Roast Turkey Breast – Not Just for the Holidays!

When most people think of roasting a turkey, they picture a holiday feast. But why wait for Thanksgiving to enjoy a juicy, flavorful turkey breast? Roasting a turkey breast at the beginning of the week is one of my favorite meal-prep hacks. It makes for a hearty Sunday dinner and provides delicious leftovers that can be sliced up for easy meals throughout the week—think sandwiches, wraps, salads, and even quick protein-packed snacks.

The best part? It’s incredibly simple to make and results in the juiciest turkey, thanks to a few key tricks. I like to add celery, carrots, and onions to the pan (and even inside the turkey cavity) to infuse moisture and flavor. Brushing the turkey with melted butter and seasoning it simply with coarse sea salt and fresh cracked black pepper ensures a beautifully golden, flavorful crust.

If you’ve never roasted a turkey breast outside of the holidays, now is the perfect time to start. Here’s my go-to method.

Juicy Roast Turkey Breast

Juicy Roast Turkey Breast Recipe

Ingredients:

• 1 large turkey breast (5 to 7 lbs)

• 3 Tablespoons butter, melted

• 1 onion, sliced

• 4 celery stalks, cut in half

• 4 large carrots, sliced into large pieces

• 2 teaspoons coarse sea salt

• 1 to 2 teaspoons fresh cracked black pepper

Directions:

1. Preheat the oven to 400°F.

2. Prepare the turkey: Pat the turkey breast dry inside and out with paper towels.

3. Layer the vegetables: Arrange the sliced onions, celery, and carrots in the bottom of a roasting pan.

4. Season the turkey: Place the turkey breast on top of the vegetables. Brush liberally with melted butter and sprinkle with salt and cracked black pepper. (For extra flavor and moisture, tuck some vegetables inside the turkey cavity.)

5. Begin roasting: Roast the turkey and vegetables uncovered for 20 minutes at 400°F.

6. Reduce heat & continue cooking: After 20 minutes, lower the oven temperature to 325°F and continue to roast until the skin is golden brown, and the juices run clear—about 1 ½ hours for a 6 lb turkey breast.

7. Rest the turkey: Remove the turkey from the oven and loosely tent it with foil. Let it rest for at least 20 minutes before carving.

8. Serve & enjoy: Slice and serve the turkey with the roasted vegetables and pan drippings—or use the drippings to make a rich, flavorful gravy.

Serving & Leftover Ideas

Once you have your beautifully roasted turkey breast, the possibilities for leftovers are endless! Here are some of my favorite ways to enjoy it throughout the week: ✔️ Classic Turkey Sandwiches – Pile slices onto low-carb bread with crisp lettuce, tomato, and a smear of mayo. ✔️ Turkey Wraps – Roll it up in a low-carb tortilla with avocado and cheese. ✔️ Salads – Toss diced turkey into a fresh green salad for an easy protein boost. ✔️ Turkey & Veggie Scramble – Sauté with eggs and veggies for a hearty breakfast. ✔️ Turkey Soup – Simmer with broth and extra veggies for a comforting bowl of goodness.

Roasting a turkey breast doesn’t have to be a once-a-year event. With this simple method, you can enjoy a flavorful, protein-rich meal that makes your weeknight cooking so much easier. If you give this recipe a try, let me know in the comments how you used your leftovers!