin. I like to gently loosen the skin of the turkey breast using your fingers to help separate it from the breast meat. Be careful though! We do not want to break the skin off completely. All the edges should be intact. Once it is loose, use your fingers to spread the butter across every part of the meat. Come at it from every angle so that the entire breast is covered in butter.
- Make a paste with the olive oil and aluminum-free baking powder. Spread evenly over the skin of the turkey breast with a pastry brush. This is the step that will ensure a crispy skin!1.5 tsp aluminum-free baking powder, 2 tbsp olive oil
Roasting
- First we need to calculate the total cooking time. Take the turkey breast in pounds and multiply it by 20 minutes. For example a 9 lb turkey breast times 20 minutes is a total of 180 minutes, or 3 hours. You will need this once we start roasting.
- Place turkey breast in the foil pan. Be careful! It is a hot oven! Once the turkey breast is standing up in the foil pan, place the pan down in the roaster on top of the rack. Tip: Sometimes the breast wants to lean on its side. If that happens I use and onion or two in the cavity to help it stand up. The other option is to use a 16 ounce can of something with the paper label removed. Note: whatever is in the can will not be edible after this process so choose something you don't mind throwing out.
- Roast at 450ºF for 30 minutes, then without lifting the lid lower the temperature on the oven to 350º and continue roasting for the remaining time calculated above. Use an instant-read thermometer in the thickest part of the breast until it is between 155ºF-160ºF. Remove the turkey breast from the roasting oven and allow to rest for 20 minutes. The thermometer should say 165ºF after resting.
- To serve cut each half breast into slices and arrange on a serving plate.
Notes
- Use a great tasting brine to infuse flavor and moisture throughout. We recommend this turkey breast brine.
- Dry the skin completely so that it gets crispy!
- Spread a herb butter in between the skin and the meat of the turkey breast to layer on the flavor.
- Paint every part of the breast with the oil and baking powder mixture to ensure a crispy skin.
- Make sure to have preheated the roaster oven for at least 30 minutes with the lid on so that it is very hot when it is time to put in the turkey breast.
- It is of the utmost importance to use aluminum-free baking powder. If your baking powder has aluminum in it the turkey will take on a metallic taste. It will say in the ingredient list if it has aluminum in it.
- To calculate total cooking time take the turkey breast in pounds and multiply it by 20 minutes. For example a nine pound turkey breast times 20 minutes is a total of 180 minutes, or 3 hours. No matter how large the turkey breast is, the first 30 minutes will be at 450ºF with the remaining minutes at 350ºF. Since cooking times can vary, I start checking my turkey about 30 minutes before I expect it to be done just in case it gets done more quickly than I anticipate.
- The USDA recommends waiting until the breast meat is 165ºF before removing, but I find that is what dries out the white meat. I remove mine around 155ºF-160ºF and allow it to rest. As the turkey breast is resting the temperature will continue to rise. As long as it reaches 165ºF before slicing it will be safe.
- How to choose a turkey breast? In my experience, any frozen turkey breast will do. My unsponsored opinion is that Honeysuckle White turkey breasts produce the best final product. However, this will work with any bone-in, skin breast. The average bone-in, skin on breasts are usually 7-9 pounds which should serve 6-8 people. Of course this depends on how many sides are being served and whether or not any other main dishes are being served as well.
- How to thaw and prep a turkey breast? The safest way to thaw a frozen turkey breast is in the refrigerator. According to the USDA, the average time to thaw is one day for every 4-5 pounds of meat. If you need to do a quick thaw, place the turkey breast in the sink with the original packaging intact and fill the sink with cool water. Change the water every 30 minutes until the turkey is thoroughly defrosted. Since this turkey breast needs to go in a brine, I like to pull it out 3 days ahead. Two days to thaw and one more day to sit in the brine.
