This roasted turkey breast recipe is one of my go-to dishes for any special occasion. There’s something incredibly satisfying about serving a beautifully golden-brown turkey that’s juicy and flavorful on the inside. Plus, with just 30 minutes of prep time and a few hours in the oven, it’s surprisingly easy, even for novice cooks.
What really makes this roasted turkey breast special is the herb butter that seeps into the meat during roasting, ensuring every bite is aromatic and savory. This dish is perfect for holidays, family gatherings, or just a cozy weekend meal.
Why you’ll love roasted turkey breast
- Quick prep with minimal clean-up
- Rich, savory flavor from fresh herbs
- Perfect for holiday feasts or weeknight dinners
- Freezes well for easy leftovers
- Impresses guests without much effort
What ingredients do I need for roasted turkey breast?
- Turkey:
- 1 whole or half bone-in turkey breast (or boneless)
- Herb Butter:
- ½ cup unsalted butter, softened
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 ½ teaspoons fresh thyme, chopped
- 1 ½ teaspoons fresh rosemary, chopped
- ½ teaspoon fresh sage, chopped
Ingredient notes & swaps:
- For a lighter version, use olive oil instead of butter.
- Fresh herbs can be swapped for dried if necessary; use one-third the amount.
- If dairy-free, consider using a plant-based butter alternative.
How do I make roasted turkey breast step-by-step?
To make roasted turkey breast, start by preparing the herb butter and seasoning the turkey. Roast it in a preheated oven until perfectly cooked and tender.
- Prepare the Turkey: If frozen, thaw the turkey breast in the refrigerator, allowing 24 hours of thawing for every 5 pounds.
- Remove the turkey from the fridge about 20 minutes before cooking to bring it closer to room temperature.
- Preheat the oven to 325°F (165°C).
- Make the Herb Butter: In a bowl, combine softened butter, garlic, salt, pepper, thyme, rosemary, and sage until smooth.
- Season the Turkey: Pat the turkey breast dry with paper towels. Lightly season the outside with additional salt and pepper.
- Gently loosen the skin, then spread a spoonful of herb butter underneath, coating both sides of the breast.
- Rub the remaining herb butter evenly over the entire outside of the turkey.
- Place the prepared turkey breast in a roasting pan or baking dish.
- Roast the Turkey: Position oven racks so the turkey breast sits in the center of the oven. Roast at 325°F (165°C) for about 14–15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
- Pro Tip: Remove the turkey just before it reaches 165°F, as it will continue to cook while resting.
- Rest and Serve: Remove from the oven and tent loosely with aluminum foil. Let rest for at least 15 minutes before carving to lock in the juices.
Visual doneness cues: Look for a rich golden-brown skin and the juices running clear when pierced.
How should I serve it?
This roasted turkey breast is stunning served on a platter with seasonal sides like green beans, cranberry sauce, and stuffing. Fresh herbs or a sprinkle of parsley can add a lovely finishing touch. Consider serving wedges of lemon or cranberry sauce on the side for a refreshing contrast to the rich flavors.
Can I make it ahead? How do I store and reheat it?
You can prepare roasted turkey breast the day before your event. Once cooked and cooled, wrap it tightly in foil or an airtight container and refrigerate for up to 3-4 days. If you need it to last longer, it freezes well for up to 4 months. To reheat, thaw in the refrigerator, then warm it in a low oven until heated through, adding a bit of broth to keep it moist.
How do I fix common issues?
If your turkey breast turns out dry, it may be due to overcooking. Ensure you check the internal temperature with a meat thermometer. If it’s bland, try rubbing more herb butter under the skin before roasting. For soggy skin, allow the turkey to rest uncovered for a few minutes before serving.
What variations can I try?
Experiment with different herb butters by adding lemon zest, maple syrup, or even a bit of Dijon mustard for a twist. You can also stuff the breast with a mixture of traditional stuffing ingredients or other vegetables for additional flavor.
FAQs
What’s the best way to ensure my turkey breast stays moist?
Keeping the turkey breast skin-on during cooking helps retain moisture. The herb butter also coats the meat, adding flavor and moistness as it bakes.
Can I use frozen turkey breast for this recipe?
Yes! Just be sure to allow ample time for thawing in the refrigerator before you begin your preparation.
How long should I let the turkey rest after cooking?
Letting the turkey rest for at least 15 minutes allows the juices to redistribute, resulting in a juicier, more flavorful dish.
Is this recipe suitable for a small gathering?
Absolutely! A single turkey breast cooks quickly and efficiently, making it perfect for intimate dinners without the leftover hassle of a whole turkey.
Roasted Turkey Breast
Ingredients
Method
- If frozen, thaw the turkey breast in the refrigerator, allowing 24 hours of thawing for every 5 pounds.
- Remove the turkey from the fridge about 20 minutes before cooking to bring it closer to room temperature.
- Preheat the oven to 325°F (165°C).
- In a bowl, combine softened butter, garlic, salt, pepper, thyme, rosemary, and sage until smooth.
- Pat the turkey breast dry with paper towels. Lightly season the outside with additional salt and pepper.
- Gently loosen the skin, then spread a spoonful of herb butter underneath, coating both sides of the breast.
- Rub the remaining herb butter evenly over the entire outside of the turkey.
- Place the prepared turkey breast in a roasting pan or baking dish.
- Position oven racks so the turkey breast sits in the center of the oven. Roast at 325°F (165°C) for about 14–15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
- Remove the turkey just before it reaches 165°F, as it will continue to cook while resting.
- Remove from the oven and tent loosely with aluminum foil. Let rest for at least 15 minutes before carving to lock in the juices.