Roasted Turkey Breast (for dinner + deli meat)
This Roasted Turkey Breast is unbelievably moist, full of flavor, and delicious. The secret to getting moist and juicy boneless turkey breast is – marinating in brine and… a roasting method! This is absolutely the best Turkey Breast recipe perfect for Thanksgiving or holiday dinner!
Roasted Turkey Breast Recipe
Roasted Turkey Breast makes a great recipe for Thanksgiving dinner for two to four people. It is also really easy to make for any time when you’re craving home-cooked turkey. This Roasted Turkey Breast recipe is fantastic to enjoy warm or chill it to use for amazing sandwich deli meat.
This turkey breast comes out flavorful and moist thanks to the simple homemade brine that is made with water, salt, honey, and spices. Marinating the breast for 8 to 12 hours prior to roasting makes the lean turkey meat extremely moist and flavorful inside. So, don’t skip it! After the marinating time is done coat the breast with seasonings and whole-grain Dijon mustard and roast it in the oven.
How to Roast Turkey Breast Boneless and Keep it Moist
Roast turkey breasts in the oven on high heat for 25 – 30 minutes. Then cover the baking dish with foil, turn off the oven and let the turkey rest in the hot oven for at least 90 minutes and up to it is completely cooled. The longer it sits in the oven the juicier it will be. Then take the breast out of the oven and serve warm or chill it in the fridge for deli turkey breast (see the notes below how to serve it). This roasting method helps the breast keep its moisture and prevents it from overcooking and drying out.
How to Serve Roasted Turkey Breast
This Roasted Turkey Breast can be served warm for delicious dinner, but it also creates the perfect homemade deli meat made with natural ingredients.
For Turkey Breast Dinner
Slice the warm turkey breast against the grain into thick slices and serve with your favorite sides and gravy. Here are my favorite ideas that go well with Roasted Turkey Breast:
Roasted Sweet Potato with Parmesan
Healthy Caesar Salad with homemade Caesar Dressing
For Turkey Breast Deli Meat
Thinly slice the breast after it’s completely cooled in the oven and then chilled in the refrigerator. But no one forbid you to try it after you take it out from the oven! I often slice one part of the breast when it’s still warm to serve for dinner and the other part I leave unsliced to chill it for deli meat. Here are some delicious ways to enjoy deli turkey with:
Put some slices as a part of this Simple Cheese Board
Why this is the best Roasted Turkey Breast
- this oven-roasted turkey breast is tender, moist, and juicy;
- it’s easy to prepare ahead of time turkey breast recipe;
- this turkey breast comes out moist without butter or oil added;
- this recipe makes really delicious healthy holiday dinner or all year long turkey family meal;
- this is a great recipe for making homemade deli meat;
- this roasted turkey breast is healthy, low carb, high in protein, low in calories, and fat.
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| Serving: | Prep time: | Cook Time: | Total Time: |
| 4 servings | 10 min + 12-24 h brine & resting time | 25 min | 12h 35min – 24h 35min |
Ingredients for Roasted Turkey Breast
For the Turkey Brine:
- 10 cups cold water
- 3 Tbsp. salt
- 2 Tbsp. honey
- 1/2 tsp. peppercorns
- ½ tsp. coriander seeds
- 2 bay leaves
For Roasted Turkey:
- 2 ½ – 3 lb (or ~1.1 – 1.4 kg) skin-on, boneless turkey breast, thawed
- 1 ½ tsp. Cajun seasoning
- 1 ½ tsp. garlic powder
- 1 tsp. Italian seasoning
- 1 tsp. dried rosemary
- 2 Tbsp. whole-grain Dijon mustard
How to Make Roasted Turkey Breast
To Make Turkey Brine:
- In a large pot, boil 10 cups of water; add the salt, honey, peppercorns, coriander seeds, and bay leaves. Stir until the salt and honey are dissolved. Allow the brine to cool completely.
