Roasted Turkey Breast Recipe
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This roasted turkey breast is juicy and flavorful, with an herb butter rub that delivers crisp skin and tender slices. Perfect for Thanksgiving, smaller holiday gatherings, or even a cozy meal.
Looking for more Thanksgiving recipes? Try Roasted Fall Vegetables, Sweet Potato Casserole, Turkey Gravy, or Cornbread Stuffing!
Recipe Overview
Why You'll Love It: Golden, crisp skin, juicy meat, approachable for beginners, and a show-stopping centerpiece for your holiday table.
- Yield: 6 to 8 servings
- Prep Time: 15 minutes
- Cook Time: About 1 hour 15 minutes (varies by size)
- Resting Time: 15 to 20 minutes
- Total Time: 1 hour 45 minutes
Why I love this recipe:
- Juicy Tender Meat: Herb butter under the skin guarantees moisture and taste. This tender turkey breast is easy to make and roasts perfectly every time.
- Easy: If making a whole Thanksgiving turkey seems intimidating, roasting the breast is super simple and quick, without basting or brining.
- Perfect for smaller gatherings: No need for a 20-pound bird when you're serving 4-8 people.
- Juicy and flavorful: Herb butter under the skin guarantees moisture and taste.
- Holiday-ready: A festive centerpiece without the stress of a whole turkey.
- Versatile: Leftovers make incredible sandwiches, turkey soups, and salads.
- Delicious: Inspired by my self-basting turkey recipe, this roasted turkey breast is packed with delicious flavor. The herb butter infuses the meat while roasting, making it delicious and tender!
Once you've roasted a delicious turkey, see my step-by-step guide for tips on how to carve a turkey, plus serving ideas for plating.
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Ingredients
You'll need just a few simple ingredients to make this recipe.
- Chicken or turkey stock (¼ cup): Keeps the meat moist and creates a base for pan drippings or gravy.
- Bone-in, skin-on turkey breast (5-6 lb): Bone adds flavor and moisture, while the skin crisps beautifully.
- Butter (½ cup, softened): Locks in moisture and helps herbs adhere. Olive oil is a good substitute.
- Garlic (3 cloves, minced): Adds depth and aroma.
- Fresh herbs (thyme, rosemary, sage): Classic holiday flavors. Substitute dried if needed.
- Kosher salt and black pepper: Essential for seasoning.
- Smoked paprika (optional): Adds color and a subtle smoky flavor.
How to Make Roasted Turkey Breast
Follow these easy steps for the juiciest roasted turkey breast. Begin by thawing the turkey breast if it's frozen, allowing 24 hours per 5 pounds of turkey. When you're ready to roast, preheat the oven to 425°F.
- Step 1: Pat the turkey breast dry with paper towels, then loosen the skin carefully with your fingers to create a pocket over the meat. Season the outside with salt and pepper and let sit at room temperature for 15 to 20 minutes.
- Step 2: Combine softened butter, garlic, thyme, rosemary, sage, paprika, salt, and pepper. Spread most of the butter under the skin directly over the breast meat; smooth the rest over the skin.
- Step 3: Place the turkey breast on a roasting rack in a roasting pan. Pour stock into the pan bottom. Roast for 15 minutes, then reduce the oven to 325°F and continue roasting until the internal temperature reaches 160°F (about 14-15 minutes per pound).
- Step 4: Rest: Remove the turkey from the oven, tent it loosely with foil, and let it rest 15-20 minutes. The temperature will rise to 165°F.
- Step 5: Carve and serve: Slice against the grain in ¼- to ½-inch slices. Serve with pan juices or your favorite gravy.
Tip: If the turkey breast is wobbly, I like to give it an aluminum foil collar to keep it upright in the oven.
Variations
- Herb-Citrus Turkey Breast: Add orange or lemon zest to the herb butter.
- Smoky Paprika Rub: Replace herbs with smoked paprika, cumin, and garlic powder for a smoky twist.
- Boneless Option: For a 3-4 lb boneless breast, roast at 325°F for 45-50 minutes, checking for 160°F internal temperature.
Serving Suggestions & Leftovers
- Holiday Pairings: Mashed potatoes, roasted Brussels sprouts, stuffing, cranberry sauce, and dinner rolls.
- Leftover Ideas: Turkey sandwiches with cranberry mayo, turkey noodle soup, turkey-wild rice salad, or a cozy turkey pot pie.
What to Serve with Roasted Turkey Breast
Turkey breast is a beautiful centerpiece, but it really shines when paired with classic sides and seasonal favorites. Here are a few of my go-to recipes for rounding out the holiday table:
- Easy Sweet Potato Casserole - Creamy, comforting, and topped with a buttery pecan streusel.
- Simple Turkey Gravy - Perfectly smooth and savory, made with pan drippings or stock.
- Cornbread Dressing - A Southern-inspired dressing that's golden and crisp on top, soft inside.
- Roasted Fall Vegetables - A colorful medley of seasonal vegetables caramelized in the oven.
- Sweet Potatoes Anna - Elegant layers of thinly sliced sweet potatoes baked until tender.
- No-Bake Pumpkin Cheesecake - A creamy, spiced dessert that's effortless to prepare.
Tip: Choose 2-3 savory sides plus one standout dessert for a well-rounded menu that's festive without being overwhelming.
Recipe FAQs
Yes. You can roast the turkey breast up to one day ahead. Slice, then reheat gently with pan juices or broth to keep moist.
At 325°F, allow about 14-15 minutes per pound. A 5-pound breast takes around 1 hour 15 minutes. Always check with a thermometer for 160°F before resting.
Pat the breast dry, spread herb butter under the skin, and use an oven thermometer. Don't overcook-pull at 160°F and let rest to reach 165°F.
Absolutely. A simple overnight brine of water, kosher salt, sugar, and herbs works beautifully. Just reduce the salt in the butter mixture.
Yes! It's ideal for smaller gatherings or as a second main dish alongside a whole bird. It saves oven space and still delivers festive flavor.
More Turkey Recipes to Try
- Apple and Turkey Tea Sandwiches
- Roast Turkey Recipe with Apple Cider and Thyme
- Easy Herb Roasted Turkey
- Easy Turkey Dry Brine Recipe
- Leftover Turkey Noodle Soup
- How to Carve a Turkey (Step-by-Step)
- Our Best Roast Turkey Recipes
- Easy Southwest Turkey Butternut Squash Skillet
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Roasted Turkey Breast Recipe
Ingredients
- 5-6 pounds turkey breast whole or half bone in
Herb Butter
- ½ cup unsalted butter softened
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 cloves garlic minced
- 2 teaspoons fresh thyme chopped
- 2 teaspoons fresh rosemary chopped
Instructions
- Thaw turkey if frozen. Allow for 24 hours for every 5 pounds of turkey for thawing. Before roasting, remove it from the refrigerator and let sit at room temperature for 20 to 30 minutes
- Preheat oven to 325℉ and position the oven racks so that the turkey will roast in the middle of the oven.
Make Herb Butter
- Combine softened butter, garlic, salt, pepper, and fresh herbs in a bowl.
Prep the Turkey Breast
- Remove the turkey from its packaging and pat it dry with paper towels. This will help crisp the skin. Set the turkey on a sheet pan or rack if you have one. Loosen the skin from the breast and smear a spoonful of prepared herb butter on both sides of the bone. Then, spread the remaining butter all over the outside.
Roast the Turkey
- Cook for 14-15 minutes per pound, or until the internal temperature (inserted into the thickest part of the breast) reaches 165 degrees.
Rest the Turkey
- Remove from oven, tent a sheet of aluminum foil over the top, and let it rest for 15 to 20 minutes before carving.
Notes
- Bone-in Turkey Breast: This turkey breast has the backbone and ribs intact, and the skin is on. The only difference between a whole turkey and a bone-in turkey breast is the legs and thighs have been removed. A half turkey breast will also work for this recipe, and the cooking time will be shorter.
- Herbs: You can use any herb combination you prefer in this recipe. I love the combination of rosemary and thyme, but parsley and sage are great options too!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This turkey breast is amazing! Not only is it great for smaller guests at Thanksgiving, but it's one I make all year. It takes a fraction of the time and is great as a main dish, as well as for soups, stews, and sandwiches.