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Classic Oven-Roasted Turkey Breast (Bone-In)

Oven roasted turkey breast is seasoned with butter, garlic powder, and thyme, then roasted uncovered until the thickest part reaches 165°F. The skin turns golden while the meat stays tender, and a 20-minute rest makes it easier to carve.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting 20 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lb turkey breast to 6; bone-in, skin-on, thawed and patted dry
  • 4 tbsp unsalted butter softened
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme

Equipment

  • 1 12x16-inch roasting pan

Method
 

  1. Preheat the oven to 325°F.
  2. Set a rack in a 12x16-inch roasting pan.
  3. Gently loosen the skin over the turkey breast without tearing it.
  4. Mix the butter, salt, pepper, garlic powder, and thyme.
  5. Spread the mixture under the skin and over the outside of the breast.
  6. Set the turkey skin-side up on the rack.
  7. Roast uncovered for 1 3/4 to 2 1/2 hours, until a thermometer inserted into the thickest part of the breast without touching bone reads 165°F.
  8. Transfer the turkey to a cutting board.
  9. Tent loosely with foil and rest for 20 minutes before carving.

Notes

For juicy slices, insert the thermometer into the thickest part without touching bone. Refrigerate leftovers for 3–4 days or freeze them for up to 3 months. For a dairy-free option, use plant-based butter.