Roasted Turkey Breast Recipe

Why You’ll Love Roasted Turkey Breast Recipe

This recipe delivers classic roast turkey flavor with considerably less work than cooking a whole turkey. The herb butter adds richness and keeps every slice flavorful, while roasting at a moderate temperature helps the breast cook evenly.

There’s no complicated brining or frequent basting required, making this especially approachable for first-time turkey cooks. Because you can use a whole or half turkey breast, it’s also easy to adjust for the number of people you’re serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 whole or half bone-in turkey breast, or a boneless turkey breast
• 1/2 cup unsalted butter, softened
• 1/2 teaspoon salt, plus additional salt for seasoning the turkey
• 1/4 teaspoon freshly ground black pepper, plus additional pepper for seasoning
• 3 garlic cloves, minced
• 1 1/2 teaspoons fresh thyme, finely chopped
• 1 1/2 teaspoons fresh rosemary, finely chopped
• 1/2 teaspoon fresh sage, finely chopped

Directions

1. If the turkey breast is frozen, allow it to thaw completely in the refrigerator. As a general guideline, allow approximately 24 hours of thawing time for every 5 pounds of turkey. Take the thawed turkey out of the refrigerator about 20 minutes before roasting.
2. Preheat the oven to 325°F (163°C). Arrange the oven racks so the turkey can roast near the center of the oven.
3. Prepare the herb butter by combining the softened butter, minced garlic, salt, black pepper, thyme, rosemary, and sage in a small bowl. Mix until the herbs and seasonings are evenly distributed.
4. Remove the turkey breast from its packaging and pat it thoroughly dry with paper towels. Lightly season the exterior with additional salt and black pepper.
5. Carefully loosen the skin from the breast meat without completely removing it. Place some of the herb butter underneath the skin and gently spread it across the meat.
6. Rub the remaining herb butter generously over the outside of the turkey breast. Transfer the turkey to a baking dish, roasting pan, or rimmed sheet pan with the skin facing upward.
7. Roast at 325°F for approximately 14–15 minutes per pound. Because turkey breasts vary considerably in size and thickness, use an instant-read meat thermometer rather than relying solely on cooking time. Check the thickest portion of the breast without touching the bone.
8. Roast until the turkey reaches a safe internal temperature of 165°F (74°C). Remember that the temperature can continue rising slightly after the turkey leaves the oven.
9. Remove the roasted turkey breast from the oven and loosely cover it with aluminum foil. Let it rest for at least 15 minutes before carving. Resting allows the juices to redistribute throughout the meat.
10. Slice the turkey breast against the grain and serve warm with your favorite side dishes.

Servings and timing

Servings: Approximately 5

Prep time: 30 minutes

Cook time: Approximately 1 hour, depending on the weight and type of turkey breast

Resting time: 15 minutes

Total time: Approximately 1 hour 45 minutes

For the most reliable results, calculate roughly 14–15 minutes of roasting time per pound and always confirm doneness with a meat thermometer.

Variations

Garlic Lover’s Turkey: Add one or two extra minced garlic cloves to the herb butter for a stronger garlic flavor.

Lemon Herb Turkey: Add fresh lemon zest to the herb butter. You can also arrange lemon slices around the turkey while it roasts for a fresh citrus aroma.

Different Herbs: Replace or supplement the thyme, rosemary, and sage with parsley, oregano, marjoram, or another favorite fresh herb.

Boneless Turkey Breast: A boneless breast works well, but its cooking time may differ from a bone-in breast. Monitor the internal temperature closely to prevent overcooking.

Spiced Turkey Breast: Add smoked paprika, onion powder, or a small amount of cayenne pepper to the herb butter for additional warmth and color.

Holiday Herb Turkey: Increase the sage and rosemary slightly for a stronger traditional holiday flavor.

Storage/Reheating

Refrigerator: Allow leftover turkey to cool before transferring it to an airtight container. Refrigerate promptly and use within 3–4 days.

Freezer: Place cooled, sliced turkey in freezer-safe containers or bags, removing as much excess air as possible. Freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator before reheating.

Oven Reheating: Arrange sliced turkey in a baking dish and add a small splash of broth or turkey drippings. Cover with foil and warm at 300–325°F until heated through. Keeping the dish covered helps prevent the turkey from drying out.

