Coated with simple creole seasoning & butter, then roasted with fresh herbs & touch of citrus, bone-in Creole Roasted Turkey Breasts are deliciously tender, juicy & full of savory flavor! Perfect for holidays when you’re feeding a smaller crowd or maybe need just a little extra for unexpected guests.
Let’s talk turkey. Ok, part of a turkey. Why just make the breasts instead of a whole turkey? Oh, there are so many reasons! Your group doesn’t really eat the dark meat? Why prepare all that turkey you know no one is going to eat? Fewer guests than normal this year? Turkey breasts are the perfect size for your smaller crowd. Or maybe you’ve got a few more guests than you planned for, but not enough guests to warrant 2 whole turkeys. Yep, you got it. Turkey breasts are the perfect go-to for almost all of your holiday woes.
But who’s to say that turkey is just for the holidays? This recipe is so tasty, tender and simple, you’re going to want to make it for your regular weeknight meals, to top salads, stuff potatoes and for fabulous sandwiches too!
What You Need TO Make Creole Oven Roasted Turkey Breast
Just a few of the right ingredients is all you need to make a truly flavorful turkey breast. With this easy recipe, seasoned butter under the skin melts into the turkey keeping it moist and juicy, while butter on top crisps the skin and turns it a lovely golden brown.
- bone-in whole turkey breasts
- all purpose creole seasoning
- fresh thyme
- fresh sage
- yellow onion
- small oranges
- olive oil
How do you cook a bone-in turkey breast?
- This recipe uses a cast iron skillet or dutch oven. I love the way cast iron keeps an even heat while cooking and cooks/sears everything beautifully. It is my go-to for stove top and oven cooking. If you don’t have cast iron, I always say ‘you need to get some!’ But a roasting pan will work for this recipe too.
- Next up, a seasoned butter is used to coat the turkey under the skin and all around the outside of the turkey.
- A few herbs, some orange and a little onion is placed under the breasts to infuse loads of gorgeous flavor while the turkey roasts in a preheated oven for about an hour and half. And that’s it! Lovely, tender turkey is headed your way.
How Much Turkey Do I Need Per Person?
This recipe is for a 5.5 lb whole, bone-in turkey breast. You should plan to roast your turkey about 15-20 minutes per pound. So your cook time may vary depending on the size of your bird.
I usually plan for 1 lb to 1.5 lbs of turkey per person. It wouldn’t even hurt to go ahead and prepare 2 lbs for each guest. We all love leftovers, like these Ultimate Cranberry Turkey Sliders. It’s half of what the Thanksgiving meal is all about!
How do You know when your Turkey is done?
Turkey is safe to consume when it reaches 155-160 degrees. Anything above 165 tends to be dry. Use a meat thermometer to accurately test your turkey as it roasts. Insert it into the thickest portion of the breast without hitting a bone. It’s your best bet to remove the turkey from the oven at 155 degrees since it will continue to cook while it rests. Tent your turkey with foil and let it rest for 15-20 minutes before slicing and serving.
What To serve with Creole Roasted Turkey Breast
- Cornbread & Squash Dressing
- Parmesan Brussel Sprouts with Bacon
- Sauteed Green Beans with Mushrooms & Bacon
- Mashed Sweet Potatoes
- Classic Fruit Salad with Old Fashioned Century Sauce
- Southern Zucchini Squash Casserole
Other Holiday Main Dishes You’ll Love
- Southern Pecan Crusted Ham
- Perfect Peppered Pork Tenderloin
- Holiday Prime Rib
- Pineapple Mustard Glazed Ham
- Bacon, Cranberries & Collards Stuffed Tenderloin
IF YOU MAKE THIS RECIPE, BE SURE TO LET ME KNOW!
RATE IT, LEAVE A COMMENT OR SNAP A PHOTO.
Creole Roasted Turkey Breasts
- 1 Tbsp olive oil
- 5-5.5 lb whole, bone-in turkey breast
- 4 Tbsp butter, room temperature
- 3 Tbsp all purpose creole seasoning
- 1 Tbsp fresh thyme
- 1 tsp salt
- 1 bunch fresh sage leaves
- 1/2 medium yellow onion, cut into wedges
- 1 small orange (like mandarine) cut into wedges
- Add olive oil to dutch oven or cast iron skillet. Place in oven and preheat oven to 350° Fahrenheit.
- Mix butter, creole seasoning, thyme and salt together. Loosen skin on the turkey breasts while still keeping it attached to the turkey. Rub 1/2 of the butter mixture underneath the turkey's skin, coating as much of the turkey as possible. Pat outside of the turkey dry using a paper towel. Coat the outside of the turkey breasts with the rest of the butter mixture.
- Remove heated skillet from the oven. Place onion, orange, sage in a heap in the bottom of the skillet. Place the buttered turkey over the onion, orange and sage to roast.
- Roast turkey breasts in preheated oven for 1.5 hours or until meat thermometer reads 155° when inserted into the thickest part of the breast without touching the bone. Cover with foil to prevent over browning, if necessary. Let turkey rest 15-20 minutes before slicing and serving.