Pan Roasted Turkey Breast

Summer and winter seem to have given fall a complete pass this year, and after we got some snow yesterday morning, we decided to (culinarily) reclaim autumn. Given its inextricable link to Thanksgiving, Turkey is the first protein that comes to mind when we think of fall, so we defrosted a turkey breast and brought out the cast iron pan!

To complete our meal, we made Pumpkin Sage Risotto (recipe coming soon). However, if you’re going for a fall feel, this turkey would also pair nicely with Beet Noodles with Creamy Goat Milk Sauce, Honey Balsamic Sauteed Carrots, Mashed Celery Root, Mashed Parsnips, Pumpkin and Leek Gratin, Roasted Brussels Sprouts, Sage Mashed Cauliflower, and/or Succotash.

Time: 30-60 Minutes (depending on the size of your Turkey Breast)


  • Boneless Turkey Breast (with skin)
  • Your desired seasonings. We used salt, black pepper, and garlic powder.


  • Preheat your oven to 425 degrees F.
  • Begin to heat your Cast Iron Skillet with a little oil or butter.
  • Pat your turkey breast dry with a paper towel, and then sprinkle your desired seasonings on both sides.
  • When the pan is hot, place your turkey breast skin side down, and let it cook for about 5 mins.
  • Flip, and cook for another 5 minutes.
  • Take the pan, and put it in your oven (skin side should be up). Roast for about 15 minutes or until your internal temp is 165 degrees F. (Cooking times vary based on a host of factors (size of turkey breast, initial starting temperature, pan temperature when you sear your turkey, etc.), so use a meat thermometer.
  • When your turkey reaches 165 degrees F, remove from the oven, and move the turkey breast to a cutting board, and let it sit for 5 minutes.
  • Carve, plate, devour, and enjoy!


  1. Like the concept of this recipe, I sometimes find fresh turkey breasts at reasonable prices. Will remember this one. Pumpkin risotto just will never happen with me.

    1. We were lucky enough to buy a whole organic turkey on sale after Thanksgiving last year for $0.49/lb! That’s a good time to buy. And as for the risotto, that is fair. We are doing our part to try to reclaim pumpkin in the name of “savory” from the icy clutches of “sweet.” But after years of “pumpkin spice” everything, it is an uphill battle!

      1. If you read my post why I don’t eat anything pumpkin you’ll understand stand this. The only time I let pumpkin in the house is for the Thanksgiving pies, which never eat.

Leave a Reply