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Roast Turkey Breast


Roast Turkey Breast

Roast Turkey Breast

Fiona Haynes
Usually it's just the four of us at Thanksgiving or Christmas, and so cooking a whole turkey doesn't make much sense. We really want to enjoy it for a day or two and then be done. A turkey breast allows us to do just that. Plus, the white breast meat is much lower in fat than the leg and thigh meat. While oiling, seasoning and basting the turkey breast is key to producing a moist bird, I always remove the skin before eating, ensuring a protein-rich, low fat portion of meat to enjoy with all the trimmings. You can make a skinny gravy by using pan drippings, fat-free turkey or chicken broth, and thickening it with cornstarch. Add a splash of wine and some herbs for flavor.

Prep Time: 5 minutes

Cook Time: 2 hours, 20 minutes

Total Time: 2 hours, 25 minutes


  • 6 pound bone-in turkey breast
  • 2 tbsp olive oil
  • Kosher salt
  • Freshly ground black pepper
  • ½ cup fat-free chicken or turkey broth


Preheat oven to 425 degrees F.

Place turkey breast on rack in roasting pan, folding in loose bits of skin.

Brush turkey with olive oil.

Season with salt and freshly ground pepper.

Add 1 1/2 cups water to base of roasting pan.

Roast turkey breast at 425 degrees for 20 minutes.

Reduce heat to 325 degrees and cook for 2 hours, or until a thermometer placed in the breast reads 160 degrees. Be sure to baste with broth every 30 minutes.

Allow turkey breast to rest for 20 minutes. Carve thinly, discarding skin.

Makes 8-10 servings.

Per 4 ounce serving (skinless): Calories 139, Calories from Fat 1g (sat 0.3g), Cholesterol 78mg, Sodium 61mg, Carbohydrate 0g, Fiber 0g, Protein 31g

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