Roasting a turkey breast takes the hassle out of carving around bones and having to handle a messy cleanup. A turkey breast without skin can be a lower-calorie option, and when paired with the right seasonings, it can still be just as flavourful. Let the turkey roast while you prepare veg or do other chores around the house. Experiment with different flavours, and you'll have a turkey dinner in about an hour.
Marinate or season the turkey breast. Let the seasonings or marinade sit with the turkey overnight in a sealed storage container.
Preheat the oven to 177 degrees C (350 degrees F).
Place the roast in a roasting pan. Roast the turkey for 20 minutes for each 454 g (1 lb). For example, if the turkey breast weighs 1.81 kg (4 lb), you would cook the turkey for 80 minutes. Baste the roast every 15 minutes for even browning and full flavour.
Use a meat thermometer to check that the middle of the roast has reached 73.9 degrees C (165 degrees F). Remove the turkey from the oven when it has reached the correct internal temperature, after about an hour.
Let the turkey breast sit for 15 minutes so the juices can cool and soak in the meat.
Serve when ready.