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Holly Nilsson
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Tag: turkey breast
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![The Most Amazing Apple Pecan Smoked Turkey Breast [+Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/Apple-pecan-smoked-turkey-breast-traeger-grill-10.jpg)
The Most Amazing Apple Pecan Smoked Turkey Breast [+Video] – Oh Sweet Basil
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Impress your family and friends with this delicious apple pecan smoked turkey breast recipe. With a step-by-step video tutorial, you’ll have the perfect centerpiece for your holiday meal!
There is not a more juicy and flavorful turkey than this smoked turkey breast. It is our current favorite for Thanksgiving. I thought that Instant Pot Turkey was incredible, but man, this one just totally one upped that recipe.
We aren’t lacking for turkey recipes on our site. We love a juicy turkey slice for dinner, but that doesn’t mean that we can’t keep adding to it. That fried turkey from years ago is still ad favorite, the classic oven roasted whole turkey never disappoints, and we make the herb roasted turkey breast all year round for a healthy dinner recipe idea that isn’t chicken.
So even if you’re like us and there are other turkey recipes you’ve made before, take a chance and make the most amazing apple pecan smoked turkey recipe this Thanksgiving.
Ingredients for Smoked Turkey Breast
This list might look a little overwhelming at first, but there are a few components to this recipe in order for it to come together just perfectly! You need your smoker supplies, brine ingredients, rub ingredients and turkey gravy ingredients. Here is everything you’ll need:
For the Smoker
- Pecan Pellets or Chips
- Tin Pan
Turkey Brine
- Maple Syrup
- Brown Sugar
- Kosher Salt
- Apple Juice
- Orange Juice
- Chicken Broth
- Smoked Paprika
- Turkey Breast: Buy a bone-in turkey breast for the best flavor and texture.
Turkey Rub
- Brown Sugar
- Seasonings and Spices: Smoked Paprika, Ground Mustard, Kosher Salt, Onion Powder, Garlic Powder, Chipotle Chili Pepper Seasoning, Pepper and Cumin
- Butter
Steaming Liquids
Gravy
This is meant to be just a quick overview of the ingredients you will need. The measurements and details for each ingredient can be found in the recipe card at the end of the post.
Turkey Basics
Before we jump in to making this smoked turkey, I want to cover a few of the basics:
- A frozen turkey will need thaw 24 hours per every 5 pounds.
- Turkey will need to smoke for 25-30 minutes per pound.
- Safe internal temperature for a turkey is 165 degrees F in the breast.
So let’s assume you are going to roast a 6.5 pound turkey that is frozen when you purchase it and you want to have your meal on Thursday afternoon. Here is your brief timeline:
- Remove turkey from freezer to thaw in the fridge: 2 days ahead of time (Tuesday afternoon – Wednesday evening)
- Brine: 10-12 hours (Wednesday evening – Thursday morning)
- Turkey smokes: 3-3.5 hours
- Turkey rests: 20 minutes
Now the turkey is ready to carve and eat Thursday afternoon! Now here are those same steps in a little more detail…
How to Make Apple Smoked Turkey Breast
Alright, let’s get down to how to make The Most Amazing Apple Pecan Smoked Turkey Breast. Start out by brining your turkey breast. Even though it’s not an entire bird, brining is essential to a tender and flavorful turkey breast.
How to Brine a Turkey
Brining a turkey needs two specific ingredients and then the remaining ingredients vary based upon your own individual recipes.
- Liquid- Your turkey breast (or whole turkey) will sit in a liquid anywhere from 8-24 hours. The kind of liquid does in fact make a difference as they will help to flavor the meat. Brining, as well as marinating is not made to soak into the center of the meat, but to flavor the outside so well that as it cooks that flavor emerges.
- Salt- It’s preferred that you use Kosher salt for brining as it’s a more coarse salt which will help to break down the meat, soak in the liquid for a more juicy meat and finally, the salt helps to flavor the meat more than just a rub later on.
Combine all the ingredients for the brine into a large pot with a lid. Rinse the turkey breast thoroughly and then submerge in the brining liquid. Store in the fridge with the lid on for 10-12 hours or overnight.
Next up is the rub on the turkey. Do not ever make a turkey without this step as this is where all of those yummy flavors are going to come from. Here’s what you need to do:
Rub for a Turkey
- Spices- You usually see a lot of herbs with turkey, but spices are great to bring out a little extra flavor. In this case, we throw in smoked paprika to really drive home the flavor but also the color with that deep red. Cumin, garlic and even ground mustard bring a balance to the spices that creates a warm, aromatic experience.
- Sugar- Just a stitch of brown sugar like any good BBQ or Smoked recipe adds the tiniest amount of sweetness which really balances the garlic and smokiness.
- Butter- Butter is essential to add a little more juiciness and flavor to the meat. It also helps the spices to stick to the meat.
Combine all the ingredients for the rub and set aside. Remove the turkey from the brine and pat it dry with paper towels. Spread the rub all over the turkey breast, under and on top of the skin.
That’s not all though, you still need to fill a drip pan with liquids that will help to steam the bird as it smokes. Trust us on this one, you do not want to just go with water.
Drip Pan with Juices
Fill a tin pan, we just get ours at the local grocery store, with pineapple juice and water. Even though this is an apple juice brined turkey the pineapple juice adds a really interesting level of flavor to the bird and the gravy.
