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All the Thanksgiving flavor, none of the stress. This easy Roast Turkey Breast recipe is slathered in a flavorful garlic herb butter, then roasted in the oven until juicy and perfectly crisp. It’s the perfect no-fuss holiday centerpiece for smaller groups.
Table of Contents
- Why You’ll Love This Roast Turkey Breast Recipe
- Roast Turkey Breast Ingredients
- Equipment You’ll Need
- Bone-In or Boneless Turkey Breast?
- How to Roast a Turkey Breast
- How Long Does It Take to Cook a Turkey Breast
- Tips for the Juiciest Roast Turkey Breast
- Storing and Freezing
- More Thanksgiving Dinner Ideas
- Roast Turkey Breast Recipe
Why You’ll Love This Roast Turkey Breast Recipe
Roasting just the turkey breast is the best way to enjoy a classic Thanksgiving dinner without cooking a full bird. It cooks faster, stays juicy, and keeps holiday prep stress-free.
This recipe is perfect if you’re:
- Hosting a smaller gathering or Friendsgiving
- Adding extra white meat to go with a whole turkey
- Wanting a classic holiday meal any time of year
The garlic herb butter keeps the meat tender and flavorful, and you don’t even need to baste. Just roast, rest, and carve simple.
You can serve it with your favorite holiday sides like mashed potatoes, roasted root vegetables, homemade gravy (without drippings), and easy Thanksgiving dressing, then use leftover turkey for cozy meals like turkey soup or creamy turkey salad.
Prefer to roast a whole turkey? I have a step-by-step guide for that, too.
Roast Turkey Breast Ingredients
All you need is a few simple ingredients to make an absolutely delicious roast turkey breast:
- Turkey Breast: Use a bone-in turkey breast (about 6 to 8 pounds) for the juiciest and most flavorful results. The bone helps the meat cook more evenly and stay tender. If you’re unsure whether you should purchase bone-in or boneless, see the section below, Bone-In vs Boneless Turkey Breast.
- Garlic Herb Butter: A simple blend of unsalted butter, fresh garlic, rosemary, thyme, salt, and black pepper. This combination adds rich, classic turkey flavor without the need for basting. Running low on fresh herbs? Substitute with 1 to 2 teaspoons of store-bought or Homemade Poultry Seasoning.
Looking for the full recipe with measurements? Jump ahead to the recipe card at the end of this page.
Equipment You’ll Need
- Baking Dish: This recipe doesn’t require a fancy roasting pan and rack, but it is helpful to elevate the turkey breast. This budget-friendly 9×13 baking dish with rack is perfect and will be large enough for a 6-8 pound turkey breast.
- Thermometer: The most important tool for perfectly cooked turkey. You can use a wireless probe thermometer (that you leave in the turkey as it roasts) or an instant read thermometer.
- Knife and Cutting Board: I typically just use my favorite chef’s knife, but you can also use a carving knife & fork set if you’d like.
Bone-In or Boneless Turkey Breast?
Short answer? Bone in. That said, both options are fantastic, it just depends on what works best for you.
Bone-in turkey breast
This is my go-to for Thanksgiving. The bone helps lock in moisture, resulting in juicier, more flavorful meat. It may take a little longer to cook and carve, but the payoff is totally worth it, especially when it’s the centerpiece of your table.
- Juicier and more flavorful
- Impressive presentation for holidays
- Best for hosting and special occasions
Boneless Turkey Breast
A smart choice when you want the quickest and easiest cooking experience. It slices neatly and serves beautifully, making it ideal for small Thanksgiving dinners, Friendsgiving, or weeknight meals.
- Faster cook time
- Easier to carve and portion
- Perfect for 2-4 people
How to Roast a Turkey Breast
Make the herbed butter. Mix together the butter, garlic, thyme, sage, rosemary, salt, and pepper in a small bowl.
Season the turkey breast. Place the turkey breast on a large cutting board. Gently loosen the skin from both sides of the turkey breast. Pat dry using paper towels, then rub ⅓ of the herb butter mixture under the skin. Spread the remaining butter all around the turkey, including the bottom and insides.
Roast the turkey breast. Place the turkey breast on a greased baking rack set inside a large roasting pan or baking dish. Roast, uncovered, for approximately 2-3 hours (time will vary depending on the size of your turkey breast) until the skin is golden brown and an instant-read thermometer reaches 160°F (71°C) when inserted into the thickest part of the breast.
- Tip: If the skin turns golden brown before the meat is fully cooked, tent loosely with aluminum foil. This will prevent the skin from burning.
Remove and rest: Remove the turkey breast from the oven and let it rest, covered with foil, for 15 minutes before carving and serving with your favorite Thanksgiving side dishes like creamy mashed potatoes, homemade turkey gravy, tart cranberry sauce, and classic stuffing.
