21 Delicious Baking Turkey Breast Recipes for Every Occasion

Now, who says turkey breast has to be saved for the holidays? Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or planning a festive gathering, we’ve got you covered with 21 mouthwatering recipes that’ll make turkey breast the star of any meal. From juicy roasted classics to creative twists, get ready to transform your cooking routine—one delicious bite at a time!

Herb-Roasted Turkey Breast with Garlic Butter

Lingering in the quiet of the morning, the thought of preparing a meal that feels like a warm embrace comes to mind. This herb-roasted turkey breast, glistening with garlic butter, is just that—a simple yet profound dish that brings comfort to any table.

Ingredients

• 1 (3 to 4-pound) boneless turkey breast, skin on for crispiness
• 4 tablespoons unsalted butter, softened to room temperature
• 4 cloves garlic, minced into a fragrant paste
• 1 tablespoon fresh rosemary, finely chopped for a piney aroma
• 1 tablespoon fresh thyme leaves, stripped from their stems
• 1 teaspoon kosher salt, for even seasoning
• 1/2 teaspoon freshly ground black pepper, for a subtle heat
• 2 tablespoons rich extra virgin olive oil, for a silky finish

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, salt, and pepper, mixing until the herbs are evenly distributed throughout the butter.
3. Gently loosen the skin of the turkey breast with your fingers, being careful not to tear it, to create a pocket for the butter mixture.
4. Spread half of the garlic butter mixture under the skin of the turkey breast, and rub the remaining mixture over the outside of the skin for maximum flavor.
5. Drizzle the olive oil over the turkey breast, rubbing it in to ensure the skin becomes golden and crispy during roasting.
6. Place the turkey breast on a rack in a roasting pan, allowing heat to circulate evenly around the meat.
7. Roast in the preheated oven for about 60 to 75 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
8. Let the turkey breast rest for 10 minutes before slicing, allowing the juices to redistribute for a moist and tender bite.

Fragrant with herbs and rich with garlic butter, each slice of this turkey breast is succulent and flavorful. Serve it alongside roasted vegetables or over a bed of wild rice for a meal that feels both rustic and refined.

Juicy Lemon Pepper Baked Turkey Breast

Lingering in the quiet of the morning, the thought of preparing something both comforting and vibrant comes to mind, a dish that marries the zest of life with the warmth of home.

Ingredients

• 1.5 lbs boneless turkey breast, patted dry
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly even bake.
2. In a small bowl, whisk together the olive oil and lemon juice until emulsified, creating a bright and tangy base for your marinade.
3. Pat the turkey breast dry with paper towels to ensure the marinade adheres well and the skin crisps beautifully.
4. Rub the turkey breast evenly with the olive oil and lemon juice mixture, making sure every inch is coated for maximum flavor.
5. In another bowl, combine the black pepper, sea salt, garlic powder, onion powder, thyme, and rosemary, then sprinkle this mixture over the turkey, pressing gently to adhere.
6. Place the turkey breast on a rack in a roasting pan to allow heat to circulate evenly, ensuring a juicy interior and crispy exterior.
7. Bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
8. Let the turkey rest for 10 minutes before slicing to allow the juices to redistribute, ensuring each bite is succulent.

The turkey emerges from the oven with a golden crust, the lemon pepper seasoning offering a lively contrast to the tender, moist meat. Thinly slice it against the grain for sandwiches, or serve thick slices alongside roasted vegetables for a hearty meal.

Maple Glazed Baked Turkey Breast

Evenings like these call for something comforting yet effortlessly elegant, a dish that fills the kitchen with warmth and the air with sweet, savory aromas. Maple glazed baked turkey breast is just that—a simple, heartwarming meal that feels like a hug on a plate.

Ingredients

• 1 (3-pound) boneless, skin-on turkey breast, patted dry
• 1/2 cup pure maple syrup, dark and robust
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 tablespoon fresh thyme leaves, finely chopped
• 1 teaspoon garlic powder, aromatic and pungent
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon freshly ground black pepper, coarsely cracked

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the center for even heat distribution.
2. In a small bowl, whisk together the maple syrup, melted butter, thyme, garlic powder, sea salt, and black pepper until fully combined. Tip: Warm the maple syrup slightly if it’s too thick to mix easily.
3. Place the turkey breast on a rack in a roasting pan, skin side up. Brush half of the maple glaze evenly over the turkey, ensuring it’s well coated. Tip: Using a rack allows heat to circulate around the turkey, cooking it evenly.
4. Roast in the preheated oven for 30 minutes, then brush the remaining glaze over the turkey. Continue roasting for another 30-40 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. Tip: Tent the turkey loosely with foil if the skin starts to brown too quickly.
5. Remove the turkey from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring moist, flavorful meat.

