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Roasted Turkey Breast - Yields the most tender, juicy meat with the crispiest skin! 15-20 min prep time. That's it! So simple yet SO GOOD.

Yields the most tender, juicy meat with the crispiest skin! 15-20 min prep time. That’s it! So simple yet SO GOOD.

Roasted Turkey Breast - Yields the most tender, juicy meat with the crispiest skin! 15-20 min prep time. That's it! So simple yet SO GOOD.

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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.
BlondeCurly
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reasons to roast a 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.
Roasted Turkey Breast - Yields the most tender, juicy meat with the crispiest skin! 15-20 min prep time. That's it! So simple yet SO GOOD.

tips and tricks for success

  • 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.
  • 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. The internal temperature should reach 165°F.
  • Let your bird rest. Let your 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/cook your remaining Thanksgiving side dishes.
  • Save the drippings. Drippings make for the best turkey gravy.
Roasted Turkey Breast - Yields the most tender, juicy meat with the crispiest skin! 15-20 min prep time. That's it! So simple yet SO GOOD.

what to serve with turkey breast

Tools For This Recipe

9 x 13 baking dish

Instant-read thermometer

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, we recommend allowing 24 hours 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.

Can I use dried herbs instead?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

How long will it take to cook a turkey breast?

This will vary on the size of your bird but plan for about 20-25 minutes per pound.

Will I still have enough pan drippings to make gravy?

Yes! Even with a turkey breast, you should have plenty of pan drippings for our 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

Roasted Turkey Breast

Yield: 8 servings
Prep: 20 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 50 minutes
Yields the most tender, juicy meat with the crispiest skin! 15-20 min prep time. That’s it! So simple yet SO GOOD.
5 stars (35 ratings)
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Ingredients

  • 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.

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