Apple or orange juice may be used if you can’t find pineapple juice in the can.
How Long to Smoke a Turkey Breast
Preheat your Traeger smoker to 300 degrees F with pecan pellets. Place the drip pan with the smoking liquids in it under the rack of the smoker. Then put the turkey breast side down, on the smoker grill grate and close the lid.
Let it smoke for 3 – 3 ½ hours or until a meat thermometer inserted into the thickest part of the turkey breast reads 165 degrees F.
Once it has reached the desired temperature, remove the turkey from the smoker and tent it with foil for 20 minutes to let it rest. RESERVE the drippings in the drip pan to make the gravy.
Combine the water and cornstarch in a small bowl and whisk together to combine. Pour all the drippings from the turkey into a saucepan on the stove top and bring to a boil. Once boiling, slowly add the cornstarch mixture and whisk everything together until thickened.
read more: Looking for Traeger recipes? Try our Traeger Smoked Chicken Breasts next! Or check out our tutorial on How to Make Smoked Chicken (this recipe is for a whole chicken!).
Watch How This Smoked Turkey is Made…
Can Smoked Turkey be Pink?
A smoked turkey will sometimes have a pink ring around the meat, but that’s from the smoke and flavor, it doesn’t mean that you need to keep cooking the turkey.
In fact, sometimes that pink hue can really penetrate into the meat, so it’s important to recognize if it’s the smoke or raw meat, which do in fact look different.
What Goes with Smoked Turkey
Oh my goodness, let’s talk about sides before we forget. Here are a few of our favorite things to go with smoked turkey.
And it can’t be Thanksgiving without pies too! So make a pecan pie, razzleberry pie, lemon meringue pie and of course, classic pumpkin pie!
What Temperature for Smoked Turkey
Depending on your smoker and how much time you have you will want to adjust the temperature of the Traeger Pellet Smoker. We prefer 300 degrees F for 3-3 ½ hours. You could also do 325 degrees F for 2 ½-3 hours, but we much prefer to have a low and slow meat.
Can You Freeze Smoked Turkey?
You can easily freeze smoked turkey, but only keep it in a freezer bag in the freezer for up to 2 weeks. If you wish to keep it for 1-2 months, use a Food Saver like Cade and I have.
BEST. INVESTMENT. EVER.
How to Reheat Smoked Turkey
Place turkey in a casserole dish, and cover well with aluminum foil. Heat the oven to 350 degrees and cook only until warm.
You can also use a microwave with paper towels wrapped around the meat to keep it from drying out.
Take your Thanksgiving turkey to the next level with this mouth-watering apple pecan smoked turkey breast recipe.
Thanksgiving RECIPES:
Description
Take your Thanksgiving turkey to the next level with this mouth-watering apple pecan smoked turkey breast recipe.
For the Brine
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In a large pot, add the brine ingredients. Stir to combine.
1/2 Cup Maple Syrup, 1/4 Cup Brown Sugar, 1 Cup Kosher Salt, 4 Cups Apple Juice, 1 Cup Orange Juice, 32 ounces Chicken Broth, 1 teaspoon Smoked Paprika
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Rinse the turkey breast thoroughly.
6.5 lb Turkey Breast
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Place the turkey in the brine and put the lid on the pot. Refrigerate 10-12 hours or overnight.
For the Smoker
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Remove the turkey from the brine, discarding all liquid and pat the turkey completely dry.
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In a bowl, combine the spice ingredients and stir to mix.
3 Tablespoons Brown Sugar, 1 ½ Tablespoons Smoked Paprika, 2 teaspoons Ground Mustard, 1 Tablespoon Kosher Salt, 1 teaspoon Onion Powder, 1 ½ teaspoons Garlic Powder, 1 teaspoon Chipotle Chili Pepper Seasoning, 1 teaspoon Pepper, 1 ½ teaspoon Cumin
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Add the butter and stir again.
6 Tablespoons Butter
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Rub the mixture all over under and over the skin of the turkey.
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Heat a Traeger Smoker to 300 degrees F with pecan pellets or chips.
Pecan Pellets
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Place the pineapple juice and water in a tin pan under the rack in the smoker.
3/4 Cup Pineapple Juice, 3/4 Cup Water
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Put the turkey, breast side down, on the smoker rack and close the lid.
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Smoke for 3 to 3 ½ hours depending on your smoker.
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Remove the turkey to rest for 20 minutes under tented foil, reserving the drippings in the tin pan.
Tin Pan
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Slice the turkey and serve with gravy.
For the Gravy
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Pour the drippings into a Gravy Fat Separator .
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Heat a skillet to medium high heat and pour off the drippings, avoiding too much fat.
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Whisk together the cornstarch and water and as the drippings begin to simmer, whisk in the cornstarch slurry.
1-2 Tablespoon Cornstarch, 1-2 Tablespoon Water
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Continue to whisk as the gravy thickens and serve immediately.
Turkey Basics
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A frozen turkey will need thaw 24 hours per every 5 pounds.
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Turkey will need to smoke for 25-30 minutes per pound.
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Safe internal temperature for a turkey is 165 degrees F in the breast.
Turkey Timeline
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Remove turkey from freezer to thaw in the fridge: 2 days ahead of time (Tuesday afternoon – Wednesday evening)
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Brine: 10-12 hours (Wednesday evening – Thursday morning)
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Turkey smokes: 3-3.5 hours
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Turkey rests: 20 minutes
You may use apple juice or apple cider. If you don’t have either, Place 1 Cup of Apple Cider Vinegar in a cup and fill the rest with water.
