This easy Oven-Roasted Turkey Breast is my favorite no-fuss alternative to a full-size turkey. Perfect for smaller groups or families, the result is juicy, delicious, perfectly seasoned roast turkey breast every time!
The Easiest Oven Roasted Turkey Breast
If you think that delicious, juicy turkey is just for Thanksgiving, think again. Like baking your favorite chicken, roast turkey breast is super easy to prepare and season and cooks way faster than a full-sized whole turkey. And with just the right amount of meat to feed a smaller family or group, there’s less waste and fewer leftovers.
Personally, I love making this easy roast turkey breast recipe at any time – and I especially love it when I have leftovers. Seasoned with flavorful, fresh herbs and garlic, use leftovers in turkey soup, turkey tetrazzini, sandwiches, and even quesadillas.
Bone-In or Boneless Turkey Breast
Both come with their own set of advantages and disadvantages. I personally always cook with bone-in turkey breast. The bone helps lock in moisture, guaranteeing a juicier, more flavorful roast turkey breast – as long as it’s not overcooked, of course. Carving may be a bit trickier, and it may take longer to cook, but it’s a million times worth it.
Equally delicious, boneless turkey breast is perfect for anyone who loves simple, straightforward, easy cooking with a faster cooking time.
How Long Does It Take to Cook a Turkey Breast
Cooking time will vary depending on its weight and whether it’s bone-in or boneless. Here are some general guidelines for roasting turkey breast at 350°F:
Bone-in Turkey Breast:
- 4-6 pounds: 1¼ to 1¾ hours
- 6-8 pounds: 1¾ to 2½ hours
Boneless Turkey Breast:
- 2-3 pounds: 1 to 1½ hours
- 4-6 pounds: 1½ to 2¼ hours
The most reliable way to determine the doneness, however, is by using a meat thermometer. The internal temperature should reach 165°F (74°C) for the thickest part of the breast.
How to Make Roast Turkey Breast
1. Preheat the oven to 350 degrees F. Line a large roasting pan or baking dish with aluminum foil and grease the inside rack with non-stick cooking spray. Place the rack inside the roasting pan.
2. Combine the butter mixture: Mix together the butter, garlic, thyme, sage, rosemary, salt, and pepper in a small bowl.
3. Prepare the turkey breast: Place the turkey breast on a large cutting board. Gently loosen the skin from the breast meat and pat dry using paper towels. 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.
4. Roast the turkey: Place the prepared turkey breast on the greased baking rack. Bake for approximately 2 ½-3 hours (time will vary depending on the size of your turkey breast). Baste every 30-45 minutes.
- Optional: If there aren’t a lot of pan drippings, baste the turkey with ¼ cup of chicken broth until the drippings start to accumulate.
5. Cover the turkey: Once the skin turns golden brown, cover the breasts with aluminum foil to prevent them from burning.
6. Remove and rest: Once the turkey’s internal temperature reaches 165 degrees F as measured by an instant-read thermometer, remove it from the oven. Let it rest for 15 minutes before carving and serving with slices of fresh oranges, fresh sprigs of thyme, rosemary, and sage for garnish if desired.
Best Side Dishes for Roast Turkey Breast
There are so many delicious side dishes to pair with roast turkey breast. Some faves include mashed potatoes, garlic butter-boiled potatoes, Brussels sprouts, butternut squash, and creamed corn. Make it festive with a side of cranberry jelly or relish, or keep things low-carb with a side of creamy mashed cauliflower.
Storing and Freezing
- Storing: 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.
- Freezing: To freeze leftovers, transfer leftover turkey to an airtight container and place it in the freezer for up to 2-6 months. Thaw frozen turkey in the refrigerator overnight before reheating.
- Reheating: Cover the turkey with foil or a broth to avoid drying out when reheating in the microwave. Heat it until the internal temperature reaches at least 165°F (74°C).
More Thanksgiving Recipes,
- Cornbread Dressing
- Roast Beef Tenderloin Recipe with Red Wine Sauce
- Spinach Pear and Feta Salad Recipe
- Zucchini Casserole
- Sweet Potato Casserole (with Marshmallows)
- Poultry Seasoning
If you try making this Easy Roast Turkey Breast Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Roast Turkey Breast Recipe
- 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
- 3 teaspoon salt
- 1 teaspoon Ground black pepper
- 1 (6 to 8- pound) turkey breast - bone-in, skin-on
- 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 butter, garlic, thyme, sage, rosemary, salt, and 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 bake for 2 ½-3 hours, basting it every 30-45 minutes. Optional: If there aren’t a lot of pan drippings, baste it with ¼ cup of chicken broth until the drippings start to accumulate.
- Once the skin turns golden brown, cover the breasts with aluminum foil to prevent them from burning.
- Once the turkey's internal temperature reaches 165 degrees f as measured by an instant-read thermometer, remove it from the oven. Let it rest for 15 minutes before carving and serving with slices of fresh oranges, fresh sprigs of thyme, rosemary, and sage for garnish if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)