Unveil the turkey breast to reveal a glossy, caramelized exterior that gives way to tender, juicy meat beneath. The maple glaze lends a subtle sweetness that pairs beautifully with the savory depth of the turkey, making it a standout centerpiece for any gathering. Serve it alongside roasted autumn vegetables or a crisp green salad for a meal that’s as visually appealing as it is delicious.

Spicy Cajun Baked Turkey Breast

Lingering in the quiet of the morning, the thought of preparing something that warms the soul without demanding too much effort feels just right. This Spicy Cajun Baked Turkey Breast is a testament to the beauty of simplicity, where each ingredient sings in harmony, creating a dish that’s both comforting and invigorating.

Ingredients

• 1.5 lbs of fresh, skin-on turkey breast
• 2 tbsp of vibrant Cajun seasoning
• 1 tbsp of rich extra virgin olive oil
• 1 tsp of finely ground black pepper
• 1/2 tsp of sea salt, freshly ground
• 1/4 cup of homemade chicken stock, simmered to perfection

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for even cooking.
2. Pat the turkey breast dry with paper towels to ensure the skin crisps beautifully.
3. Rub the olive oil all over the turkey breast, creating a glossy base for the spices to adhere to.
4. Generously coat the turkey with Cajun seasoning, black pepper, and sea salt, pressing gently to make sure the spices stick.
5. Place the turkey breast on a rack in a roasting pan, skin side up, to allow heat to circulate evenly.
6. Pour the chicken stock into the bottom of the pan to keep the turkey moist during cooking.
7. Bake for 45 minutes, or until the internal temperature reaches 165°F and the skin is golden and crispy.
8. Let the turkey rest for 10 minutes before slicing to ensure the juices redistribute, making every bite succulent.

How the spices form a crust that crackles under the fork, revealing tender, juicy meat beneath, is nothing short of magical. Serve it sliced over a bed of creamy mashed potatoes or alongside a crisp, green salad for a meal that feels both indulgent and wholesome.

Honey Mustard Baked Turkey Breast

As the morning light filters through the kitchen window, there’s something deeply comforting about preparing a meal that feels like a warm embrace. Honey mustard baked turkey breast is one such dish, its golden crust and tender interior promising a blend of sweet and tangy flavors that linger in memory long after the last bite.

Ingredients

• 1.5 lbs boneless, skin-on turkey breast, patted dry with paper towels
• 3 tbsp smooth Dijon mustard, with its sharp, vinegary punch
• 2 tbsp raw honey, thick and golden, for a touch of sweetness
• 1 tbsp fresh rosemary, finely chopped, releasing its piney aroma
• 1 tsp garlic powder, for a subtle, earthy depth
• 1/2 tsp sea salt, coarse and crunchy, to enhance the natural flavors
• 1/4 tsp freshly ground black pepper, adding a mild heat
• 2 tbsp extra virgin olive oil, rich and fruity, for basting

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a small bowl, whisk together the Dijon mustard, raw honey, chopped rosemary, garlic powder, sea salt, and black pepper until smooth. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
3. Place the turkey breast on a rack in a roasting pan, skin side up. Brush the entire surface with the honey mustard mixture, ensuring an even coat. Tip: For extra flavor, gently lift the skin and spread some mixture underneath.
4. Drizzle the olive oil over the turkey, then bake in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Baste the turkey with pan juices every 15 minutes for a moist, flavorful result.
5. Remove from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is succulent.

Juicy and aromatic, the turkey breast emerges with a caramelized glaze that crackles slightly under the fork. Serve it atop a bed of wild rice or alongside roasted autumn vegetables for a meal that celebrates the season’s bounty.

Rosemary and Thyme Baked Turkey Breast

How the aroma of rosemary and thyme fills the kitchen, weaving through the air like a gentle reminder of the comforts of home. This baked turkey breast, tender and infused with herbs, is a simple yet profound dish that speaks to the soul.