Smoked turkey can be frozen for up to 3 months.Calories: 868kcal
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Carrian Cheney
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Air Fryer Turkey Breast
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A turkey breast is a perfect way for a smaller crowd to enjoy a Thanksgiving dinner but the air fryer makes it an everyday kind of meal!
This air fryer turkey breast recipe makes is super juicy and tender with nice crispy skin and needs only 5 minutes of prep.
Ingredients for Air Fryer Turkey Breast
Turkey Breast: This recipe uses a single boneless turkey breast, about 2 pounds. You’ll want to ensure the turkey breast fits in the air fryer without touching the element on the top. If the turkey breast is wrapped in a net and too tall, you can remove the net so it flattens out a little bit.
Seasonings: A little bit of olive oil (or melted butter) helps with browning and helps the seasonings stick. I keep the seasonings simple with salt, pepper, and poultry seasoning. If you have fresh herbs, they can be added along with other seasonings like garlic powder, paprika, or onion powder if you’d like.
You can brine this turkey breast if you’d like (I don’t usually brine it). You’ll need about ¼ of a recipe of turkey brine and be sure to use less salt when seasoning the turkey. Pat the breast dry with paper towels before brushing it with oil.
How to Make Air Fryer Turkey Breast
- Remove the turkey breast from the fridge (and remove the net if it is wrapped in a net).
- Brush with oil and season per the recipe below.
- Cook skin side down for 20 minutes, flip the turkey breast over, and continue cooking until it reaches 165°F.
How Long to Cook a Turkey Breast in the Air Fryer
Since you’ll be using a smaller breast to ensure it fits, this cooks fairly quickly (and needs less time than a whole chicken since it’s boneless). Similar to oven-roasted turkey breast, this has a crisp skin and juicy meat.
- A 2 ½ -pound boneless turkey breast will need to air fry for about 45 minutes.
- A 4-pound bone-in turkey breast will need to air fry for about 55-65 minutes.
Cooking time can vary based on the shape of your turkey breast (or the brand and size of your air fryer). A thinner flatter shape will cook through quicker while a thicker rounder turkey breast will need longer. I tested this recipe with various turkey breasts in a 5.8qt Cosori air fryer.
Check It Early
The air fryer is great for lean meats like pork and turkey but ensure it doesn’t overcook. It’s easy to open the air fryer and check the temperature of the turkey breast a bit early.
It should reach an internal temperature of 165°F with a meat thermometer. A thermometer is a very inexpensive investment to ensure the meat is always cooked to juicy perfection without overcooking!
Tips for Tender Turkey Breast
- Do not overcook – use a thermometer to ensure you reach the right temperature.
- Use a thermometer to ensure it reaches 165°F. I remove the turkey breast from the oven when it reaches about 158°F as the temperature will continue to rise as it rests.
- Check the turkey breast early, air fryers can vary.
- Rest for 10 minutes before cutting. Be sure to remove it from the air fryer basket while resting or the heat will keep it cooking. You can loosely tent the turkey with foil as it rests if you’d like.
Leftovers
Store leftover turkey in a sealed container in the fridge for 3-4 days or freeze in a freezer bag for up to 4 months.
Favorite Side Dishes With Turkey
Did you love this Air Fryer Turkey Breast? Be sure to leave a rating and a comment below!
Air Fryer Turkey Breast
A tender and juicy turkey breast with seasoned crispy skin is easy to make in the air fryer!
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Preheat the air fryer to 350°F.
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Rub turkey breast with olive oil and season with salt, poultry seasoning, and black pepper.
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Place turkey, skin side down, in the air fryer basket.
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Cook for 20 minutes. Flip the turkey breast over, skin side up and cook for an additional 25-30 minutes or until it reaches 160°F in the thickest part. The temperature will continue to rise to 165°F as it rests.
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Remove from the basket and let the turkey rest 10 minutes before slicing.
A bone-in turkey breast will need about 10 minutes longer to cook.
For fresh herbs, I use a combination of rosemary, sage, thyme, and parsley to total 1 tablespoon. Our grocery stores sell a small package of “poultry herbs” which has a mixture (they’re great added to stuffing too).
Do not overcook. Check the turkey breast early, air fryers can vary (and the shape of the turkey breast can also change the cooking time slightly).
Use a thermometer to ensure the turkey reaches 165°F. I remove the turkey breast from the air fryer when it reaches about 158°F-160°F as the temperature will continue to rise as it rests.
Rest 5-10 minutes before slicing. Be sure to remove it from the air fryer basket while resting.Calories: 243 | Carbohydrates: 1g | Protein: 43g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 105mg | Sodium: 402mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Calcium: 35mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course air fryer, Entree, Main Course, Turkey
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Instant Pot Turkey Breast
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Preparing and cooking a turkey breast in the Instant Pot is so easy; it’s an effortlessly tender and juicy dish!
Use the broth left in the bottom to make a perfect gravy! Thanksgiving dinner has never been easier.
A Fast and Juicy Turkey Breast
If you’re short on time or a smaller holiday celebration is on the menu, skip the whole turkey and opt for a turkey breast.
- It’s easy to cook and less expensive than a whole turkey.
- This is perfect for a weeknight meal or to feed a smaller group.
