This Roasted Turkey Breast recipe is perfect for everyone that loves turkey but is entertaining a smaller group. I've adapted my hugely popular Thanksgiving Turkey recipe for a smaller party size, making this recipe simpler than ever!

Looking for more Thanksgiving recipes? Try Mashed Potatoes, Sweet Potato Casserole, Turkey Gravy, or Thanksgiving Stuffing!

Two sliced Roasted Turkey breasts on a serving platter with a fork.

Why I love this recipe:

Smaller – This is perfect for entertaining a smaller group, or for family dinner during the fall and winter months.
Approachable – If you are intimidated by making a big Thanksgiving turkey, then this recipe is perfect for you! No basting or brining; you won't believe how easy and quick it is!
Delicious – My Thanksgiving Turkey recipe is one of my highest reviewed recipes and for good reason! It is flavorful, moist, and just absolutely perfect! I have adapted that recipe for the best turkey breast recipe!

How to make Roasted Turkey Breast:

Make Herb Butter: Combine butter, garlic, salt, pepper, and fresh herbs in a bowl.

Two images showing a stick of butter with fresh herbs, and then the butter all mixed to make Herb Butter.

Prep Turkey: Let turkey thaw completely. Pat the turkey dry on all sides with paper towels. Season with salt and pepper. Loosen the skin of the turkey breast and smear a spoonful of herb butter under the skin, spreading it over both sides of the breast. Spread remaining herb butter all of the outside of the turkey breast. Place in a baking dish or sheet pan.

A Turkey with just breast meat in a baking dish covered with salt, pepper, and homemade herb butter.

Roast: Cook at 325°F for about 14-15 minutes per pound, or until internal temperature (inserted into the thickest part of the breast) reaches 165 degrees. (I usually take it out just shy of 165 degrees, as it will continue to cook as it rests). Cover with aluminum foil and let rest for at least 15 minutes.

A turkey with just breast meat covered in garlic herb butter, cooked golden brown.

Serve this oven roasted turkey breast with Mashed Potatoes, Homemade Rolls, Stuffing, and Sweet Potato Casserole. Use leftover turkey in a Turkey Club Wrap or Turkey Cranberry Almond Wrap!

A close up image of a golden herb Roasted Turkey breast, sliced and ready to serve.

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Recipe

4.98 from 1023 votes

Roasted Turkey Breast

This Roast Turkey Breast recipe is perfect for everyone that loves turkey but is entertaining a smaller group. I've adapted my hugely popular Thanksgiving Turkey recipe for a smaller party size, making this recipe simpler than ever!

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Author Lauren Allen

Course Main Course

Cuisine American

Servings 5

Calories 439

Prep 30

Cook 1

Resting Time 15

Total 1 45

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Ingredients

▢ 1 Whole or Half Bone-in Turkey Breast* , or boneless

Herb Butter:

▢ 1/2 cup unsalted butter , softened
▢ 1/2 teaspoon salt
▢ 1/4 teaspoon freshly ground black pepper
▢ 3 cloves garlic , minced
▢ 1 ½ teaspoons fresh thyme , chopped
▢ 1 1/2 teaspoons fresh rosemary , chopped
▢ 1/2 teaspoon fresh sage , chopped

Instructions

Thaw turkey, if frozen. A general rule of thumb is 24 hours for every 5 pounds of Turkey. Remove the thawed turkey from the fridge 20 minutes before cooking.
Preheat oven to 325 degrees F.
Make herb butter by combining butter, garlic, salt, pepper, and fresh herbs in a bowl.
Prep Turkey: Remove turkey from packaging and use paper towels to pat the turkey dry on all sides. Season the outside with some salt and pepper. Loosen the skin of the turkey breast and smear a spoonful of herb butter under the skin, spreading it over both sides of the breast. Spread remaining herb butter all of the outside of the turkey breast. Place in a baking dish or sheet pan.
Roast: Position oven racks so the turkey will sit in the center of the oven. Cook at 325 degrees F for about 14-15 minutes per pound, or until internal temperature (inserted into the thickest part of the breast) reaches 165 degrees. (I usually take it out just shy of 165 degrees, as it will continue to cook as it rests).
Rest: Remove from oven and cover turkey with a piece of aluminum foil. Allow it to rest for at least 15 minutes before carving.

Notes

*Bone-in Turkey Breast is a turkey with both skin-on breast portions of the turkey connected by the backbone and ribs (The leg, thigh and large cavity portion of the whole turkey have been removed). A half turkey breast (single breast) will also work for this recipe, and cook time will be shorter.

Check out this post for photos and video of How to Carve a Turkey.

Nutrition

Calories: 439kcalCarbohydrates: 1gProtein: 38gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 161mgSodium: 338mgPotassium: 495mgFiber: 0.2gSugar: 0.03gVitamin A: 608IUVitamin C: 2mgCalcium: 36mgIron: 2mg

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3.8 69 votes

Recipe Rating

4.98 from 1023 votes (988 ratings without comment)

86 Comments

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Atisha

9 months ago

This recipe was amazing. Since it was just me and my three kids for Thanksgiving, I decided on a turkey breast, and this was the perfect recipe. My 16 year old son said he’s never been a huge turkey fan, but with this recipe, he is!

Dorothy

1 year ago

Last year, my turkey breast was so dry. Yesterday, I fixed this one. It was delicious! So moist and flavorful. Followed recipe exact. This will be my go to for turkey breast from now on. Thanks, Lauren!!

Robert

2 days ago

Made this recipe , was amazing!! Thank you. 😊 my turkey breast was 7 lbs on the turkey bag I followed the cooking time which was
21/2 to 3 hours at 350. It had a pop up button but checked with thermometer. All good and so tasty and moist. I used fresh herbs as well . I also recommend making the homemade gravy 😋. Will be on our Sunday rotation .