A super simple roasted turkey breast recipe that's perfect for smaller Thanksgiving gatherings. Recipe adapted from How to Cook Everything by Mark Bittman.
If using a frozen turkey, make sure the breast is completely thawed. A slightly frozen core can lead to overcooked outer meat. Follow these guidelines for thawing your turkey completely.
The night before, or morning of, set the turkey breast on roasting pan (preferably one with a rack) or rimmed baking sheet and pat dry all over with paper towels. Next, rub the turkey breast all over with sea salt. If using table salt, reduce amount to 2 tablespoons. Place in the fridge uncovered.
When ready to cook, preheat the over to 450 degrees F. Set the turkey out to come to room temperature for 30 minutes.
When turkey is at room temperature, brush all over with the melted butter. Place in the oven. Roast 45 - 50 minutes (add or subtract time depending on the size). Baste the breast 2 or 3 times while it’s in the oven. Toward the end of the cook time, check the temperature with an instant read thermometer. When the temp reaches 160 degrees at the thickest part of the breast, pull it. Rest the bird for at least 15 minutes (the temp will increase as it rests). Carve and serve.