- This turkey cooks in a fraction of the time in the pressure cooker.
- There are still drippings to make gravy (and you only need one pot).
Ingredients for Instant Pot Turkey Breast
Turkey Breast: This easy Instant Pot turkey breast recipe uses a turkey breast, sometimes referred to a turkey breast roast. You can use bone-in or boneless, check the notes for correct cooking times.
Seasoning: Seasoning on the skin paired with onions and herbs in the broth adds great flavor to this turkey breast. A handful of carrots, celery, and a few cloves of garlic can be added along with the broth if you’d like.
Broth: Chicken or turkey broth adds to the flavor and provides the liquid needed to build pressure in the Instant Pot and is a great base for gravy.
How to Make Instant Pot Turkey Breast
- Sear: Brown the turkey breast, skin side down, for the best flavor and browning (per the recipe below).
- Add Broth: Remove the turkey breast, add the broth, and scrape the bits from the bottom of the Instant Pot to ensure you don’t get a burn notice.
- Cook: Add onion and herbs to the bottom of the Instant Pot. Place the turkey breast on a trivet and cook on high pressure according to the times below.
- Rest (& Make Gravy): Natural release pressure for 10 minutes and then open the valve and release the remaining pressure.
How Long to Cook Instant Pot Turkey Breast
Fresh boneless turkey breast: Cook a boneless breast for 7 to 9 minutes per pound and then naturally release for 10 minutes.
Holly’s Turkey Tips
Cooking Times: Cook times can vary slightly based on the shape of the turkey breast, a thicker shorter breast will take longer while a thinner flatter turkey breast will cook a bit quicker. If it is very cold from the fridge, it may need an extra minute or two.
Turkey Breast Temperature: Once the cooking time is over, let the turkey breast rest in the Instant Pot without releasing pressure for 10 minutes. After 10 minutes, release any remaining pressure, open the lid, and check the temperature.
- If it has reached 160°F to 165°F, remove from the Instant Pot and rest on a plate for 10 minutes before slicing.
- If it is 152°F to 159°F, replace the lid and let it rest for an additional 5 to 10 minutes; the residual heat will finish the cooking process.
- If the turkey breast is less than 152°F, place the lid back on and cook it on high pressure for 2 to 3 minutes longer. It will reach pressure quickly as everything is already hot. Do a quick release and check the temperature again.
How to Check the Temperature: Test the internal temperature by inserting a meat thermometer in the thickest part of the breast (away from the bone if using a bone-in breast) and ensure it reaches an internal temperature of 162°F. The temperature will continue to rise as it rests.
How To Crisp The Skin
For crispier skin, place the turkey breast, skin-side up, 4-inches from the broiler for about 3 or 4 minutes after resting. Broiling after resting ensures the turkey breast doesn’t overcook.
Favorite Sides for Instant Pot Turkey Breast
I love cooking a turkey breast in the pressure cooker so my oven is free for all of the side dishes!
More Ways to Cook a Turkey Breast
Did you make this Instant Pot Turkey Breast? Be sure to leave a rating and a comment below!
Instant Pot Turkey Breast
This Instant Pot Turkey Breast comes out juicy, tender, and perfectly seasoned every time!
Season the turkey breast with salt and pepper. Turn the Instant Pot on to SAUTE and add the oil.
Once the oil is hot, add the turkey breast, skin side down for for 5 to 6 minutes or until browned.
Remove the turkey and add the broth to the Instant Pot, scraping off any brown bits from the bottom.
Place onion slices and fresh herbs in the broth, then add the trivet. Place the turkey breast, skin side up, on the trivet.
Set the Instant Pot to MANUAL – HIGH PRESSURE and cook on high pressure for 22 minutes for a 3lb breast (see additional cooking times below for other sizes).
After the cycle completes, let the turkey naturally release for 10 minutes, then release any remaining pressure.
Use a thermometer to ensure the turkey breast has reached an internal temperature of 160°F. Transfer to a plate and let rest 10 minutes, the temperature will continue to rise to 165°F.
To Make The Gravy
While the turkey breast is resting, remove the broth from the Instant Pot, strain, and set aside.
Set the Instant Pot to SAUTE and melt the butter. Add the flour and poultry seasoning, cooking for 1 to 2 minutes while stirring or until it begins to lightly brown.
Add whisk in the strained broth, whisking after each addition, until smooth. Continue adding broth to reach the desired thickness.
Taste and season the gravy with additional salt and pepper and stir in additional fresh herbs if desired.
If preferred, turkey breast can be browned in a skillet on the stove. Cooking Times: If using a whole turkey breast (boneless). Cook times as follows on high pressure. 7-8 minutes per pound. 4 lb turkey breast – 28-32 minutes
5 lb turkey breast – 35-40 minutes
6 lb turkey breast – 42-48 minutes Cook times can vary slightly based on the shape of the turkey breast, a thicker shorter breast will take longer while a thinner flatter turkey breast will cook a bit quicker. If your turkey breast is thicker, use the longer cook time. If your turkey breast is very cold from the fridge, it may need an extra minute or two. Internal Temperature: Once the cooking time is over, let the turkey breast rest in the Instant Pot without releasing pressure for 10 minutes. After 10 minutes, release any remaining pressure, open the lid, and check the internal temperature.- If it has reached 160°F to 165°F, remove from the Instant Pot and rest on a plate for 10 minutes before slicing.
