Roasted Turkey Breast

Roasted Turkey Breast is a delicious and practical alternative to cooking a whole bird—perfect for smaller gatherings, weeknight meals, or holiday dinners when you don’t need an entire turkey. Infused with fresh herbs, garlic, lemon, and butter, this recipe produces tender, juicy meat with beautifully crisp skin. Simple yet flavorful, it’s an elegant main dish that requires minimal prep and delivers impressive results.

Why You’ll Love This Recipe

This roasted turkey breast is packed with fresh, aromatic flavor from a compound herb butter, which is rubbed under and over the skin for maximum moisture and taste. It’s ideal for serving a crowd without the hassle of roasting a whole turkey. The lemon zest and juice brighten the rich meat, and basting with broth keeps it succulent throughout the cooking process. Whether you’re serving it for a holiday feast or a cozy weekend dinner, this recipe is reliable, delicious, and easy to prepare.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Whole bone-in turkey breast (about 4–6 pounds)
• Unsalted butter, softened
• Fresh thyme, chopped
• Fresh rosemary, chopped
• Fresh sage, chopped
• Kosher salt
• Black pepper
• Garlic, minced
• Lemon (zested and juiced)
• Chicken broth or turkey stock (for basting)

Directions

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).

2. Prepare the Turkey Breast:
Pat the turkey breast dry thoroughly with paper towels. This helps the skin crisp during roasting.

3. Make the Herb Butter:
In a small bowl, mix the softened butter with thyme, rosemary, sage, salt, pepper, minced garlic, lemon zest, and lemon juice. Stir until fully combined.

4. Season the Turkey:
Gently loosen the skin of the turkey breast without tearing it. Rub half of the herb butter under the skin, directly onto the meat. Rub the remaining butter over the outside of the breast.

5. Roast the Turkey:
Place the turkey breast in a roasting pan or oven-safe dish, skin side up.
Pour 1 cup of chicken broth or turkey stock into the bottom of the pan to help keep the turkey moist and create flavorful pan juices.

6. Bake the Turkey:
Roast for 1 hour 30 minutes, or until the internal temperature in the thickest part of the breast reads 165°F (74°C).
Baste with the pan juices every 30 minutes to enhance flavor and moisture.

7. Rest and Serve:
Remove the turkey breast from the oven and let it rest for 10–15 minutes before carving. Resting allows the juices to redistribute, resulting in tender, juicy slices.

Servings and timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Approximate Calories per Serving: 350–400 kcal

Variations

• Boneless option: Use a boneless turkey breast for quicker cooking. Reduce bake time by 15–20 minutes.
• Citrus twist: Add orange zest and juice for a slightly sweeter flavor profile.
• Spiced rub: Add a pinch of smoked paprika or cayenne pepper for a subtle kick.
• Brined turkey: For even more flavorful meat, brine the turkey breast in a saltwater solution overnight before roasting.

Storage/Reheating

Store leftover turkey in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 325°F covered with foil to prevent drying out, or gently microwave in slices with a splash of broth.
Freeze leftovers (sliced or shredded) in freezer-safe bags for up to 3 months. Thaw in the refrigerator before reheating.

FAQs

Can I use dried herbs instead of fresh?

Yes, but reduce the quantity by one-third, as dried herbs are more concentrated.

Do I need to cover the turkey breast while roasting?

No, but if the skin browns too quickly, you can tent it loosely with foil during the last part of cooking.

What should I do if I don’t have a meat thermometer?

Insert a knife into the thickest part of the breast—juices should run clear. Still, a thermometer is the most accurate method.

Can I cook this in a slow cooker?

Yes, but the skin won’t crisp. Cook on low for 6–7 hours, then broil for 3–5 minutes to brown the top if desired.

Roasted Turkey Breast

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• Author: Olivia
• Total Time: 1 hour 50 minutes
• Yield: 8 servings
• Diet: Gluten Free

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Description

This Roasted Turkey Breast is juicy, flavorful, and perfect for smaller holiday gatherings or weeknight dinners. Made with a blend of fresh herbs, lemon, and garlic butter, this easy oven-roasted turkey breast recipe delivers crisp skin and tender meat every time.

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Ingredients

• 1 whole bone-in turkey breast (4-6 lbs)

• 1/2 cup unsalted butter, softened

• 1 tbsp fresh thyme, chopped

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh sage, chopped

• 1 tbsp kosher salt

• 1 tsp black pepper

• 3 garlic cloves, minced

• 1 lemon, zested and juiced

 

• 1 cup chicken broth or turkey stock (for basting)

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Instructions

• Preheat Oven:

  • Set oven to 375°F (190°C).

• Prepare the Turkey:

  • Pat turkey breast dry with paper towels for crispier skin.

• Make Herb Butter:

  • Mix softened butter with chopped herbs, salt, pepper, garlic, lemon zest, and lemon juice.

• Season the Turkey:

  • Carefully loosen skin and rub half the herb butter underneath.

  • Spread remaining butter over the outside of the turkey.

• Roast the Turkey:

  • Place turkey breast skin side up in a roasting pan.

  • Pour broth into the pan. Roast for 1½ hours, basting every 30 minutes.

• Check for Doneness:

  • Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).

 

• Rest and Serve:

  • Let turkey rest for 10–15 minutes before slicing.

Notes

• For crispier skin, broil for the last 3–5 minutes.

• Leftovers are perfect for sandwiches, salads, or casseroles.

 

• Add root vegetables to the pan to roast alongside the turkey.

• Prep Time: 10 minutes
• Cook Time: 1 hour 40 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American