How To Cook Turkey Breast In A Roaster Oven (Moist & Easy!)
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 secret technique for keeping the skin crispy!
Servings: 8 people
Calories: 137kcal
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 teaspoon poultry seasonings, 1 teaspoon 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 teaspoon aluminum-free baking powder, 2 tablespoon 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. **See notes 2-3 below.
- To serve cut each half breast into slices and arrange on a serving plate.
Notes
Tips & Tricks:
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- Use a great tasting brine to infuse flavor and moisture throughout. We recommend this turkey breast brine.
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- Dry the skin completely so that it gets crispy!
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- Spread a herb butter in between the skin and the meat of the turkey breast to layer on the flavor.
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- Paint every part of the breast with the oil and baking powder mixture to ensure a crispy skin.
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- 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. We use the brand Rumford.
- 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.
Nutrition
Calories: 137kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 154mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 366IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 0.3mg