Microwave Reheating: Place individual portions on a microwave-safe plate with a spoonful of broth or gravy. Cover loosely and heat in short intervals until thoroughly warmed.

Avoid repeatedly reheating the entire batch. Reheat only the amount you plan to serve so the remaining turkey retains its moisture and texture.

FAQs

Can I use a boneless turkey breast?

Yes. A boneless turkey breast can be prepared with the same herb butter, although it may cook faster than a bone-in breast. Use the internal temperature rather than the estimated roasting time to determine when it is ready.

How do I know when turkey breast is fully cooked?

Insert an instant-read thermometer into the thickest part of the breast without touching the bone. The turkey should reach a safe internal temperature of 165°F (74°C).

How long does turkey breast take to cook?

At 325°F, plan on approximately 14–15 minutes per pound as a starting point. Actual cooking time can vary according to the breast’s size, shape, whether it contains a bone, and your oven.

Should I cover the turkey breast while roasting?

It can generally roast uncovered so the skin develops a golden exterior. If the skin becomes too dark before the center is cooked, loosely tent the breast with aluminum foil for the remainder of the roasting time.

Why should I put herb butter underneath the skin?

Spreading butter directly against the meat distributes the garlic and herb flavors more effectively while adding richness. Butter on the exterior also encourages flavorful browning.

Do I need to brine the turkey breast first?

No. Brining isn’t required for this recipe. The herb butter and careful roasting technique provide plenty of flavor while keeping preparation relatively simple.

Can I use dried herbs instead of fresh herbs?

Yes, although dried herbs have a more concentrated flavor. Use roughly one-third of the amount you would use for fresh herbs, adjusting according to taste.

Why does turkey need to rest before carving?

Resting gives the juices inside the meat time to redistribute. Cutting the turkey immediately after roasting can cause more of those juices to escape, resulting in drier slices.

What can I serve with roasted turkey breast?

It pairs especially well with mashed potatoes, stuffing, gravy, roasted vegetables, cranberry sauce, green beans, dinner rolls, sweet potatoes, or a simple seasonal salad.

What can I make with leftover roasted turkey?

Leftovers are excellent in sandwiches, wraps, soups, casseroles, salads, pot pies, pasta dishes, or turkey and cranberry sandwiches. The meat can also be chopped or shredded and frozen for later meals.

Conclusion

Roasted turkey breast is an easy way to enjoy the comforting flavors of a traditional turkey dinner without committing to a whole bird. The combination of garlic, butter, rosemary, thyme, and sage creates a flavorful golden exterior while careful roasting keeps the meat tender and juicy.

Whether you’re preparing a smaller holiday dinner or simply want a satisfying roast for the family, this recipe is straightforward enough for beginners and impressive enough for a special occasion. Give the turkey time to rest before carving, serve it alongside your favorite sides, and save any leftovers for easy meals throughout the week.

Roasted Turkey Breast

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A juicy, flavorful roasted turkey breast with crisp, golden skin and a savory herb-garlic butter coating. It is an easy alternative to roasting a whole turkey for a smaller holiday meal.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Low Calorie

Ingredients

• 1 bone-in, skin-on turkey breast
• Butter, softened
• Garlic, minced
• Fresh herbs such as rosemary, thyme, and sage
• Salt
• Freshly ground black pepper

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Instructions

1. Preheat the oven and prepare a roasting pan.
2. Pat the turkey breast dry with paper towels.
3. Combine the softened butter with garlic, chopped fresh herbs, salt, and pepper.
4. Gently loosen the turkey skin and spread some of the herb butter underneath it. Rub the remaining butter over the outside of the turkey breast.
5. Place the turkey breast in the roasting pan and roast until golden brown and the thickest part reaches a safe internal temperature of 165°F.
6. Remove the turkey from the oven, loosely cover with foil, and allow it to rest before carving.
7. Slice and serve warm with your favorite side dishes.

Notes

• Cooking time varies depending on the size of the turkey breast, so use a meat thermometer to check doneness.
• Allowing the turkey to rest before slicing helps retain its juices.
• Leftovers can be refrigerated in an airtight container and used for sandwiches, salads, or other meals.

Nutrition

• Serving Size: 1 serving
• Calories: 390 kcal
• Sugar: 0 g
• Sodium: 650 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Protein: 50 g
• Cholesterol: 150 mg