Roasted Lemon Rosemary Split Turkey Breast

This Roasted Lemon Rosemary Split Turkey Breast recipe is a simple and easy way to enjoy Thanksgiving turkey without roasting a whole bird.

So Thanksgiving.

You know those memories of gathering around the dinner table with your family and digging into your mom’s special dressing recipe? Not everyone has those. Truth is that most years when I was a child and teenager, my family traveled to Florida and ate out in restaurants — often Howard Johnson’s — on Thanksgiving. I loved every minute of our nontraditional Thanksgiving celebrations, enjoying turkey and gravy after long days lazying around the pool.

Celebrating Thanksgiving is about enjoying time with your loved ones, and you can do that anywhere … even in sunny Florida on vacation.

That said, in my adult life, my family has embraced the big, traditional Thanksgiving meal. I’ve been hosting Thanksgiving for most of the last 20 years, and I revel in the array of Thanksgiving side dishes that I prepare. It’s my favorite part.

Getting back to that imagery of a big turkey on the table: You can enjoy turkey without having the picture-perfect bird. And, fact it, the bird only looks like that before it’s carved. Once the family digs in, a full bird and a split turkey breast don’t look that different.

If you are seeking a full bird alternative, or just want something easier, this split turkey breast recipe helps you to create a smaller Thanksgiving dinner.

Bone-in Turkey Breast Cooking Time

There are so many good reasons to cook a bone-in turkey breast. It’s a smaller portion so it’s perfect for a more intimate gathering. It’s also great for smaller kitchens and for when you are making Thanksgiving dinner away from home. Juicy and flavorful like a full turkey (because of the bone!), bone-in split turkey breasts cook in less time too.

So what is the bone-in turkey breast cooking time? You’ll want to cook the turkey at 350 degrees Fahrenheit. Roast the turkey in the preheated oven for between 1 hour 15 minutes and 1 hour 45 minutes, until the turkey reaches an internal temperature of 165 degrees Fahrenheit. Remove from the oven and tent the turkey with foil, allowing it to rest for 15 minutes before slicing. This will ensure it stays juicy.

Serve this with classic sides like cranberry sauce, stuffing and potatoes.

How to Cook a Split Turkey Breast

This flavorful turkey is rubbed with a lemon rosemary rub that takes seconds to whip up. Once the bone-in turkey breast is seasoned, it goes into the oven where it’s roasted to perfection.

Again, after cooking, let it sit for about 10 to 15 minutes before carving, as you would a whole turkey. That allows the juices to reabsorb into the meat.

The rub really makes this whole thing extra special.

And if you happen to be cooking away from home, this half turkey breast recipe is a great option too since it really is low-fuss. Hint: mix up the salt, garlic granules and onion granules at home and bring them with you in a small resealable container, then mix in the lemon zest and minced rosemary at the last minute.

Also, be sure to pack a zester and meat thermometer, if you will be making this split turkey breast recipe away from home (surely, I am not the only one who brings cooking utensils when I travel, right?).