- Place the turkey breast in the cooled brine and refrigerate for 8 – 12 hours or overnight.
To Roast Turkey Breast:
- Preheat the oven to 500˚F (260˚C).
- Remove the turkey breast from the brine and pat dry. Place it in a baking dish. Season all sides with the seasonings, dried herbs, and rub the mustard all over.
- Roast ~2 lb turkey breast for 20 minutes; 2 ½ – 3 lb breast for 25 minutes; over 3 lb turkey breast for 30 minutes. After that, cover the baking dish with foil, continue roasting for just 3 to 5 minutes longer and turn off the oven. DO NOT open the oven door!
- Allow the turkey breast to rest in the oven for at least 90 minutes* or up to it’s completely cooled**.
*If you are serving the turkey breast for dinner – let it stay in the hot oven after roasting for 90 min to 2 hours. Then slice it and serve warm.
**If you wish to serve it as deli meat – let the turkey breast stay in the hot oven after roasting until it is completely cooled. Then transfer it to a container, cover with a lid or plastic wrap and refrigerate for 3 hours or overnight. Slice the chilled turkey breast against the grain into thin slices and enjoy delicious deli meat!
How Many Calories in Roasted Turkey Breast
| Calories (per 1 serve, 150 g): 252 kcal | Calories (per 100 g): 168 kcal |
|---|---|
| Fat: 7.9 g | Fat: 5.3 g |
| Carbohydrates: 0.9 g | Carbohydrates: 0.6 g |
| Protein: 44.2 g | Protein: 29.5 g |
Roasted Turkey Breast (for dinner + deli meat)
Ingredients
For Turkey Brine:
- 10 cups cold water
- 3 Tbsp. salt
- 2 Tbsp. honey
- 1/2 tsp. peppercorns
- ½ tsp. coriander seeds
- 2 bay leaves
For Roasted Turkey:
- 2 ½ - 3 lb or ~1.1 – 1.4 kg skin-on, boneless turkey breast, thawed
- 1 ½ tsp. Cajun seasoning
- 1 ½ tsp. garlic powder
- 1 tsp. Italian seasoning
- 1 tsp. dried rosemary
- 2 Tbsp. whole-grain Dijon mustard
Instructions
To Make Turkey Brine:
- In a large pot, boil 10 cups of water; add the salt, honey, peppercorns, coriander seeds, and bay leaves. Stir until the salt and honey are dissolved. Allow the brine to cool completely.
- Place the turkey breast in the cooled brine and refrigerate for 8 – 12 hours or overnight.
To Roast Turkey Breast:
- Preheat the oven to 500˚F (260˚C).
- Remove the turkey breast from the brine and pat dry. Place it in a baking dish. Season all sides with the seasonings, dried herbs, and rub the mustard all over.
- Roast ~2 lb turkey breast for 20 minutes; 2 ½ - 3 lb breast for 25 minutes; over 3 lb turkey breast for 30 minutes. After that, cover the baking dish with foil, continue roasting for just 3 to 5 minutes longer and turn off the oven. DO NOT open the oven door!
- Allow the turkey breast to rest in the oven for at least 90 minutes* or up to it’s completely cooled**.
*If you are serving the turkey breast for dinner – let it stay in the hot oven after roasting for 90 min to 2 hours. Then slice it and serve warm.
**If you wish to serve it as deli meat - let the turkey breast stay in the hot oven after roasting until it is completely cooled. Then transfer it to a container, cover with a lid or plastic wrap and refrigerate for 3 hours or overnight. Slice the chilled turkey breast against the grain into thin slices and enjoy delicious deli meat!
Notes
| Calories (per 1 serve, 150 g): 252 kcal | Calories (per 100 g): 168 kcal |
|---|---|
| Fat: 7.9 g | Fat: 5.3 g |
| Carbohydrates: 0.9 g | Carbohydrates: 0.6 g |
| Protein: 44.2 g | Protein: 29.5 g |
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