- If it is 152°F to 159°F, replace the lid and let it rest for 5 to 10 minutes; the residual heat will finish the cooking process.
- If the turkey breast is less than 152°F, place the lid back on and cook it on high pressure for 2 to 3 minutes longer. It will reach pressure quickly as everything is already hot. Do a quick release and check the temperature again.
Calories: 190 | Carbohydrates: 4g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 484mg | Potassium: 375mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Turkey Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Butter Roasted Whole Turkey Breast with Gravy – Simply Scratch
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This Butter Roasted Whole Turkey Breast takes only a fraction of the time in the oven and yields a delicious and incredibly moist turkey with the easiest turkey gravy ever! In this recipe, a whole, bone-in turkey breast is rubbed with butter, seasoned and stuffed with garlic and herbs and roasted on a bed of vegetables. The herbs and garlic will flavor the turkey while the veggies work their magic with the drippings. This recipe will feed 6.
Today we are roasting a whole turkey breast. Yes! A whole, bone-in turkey breast because a) white meat and b) because it only takes a few hours versus several hours when roasting an entire bird. Truth be told, I do love both light and dark meat. However I don’t love the time it takes to roast a whole turkey. As you’ll see, this recipe is crazy easy and will have your home smelling like the holidays in under 3 hours. Plus I’m showing you how I make the easiest gravy ever.
AND there’s still crispy turkey skin.
The perk of being a food blogger this time of year is TWO thanksgiving dinners. Note, this is not what my typical Thanksgiving plate looks like. Usually there’s a few more spoonfuls of about 4 other of side dishes, plus rolls and extra gravy. And as my mother-in-law would say; “my eyes are bigger than my stomach.” This plate 👇🏼 is a gross understatement.
Back to the turkey. Gah! Butter roasted turkey is amazing and so SO moist and flavorful. Which isn’t the case sometimes when roasting a turkey.But trust me, the answer is (and will always be) butter.
This year, let Thanksgiving dinner can be a simple.
To Make This Butter Roasted Whole Turkey Breast You Will Need:
- thyme sprigs (fresh)
- sage (fresh)
- rosemary sprigs (fresh)
- kitchen string
- carrots
- celery
- onion
- whole heads of garlic
- bone-in turkey breast – You will need a 4 to 6 pounds (thawed if frozen)
- softened unsalted butter
- kosher salt
- freshly ground black pepper.
For the gravy:
- turkey drippings
- 4 to 6 tablespoons flour
- turkey broth or stock
A Note About Thawing:
I bought my whole turkey breast frozen. When you know when you want to make it, place it (still wrapped) in a pan, like the one above, and slide it into your fridge for 3 full days to thaw. I’ve read to plan on 24 hours per 5 pounds – but mine has never thawed in 24 hours. 3 days always seems to be what works. The morning of roasting, pull it out of the fridge 1 hour to 1-1/2 hours beforehand and set it on the counter to take the chill off.
For the herb bouquet:
Bundle the fresh herbs like 4 to 6 thyme sprigs, 2 small bunches sage and 2 rosemary stems together and tie well with kitchen string.
Then cut two medium-ish heads of garlic in half horizontally.
In a deep sided roasting pan (I’m using my lasagna pan) scatter the 2 chopped carrots, celery and 1 chopped onion in an even layer.
Move your oven rack to the lowest position and preheat your oven to 325℉ (or 160℃).
Then using paper towel, blot dry the exterior and the inside cavity of the turkey, well.
Next, use your fingers to get under the skin and pull it from the flesh.
Then rub the butter underneath the skin and then around the exterior, and inside the cavity of the turkey.
Think of it as a butter massage.
Make sure your butter is SUPER soft (not melted) otherwise the butter will not spread easily.
Then season the exterior and inside the cavity, generously with kosher salt and black pepper. Place the turkey breast onto the bed of vegetables and stuff the garlic halves and herbs inside the cavity.
Slide the turkey into your preheated oven and roast for 1 hour.
Keep in mind this is a turkey Breast and NOT a whole turkey. So these times will not work if using a whole turkey.
Carefully remove the turkey from the oven.
Use a turkey baster to pick up the butter/juices in the bottom of the pan and squeeze over top and inside the cavity of the turkey.
Return the turkey to the oven to roast for an additional 30 minutes. Then repeat this step twice more or until the turkey skin is deep golden, crispy and a thermometer reads 160° when inserted into the thickest part of a breast.
Look at that crispy turkey skin!
Carefully transfer the turkey breast to a carving board and cover with foil. Allow to rest for at least 20 minutes which is the perfect amount of time to make the gravy.
Use a slotted spoon to remove the vegetables to a bowl and discard.
They have done their job in flavoring the pan juices.
To Make the Pan Gravy:
Next, pour the pan juices into a fat separator.
Once separated. Pour the juices into a separate measuring cup and add enough turkey stock or broth to make 4 cups. Then add only 1/4 cup of the turkey fat back to the roasting pan. Place the roasting pan on a large burner and heat to high.
Whisk in enough of the flour to make a smooth paste. Cook for 2 to 4 minutes, then pour in 4 cups of broth/juices into the pan and bring to a boil while whisking often.
Once thickened, strain (if desired) and serve in a gravy boat.
All that’s left to do is slice and serve the turkey with your favorite sides!
We like:
these dinner rolls!