How Long Does It Take to Cook a Turkey Breast
Turkey breast cooks much faster than a whole turkey. The exact time depends on the weight of the breast and whether it’s bone-in or boneless. Always roast until the meat reaches 160°F in the thickest part of the breast.
Cooking Time Per Pound Chart
Roast at 350°F (175°C).
| Turkey Breast | Weight | Approx. Cook Time |
|---|---|---|
| Bone-In | 4 to 5 lb | 1 hr 15 min – 1 hr 45 min |
| 5 to 7 lb | 1 hr 45 min – 2 hr | |
| 7 to 8 lb | 2 hr – 2 hr 30 min | |
| Boneless | 2 to 3 lb | 50 – 70 min |
| 3 to 4 lb | 70 – 90 min |
- These times are estimates; always check the internal temperature with a meat thermometer.
- Remember to start checking the temperature at least 15 to 20 minutes before the low end of the time range
- Remove from the oven at 160°F then rest 10 to 15 minutes before slicing
Convection Oven Instructions
If you’re using convection, reduce the oven temperature to 325°F (165°C) and expect your turkey breast to cook about 10 to 20% faster.
Tips for the Juiciest Roast Turkey Breast
Keep these quick tips in mind for tender, juicy turkey every time:
- Dry the skin well before seasoning
- Spread herb butter under the skin to lock in moisture
- Use an instant-read thermometer to prevent overcooking
- Stop cooking at 160°F in the thickest part of the breast
- Rest 10 to 15 minutes before slicing
- Slice against the grain for the most tender texture
Crispy Skin Tips
Start roasting uncovered so the skin can brown and crisp in the dry heat of the oven. If it starts to darken too quickly, lightly tent the top with foil – just enough to shield it from the heat without trapping steam.
Storing and Freezing
- To store: You can store the turkey breast whole or sliced, but slicing prior to storage makes it easier to prepare future meals. Wrap in plastic wrap or place in an airtight container and transfer to the refrigerator for up to 3-4 days.
- To freeze: To freeze leftovers, transfer leftover turkey to an airtight container and place it in the freezer for up to 2-3 months. Thaw frozen turkey in the refrigerator overnight before reheating.
- To Reheat: If frozen, thaw in the fridge overnight. Then reheat in a 325°F oven with a splash of broth and covered with foil for about 10 to 15 minutes, or until the internal temperature reaches at least 165°F (74°C).
What to Do With Turkey Leftovers?
If you’re lucky enough to have any leftovers, dice it up and add it to hearty fall salads or mix it with mayo, herbs, and dried cranberries in this simple turkey salad. You can bake it into a creamy pasta casserole, like this homemade turkey tetrazzini, or add it to leftover turkey soup. And remember to save the bones and skin and use it to make homemade turkey broth.
More Thanksgiving Dinner Ideas
If you make this oven-roasted turkey breast recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Roast Turkey Breast Recipe
Ingredients
- ½ cup (1 stick) butter, at room temperature
- 3 cloves garlic, minced (or ½ teaspoon ground garlic powder)
- 2 tablespoon fresh thyme, minced
- 1 tablespoon fresh sage, minced
- 1 teaspoon fresh rosemary, minced
- 2-3 teaspoon salt
- 1 teaspoon black pepper
- 1 (6 to 8- pound) turkey breast, bone-in, skin-on
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a large roasting pan with aluminum foil and grease the rack that goes in the pan.
- Combine the ½ cup (1 stick) butter, 3 cloves garlic, 2 tablespoon fresh thyme, 1 tablespoon fresh sage, 1 teaspoon fresh rosemary, 2-3 teaspoon salt, and 1 teaspoon black pepper in a medium bowl.
- Place the turkey breast on a large cutting board. Gently loosen the skin from the breast meat and use paper towels to pat dry.
- Rub ⅓ of the herb butter mixture under the skin and stretch the skin on top of the butter. Spread the remaining butter all around the turkey, including the bottom and insides.
- Place it on the prepared pan and roast uncovered for 2 ½-3 hours or until the internal temperature registers 160℉.
- Remove from the oven and loosely tent with foil. Rest for 15 minutes before carving and serving.
Notes
- Thawing: If using a frozen turkey breast, allow about 24 hours of thaw time for every 5 pounds of turkey
- Doneness: Remove the turkey from the oven when the thickest part of the breast reaches 160°F. Then loosely tent with foil and rest for 10 15 minutes. The temperature will rise to a safe 165°F thanks to carryover cooking, keeping the meat juicy and tender.
- Skin Browning: Start roasting uncovered for crisp skin. If the skin begins to brown too quickly, loosely tent with foil for the remainder of the cook time.
- Make Ahead: Roast earlier in the day, then slice and reheat gently with a splash of broth just before serving.
- Boneless Option: Boneless turkey breast cooks faster. Check the temperature earlier and use kitchen twine if needed to help it roast evenly.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simple & Delightfull
Thanks for the delightful feedback, Cruz ๐