Not everyone needs a whole Thanksgiving turkey, and for smaller gatherings, a turkey breast can be a great option. Turkey breasts are incredibly easy to cook and roast up in under an hour. With a few simple day-of steps, you can have a moist, flavorful breast.
Roast Turkey Breast (adapted from How to Cook Everything by Mark Bittman)
serves 8 – 10
5 lb. bone-in turkey breast
3 tablespoons course sea salt
3 – 4 tablespoons butter, melted
If using a frozen turkey, make sure the breast is completely thawed. A slightly frozen core can lead to overcooked outer meat. Follow these guideline for thawing your turkey.
The morning of, or even the night before, set the turkey breast on a small rimmed baking sheet or roasting pan, and rub the turkey breast all over with sea salt. If using table salt, reduce amount to 2 1/2 tablespoons. Cover, and place in the fridge.
Preheat the over to 450 degrees. Set the turkey out to come to room temperature.
Once the oven is up to temperature, brush the turkey all over with the melted butter. Place in the oven. Cook for 45 – 50 minutes (add or subtract time depending on the size). Baste the breast 2 or 3 times while it’s in the oven. Toward the end of the cook time check the temperature with an instant read thermometer. When the temp reaches 160 degrees at the thickest part of the breast, pull it. Rest the bird for at least 10 minutes (the temp will increase as it rests). Carve and serve.