How to Cook Turkey Breast in a Roaster Oven (Moist & Easy!)

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!

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!

We love cooking in electric roasters! Especially when we need the oven for other things! This glazed ham in a roaster is amazing! Try it if you want a moist ham coated in a super flavorful sticky glaze! Bonus - it doesn't take up any extra oven space!

Or try using your roaster for a big batch of this easy chili for a crowd. Great for fall get-togethers and game day eats!

🏅Why use an electric roaster?

• The most important reason for using a roaster is juicy turkey breast. No more dried out white meat!
• Electric roasters for turkey breasts are known for moist meat but soggy skin. Don't worry! We borrowed a technique from our crispy baked wings to ensure a crispy skin every time. We have tested, perfected, and used this method many times with great success!
• It is so easy! Jut leave the lid on and it bastes itself. No need for a turkey baster.
• Also it frees up your valuable oven space. In a way it’s like having a second (or third) oven.

🧈Ingredients

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.
• 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: Salted butter with garlic and seasonings ensures extra 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 (affiliate). Its dimensions are 13x11x2.5 inches.

❓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-on 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 roast a turkey breast in a roaster

Before you begin, make sure your roaster oven (affiliate) 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.

⏲ Prep ahead instructions

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.

❄️ Storage and freezing

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.

Electric roaster turkey leftovers make great sandwiches, sliders, pot pie, enchiladas, or soup!

🥔 What to serve with turkey breast?

If it's Thanksgiving turkey, whip up some of these no-peel red skin mashed potatoes! If it's the main dish for a small group outside of the holiday season try loading up the oven with these make-ahead scalloped potatoes, this twice baked potato casserole, or these easy buttery dinner rolls. All amazing side dishes!

🙋 Questions and answers

👨🏼‍🍳 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.

📖 Other great recipes

• This Smoked Turkey Brine is the best way to make a delicious turkey breast!
• These Dinner Rolls with Herbs are the quickest way to make stellar, fresh-baked rolls.
• Our very favorite Baked Mac and Cheese is creamy, sharp, and so flavorful.
• Pecan Pie without corn syrup is the best version of pecan pie, and a delicious way to end your meal!
• These Green Beans with Bacon and Onions show up at all our holiday dinners.
• 3 Ingredient Mashed Sweet Potatoes Recipe