Enjoy! And if you give this Butter Roasted Whole Turkey Breast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Butter Roasted Whole Turkey Breast with Homemade Gravy
This Butter Roasted Whole Turkey Breast takes only a fraction of the time in the oven and yields a delicious and incredibly moist turkey with the easiest turkey gravy ever! In this recipe, a whole, bone-in turkey breast is rubbed with butter, seasoned and stuffed with garlic and herbs and roasted on a bed of vegetables. The herbs and garlic will flavor the turkey while the veggies work their magic with the drippings.
FOR THE TURKEY:
- 1 whole turkey breast, 4 to 6 pounds, skin-on and bone-in (thawed if frozen) see notes
- 2 small bunches sage
- 4 to 6 sprigs thyme
- 2 sprigs rosemary
- kitchens string
- 2 heads garlic
- 2 large carrots, chopped into 2-inch pieces
- 4 short stalks celery, chopped into 2-inch pieces (2 if long stalks)
- 1/2 cup unsalted butter, softened
- kosher salt
- freshly ground black pepper
FOR THE GRAVY
- 1/4 cup fat from pan drippings
- 4 to 6 tablespoons unbleached all-purpose flour
- pan juices, without the fat
- turkey stock to equal 4 cups
- 1/2 teaspoon kosher salt, more or less to taste
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Set your turkey out on the counter 1 to 1½ hours prior.
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Tie the sage, thyme and rosemary with kitchen string and cut the garlic in half horizontally.
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Move your oven rack to the lowest position and preheat your oven to 325℉ (or 160℃).
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Roughly chop the carrots, celery and onion and place into the pan in an even layer. Set off to the side
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Use your fingers to separate the skin from the flesh of your turkey. Using softened butter, massage it under and over the skin of the turkey, as well as the cavity.
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Generously season the outside and inside of the cavity with kosher salt and freshly ground black pepper.
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Place the turkey onto the vegetables and place the garlic halves and herb bundle inside the turkey cavity.
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Roast for 1 hour. Remove and baste top and inside cavity with the pan drippings before returning back to the oven for another 30 minutes. Do this 2 more times or until the turkey reaches 170° when a thermometer is inserted into the thickest part of the breast. Total roasting time should be around 2 to 2-1/2 hour depending on the sized of your whole turkey breast.
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Carefully transfer the turkey breast to a carving board and cover with foil.
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Use a slotted spoon to remove the vegetables and discard. They have done their job.
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Place the pan drippings into a fat separator. Pour the juices out and into a measuring cup (leaving the fat in the separator). Adding enough turkey broth or stock to the juices to make 4 cups
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Pour 1/4 of the fat (discarding the remaining) back into the roasting pan and heat on high.
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Whisk in enough flour to make a smooth paste and until a rich brown color (time will depend)*.
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Continue whisking while pouring in the 4 cups of turkey broth/pan juices. Season with salt to taste.
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Slice the turkey and serve with the gravy.
TO THAW: Place the frozen turkey (still wrapped) in a pan and place it into your fridge for 3 full days to thaw. The morning of roasting, pull it out of the fridge 1 hour to 1-1/2 hours beforehand and set it on the counter to take the chill off. If theres still a few ice crystals, that’s normal.
Also, keep in mind, the time will vary depending on size of turkey.
FOR THE GRAVY: due to lighting issues, I had to rush the gravy (story of my life) so the color isn’t as deep as I would like it be – still delicious though! For a darker gravy, know that the longer you cook the roux (butter/flour mixture) the deeper the caramel color. Continue whisking while pouring in the broth/juices.Serving: 1g, Calories: 267kcal, Carbohydrates: 9g, Protein: 2g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 230mg, Potassium: 131mg, Fiber: 1g, Sugar: 1g, Vitamin A: 4519IU, Vitamin C: 5mg, Calcium: 35mg, Iron: 1mg
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Laurie McNamara
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Crock Pot Turkey Breast
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‘Tis the season for easy turkey recipes, and this juicy Crock Pot Turkey Breast is perfect for a small holiday feast!
A slow-cooker turkey breast just needs some broth and veggies, and it comes out perfectly juicy every time!
A Tender Turkey Dinner
- I love easy Crockpot recipes because they’re prepped ahead and the low and slow cooking results in tender meat.
- Oven-roasted turkey is great for a crowd, but a slow cooker turkey breast is great for a weeknight meal or a smaller family.
- Making a turkey breast is an easy way to prepare turkey dinner, add it to the crock pot and forget about it until it’s done!
Ingredients for Crock Pot Turkey Breast
Turkey Breast – I use a 2lb boneless turkey breast with skin on. If the turkey breast is a bit bigger, you’ll need to add some extra cooking time (cook times included below).
Veggies – These are optional but do add extra flavor. In place of veggies, you can use a small rack for the turkey breast. Celery, carrots, and onions (use all 3 or what you have on hand) flavor the broth nicely and lift the turkey breast out of the broth.
Fresh Herbs – If you have them add some in, I like to buy an inexpensive mix of “poultry herbs” at the local grocery store. This usually includes parsley, thyme, rosemary, and sage. If you have any or all of these, add a sprig or two to the broth.
GRAVY Use the broth and drippings to make a flavorful gravy. If using packaged gravy, the drippings can be added in place of water for extra flavor.
