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!

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Oven Roasted Turkey Breast
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Perfect for dinner or slice and serve on sandwiches. This Oven Roasted Turkey Breast will be a hit with your family. Recipe from PocketChangeGourmet.com
  • 1 boneless turkey breast 2-3 pounds
  • 1-2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • 1 teaspoon minced dry onion
  • 1 teaspoon seasoned salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon pepper
  • ½ teaspoon parsley flakes
  • ½ teaspoon basil
  1. Thaw turkey breast completely in the fridge
  2. Preheat oven to 350 and set out roasting pan or heavy deep oven proof dish
  3. Combine all seasonings in a small bowl and mix well
  4. Coat turkey with olive oil and rub in the spice mixture
  5. Place in baking pan on top of 3 or 4 aluminum foil balls
  6. Cook at 350 degrees for 90 minutes until internal temperature is 165-170 degrees
  7. Remove from oven and cover with foil, allow to rest 20-30 minutes before slicing
You can also cook in the evening, place in the fridge and slice in the morning for your lunch.

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.
    • Better yet, use several thick slices of onion on the bottom of your pan. Place your turkey breast on top of that. Once the turkey is done cooking, you can use the nicely softened onion and drippings from the turkey to make a rich gravy! Keeps the bottom from burning, gives some flavor and a nice way to enjoy your feast.
    • GrandmaRose says:
      In place of foil balls you can use onion, carrots, parsnips, etc sliced lengthwise and gives great flavour to the gravy too


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