- How to prep ahead? During the holiday season, special occasions, or even a big Sunday Dinner, the best way to maintain sanity is to prep ahead. When making this moist turkey breast recipe, the brine and flavored butter can be made ahead and stored in the refrigerator for up to two days before using.
- How to store and freeze leftovers? Turkey breast cooked in a roaster will stay fresh for 3-4 days in an airtight container in the fridge, or you can place leftover turkey slices in an airtight container and freeze for 2-3 months. Thaw overnight in the fridge before using.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Terese says
Thank you for this perfect recipe for preparing bone-in turkey breast in an electric roaster oven. It came out perfectly moist and delicious. I really appreciated some of your unique tips. Mine was ready 30 minutes before expected, but I found that out by taking your advice and taking temps starting 30 minutes before the calculated roast time!
Misty says
We are so glad to hear it turned out well for you! Thank you for sharing.
Brittany says
I have two 8lb turkeys. Do I follow the times for one turkey, or do I double?
Misty says
Hi Brittany! We have never tried two bone-in turkey breasts in the same roaster. My advice would be that as long as they both fit, start with the cooking time for one 8 lb turkey, but definitely plan for it to take longer. I do not think it will take double the time, but it will likely take a good bit longer than just one 8 lb turkey since the roaster will be very full. I hope this helps. Happy Thanksgiving!
Kim says
What do you use to brown the skin on bone in turkey breast when using electric roaster if you do not have baking powder?
Misty says
Hi Kim! Baking powder is the trick to getting that beautiful brown skin. We have not found another substitute that works well. If you opt not to get baking powder, you can always just discard the skin after cooking. Hope that helps!
Rick says
I am trying to estimate the time. In your recipe you mention 20 minutes per LB. You also calculate for a 9 lb breast 180 minutes as 2.5 hours. 180 minutes is three hours. Just trying to get a good idea of when to start the process. Thanks.
Danielle says
Hi! Let's see if we can clear up the confusion. I can see that I might need to go back and reword the instructions. If we have a 9 lb turkey breast at 20 minutes per pound, that is 3 hours. In the instructions the first 30 minutes are at 450º, then 2.5 hours at 350º. That is a total of 3 hours. If you had a 10 lb turkey breast, the total cooking time would be about 3 hours and 20 minutes. The first 30 would be at 450º and the remaining 2 hours and 50 minutes would be at 350º. Hopefully this has cleared up any confusion, but if not, Please feel free to ask more questions!
Vivian says
Hello. This turkey recipe sounds, and looks great from the picture.
I am very interested in the sauce/gravy that you used in the final picture. Please share.
Danielle says
Silly me! I didn't take notes on how I made the gravy used in this specific photo. I do know that I used cornstarch dissolved in water. I wanted a thin gravy not one made with flour. If I had to guess I would have dissolved a tablespoon of cornstarch in a 1/4 cup of water then whisked that into a cup or two of pan drippings and warmed until desired thickness. The next time I make this I will be sure to note exactly what I do. Please let me know if you have any other questions.
Cat says
Baking powder?? I've been cooking for 50 years and I have never heard of that. I do use aluminum-free baking powder and salt to soak homemade french fries before air frying, but they are rinsed afterwards. I can't understand how leaving baking powder on the turkey breast won't leave a flavor. if anyone has actually used this method, I would like to know for sure before I leave it on my turkey breast!
Danielle says
Cat,
I can understand your hesitancy! I hope I can reassure you. This is a method that we have used for many years on all of our chicken wing recipes (search "chicken wing" on the site and several will come up). The baking powder allows the skin to get crispy when it otherwise wouldn't. As long as the baking powder is aluminum free there will not be any flavor left behind. If you give this recipe a try, we would love to hear how it turns out! And if you have any other questions, please feel free to ask.
Cat says
Thanks, Danielle! When my brain finally kicked into gear, I remembered I did do chicken wings with baking powder one time, and they were delicious. Can't believe I didn't remember that when asking my question! Appreciate you responding. Have a Happy Thanksgiving!