Ingredients

• 1.5 lbs boneless, skin-on turkey breast, patted dry
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly chopped rosemary
• 1 tbsp freshly chopped thyme
• 1 tsp finely ground black pepper
• 1 tsp kosher salt
• 1/2 cup low-sodium chicken broth

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a small bowl, mix the olive oil, rosemary, thyme, black pepper, and salt to create a fragrant herb rub.
3. Gently lift the skin of the turkey breast and spread half of the herb rub directly onto the meat, then smooth the skin back over.
4. Rub the remaining herb mixture over the outside of the skin, covering every inch for maximum flavor.
5. Place the turkey breast in a roasting pan and pour the chicken broth around it to keep the meat moist during baking.
6. Bake for 45-50 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
7. Let the turkey rest for 10 minutes before slicing to allow the juices to redistribute.

Every slice reveals a juicy interior, with the herbs forming a crispy, golden crust that’s bursting with flavor. Serve it alongside roasted vegetables or over a bed of wild rice for a meal that feels both rustic and refined.

Baked Turkey Breast with Cranberry Sauce

Yesterday, as the golden hues of autumn began to whisper through the trees, I found myself yearning for a dish that encapsulates the warmth and comfort of the season. This baked turkey breast, glazed with a vibrant cranberry sauce, is my answer to that longing, a simple yet profound celebration of fall’s bounty.

Ingredients

• 1 (3-pound) boneless, skin-on turkey breast, patted dry with paper towels
• 1 tablespoon rich extra virgin olive oil
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1 cup fresh cranberries, washed and picked over
• 1/2 cup pure maple syrup, dark and robust
• 1/4 cup apple cider vinegar, with a bright, tangy aroma
• 1 teaspoon freshly grated orange zest, fragrant and vibrant
• 1/2 teaspoon ground cinnamon, warm and sweet

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Rub the turkey breast all over with olive oil, then season generously with sea salt and black pepper, massaging the spices into the skin for maximum flavor.
3. Place the turkey breast on a rack in a roasting pan, skin side up, and roast in the preheated oven for 45 minutes, or until the skin is golden and crisp.
4. While the turkey roasts, combine cranberries, maple syrup, apple cider vinegar, orange zest, and cinnamon in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
5. After the turkey has roasted for 45 minutes, brush half of the cranberry sauce over the turkey breast. Return to the oven and roast for an additional 15 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
6. Remove the turkey from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender bite.
7. Serve the sliced turkey with the remaining cranberry sauce on the side. The contrast between the savory, juicy turkey and the sweet-tart cranberry sauce is a harmony of flavors that sings of autumn.

Gently slice the turkey against the grain for the most tender pieces, and consider serving it atop a bed of wild rice or alongside roasted root vegetables for a complete meal that’s as nourishing as it is delightful.

Garlic and Herb Crusted Baked Turkey Breast

Just imagine the aroma of garlic and herbs filling your kitchen, a comforting scent that promises a meal both nourishing and delightful. This dish, with its golden crust and tender interior, is a testament to the simple pleasures of home cooking.

Ingredients

• 1.5 lbs boneless turkey breast, skin-on for crispiness
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced to release its pungent aroma
• 2 tbsp fresh rosemary, finely chopped for a woodsy fragrance
• 2 tbsp fresh thyme leaves, stripped from their stems for a subtle earthiness
• 1 tsp sea salt, for a clean, sharp seasoning
• 1/2 tsp finely ground black pepper, adding a mild heat
• 1/2 cup panko breadcrumbs, for a light, crispy texture

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, sea salt, black pepper, and olive oil, mixing until a fragrant paste forms.
3. Pat the turkey breast dry with paper towels to ensure the herb crust adheres properly.
4. Rub the herb mixture evenly over the turkey breast, covering all sides for maximum flavor.
5. Sprinkle the panko breadcrumbs over the herb-coated turkey, pressing gently to form a crust.
6. Place the turkey breast on a rack in a roasting pan, allowing heat to circulate for even crisping.
7. Bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
8. Let the turkey rest for 10 minutes before slicing, allowing the juices to redistribute for moist meat.

Upon slicing, the turkey reveals its juicy interior, perfectly contrasted by the crispy, aromatic crust. Serve it alongside roasted vegetables or over a bed of wild rice for a meal that feels both rustic and refined.

Baked Turkey Breast with Apple Cider Glaze

As the golden hues of autumn begin to whisper through the trees, there’s a comforting simplicity in preparing a dish that mirrors the season’s warmth and abundance. This baked turkey breast, glazed with a sweet and tangy apple cider reduction, is a celebration of fall’s harvest, offering a tender, juicy centerpiece that’s as nourishing as it is flavorful.

Ingredients

• 1 whole turkey breast (about 3 lbs), skin-on for crispiness
• 1 cup fresh apple cider, reduced to a syrupy glaze
• 2 tbsp rich, golden honey
• 1 tbsp finely minced garlic, for a pungent depth
• 1 tsp coarse sea salt, to enhance the natural flavors
• 1/2 tsp freshly ground black pepper, for a subtle heat
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 sprig fresh rosemary, for aromatic garnish

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Pat the turkey breast dry with paper towels to ensure the skin crisps beautifully.
3. In a small saucepan, simmer the apple cider over medium heat until reduced by half, about 10 minutes, then stir in the honey until fully combined.
4. Rub the turkey breast evenly with the minced garlic, sea salt, and black pepper, massaging the seasonings into the skin and meat.
5. Brush the melted butter over the seasoned turkey breast, coating it thoroughly for a golden finish.
6. Place the turkey breast on a rack in a roasting pan, pouring the apple cider glaze over the top, ensuring it’s evenly distributed.
7. Roast in the preheated oven for 60-70 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
8. Let the turkey rest for 10 minutes before slicing, allowing the juices to redistribute for maximum tenderness.
9. Garnish with the fresh rosemary sprig before serving, adding a touch of greenery and aroma.

The turkey emerges from the oven with a crackling skin, glistening with the sticky-sweet glaze, while the meat remains succulent and infused with the essence of garlic and herbs. Serve it alongside roasted root vegetables or a crisp apple salad to complement the dish’s autumnal character.

Smoked Paprika Baked Turkey Breast

Today, as the early morning light filters through the kitchen window, I find myself drawn to the simplicity and warmth of preparing a dish that feels like a gentle embrace. Smoked paprika baked turkey breast, with its deep hues and inviting aroma, promises a meal that’s both comforting and effortlessly elegant.

Ingredients

• 1.5 lbs of fresh, bone-in turkey breast
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of sweet smoked paprika
• 1 tsp of finely ground black pepper
• 1 tsp of coarse sea salt
• 2 cloves of garlic, minced to a fragrant paste
• 1/2 cup of homemade chicken stock, simmered to perfection

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for even cooking.
2. In a small bowl, whisk together the olive oil, smoked paprika, black pepper, sea salt, and minced garlic until a smooth, aromatic paste forms.
3. Pat the turkey breast dry with paper towels, ensuring the skin is free of moisture for optimal crispiness.
4. Generously rub the spice paste all over the turkey breast, covering every inch for maximum flavor.
5. Place the turkey breast on a rack in a roasting pan, then pour the chicken stock into the bottom of the pan to keep the meat moist during cooking.
6. Bake for 45 minutes, or until the internal temperature reaches 165°F and the skin is golden and crisp.
7. Let the turkey rest for 10 minutes before slicing, allowing the juices to redistribute for a succulent bite.

Every slice of this turkey breast reveals a tender interior, infused with the smoky sweetness of paprika and the subtle heat of black pepper. Serve it atop a bed of wild rice or alongside roasted autumn vegetables for a meal that celebrates the season’s bounty.

Baked Turkey Breast with Mushroom Gravy

Sometimes, the simplest dishes bring the most comfort, especially when they’re made with care and attention to detail. This baked turkey breast, enveloped in a creamy mushroom gravy, is a testament to the beauty of slow cooking and the depth of flavor it can achieve.

Ingredients

• 1.5 lbs boneless, skin-on turkey breast, patted dry
• 2 tbsp unsalted butter, softened
• 1 tbsp fresh thyme leaves, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil, for searing
• 8 oz cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup chicken stock, low-sodium
• 1/2 cup heavy cream
• 1 tsp Dijon mustard

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Rub the turkey breast all over with softened butter, then season evenly with thyme, salt, and pepper for a flavorful crust.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the turkey breast, skin side down, for 4-5 minutes until golden brown. Flip and sear the other side for 3 minutes. Tip: Don’t move the turkey while searing to get a perfect crust.
4. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
5. Remove the turkey from the skillet and let it rest on a cutting board. Tip: Resting allows the juices to redistribute, ensuring moist meat.
6. In the same skillet, sauté mushrooms over medium heat until they release their moisture and brown, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
7. Sprinkle flour over the mushrooms, stirring to coat, then gradually whisk in chicken stock, heavy cream, and Dijon mustard. Simmer for 3-4 minutes until the gravy thickens. Tip: Whisk constantly to avoid lumps.
8. Slice the turkey breast against the grain and serve topped with mushroom gravy.

Buttery and tender, the turkey pairs beautifully with the earthy, creamy gravy. For a cozy meal, serve it over a bed of mashed potatoes or alongside roasted vegetables.

Orange and Ginger Glazed Baked Turkey Breast

Just as the morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that marries the warmth of ginger with the bright zest of orange. This recipe, a tender baked turkey breast glazed with their harmonious flavors, is a testament to the joy of simple, yet thoughtful cooking.

Ingredients

• 1.5 lbs of fresh, skin-on turkey breast
• 1/2 cup of freshly squeezed orange juice, with its vibrant, tangy sweetness
• 2 tbsp of finely grated ginger, offering a spicy, aromatic kick
• 1/4 cup of pure maple syrup, for a deep, caramel-like sweetness
• 2 tbsp of smooth Dijon mustard, adding a subtle, tangy depth
• 1 tbsp of rich extra virgin olive oil
• 1 tsp of coarse sea salt, for a clean, mineral bite
• 1/2 tsp of finely ground black pepper, lending a gentle heat

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. In a small bowl, whisk together the orange juice, grated ginger, maple syrup, Dijon mustard, olive oil, sea salt, and black pepper until the mixture is smooth and well combined.
3. Place the turkey breast in a baking dish, skin side up, and pour the glaze over it, making sure to coat it evenly. Tip: Letting the turkey sit in the glaze for 10 minutes before baking enhances the flavors.
4. Bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and slightly crispy. Tip: Basting the turkey with the glaze every 15 minutes ensures a moist and flavorful result.
5. Once done, remove the turkey from the oven and let it rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, making the meat tender and juicy.

Every slice of this turkey breast is a delightful contrast of textures, from the crispy skin to the succulent meat beneath, all enveloped in a glaze that’s both sweet and spicy. Serve it alongside roasted vegetables or a crisp salad for a meal that’s as beautiful as it is delicious.

Baked Turkey Breast with Sweet Potato Crust

Gently, the evening light filters through the kitchen window, casting a warm glow over the counter where today’s creation awaits. This dish, a harmonious blend of savory and sweet, promises comfort with every bite, a testament to the simple joys of home cooking.

Ingredients

• 1.5 lbs boneless, skinless turkey breast, patted dry
• 2 medium sweet potatoes, peeled and grated (about 2 cups)
• 1/4 cup rich extra virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper
• 2 farm-fresh eggs, lightly beaten
• 1/4 cup grated Parmesan cheese, aged 24 months

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, combine the grated sweet potatoes, olive oil, rosemary, salt, and pepper, mixing until the sweet potatoes are evenly coated.
3. Press the sweet potato mixture into the bottom of the prepared baking dish, creating an even layer. Bake for 15 minutes, or until slightly firm to the touch.
4. While the crust bakes, season the turkey breast with salt and pepper on all sides.
5. Remove the crust from the oven and layer the turkey breast on top. Pour the beaten eggs over the turkey, ensuring it’s fully covered, then sprinkle with Parmesan cheese.
6. Return the dish to the oven and bake for 25-30 minutes, or until the turkey reaches an internal temperature of 165°F (74°C) and the crust is golden brown.
7. Let the dish rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist turkey.

Velvety slices of turkey, adorned with a crispy sweet potato crust, offer a delightful contrast in textures. Serve alongside a crisp green salad or roasted vegetables for a meal that feels both nourishing and indulgent.

Balsamic Glazed Baked Turkey Breast

Today feels like the perfect day to share something that warms the heart as much as it fills the belly. This balsamic glazed baked turkey breast is a dish that speaks of comfort and elegance in equal measure, a reminder of the simple joys that cooking can bring.