How to Cook a Turkey Breast in a Crockpot
- Prepare the turkey breast with herbs and butter (or olive oil) per the recipe below.
- Place vegetables in the crockpot and top with the turkey breast.
- Cook ‘low and slow’ according to recipe times below until the turkey breast reaches an internal temperature of 160° F.
- Remove the turkey breast and allow it to rest for 10 minutes before slicing (the temperature will rise to 165°F).
With a smaller turkey breast, the vegetables may not be tender enough in the time it takes to cook the turkey. They do add great flavor to the broth and the turkey breast itself. If you’d like to eat the vegetables, chop them and simmer in the broth on the stove while the turkey rests until they’re tender. They can also be refrigerated and added to soups or stews later.
Turkey Breast Crockpot Cooking Times
This recipe uses a 2 lb skin-on boneless turkey breast, but here are a few other cooking times for turkeys of different weights:
- 2lb turkey breast – 2hrs 45 minutes to 3 hrs 15 minutes
- 3 lb turkey breast – 3 hours 45 minutes to 4 hours 15 minutes.
- 4 lb turkey breast – 4 hours 45 minutes to 5 hours 15 minutes.
Be sure to use a meat thermometer; the internal temperature should always reach 165°F. Check the turkey breast early to ensure it does not overcook.
TURKEY TIP: Once the turkey has finished cooking it should rest for about 10 minutes before slicing. Remove it from the slow cooker while it rests so it doesn’t continue cooking in the steam and juices.
Pair this up with your favorite turkey dinner side dishes and some homemade gravy for the perfect meal.
Tips for Juicy Turkey Breast
- The best Crockpot turkey breast is slow-cooked to perfection.
- Check the temperature EARLY so your turkey doesn’t overcook.
- Test the temperature at the thickest part of the meat (away from the bone for bone-in breasts).
- Remove the meat from the slow cooker to rest so it doesn’t continue cooking.
- Rest the turkey for at least 5-10 minutes before slicing.
More Turkey Favorites
Did you make this Crockpot Turkey Breast? Be sure to leave a rating and a comment below!
Crock Pot Turkey Breast
Perfectly seasoned and juicy, this Crockpot Turkey Breast is a no-fail recipe!
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In a small bowl mix melted butter, poultry seasoning, salt, garlic powder, onion powder, black pepper, and paprika. Spread the mixture evenly over the turkey breast.
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Pour broth in the bottom of a slow cooker. Place the vegetables in the bottom.
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Place the turkey breast, skin side up, on top of the vegetables.
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Place the lid on the slow cooker and cook on low (times below) until the internal temperature reaches 160°F. Do not overcook.
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Transfer the turkey breast to a plate and rest for 10 minutes.
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For crispy skin, place the turkey breast on a rimmed baking sheet and broil for 3 to 5 minutes or until browned. Slice and serve.
Vegetables are optional, however, they flavor the broth as well as lift the turkey out of the liquid. You can place the turkey breast on a small rack instead if you prefer.
Cooking time will change depending on the size and shape of the turkey breast.- 2lbs will need 2hrs 45 minutes to 3 hrs 15 minutes
- 3lbs will need 3hrs 45 minutes to 4 hrs 15 minutes
- 4lbs will need 4 hrs 45 minutes to 5 hrs 15 minutes.
IMPORTANT: Be sure to use a meat thermometer. Remove the turkey breast at 160°F, the temperature will rise as it rests. The turkey should reach 165°F. Check the turkey breast early to ensure it does not overcook.
With a smaller turkey breast, the vegetables may not be tender enough in the time it takes to cook the turkey but they do add great flavor to the broth and the turkey breast itself. If you’d like to eat the vegetables, chop them and simmer in the broth on the stove while the turkey rests until they’re tender. They can also be refrigerated and added to soups or stews later.
Use the drippings or broth to add to gravy. If using a packaged gravy mix, use the drippings in place of water.Calories: 587 | Carbohydrates: 20g | Protein: 87g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 241mg | Sodium: 2612mg | Potassium: 1596mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16256IU | Vitamin C: 21mg | Calcium: 143mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Slow Cooker, Turkey Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Roast Turkey Breast
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This turkey breast recipe is perfect for a smaller crowd or for meal prep.
A turkey breast is simply seasoned and roasted to juicy perfection in the oven. It’s perfectly tender every time!
It’s delicious enough for a holiday and easy enough for a weeknight meal.
Quick & Easy Roast Turkey Breast
I love roasting a whole turkey but sometimes a roast turkey breast is just right for a weeknight meal or smaller crowd.
- This roast turkey breast recipe makes moist & juicy turkey.
- The prep is super easy, it cooks quickly, and cleanup is quick too!
- No waste – just tender, juicy slices of turkey!
What Kind of Turkey Breast to Buy
Boneless Turkey Breast – This recipe is for boneless turkey breast, which is sometimes called turkey breast roast. You can purchase a turkey breast at most grocery stores. While a turkey breast is all white meat, you can also buy a combination of white and dark meat. Both will cook for the same amount of time.
Account for approximately ½ pound of boneless turkey breast per person. Make extra if you have big eaters or want to have leftovers.
Bone-In Turkey Breast – This recipe also works with a bone-in, skin-on turkey breast. See the recipe notes for adjusted cooking times.
Seasoning for Turkey Breast – Season the turkey breast with salt & pepper and a bit of poultry seasoning or turkey seasoning. Add fresh herbs for extra flavor. We love parsley, rosemary, sage, and/or thyme.
