This recipe for a a juicy bone-in turkey breast couldn’t be more simple. It’s so flavorful, and there is NO brining required!
There are some great reasons to choose this Juicy Bone-In Turkey Breast this Thanksgiving.
First, it’s easier to cook than a whole turkey. Since you don’t have to wait for the dark meat to cook, you can pull the turkey breast out at just the right temperature so it’s nice and juicy.
It also serves fewer people, so a turkey breast is great for smaller gatherings, or if you don’t want tons of leftovers.
Finally, this recipe has a butter/lemon zest/herb rub. The butter makes for an extra crispy skin (YUM) and the herbs and lemon perfectly complement the turkey.
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How to make a juicy bone-in turkey breast
- Soften the butter on the countertop for two hours.
- Mix the softened butter with the lemon zest, rosemary, sage and thyme.
- Pat the turkey dry with paper towels. This ensures that the butter sticks to the skin, and that the skin gets nice and crispy.
- Slather the whole turkey with the herb butter (I used my hands) and place it in the oven.
The end result is a super juicy turkey breast with extra crisp skin.
What temperature do I cook turkey breast to?
The safe temperature for turkey breast is 165°F.
After removing the turkey from the oven, it’ll continue to cook. So, remove the turkey breast from the oven when it reaches 155°F. Let it rest for 15 minutes before carving.
This is my favorite meat thermometer. You can set an alarm to sound when the meat reaches a certain temperature, and it’s easy to use.
What can I do with leftover turkey?
I LOVE a good turkey sandwich, but this easy Turkey a la King is a great way to turn turkey into another comfort-food dinner.
Thanksgiving side dish ideas
I served this juicy bone-in turkey breast with Easy Vegetarian Sourdough Stuffing, Mashed Sweet Potatoes with Spiced Pecans, and Apple Cranberry Sauce.
Mashed Potato Casserole is another great recipe that my family loves and Creamed Corn Casserole is a must-have on our Thanksgiving table!
📖 Recipe
Juicy Bone-In Turkey Breast
Ingredients
- 8–10 lb bone-in turkey breast
- ½ cup unsalted butter, softened
- Zest of one lemon
- 2 tablespoons fresh rosemary leaves, finely chopped
- 2 tablespoons fresh sage leaves, finely chopped
- 2 tablespoons fresh thyme leaves, finely chopped
- 1 tablespoon kosher salt
Instructions
- Heat oven to 425°F.
- In a medium bowl, combine the butter, lemon zest, chopped rosemary, chopped sage, chopped thyme, and kosher salt.
- Place the turkey breast in a roasting pan fitted with a roasting rack. Pat dry with paper towels. Rub the butter mixture all over the turkey. Sprinkle additional salt in the cavity.
- Place in the preheated oven and cook for 30 minutes.
- Reduce the oven temperature to 375°F and continue to cook for another 75–90 minutes, or until the turkey reaches 155°F with a meat thermometer inserted in the thickest part. Check the turkey after 60 minutes has passed—you may need to cover it with a piece of foil to prevent the turkey from browning too much. If the turkey looks very golden brown, loosely place a piece of foil over the top of the turkey until it has completed cooking.
- The turkey will continue to cook after you remove it from the oven. Tent it with foil, and let it rest for 10 minutes. It'll reach 165°F in that time. Carve and serve.
