Don’t want to make an entire roast turkey? Try making my Roast Turkey Breast instead! Our family eats turkey regularly as it is a favourite, year round not just during the holidays. You can use your favourite low carb vegetables on the baking sheet and you have a sheet pan dinner with roast turkey breast! Don’t forget to serve your favourite low sugar cranberry sauce with this turkey too!
How to Cook Turkey Breast
Sometimes you just don’t need an entire turkey to eat, maybe you are cooking for only two, or maybe you want extra white meat for your holiday meal! Roasting a turkey breast alone means that you are going to end up with a tender, juicy turkey breast that hasn’t been cooked too long because it’s attached to a whole turkey and other parts that need cooking longer! It actually will be the best turkey breast that you’ve ever eaten, just as good as how the turkey breast turns out with my amazing Oven Roasted Turkey recipe. You can also the use the bones for a turkey carcass soup as well!
What Temperature do I Cook Turkey Breast at?
You will want to roast this turkey breast at 350 °F. Because it uses a butter and herb spread on top, you don’t want to start it at a higher temperature and then turn it down, which is another common method.
What temp should turkey breast be cooked to?
Turkey breast is done at 165°F. To check the meat temperature, insert an instant read thermometer into the thickest part of the turkey breast and make sure it’s reached that high of a temperature. Then you can remove it from the oven and tent for a few minutes to let the juices flow back into the meat.
How long do you cook a turkey breast per pound?
Plan on this turkey breast taking 20 minutes per lb of meat. That will also come into play when choosing how large you are going to chop your vegetables up. This turkey breast recipe took 60 minutes to make (that’s 20 minutes per pound) and so I cut my pieces of vegetables accordingly. If you have a five pound turkey breast you are going to want to have large vegetables, perhaps even whole carrots and larger cubes turnips as that will take an hour and forty minutes to cook.
How many pounds of turkey breast do I need per person?
Plan for around 3/4 pound of turkey breast per person, which is why my 3 pound turkey breast barely feed a family of four.
Tips and Tricks For Cooking Turkey Breast
- Keep that skin on, and the bones in. Cooking with the bone in adds a depth of flavour to your roasted meats AND helps to keep it moist! The skin? Also keeps it moist. If you are trying to cut calories simply remove it after you have roasted the turkey breast.
- Find a nice piece of turkey breast that has a lot of skin on top. This keeps those flavorful juices in!
- One turkey breast like shown will feed 2-3 people (it’s about 3 lbs) and you can add on another turkey breast to the sheet to feed a family. You can’t use the attached whole turkey breast as it will take too long to cook and the vegetables will be over done. If you are cooking a whole turkey breast and not half, omit the vegetables and simply roast it for a longer time.
You can easily enjoy turkey all year round now with this Roasted Turkey Breast dinner. Its quick and you don’t need to have a huge group of people to feed just to enjoy some turkey.
Happy Low Carbing!
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Herb and Garlic Roast Turkey Breast
Don't want to make an entire roast turkey? Try making my Roast Turkey Breast instead! You can use whatever vegetables you want on the baking sheet and you have a sheet pan dinner with roast turkey breast!
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- Main Course
- Karami Urbanoski
- 1 Large Turkey Breast 3-5 lbs
- 1/2 cup salted butter - Room temp.
- 2 Tbsp Olive Oil
- 2 tsp Minced Garlic
- 2 tbsp Poultry Seasoning
- 1/2 Large rutabaga or turnip diced into cubes.
- 4 Large carrots sliced into sticks
- 1-2 cups sliced mushrooms
- 1 Large white onion - Peeled and quartered
- 2 tbsp Olive oil
- 2 tsp sea salt
Preheat oven to 350 °F.
Pat dry the turkey breast
Combine the butter with the oil, garlic and poultry seasoning until completely mixed. Rub onto the outside of the turkey breast completely, until well coated.
Place onto a baking sheet.
Toss your chosen low carb favourite vegetables in some olive oil, sprinkle with sea salt and then place around the turkey breast on the baking sheet.
Roast the turkey breast and vegetables uncovered in the preheated oven until browned and the juices run clear, about 1 hour for a 3 lb breast and 1 hour 40 minutes for a 5 lb breast.
If you added vegetables, stir them on the baking sheet around the halfway point. The butter will have melted and you can stir it all around into the vegetables to help them roast. You can keep an eye on them and stir when needed.
The turkey is done when an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 ° F.
Remove from oven and tent with foil, letting it rest for 5-10 minutes.
Remove, carve and serve along with the vegetables.
- The vegetables that you choose are up to you! As you can see I used Brussels sprouts and mushrooms, not really traditional but they are delicious! Remember to choose the size that will cook along with your turkey.
- Nutritional values will vary, depending o the vegetables used.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.