Cooking the Perfect Juicy 5 lb Turkey Breast: Tips and Tricks for Roast Turkey Success

For small holiday gatherings, a 5 lb bone-in turkey breast is the perfect size to feed a crowd without tons of leftovers. But cooking a turkey breast can seem intimidating, especially if you’ve only tackled whole birds before.

Never fear! Roasting a 5 lb turkey breast is easier than you think With some simple prep, the right cook time, and a few cooking tips, you’ll have juicy, flavorful turkey ready to wow your guests.

Why Cook a Turkey Breast?

There’s several good reasons to cook a turkey breast instead of a whole turkey:

• Smaller size: At around 5 lbs, a bone-in breast easily feeds 4-6 people without insane leftovers. It fits nicely in a smaller oven too.

• Quicker cooking: A 5 lb breast roasts in only 90 minutes to 2 hours versus 4+ hours for a whole bird.

• Less waste With no wings, legs, or back to trim off, there’s more edible meat per pound

• Lower cost Turkey breasts cost less than a whole turkey per pound

• Easier prep: No tedious removal of giblets, trussing, or complicated roasting.

For a small gathering, a turkey breast makes cooking holiday turkey so much easier!

Picking the Right Size Turkey Breast

Turkey breasts are sold bone-in or boneless. For the best flavor and texture, go for a:

• Bone-in turkey breast: More flavorful and juicy than boneless. Ideal weight is 4-6 lbs for 4-6 servings.

• Boneless turkey breast: Quicker cooking but can dry out. Get a 2 lb breast for 3-4 servings.

Make sure the breast isshaped evenly so it cooks evenly. Some breasts are oddly shaped or thin on one end. Opt for a evenly thick breast.

Let the breast sit at room temperature 30 minutes before cooking so it roasts more evenly. Then you’re ready to prep and roast.

Seasoning and Preparing Turkey Breast

To guarantee a juicy breast with crispy skin, prep it properly before cooking:

• Pat dry: Use paper towels to dry the breast skin so it crisps up.

• Loosen skin: Gently loosen the skin from the meat with your hands without totally detaching it.

• Rub with oil: Coat the meat under the skin with olive or avocado oil to prevent drying out.

• Season all over: Rub the oil-coated meat and the skin with salt, pepper and any other desired seasonings.

• Insert aromatics: Put herbs, garlic, citrus, or onions inside the breast cavity for extra flavor.

Once your breast is prepped, it’s ready to roast for juicy perfection.

How to Cook a 5 lb Turkey Breast

Follow this simple process for roasting a flawless 5 lb turkey breast:

• Prep breast & preheat oven: Complete seasoning and aromatics steps above. Preheat oven to 350°F.

• Place on roasting rack: Set breast on a roasting or cooling rack inside a roasting pan. The rack raises it up for even cooking.

• Roast at 350°F: Calculate 15-18 mins per lb, so 75-90 mins for a 5 lb breast. Roast uncovered until 165°F.

• Rotate pan halfway: Rotate the roasting pan halfway through cooking for even browning and moisture.

• Check temp: Use an instant read thermometer to check doneness, not cook time. Breast is done at 165°F.

• Rest before slicing: Let rest 15-30 mins before slicing for juicy results. The internal temp rises 5-10°F.

And your perfectly cooked turkey breast is ready to carve and serve!

Turkey Roasting Pan Options

You can roast a turkey breast in:

• A roasting pan fitted with a rack

• A rimmed baking sheet lined with a cooling rack

• A disposable foil pan with a rack

The key is the raised rack to let air circulate under the breast for even cooking.

If oven space is tight, you can also use a smaller roasting pan or baking dish and roast breast side up. No rack needed.

Monitoring Temperature

As the breast roasts, monitor the temperature in the thickest part without touching the bone. Check the temp in a few spots to ensure the inner temp is 165°F when done.

If breast starts browning too quickly, tent it loosely with foil and continue roasting until 165°F.

For food safety, the minimum safe final internal temp for turkey is 165°F. If undercooked, cook longer and keep checking the temperature.

Letting the breast rest after roasting allows the juices to reabsorb for a moister slice. The internal temp rises about 10°F during resting.

Adding Flavor

For more flavor, try these easy seasoning ideas:

• Herbed butter: Soften butter with chopped herbs and spread over breast under skin.

• Spice rub: Make a rub with brown sugar, spices, garlic, and oil to coat breast.

• Citrus & herbs: Stuff halved lemons, oranges or herbs inside cavity.

• Aromatic veggies: Place quartered onion, garlic, or other veggies in cavity.

• Brining: Soak breast overnight in a salt-sugar brine for extra moist turkey.

The turkey breast will take on lots of flavor from any aromatics and seasonings. Play around and make it your own!

Carving and Serving

Once rested, here’s how to carve and serve your juicy turkey breast:

• Slice: Use a sharp knife to carefully slice breast across the grain into thin cutlets.

• Serve with pan juices: Spoon any juices from the pan over the sliced turkey to keep it moist.

• Pair with gravy: Serve sliced turkey with gravy or sauce made from the pan drippings.

• Garnish with herbs: Sprinkle sliced turkey with fresh parsley, thyme or other herbs for extra flavor and color.

Now just dig in and enjoy your perfectly cooked and carved turkey breast with all the holiday fixings!

With this easy roast turkey breast recipe, you can skip the whole bird this year if a smaller Thanksgiving meal suits your gathering. Impress your guests with tender, juicy turkey in just 90 minutes.