Turkey Breast Recipes: 15 Ways to Make Thanksgiving Without Wrestling a Whole Bird

Turkey breast recipes are the quiet secret of smart Thanksgiving hosts, and this year more families than ever are skipping the 20-pound bird. A whole turkey takes up the entire oven for half a day, needs a giant pan and still leaves you with dry white meat and a fridge full of leftovers nobody asked for. A turkey breast cooks in about two hours or less, costs less, carves in minutes and feeds four to eight people with ease. Roast turkey breast videos for small families have pulled in more than a million views on YouTube this season. Whether you are a first-time host, cooking for two, or simply tired of wrestling a whole bird, here are 15 tried and true ways to cook it, each with a list of what you will need and simple steps..

Classic Herb-Roasted Turkey Breast, the Queen of Turkey Breast Recipes

Of all the turkey breast recipes here, this is the one to start with. A bone-in turkey breast rubbed with butter, rosemary, thyme and sage roasts into crackly golden skin and tender white meat, and it looks just as festive on the carving board as a whole bird. The bone keeps the meat juicier and adds flavor, and a 6 to 7 pound breast feeds six to eight people with a little left over for sandwiches. Pull it from the oven when the thickest part reads 165 F, let it rest for 20 minutes, then slice it against the grain right at the table..

You will need: 1 bone-in turkey breast (6 to 7 pounds), 6 tablespoons softened butter, 1 tablespoon each chopped rosemary, thyme and sage, 4 garlic cloves, salt, black pepper, 1 onion and 1 cup chicken broth.

How to make it: 1. Pat the breast dry and let it sit at room temperature for 30 minutes while the oven heats to 400 F. 2. Mix the butter, herbs, minced garlic, 2 teaspoons salt and 1 teaspoon pepper. 3. Rub half the butter under the skin and the rest over the top. 4. Set the breast on sliced onion in a roasting pan, pour in the broth and roast 30 minutes, then lower to 350 F. 5. Roast about 1 hour more until it reaches 165 F, rest 20 minutes and carve.

Garlic Herb Butter Under the Skin

The single best trick for juicy white meat is putting the butter where it counts: under the skin, right on the meat. As it roasts, garlic and herb butter melts down into the breast and bastes it from the inside, while the skin above crisps up on its own. Gently loosen the skin with your fingers, starting at the thick end, and push the butter in as far as it will go. Press on the outside of the skin to spread it evenly. Any butter left over can go on the dinner rolls, and the same trick improves almost all turkey breast recipes.

You will need: 1 turkey breast (4 to 7 pounds), 1 stick softened butter, 5 cloves garlic, 2 tablespoons chopped parsley, 1 tablespoon fresh thyme leaves, zest of 1 lemon, salt and pepper.

How to make it: 1. Mash the butter with grated garlic, parsley, thyme, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. 2. Loosen the skin over the breast without tearing it. 3. Spread two thirds of the butter under the skin and rub the rest over the top. 4. Roast at 375 F for about 20 minutes per pound until it reaches 165 F in the thickest part. 5. Rest 15 to 20 minutes, then slice and spoon the pan juices over the top.

Slow Cooker Turkey Breast With Pan Gravy, One of the Easiest Turkey Breast Recipes

When the oven is packed with stuffing, sweet potatoes and pies, the slow cooker quietly takes care of the main event. Slow cooker turkey breast recipes are almost hands-off: a boneless or bone-in breast sits on a bed of onions, carrots and celery and cooks low and slow for hours, coming out so tender it barely needs a knife. The vegetables and juices in the bottom of the pot turn into a rich, easy gravy. The skin will not crisp in a slow cooker, so if you like it golden, slide the cooked breast under the broiler for 5 minutes before slicing.

You will need: 1 boneless or bone-in turkey breast (3 to 6 pounds), 2 onions, 2 carrots, 2 celery ribs, 3 tablespoons butter, 1 teaspoon each dried thyme, sage and garlic powder, salt, pepper, 1/2 cup broth and 3 tablespoons cornstarch.

How to make it: 1. Slice the vegetables into the slow cooker and pour in the broth. 2. Rub the turkey with butter, herbs, garlic powder, salt and pepper and set it on the vegetables. 3. Cook on low 6 to 7 hours or high 3 to 4 hours until it reaches 165 F. 4. Lift out the turkey to rest, then strain the juices into a saucepan. 5. Whisk in the cornstarch mixed with water and simmer until the gravy thickens.

One-Pot Dutch Oven Roast With Gravy Made in the Same Pot

A heavy Dutch oven gives you two dinners in one pot: a juicy braised and roasted breast and gravy that starts in the same pan with all those browned bits. The lid traps steam for the first part of cooking so the meat stays moist, then comes off so the skin can turn golden. Small potatoes tucked around the turkey soak up the drippings and roast right alongside. Fewer dishes, more flavor and one pot to wash at the end of the night, which is why cooks love one-pot turkey breast recipes.

You will need: 1 bone-in turkey breast (5 to 6 pounds), 2 tablespoons oil, 2 tablespoons butter, 1 pound baby potatoes, 1 onion, 4 garlic cloves, 2 cups chicken broth, 3 tablespoons flour, fresh thyme, salt and pepper.

How to make it: 1. Season the turkey well and brown it skin side down in hot oil in the Dutch oven for 5 minutes. 2. Turn it skin side up, add the onion, garlic, thyme, potatoes and 1 cup broth. 3. Cover and bake at 350 F for 1 hour, then uncover and bake 30 to 45 minutes until it reaches 165 F. 4. Move the turkey and potatoes to a platter to rest. 5. Stir the butter and flour into the pot, whisk in the remaining broth and simmer into gravy.

Air Fryer Turkey Breast Recipes for a Small Household

For two to four people, the air fryer might be the best turkey cooker in the house. A 2 to 3 pound boneless breast roast fits neatly in the basket and comes out with crisp, seasoned skin and juicy meat in about an hour, leaving your oven completely free. Air fryer turkey breast recipes are a smart choice for first-time hosts, apartment kitchens and anyone planning a quiet holiday. For more small-batch ideas to round out the table, see our Thanksgiving for Two gallery. Tie the roast with kitchen twine so it cooks evenly.

You will need: 1 boneless turkey breast roast (2 to 3 pounds), 1 tablespoon olive oil, 1 teaspoon each paprika, garlic powder and dried thyme, 1/2 teaspoon dried rosemary, 1 teaspoon salt, 1/2 teaspoon pepper and kitchen twine.

How to make it: 1. Pat the roast dry and tie it with twine every 2 inches if it is not already netted. 2. Rub with oil and the mixed seasonings on all sides. 3. Air fry at 350 F skin side down for 20 minutes. 4. Turn it over and cook 20 to 30 minutes more until it reaches 165 F. 5. Rest 10 minutes, remove the twine and slice.

Dry-Brined and Started the Night Before

If you want deeply seasoned, juicy slices, salt the turkey a day ahead. A dry brine is simply salt, a little sugar and herbs rubbed all over the breast and left uncovered in the fridge overnight. The salt pulls moisture out, dissolves into it and then soaks back into the meat, seasoning it all the way through while the skin dries out and roasts up extra crisp. There is no bucket of salty water and no mess, and it works beautifully with almost all the turkey breast recipes in this gallery.

You will need: 1 turkey breast (4 to 7 pounds), 1 tablespoon kosher salt per 5 pounds of turkey, 1 teaspoon brown sugar, 1 teaspoon black pepper, 1 teaspoon dried thyme and 2 tablespoons melted butter.

How to make it: 1. Mix the salt, sugar, pepper and thyme. 2. Rub it all over the turkey and under the skin, set it on a rack over a tray and refrigerate uncovered 12 to 24 hours. 3. Do not rinse; pat dry and brush with melted butter. 4. Roast at 375 F until it reaches 165 F in the thickest part, about 1 1/2 hours for a 6 pound breast. 5. Rest 20 minutes before slicing.

Rolled Roulade With Sausage and Herb Stuffing

A roulade looks like a restaurant dish but is surprisingly easy to make at home. A boneless breast is butterflied, pounded thin, spread with sausage, sage and onion stuffing and dried cranberries, then rolled up and tied. Every slice comes with a spiral of stuffing in the middle, so you get turkey and stuffing in every bite. It is perfect for hosts who want something special on the table without carving a whole bird, and it reheats well too, which makes it one of the best make-ahead turkey breast recipes. Ask the butcher to butterfly the breast for you to save time.

You will need: 1 boneless skin-on turkey breast (3 to 4 pounds), 1/2 pound pork sausage, 1 small onion, 2 cups dry bread cubes, 1/4 cup dried cranberries, 1 tablespoon chopped sage, 1/2 cup broth, 2 tablespoons butter, salt, pepper and kitchen twine.

How to make it: 1. Cook the sausage and chopped onion, then mix with bread cubes, cranberries, sage and broth. 2. Butterfly the turkey, cover with plastic wrap and pound to an even 1/2 inch. 3. Spread the stuffing over the meat, leaving a border, and roll it up tightly. 4. Tie with twine, rub with butter, salt and pepper and roast at 375 F for 1 1/4 to 1 1/2 hours until it reaches 165 F. 5. Rest 15 minutes, remove the twine and cut into thick spiral slices.

