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sliced roasted turkey breast over a plate.
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5 from 14 votes

Oven Roasted Turkey Breast

This juicy oven-roasted turkey breast is marinated in honey, lemon juice, garlic, and spices, then roasted until tender and golden. An easy boneless turkey breast recipe that's perfect for Thanksgiving or a family dinner.
Prep Time5 minutes
Cook Time1 hour
0 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Skill Level: Intermediate
Servings: 8
Author: Rena Awada

Ingredients

  • 4 pounds Boneless turkey breast close to 4 lbs, halved, skin removed

For the marinade

  • 2 tablespoons Olive Oil or avocado oil
  • 2 tablespoons honey maple syrup or agave will also work
  • 3 tablespoons Fresh Lemon Juice
  • 4 Garlic Cloves minced
  • 2 teaspoons Chili Flakes
  • 2 teaspoons Sea Salt
  • 1 teaspoon Freshly ground black pepper

Instructions

  • Pat the 4 pounds Boneless turkey breast dry.
  • In a small bowl, combine all marinade ingredients. (2 tablespoons Olive Oil, 2 tablespoons honey, 3 tablespoons Fresh Lemon Juice, 4 Garlic Cloves, 2 teaspoons Chili Flakes, 2 teaspoons Sea Salt, and 1 teaspoon Freshly ground black pepper)
  • Place the turkey breast in a gallon Ziploc bag with the marinade, and mix well in the bag. For best results, refrigerate overnight to marinate.
    Marinated turkey breast in a dish.
  • Preheat the oven to 375°F. Transfer the turkey breast to an ovenproof dish or roasting tray and keep it on the counter for about 20 minutes to get close to room temperature.
  • Place it in the preheated oven and roast for about 60 minutes, until the juices run clear when pierced with a fork and a thermometer inserted into the thickest part of the turkey reads 165°F.
    Roasted turkey breast in a dish.
  • Allow it to rest, covered with foil, for 10 minutes before carving.
    turkey breast sliced and served with slices of potatoes and pomegranate arils.

Notes

  • Serving size: About 8 oz (½ lb) raw turkey per person, which will give you roughly 5 to 6 oz cooked turkey per serving.
  • This recipe uses about 4 pounds of boneless, skinless turkey breast. Cooking time will vary depending on the size and thickness.
  • Marinate overnight in the refrigerator for the best flavor, or for at least 30 minutes if short on time.
  • The recipe uses 2 teaspoons of red pepper flakes. Reduce the amount for a milder turkey breast.
  • Roast at 375°F until the thickest part reaches an internal temperature of 165°F. Use a meat thermometer for accuracy.
  • If the turkey starts browning too quickly, loosely cover it with foil.
  • Let the turkey rest for 10 minutes before slicing against the grain.
  • Refrigerate leftovers for up to 3-4 days or freeze for up to 3 months.

Nutrition

Serving: 8ounces | Calories: 279kcal | Carbohydrates: 5g | Protein: 49g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 122mg | Sodium: 1058mg | Potassium: 585mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg