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Cooking for One

Roast Split Turkey Breast

Roast split turkey breast with rosemary butter under and over the skin. This small bone-in cut serves two and bakes in about 45 minutes at 400°F.

By

Sara Noel
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Roast Split Turkey Breast

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A bone-in split turkey breast is rubbed with rosemary butter and roasted, giving two servings with leftovers for sandwiches.
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
CourseMain Course
CuisineAmerican
Servings2 servings
Calories173
Ingredients Equipment Directions

Ingredients
  

  • 1 split bone-in turkey breast (about 2½ pounds)
  • 2 tablespoons softened salted butter divided
  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • ½ teaspoon kosher salt
  • ½ teaspoon coarse black pepper

Equipment

  • mixing bowl
  • baking sheet

Directions
 

  1. Heat the oven to 400°F. Pat the turkey breast very dry.
  2. Gently loosen the skin without taking it off. Spread 1 tablespoon of the butter under the skin.
  3. Mix the remaining 1 tablespoon butter with the oil, rosemary, salt, and pepper. Rub it all over the skin.
  4. Set the turkey skin side up in a rimmed roasting tray. Roast for about 45 minutes, until a meat thermometer near the bone reads 165°F in the thickest part.
  5. Cover the turkey loosely and let it rest for 15 minutes. Slice it away from the bone and across the grain.

Nutrition

Serving: 31g | Calories: 173kcal | Carbohydrates: 1g | Protein: 1.3g | Fat: 19g | Saturated Fat: 8.3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 744mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 379IU | Vitamin C: 0.4mg | Calcium: 16mg | Iron: 0.3mg

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; bone-in turkey breast counted as sliced turkey breast. Brands and portions vary, so use it only as an approximation.

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