Oven Roasted Turkey Breast

One of our families favorite holidays is Thanksgiving, of course we love spending time with the family but we also look forward to enjoying Turkey and all the fixins’. I typically only think of cooking turkey just on Thanksgiving, but with this easy recipe for Oven Roasted Turkey Breast you can have turkey anytime!

While we love Turkey at dinner time, we are always looking for a delicious, healthy lunch option as well. Not only is this Oven Roasted Turkey Breast super easy, but also stretches your budget.

A simple sprinkle of seasonings that you probably already have in your cupboard, and into the oven it goes. We bought the boneless Turkey Breast at Walmart, they have several different brands to choose from as well as some that are already seasoned.

We let the turkey rest about 20 minutes, and then Doug sliced it thinly. Of course, he had to remind me that the meat slicer we saw at Sam’s Club would have been perfect for slicing this Turkey Breast, had I let him buy it. You can cook this Turkey Breast right along with your other dinner, or roast it in the evening, place in the fridge overnight and slice in the morning.

Then it was time to build the sandwich, a layer of Hellmann’s with Olive Oil, Baby Spinach leaves and Oven Roasted Turkey Breast piled high on good Rye Bread. Add some orange slices and you have a great, healthy lunch to enjoy at home or pack in your lunchbox for the office.

Slow Cooker Roasted Turkey Breast | Recipe on PocketChangeGourmet.com

You may also like our Slow Cooker Turkey Breast!


Linking to…Gooseberry Patch


  1. Marlin King says:

    Hi, just out of curiosity, why did you place the turkey breast on the foil balls?

    • It’s a little trick I learned lond ago that prevents the bottom from burning.

      • Kevin in CT says:

        Another alternative to foil balls – I cut fresh black birch (known for flavoring birch beer) sapling or branch pieces of similar diameters in sets of four to fit my pans. (It’s okay if they’re a little bit long for smaller pans, just set them in the pan bottom at an angle). Cut them to desired length with a fine saw or loppers, remove the bark (if you plan ahead, cutting green and letting them dry naturally allows the bark to fall away), smooth them with sand paper if necessary. They season to a naturally non-stick finish and tolerate the dishwasher. I have sets that are seasoned dark brown that are about 25 or 30 years old now. The nice thing? When roast is done, rock the roast back & forth to roll the sticks loose – they stay in the pan and can be simmered with the drippings for gravies or au jus.


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