Roasted Turkey Breast
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Perfect for small gatherings, this easy roasted turkey breast is juicy, moist, and so tender with enough pan drippings for turkey gravy!
Featured Comment
I made this for my first go at hosting Thanksgiving for my family and I am SO PROUD of how it turned out. Possibly the most delicious Thanksgiving turkey I’ve ever had (my husband also said it was the best he’d ever had, too!). Make this. Immediately. So good.
Why you’ll love this roasted turkey breast
- Perfect for a small gathering. If you are keeping Thanksgiving small or you’re simply just not in the mood to cook an entire Thanksgiving turkey this holiday season, this recipe is here to save the day.
- Less hassle. There’s no brining, no basting, no fuss. And with substantially less cooking time than a whole turkey, this leaves your oven space more available during the big day.
- Juicy and flavorful. Say good-bye to dry turkey. With a few simple tricks, you’ll have tender, moist, oh-so-juicy turkey meat with enough pan drippings for turkey gravy.
Ingredients
- Turkey: bone-in, skin-on turkey breast, about 3-6 pounds
- Lemon: sliced to line the baking dish to prevent sticking while adding flavor and moisture
- Butter: unsalted and softened at room temperature
- Fresh herbs: thyme, sage, and rosemary (or substituted dried)
- Seasonings: salt and pepper, to taste
How to make roasted turkey breast
- Prep the turkey. Remove the turkey breast from the fridge and let it come to room temperature for 30 minutes.
- Pat dry. Pat the turkey completely dry with paper towels.
- Make the herb butter. Combine the softened butter, garlic, thyme, sage, and rosemary.
- Loosen the skin. Gently lift the skin away from the turkey breast meat and rub about half of the herb butter directly under the skin onto the breast meat in an even layer.
- Roast. Transfer the turkey breast, skin side up, to a greased 9 x 13 baking dish lined with lemon slices. Spread the remaining herb butter over the outside of the skin in an even layer. Then cook for about 15-20 minutes per pound or until an instant-read thermometer inserted into the thickest part reads 160°F.
- Rest. Let the turkey rest for 15-20 minutes, covered loosely with foil, and allow the carryover cooking to raise the internal temperature to 165°F.
- Make the gravy. While the turkey rests, repurpose the pan drippings for gravy.
- Slice and serve. Slice the turkey breast into 1/4-inch to 1/2-inch thick slices, ensuring each piece keeps some skin intact. Serve warm with the turkey gravy.
what to serve with turkey breast
Tools For This Recipe
Roasted Turkey Breast: Frequently Asked Questions
What if I bought a frozen turkey breast? How long will it take to thaw?
To defrost a turkey in the refrigerator, allow 24 hours of thawing for every 5 pounds.
Do I need a roasting pan and rack?
Because a turkey breast is much smaller than a whole turkey, this can be cooked in a vessel of your choosing – a roasting pan without the rack, an oven-safe skillet, or a baking dish.
Should I base the turkey?
For maximum crispy skin, skip the basting. Opening the oven door frequently will slow down the cooking time and prevent the high heat needed for crispy skin.
How long will it take to cook a turkey breast?
This will vary on the size of your bird but plan for about 15-20 minutes per pound.
How do you know when the turkey is done cooking?
The turkey should reach a safe internal temperature of 165°F (74°C) inserted into the thickest part of the breast (avoid touching bone, gristle, or fat).
Will I still have enough pan drippings to make gravy?
Yes! Even with a turkey breast, you should have plenty of pan drippings for the most favorited gravy recipe.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Roasted Turkey Breast
Perfect for small gatherings, this easy roasted turkey breast is juicy, moist, and so tender with enough pan drippings for turkey gravy!
Video
Ingredients
- 1 5-pound bone-in, skin-on turkey breast
- 1 lemon, sliced
- 6 tablespoons unsalted butter, at room temperature
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 1 ½ teaspoons chopped fresh sage leaves
- 1 ½ teaspoons chopped fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Let turkey stand at room temperature for 30 minutes.
- Preheat oven to 325 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread lemon slices into the prepared baking dish.
- In a small bowl, combine butter, garlic, thyme, sage and rosemary.
- Dry turkey thoroughly with paper towels. Using your fingers, carefully loosen the skin from the breast meat, spreading half of the butter mixture under the skin. Secure skin over the butter with wooden picks.
- Place turkey, breast side up, on top of the lemon slices. Spread remaining half of the butter mixture over the turkey; season with salt and pepper, to taste.
- Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, about 1 hour 30 minutes.
- Let stand 20 minutes before carving; serve warm with gravy, if desired.
Equipment
Notes
- Plan for 1 – 1.5 lb of turkey per person. This will ensure you have enough leftovers and pan drippings for your gravy. If using boneless breasts, reduce the amount to 0.5 lb of turkey per person.
- Bone-in is ideal. Turkey breasts are available boneless and bone-in. Bone-in will generally be far more flavorful and juicier.
- Thaw the turkey breast. If using a frozen turkey breast, allow 1-2 days to thaw completely in the fridge or 3-5 hours in cold water, changing the water every 30 minutes.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
- Rub the butter mixture inside and out. For maximum flavor, rub the herb butter mixture throughly both under the skin and over the skin in an even layer.
- Use an instant-read thermometer for the most accurate results. Check your turkey breast halfway through cooking, inserting through the thickest part of the breast but avoiding the bone. Remove the turkey from the oven once it reaches 160°F to allow the carryover cooking (during the resting period) to raise it up to 165°F.
- Let your bird rest. Let the turkey breast rest for at least 20 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness. This also frees up oven space to reheat and cook your remaining Thanksgiving side dishes.
- Save the drippings. Drippings make for the best turkey gravy.
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I made this using a boneless 2 pound turkey breast. It came out tender and great. I could taste the lemon a little bit. I used poultry seasoning no salt or pepper. Thank you for helping me prepare this turkey!
How long did you cook the boneless breast for?
I made this for guests and family for Sunday dinner and the bone-in turkey breast came out flavorful and juicy. I seasoned it Saturday and left in the fridge overnight and baked as directed. My turkey breast was almost 7 lbs so it took longer to cook but was great. I took the juices and added to my giblet gravy -equally fantastic! Will definitely use this recipe again.
How long did you cook it for since it was almost 7lbs
Rule of thumb is add 20 minutes per pound. So, if it’s 2 pounds over, add 40 minutes to the cooking time. But ovens vary, so of course use a meat thermometer and check as the end of the time approaches so it doesn’t over or under cook. 🙂
Hands down, the best turkey breast recipe! I made it exactly as directed, and it was moist and tasted fabulous!
So far, EVERYTHING I have tried with Damn Delicious recipes have been so great!
I just got the boneless turkey breast. Following your Sheet pan herb roasted Turkey. This recipe looks better. wil the boneless turkey will work as well? Thank you
Same, I always get boneless. I’m guessing cooking time is decreased but by how much, I don’t know.
In the photo, it appears that your turkey breast does not contain the backbone, like it is spatchcocked. Around here, ours come with the backbone attached. Does it cook more quickly without the backbone? If so, I can remove it. Thank you.
I have the same question. Have never seen a whole breast without the backbone. Last time I cooked one I removed it but it was a job.
I was thinking that the breast had been carved and plated for the photo. Hope I’m right b/c I’m putting the thing it the way it comes!