Ingredients

• 1.5 lbs boneless turkey breast, skin-on for a golden finish
• 1/4 cup rich balsamic vinegar, aged for depth of flavor
• 2 tbsp pure maple syrup, for a touch of sweetness
• 1 tbsp Dijon mustard, smooth and tangy
• 2 cloves garlic, minced to release their aromatic oils
• 1 tsp fresh rosemary, finely chopped for a hint of earthiness
• 1/2 tsp sea salt, to enhance all the flavors
• 1/4 tsp freshly ground black pepper, for a slight kick
• 2 tbsp extra virgin olive oil, to coat the turkey evenly

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, minced garlic, rosemary, sea salt, and black pepper until well combined.
3. Place the turkey breast on a lightly oiled baking dish, skin side up, and brush it generously with the olive oil to help the skin crisp up beautifully.
4. Pour the balsamic mixture over the turkey, making sure it’s evenly coated. For an extra flavor boost, let it marinate for 15 minutes at room temperature.
5. Bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
6. Halfway through baking, baste the turkey with the pan juices to keep it moist and flavorful.
7. Once done, let the turkey rest for 10 minutes before slicing to allow the juices to redistribute.

Silky slices of this turkey breast reveal a moist interior, perfectly contrasted by the sticky, caramelized glaze. Serve it over a bed of wild rice or alongside roasted autumn vegetables for a meal that feels both nourishing and indulgent.

Baked Turkey Breast with Brussels Sprouts and Bacon

Today, as the morning light filters through the kitchen window, I find myself drawn to the simplicity and warmth of preparing a meal that feels like a hug. This dish, with its harmonious blend of savory and sweet, is a testament to the beauty of combining just a few quality ingredients to create something truly comforting.

Ingredients

• 1.5 lbs of succulent turkey breast, skin-on for crispiness
• 1 lb of vibrant Brussels sprouts, halved
• 4 slices of thick-cut, smoky bacon, chopped
• 2 tbsp of golden, rich extra virgin olive oil
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt, for seasoning
• 1/2 cup of low-sodium chicken broth, for moisture

Instructions

1. Preheat your oven to 375°F, ensuring it’s fully heated for even cooking.
2. In a large bowl, toss the halved Brussels sprouts and chopped bacon with 1 tbsp of olive oil, then spread them on a baking sheet in a single layer for optimal roasting.
3. Season the turkey breast evenly with sea salt and black pepper, then place it skin-side up on top of the Brussels sprouts and bacon.
4. Drizzle the remaining olive oil over the turkey breast, gently rubbing it in to coat the skin for a golden finish.
5. Pour the chicken broth around the turkey to keep the meat moist during baking.
6. Bake for 45 minutes, or until the turkey’s internal temperature reaches 165°F and the skin is crispy and golden.
7. Halfway through baking, gently stir the Brussels sprouts and bacon to ensure they caramelize evenly without burning.
8. Let the turkey rest for 10 minutes before slicing to retain its juices.

As you slice into the turkey, notice how the juices run clear, a sign of perfect doneness. The Brussels sprouts, now caramelized and tender, offer a sweet contrast to the smoky bacon. Serve this dish on a rustic platter, perhaps with a drizzle of balsamic glaze for an extra layer of flavor.

Pesto Stuffed Baked Turkey Breast

Cooking on a quiet evening, the kind where the kitchen feels like a sanctuary, I found myself drawn to the comforting process of preparing a pesto stuffed baked turkey breast. It’s a dish that marries the simplicity of home cooking with the elegance of a meal that feels special, yet entirely approachable.

Ingredients

– 1 (3-pound) boneless turkey breast, butterflied
– 1 cup fresh basil leaves, tightly packed and vibrant green
– 1/2 cup rich extra virgin olive oil
– 1/3 cup freshly grated Parmesan cheese, sharp and nutty
– 1/4 cup pine nuts, lightly toasted for depth
– 3 cloves garlic, minced to release their pungent aroma
– 1/2 teaspoon finely ground black pepper, for a subtle kick
– 1/2 teaspoon sea salt, to enhance all flavors
– 1 tablespoon lemon juice, freshly squeezed for brightness

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a food processor, combine the basil, olive oil, Parmesan, pine nuts, garlic, black pepper, salt, and lemon juice. Pulse until smooth, scraping down the sides as needed for a uniformly vibrant pesto.
3. Lay the butterflied turkey breast flat on a clean surface. Spread the pesto evenly over the interior, leaving a 1-inch border around the edges.
4. Carefully roll the turkey breast into a tight log, securing it with kitchen twine at 2-inch intervals to maintain its shape during baking.
5. Place the turkey roll on a rack in a roasting pan, ensuring it’s seam-side down to prevent unraveling. Bake for 50-60 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
6. Let the turkey rest for 10 minutes before slicing, allowing the juices to redistribute for maximum tenderness.
Vividly green and aromatic, the pesto infuses the turkey with a herby brightness, while the meat remains succulent and tender. Serve it sliced atop a bed of roasted vegetables or alongside a crisp salad for a meal that’s as visually stunning as it is delicious.