Maple Dijon Glazed Turkey Breast, Sweet and Tangy Turkey Breast Recipes Fans Love

A glossy maple and mustard glaze turns a plain roast into the star of the table. Pure maple syrup caramelizes into a shiny amber coat, while Dijon and whole grain mustard add a gentle tang that keeps it from tasting too sweet. Brush the glaze on only in the last 30 minutes of roasting so the sugar does not burn. Roasting it in a cast iron skillet with Brussels sprouts and apple wedges gives you a side dish at the same time, and the sticky pan juices are wonderful spooned over everything.

You will need: 1 turkey breast (3 to 5 pounds), 2 tablespoons butter, salt and pepper, 1/3 cup pure maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 1 tablespoon apple cider vinegar, 1 pound Brussels sprouts and 2 apples.

How to make it: 1. Rub the turkey with butter, salt and pepper and roast at 375 F in a large skillet. 2. Whisk together the maple syrup, both mustards and vinegar. 3. After 45 minutes, add the halved Brussels sprouts and apple wedges around the turkey. 4. Brush with glaze every 10 minutes during the last 30 minutes until it reaches 165 F. 5. Rest 15 minutes and serve with the pan juices.

Cranberry Orange Glaze With Gravy

Turkey and cranberry are the classic Thanksgiving pair, and a fresh cranberry orange sauce does double duty here as a glaze and a side. Fresh cranberries simmer with orange juice, zest and a little honey until they burst into a bright, jammy sauce. Brush some on the turkey near the end of roasting for a ruby shine, and serve the rest in a bowl next to the gravy. The sweet tart flavor wakes up the mild white meat, and the sauce can be made up to three days ahead, a big plus with fruit-glazed turkey breast recipes.

You will need: 1 turkey breast (4 to 6 pounds), butter, salt and pepper, 12 ounces fresh cranberries, 1 cup orange juice, zest of 1 orange, 1/2 cup honey or sugar, a pinch of cinnamon, and your favorite turkey gravy.

How to make it: 1. Roast the buttered and seasoned turkey at 375 F. 2. Simmer the cranberries, orange juice, zest, honey and cinnamon for 10 to 12 minutes until most berries pop. 3. During the last 20 minutes, brush the turkey with a few spoonfuls of the cranberry sauce. 4. Roast until the thickest part reaches 165 F, then rest 20 minutes. 5. Slice and serve with gravy and the remaining cranberry orange sauce.

Smoky Paprika Cutlets Baked in Tomato Sauce

Not all turkey breast recipes need to be a big holiday roast. Thin turkey breast cutlets baked in a smoky paprika and cherry tomato sauce make a cozy weeknight dinner during the busy weeks before Thanksgiving, and the same idea works for a small holiday meal with a little spice. Smoked paprika, garlic and a pinch of cayenne give it a gentle warmth, while the tomatoes burst into a rich sauce. Serve it with rice, mashed potatoes or crusty bread to soak up every bit of the sauce left in the pan.

You will need: 1 1/2 pounds turkey breast cutlets, 2 tablespoons olive oil, 2 teaspoons smoked paprika, 1/4 teaspoon cayenne, 3 garlic cloves, 1 can crushed tomatoes, 1 pint cherry tomatoes, 1 teaspoon dried oregano, salt and pepper.

How to make it: 1. Heat the oven to 400 F and season the cutlets with paprika, cayenne, salt and pepper. 2. Mix the crushed tomatoes, minced garlic, oregano and olive oil in a baking dish. 3. Lay the cutlets on the sauce and scatter the cherry tomatoes around them. 4. Bake 20 to 25 minutes until the turkey reaches 165 F and the tomatoes blister. 5. Spoon the sauce over the turkey and serve hot.

Lemon Rosemary Sheet Pan Dinner With Roasted Vegetables

This is Thanksgiving dinner on one tray, and like many turkey breast recipes, it is a lifesaver for a small group. Turkey breast pieces marinated in lemon, garlic and rosemary roast on a sheet pan with zucchini, peppers, mushrooms and onions, and everything finishes at the same time. Add baked potatoes on the oven rack beside it and dinner is done with almost no washing up. Cut the vegetables into similar sizes so they cook evenly, and give everything plenty of space on the pan so it roasts and browns instead of steaming.

You will need: 2 pounds boneless turkey breast cut into thick steaks, 3 tablespoons olive oil, juice and zest of 1 lemon, 2 tablespoons chopped rosemary, 3 garlic cloves, 2 zucchini, 2 bell peppers, 8 ounces mushrooms, 1 red onion, salt and pepper.

How to make it: 1. Marinate the turkey in oil, lemon, rosemary, garlic, salt and pepper for 30 minutes. 2. Heat the oven to 425 F and chop the vegetables into bite-size pieces. 3. Spread the vegetables on a large sheet pan, toss with oil and salt and nestle the turkey on top. 4. Roast 25 to 30 minutes until the turkey reaches 165 F and the vegetables are browned. 5. Squeeze over a little more lemon and serve.