Tie the turkey breast with twine. 
Season with salt & pepper. 
Add herbs and onions if you’d like. 
Roast until juicy and tender! How to Roast a Turkey Breast
For boneless or bone-in turkey breasts, a frozen 3 to 7-lb breast will take approximately 1 ½ to 3 hours.
- Prepare the turkey breast: Turkey breast is often sold as a roast in a net; leave it in the net for roasting. If the breast is not net-wrapped, tie it with kitchen twine for even roasting.
- Season: Brush turkey breast with oil and sprinkle on herbs & seasonings (per the recipe below).
- Roast: Preheat the oven to 350°F and roast the turkey breast with a little bit of broth and onion.
- Rest: Let the turkey breast rest before slicing.
If desired, the oil and herbs can be replaced with garlic herb butter or another flavored butter mixture.
How Long to Roast Turkey Breast
A boneless turkey breast will need to roast for 30-35 minutes per pound. The shape of the breast (some are thicker and rounder while some are flatter) can affect the cooking time. Tie it with twine for even cooking and use an instant-read thermometer.
- 2 lb Turkey Breast – roast for 60 to 70 minutes.
- 2.5 lb Turkey Breast – roast for 75 to 85 minutes.
- 3 lb Turkey Breast – roast for 90 to 105 minutes.
- 4 lb Turkey Breast – roast for 2 hrs to 2 hrs and 20 minutes.
Always check a turkey breast earlier than you expect it to be done so it doesn’t overcook. Shape, size, and even the type of pan used can affect the cooking time.
Ensure you take the turkey breast out just before it reaches 165°F (I take it out closer to 160°F as the temp will continue rise as it rests.
Do not use a disposable pan for this recipe (you can line your own pan with foil if needed).
Tips for Juicy Turkey Breast
- Turkey is lean, most importantly, do not overcook it.
- Use a meat thermometer to ensure you get juicy meat. The turkey must reach 165°F. Remove it from the oven about 5 degrees early (160°F) as it will continue to cook as it rests.
- Always rest the roast turkey breast. Remove it from the hot pan so it doesn’t overcook and rest for at least 10-15 minutes before slicing.
- Drippings or juices can be used to make gravy, add additional chicken or turkey broth if needed.
Roasting from Frozen
It’s safe to roast a turkey breast from frozen, add more roasting time to the recipe. Always use a meat thermometer inserted in the thickest part of the breast to gauge if it’s fully cooked.
Leftovers
Keep leftover turkey breast in the refrigerator for up to 5 days. Freeze slices in a zippered bag with the date labeled on the outside for up to 2 months. Use leftovers to make a big pot of homemade turkey soup or make a hearty turkey casserole that’s stuffed with pasta and cheese.
My Favorite Sides for Turkey Breast
Here are our favorite classic sides to pair with a roast turkey breast!
Did your family love this Roast Turkey Breast recipe? Be sure to leave a comment and a rating below!
Herbed Roast Turkey Breast
Roast turkey breast is an easy way to enjoy turkey without having to roast a whole bird. This easy recipe comes out tender and juicy every time, making it the ideal dinner for any night.
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Remove the turkey breast from the fridge and let it sit out for about 30-60 minutes at room temperature.
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Preheat oven to 350°F.
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Tie the turkey breast (if it’s not tied or in a net already). If it is already in a net, leave it in the net to cook.
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Brush the turkey breast with olive oil. Generously sprinkle with fresh herbs, salt, & pepper.
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Place the turkey breast in a small casserole dish and nestle onions (and extra herbs if desired) alongside the turkey.
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Roast the turkey breast uncovered for 30 minutes. Add about 1 cup of broth, just enough to cover the bottom of the dish.
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Continue roasting (an additional 30-60 minutes) until the temperature in the thickest part of the breast reaches 165°F. (Approximate cook times below).
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Remove from oven and let rest for 10-15 minutes before slicing.
Herbs: I use a combination of parsley, rosemary, sage, and thyme. Most stores sell a “poultry pack” of herbs so you don’t have to buy them individually.
Cooking Times- 2 lb Turkey Breast – roast for 60 to 70 minutes.
- 2.5 lb Turkey Breast – roast for 75 to 85 minutes.
- 3 lb Turkey Breast – roast for 90 to 105 minutes.
- 4 lb Turkey Breast – roast for 2 hrs to 2 hrs and 20 minutes.
Cooking time will vary based on shape and size of the turkey breast. Make sure the internal temperature of the thickest part reads 165°F. Check the turkey early to ensure it doesn’t overcook. Remove it from the oven about 5-10 degrees early as it will continue to cook as it rests. Remove from the hot baking pan to rest.
Drippings or juices can be used to make gravy, add additional chicken or turkey broth if needed. We use this recipe for gravy. Since there isn’t much fat in a turkey breast, we thicken it with cornstarch for this recipe.
Bone-In Turkey Breast: This method works with bone-in turkey breast as well. Preheat oven to 425°F and cook for 15 minutes. Reduce heat to 350°F. Cooking time will need to be increased slightly. (6lbs bone-in turkey breast will need about 2 to 2.5hrs).
Leftover turkey breast will keep in an airtight container in the refrigerator for up to 3 days.Calories: 199 | Carbohydrates: 3g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 413mg | Potassium: 413mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Turkey Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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