Baked Turkey Breast with Quinoa Stuffing

Venturing into the kitchen on a quiet morning, the thought of preparing a meal that feels both nourishing and comforting lingers in the air. Today, it’s about embracing the simplicity of ingredients coming together to create something truly special.

Ingredients

• 1.5 lbs boneless turkey breast, skin-on for crispiness
• 1 cup quinoa, rinsed to remove bitterness
• 2 cups chicken broth, rich and savory
• 1/2 cup dried cranberries, sweet and tangy
• 1/4 cup chopped pecans, lightly toasted for crunch
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt, for seasoning
• 1 tbsp fresh thyme leaves, aromatic and earthy
• 1 small onion, finely diced for sweetness
• 2 cloves garlic, minced for a pungent kick

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the broth is absorbed.
3. While the quinoa cooks, heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in dried cranberries, pecans, thyme, salt, and pepper into the cooked quinoa, mixing well to incorporate all flavors.
5. Carefully loosen the skin of the turkey breast and stuff the quinoa mixture underneath, then season the outside with salt and pepper.
6. Place the stuffed turkey breast on a baking sheet and bake for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
7. Let the turkey rest for 10 minutes before slicing to allow the juices to redistribute.

Creating this dish brings a harmony of textures and flavors to the table—the turkey, juicy and tender, pairs beautifully with the quinoa stuffing, each bite offering a delightful crunch from the pecans and a burst of sweetness from the cranberries. Consider serving it alongside a crisp green salad or roasted vegetables for a complete meal that celebrates the season.

Coconut Crusted Baked Turkey Breast

Under the soft glow of the kitchen light, this dish comes together as a tender embrace of flavors, where the subtle sweetness of coconut meets the hearty richness of turkey, creating a meal that feels both comforting and exotic.

Ingredients

• 1.5 lbs of fresh, boneless turkey breast
• 1 cup of finely shredded, unsweetened coconut
• 1/2 cup of golden, panko breadcrumbs
• 2 large, farm-fresh eggs
• 1/4 cup of creamy, whole milk
• 1 tsp of aromatic, sea salt
• 1/2 tsp of freshly ground, black pepper
• 1 tbsp of rich, extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with the extra virgin olive oil.
2. In a shallow bowl, whisk together the eggs and whole milk until fully combined.
3. In another bowl, mix the shredded coconut, panko breadcrumbs, sea salt, and black pepper.
4. Dip each turkey breast first into the egg mixture, ensuring it’s fully coated, then into the coconut mixture, pressing gently to adhere.
5. Place the coated turkey breasts into the prepared baking dish, leaving space between each.
6. Bake for 25-30 minutes, or until the coconut crust is golden and the turkey reaches an internal temperature of 165°F (74°C).
7. Let the turkey rest for 5 minutes before slicing to retain its juices.

Momentarily, the first bite reveals a crispy, golden exterior giving way to the moist, flavorful turkey beneath. Serve it alongside a vibrant mango salsa or a light, citrusy salad to complement its tropical notes.

Baked Turkey Breast with Raspberry Chipotle Sauce

Now, as the early morning light filters through the kitchen window, there’s something profoundly comforting about preparing a dish that balances the savory with the sweet, the robust with the delicate. This baked turkey breast, glazed with a raspberry chipotle sauce, is a testament to the beauty of contrasts, offering a meal that’s as nourishing as it is flavorful.

Ingredients

• 1.5 lbs boneless, skinless turkey breast, patted dry
• 1 cup fresh raspberries, gently washed
• 2 tbsp chipotle peppers in adobo sauce, finely minced
• 1/4 cup pure maple syrup, dark and robust
• 2 tbsp apple cider vinegar, with a sharp tang
• 1 tbsp extra virgin olive oil, rich and fruity
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated before baking for even cooking.
2. In a medium saucepan, combine the raspberries, chipotle peppers, maple syrup, and apple cider vinegar over medium heat. Stir gently until the raspberries break down and the mixture thickens slightly, about 5 minutes. Tip: For a smoother sauce, press through a fine mesh sieve after cooking.
3. Season the turkey breast evenly with garlic powder, sea salt, and black pepper, rubbing the spices into the meat to enhance flavor penetration.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the turkey breast for 2-3 minutes on each side until golden brown. Tip: Don’t move the turkey too soon; a good sear requires patience.
5. Brush the turkey generously with the raspberry chipotle sauce, reserving some for serving. Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer for accuracy.
6. Let the turkey rest for 5 minutes before slicing, allowing the juices to redistribute for maximum tenderness.