Bacon-Wrapped Turkey Breast Roast, the Showstopper of Turkey Breast Recipes

Among holiday turkey breast recipes, wrapping the meat in a lattice of bacon is an old trick for keeping lean white meat moist. The bacon bastes the turkey as it cooks, adds a smoky, salty flavor and turns into crisp ribbons on top. It looks dramatic when you carve it at the table, and kids especially love it. Weave the bacon slices into a lattice on a sheet of parchment first, then flip it over the breast. If the bacon browns too quickly, tent the roast loosely with foil for the rest of the cooking time.

You will need: 1 boneless turkey breast (3 to 4 pounds), 12 slices thin-cut bacon, 1 tablespoon brown sugar, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1/2 teaspoon black pepper and a light pinch of salt.

How to make it: 1. Heat the oven to 375 F and season the turkey with thyme, garlic powder, pepper and salt. 2. Weave the bacon into a lattice on parchment and sprinkle with brown sugar. 3. Lay the lattice over the turkey and tuck the ends underneath. 4. Roast on a rack 1 1/4 to 1 1/2 hours until the turkey reaches 165 F. 5. Rest 15 minutes before carving into thick slices.

The Thermometer Rule That Saves Every Roast

The number one reason turkey breast turns out dry is cooking it too long, and the only way to know for sure is an instant-read thermometer. The USDA says turkey is safe when the thickest part of the meat reaches 165 F, and its turkey roasting guide has handy charts of times by weight. Many cooks take the roast out at about 160 F because the temperature keeps rising as it rests, but always check that it reaches 165 F before slicing. Test in more than one spot and avoid the bone, whichever of these turkey breast recipes you choose.

You will need: An instant-read digital thermometer, a roasting pan with a rack, a cutting board with a groove for juices, foil and a sharp carving knife.

How to make it: 1. Start checking the temperature about 30 minutes before the recipe says it should be done. 2. Insert the probe into the thickest part of the breast, not touching the bone. 3. Remove the turkey from the oven when it reads about 160 F. 4. Tent loosely with foil and rest 15 to 20 minutes, checking that it reaches 165 F. 5. Carve across the grain into 1/2 inch slices.

Smoked Turkey Breast Recipes for the Backyard Grill Crowd

If your family loves barbecue, a smoked turkey breast frees up the kitchen and brings big flavor. A simple rub of brown sugar, paprika, garlic and pepper forms a dark, savory crust, and a few hours over gentle wood smoke gives the meat a rosy smoke ring and a deep, smoky taste. Apple, cherry and pecan woods are mild and pair well with turkey. Slice it thin and serve it with coleslaw, potato salad and pickles for a relaxed holiday spread, or pile the leftovers onto soft rolls; few turkey breast recipes make better sandwiches.

You will need: 1 bone-in or boneless turkey breast (4 to 6 pounds), 2 tablespoons brown sugar, 1 tablespoon paprika, 1 tablespoon kosher salt, 2 teaspoons garlic powder, 2 teaspoons black pepper, 1 teaspoon onion powder, oil and apple or cherry wood chunks.

How to make it: 1. Mix the rub, coat the turkey with a thin layer of oil and press the rub all over. 2. Heat the smoker or grill for indirect cooking at 250 to 275 F and add the wood. 3. Smoke the turkey 2 1/2 to 3 1/2 hours until it reaches 165 F in the thickest part. 4. Rest 20 minutes loosely covered. 5. Slice thinly against the grain and serve.

Make-Ahead Slices Kept Juicy in Warm Broth

This restaurant trick takes the stress out of serving. Roast the turkey breast a day ahead, slice it once it is cold and lay the slices in a baking dish. On the big day, pour warm broth and a little butter over the slices, cover with foil and warm them gently in the oven while you finish the sides. The broth keeps every slice moist, and you never have to carve while guests wait. It is the perfect ending to these turkey breast recipes, and it frees you to enjoy the day with your family.

You will need: 1 cooked and cooled turkey breast (4 to 6 pounds), 1 1/2 cups chicken or turkey broth, 3 tablespoons butter, 1 teaspoon fresh thyme leaves, salt and pepper, and gravy to serve.

How to make it: 1. Roast the turkey up to 2 days ahead, cool and refrigerate it whole. 2. Slice the cold turkey into 1/2 inch slices and overlap them in a baking dish. 3. Warm the broth with butter and thyme and pour it over the slices. 4. Cover tightly with foil and bake at 325 F for 20 to 30 minutes until hot to 165 F. 5. Lift the slices onto a platter and serve with hot gravy.