Roast Turkey Breast Recipe

Sliced roast turkey breast with crispy skin arranged on a platter with orange slices and herbs.

4.91 from 11 votes

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!

Prep Time30

Cook Time2 30

Total Time3

Servings: servings

Calories: 565kcal

Chef: Jessica Randhawa

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

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