Carving into this turkey reveals a moist interior, perfectly complemented by the sauce’s sweet heat. Serve it atop a bed of wild rice or alongside roasted autumn vegetables for a meal that celebrates the season’s bounty.

Baked Turkey Breast with Wild Rice Pilaf

On a quiet evening, when the kitchen feels like a sanctuary, preparing a meal becomes more than just cooking—it’s a moment to savor. This baked turkey breast with wild rice pilaf is a dish that whispers comfort, its flavors deep and its textures inviting, perfect for those reflective dinners.

Ingredients

• 1.5 lbs boneless, skin-on turkey breast, patted dry
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt flakes
• 1 cup wild rice blend, rinsed
• 2 cups homemade chicken stock, warm
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dried cranberries, plumped in warm water
• 1/4 cup toasted pecans, roughly chopped
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the middle.
2. Rub the turkey breast with olive oil, then season evenly with salt and pepper. Tip: Letting the turkey sit at room temperature for 20 minutes ensures even cooking.
3. Place the turkey breast, skin side up, on a rack in a roasting pan. Roast for 45 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Basting halfway through keeps the meat juicy.
4. While the turkey roasts, heat a medium saucepan over medium heat. Add 1 tbsp olive oil, then sauté the onion until translucent, about 5 minutes.
5. Add the garlic and wild rice to the saucepan, stirring for 1 minute until fragrant. Pour in the chicken stock, bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes, or until the rice is tender and the liquid is absorbed. Tip: Avoid lifting the lid to check on the rice; steam is essential for cooking.
6. Drain the cranberries and fold them into the rice along with the pecans and parsley. Fluff with a fork.
7. Let the turkey rest for 10 minutes before slicing. Serve alongside the wild rice pilaf.

Now, the turkey emerges from the oven golden and succulent, its skin crisp against the tender meat. The pilaf, a mosaic of textures and tastes, offers a sweet crunch from the cranberries and pecans, a perfect counterpoint to the savory turkey. Consider plating this dish with a drizzle of reduced balsamic for an extra layer of depth.

Baked Turkey Breast with Dijon Cream Sauce

Now, as the early morning light filters through the kitchen window, there’s something comforting about preparing a dish that feels both elegant and homely. This baked turkey breast, draped in a velvety Dijon cream sauce, is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 1.5 lbs boneless, skinless turkey breast, patted dry
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup heavy cream, chilled
• 2 tbsp smooth Dijon mustard
• 1 tbsp fresh thyme leaves, gently crushed
• 1/2 cup low-sodium chicken broth, simmered

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for the turkey.
2. Rub the turkey breast evenly with olive oil, then season with sea salt and black pepper, massaging the spices in for full flavor penetration.
3. Place the turkey in a roasting pan and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C), using a meat thermometer for accuracy.
4. While the turkey bakes, whisk together heavy cream, Dijon mustard, and thyme in a saucepan over medium heat until the sauce begins to thicken, about 5 minutes.
5. Gradually stir in the simmered chicken broth to the sauce, continuing to whisk until smooth and slightly reduced, about 3 more minutes.
6. Once the turkey is done, let it rest for 5 minutes before slicing to retain its juices.
7. Serve the sliced turkey drizzled with the Dijon cream sauce, ensuring each piece is generously coated.

Delicate slices of turkey, each bite infused with the creamy, tangy sauce, offer a harmony of flavors that’s both rich and refreshing. Consider serving it over a bed of wild rice or alongside roasted autumn vegetables for a meal that celebrates the season’s bounty.

Conclusion

Brimming with variety, our roundup of 21 Delicious Baking Turkey Breast Recipes offers something for every occasion, ensuring your meals are always exciting. We invite you to explore these dishes, find your favorites, and share your culinary adventures with us in the comments. Don’t forget to pin your top picks on Pinterest to spread the joy of cooking with fellow home cooks across North America!