Roasted Turkey Breast

If you're not having a huge crowd over for Thanksgiving, you might want to roast a turkey breast instead of the whole bird.

Yield: 8 servings (serving size: 6 ounces)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 0.0%
  • Fat: 6.4g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 53.8g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 124mg
  • Iron: 2.4mg
  • Sodium: 115mg
  • Calcium: 34mg


  • 1 (5 1/2-pound) turkey breast
  • Cooking spray
  • 1 teaspoon vegetable oil
  • Assorted fresh herbs (optional)


  1. 1. Preheat oven to 325°.
  2. 2. Trim fat from turkey. Rinse turkey under cold water, and pat dry.
  3. 3. Place turkey, skin side up, on a broiler pan coated with cooking spray. Brush turkey lightly with oil. Insert a meat thermometer into meaty part of breast, making sure not to touch bone. Bake at 325° for 2 to 2 1/4 hours or until thermometer registers 170°. Let turkey stand 15 minutes before slicing.
  4. 4. Place turkey on a platter, and garnish with fresh herbs, if desired. Remove and discard skin before eating, if desired (analysis does not include skin).
  5. carbo rating: 0
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