Roasted Turkey Breast

It’s not Thanksgiving without the turkey…right? But do you really need the WHOLE bird?!? I live alone and have a small-ish family. Even if I entertain for the holidays, it’s usually not enough to warrant the whole turkey. A few years back I stumbled on some turkey tenderloins and haven’t gone back to doing the whole bird since. I like finding different cuts of turkey for the holidays and experimenting with different rubs and marinades to see just what you can do to a turkey. It’s faster and if it’s a disaster…you don’t have to throw the whole turkey out!

Roasted Turkey Breast Recipe


  • 1 Split Turkey Breast, Bone in
  • 2 tbsp Olive Oil
  • 1 tbsp Butter
  • 4 Carrots
  • 4 Celery Stalks
  • 2 Onions
  • 1 Cup Water
  • 1 tbsp Italian Seasoning
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder


Preheat your oven to 350.

First thing you want to do is cut your carrots in half length wise, wash and clean your celery and cut your onion into quarters. Then in a roasting pan or baking dish with high sides and big enough for the breast, layer your veggies across the bottom and use them to create a baking rack. If you have a backing rack that fits in the dish, even better. Place that rack in and the veggies on top. Alternate them so the is tasty goodness all around the turkey. Pour your cup of water in the dish as well. This will help in keeping the turkey moist.

Now, in a skillet on medium low heat, add your oil and butter and cook until the butter is just melted. Then add your Italian seasoning, onion and garlic powder. Bring the heat up to medium and stir for 1 minute. Turn off and remove from heat.

Take your turkey and trim off any excess skin (leaving some for flavor and moisture), rinse and pat dry. Place your turkey on the veggie rack bone side down and cover with 2/3 of the oil/butter mixture. Brush or rub in to make sure thoroughly covered. Then flip over and cover the underside with the rest of mixture. Return to bone side down and you’re all set.

Cover the turkey tightly with foil and place in the oven for about 40 minutes (time will depend on size of breast). Then remove foil and cook for a remaining 15 minutes uncovered.

When done, take out your turkey and place on cutting board to rest.

(Now don’t go throwing away those lovely roasted veggies. You could use them in a dressing (like this one!) for your turkey, make a soup or freeze them for later use! Also, the liquid that collects is as good as gold to use for a turkey flavor boost in a dish.)

After about 15-20 minutes of resting your turkey should be moist, flavorful and make you damn happy you didn’t have to deal with the whole shebang! The veggies roasting underneath give the turkey a great earthy taste as it cooks, almost as if you’d stuffed it. Covering it and adding the water almost self bastes the turkey so that it stays extremely moist. The oil/butter mixture really absorbs into the meat giving you the seasonings flavor through out.

This is by far one of my favorite preparations for turkey. The fun part is you can swap the seasonings and add what ever you want to the oil/butter and have a completely new experience.