Go Back
–+ servings
Roasted Turkey Breast

Roasted Turkey Breast

Yield: 8 servings
Prep: 20 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 50 minutes
Perfect for small gatherings, this easy roasted turkey breast is juicy, moist, and so tender with enough pan drippings for turkey gravy!
5 stars (44 ratings)

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

Equipment

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.

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.
Course: Main Course