Roasted Turkey Breast

Make a juicy roasted turkey breast with garlic herb butter that’s perfect for Thanksgiving, Christmas, or any family dinner. This easy recipe delivers crispy golden skin, tender meat, and classic holiday flavors without the need for a whole turkey. Ideal for smaller gatherings or weeknight meals, it’s a simple oven-roasted turkey breast that turns out perfectly every time.

Ingredients

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

---

Instructions

Prepare the Turkey

1. If frozen, thaw the turkey breast in the refrigerator. Allow 24 hours of thawing for every 5 pounds.
2. Remove the turkey from the fridge about 20 minutes before cooking to bring it closer to room temperature.
3. Preheat the oven to 325°F (165°C).

Make the Herb Butter

1. In a bowl, combine softened butter, garlic, salt, pepper, thyme, rosemary, and sage until smooth.

Season the Turkey

1. Pat the turkey breast dry with paper towels.
2. Lightly season the outside with additional salt and pepper.
3. Gently loosen the skin, then spread a spoonful of herb butter underneath, coating both sides of the breast.
4. Rub the remaining herb butter evenly over the entire outside of the turkey.
5. Place the prepared turkey breast in a roasting pan or baking dish.

Roast the Turkey

1. Position oven racks so the turkey breast sits in the center of the oven.
2. 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.
   • Tip: Remove the turkey just before it reaches 165°F, as it will continue to cook while resting.

Rest and Serve

1. Remove from the oven and tent loosely with aluminum foil.
2. Let rest for at least 15 minutes before carving to lock in the juices.

---

Tips

• Use a meat thermometer for perfect doneness—don’t rely on timing alone.
• Let the turkey rest before slicing; this ensures juicy, tender meat.
• For extra flavor, add lemon zest or Dijon mustard to the herb butter.

Variations and Substitutions

• Boneless Turkey Breast: Adjust cooking time slightly (it may cook faster).
• Herbs: Swap fresh herbs for dried (use one-third the amount).
• Butter Substitute: Use olive oil instead of butter for a lighter option.
• Seasoning Blend: Add smoked paprika or cayenne for a spicier twist.

FAQs

How do I prevent the turkey breast from drying out?
Baste it halfway through cooking or cover loosely with foil if it browns too quickly.

Can I prepare the turkey ahead of time?
Yes, you can season it and apply the herb butter the night before. Keep it covered in the fridge until ready to roast.

Do I need to brine the turkey breast?
It’s optional. Brining enhances juiciness but isn’t necessary if you’re using herb butter.

Serving Suggestions

• Pair with classic holiday sides like mashed potatoes, stuffing, green beans, and cranberry sauce.
• Slice leftovers for sandwiches or add to salads and grain bowls.
• Serve with gravy made from the pan drippings for extra richness.

Why You’ll Love This Recipe

• A simple, foolproof method for perfectly roasted turkey breast.
• Crispy golden skin with tender, flavorful meat.
• Great for smaller gatherings or holiday meals when you don’t need a whole turkey.
• Easy to customize with your favorite herbs and spices.