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–+ servings
Sliced turkey breast with crispy skin on a platter with fresh rosemary and cranberries.
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Roasted Turkey Breast Recipe

This Roasted Turkey Breast recipe is a tender and juicy dish perfect for entertaining smaller groups or anytime you're in the mood for an elegant dinner that's oh-so-easy to prepare!
Prep Time20 minutes
Cook Time1 hour
Resting Time15 minutes
Total Time1 hour 35 minutes
Servings: 6 to 8 servings
Calories: 368kcal
Author: Stephanie Wilson

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

  1. 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.
  2. 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!  

Nutrition

Calories: 368kcal | Carbohydrates: 1g | Protein: 49g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 663mg | Potassium: 566mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 552IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg