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

Two oven Roasted Turkey Breasts on a white platter, sliced and ready to serve.
Prep 30 minutes
Cook 1 hour
Resting Time 15 minutes
Total 1 hour 45 minutes
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Ingredients
 
 

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

Herb Butter:

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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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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4.98 from 1021 votes (988 ratings without comment)
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Atisha
7 months ago

5 stars
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

5 stars
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!!

Emily
14 days ago

3 stars
Could you use the herbed butter for a boneless and skinless turkey breast?

Admin
14 days ago
Reply to  Emily

YES! We have a recipe just for that. Find it here

Merike
1 month ago

How did you get the herbed butter to stick to the turkey breast? I could just get it on the top but it just slid down the sides. I’m afraid most will end up in the pan. It will make for quite the herb-y gravy! I guess I’ll find out in 2hrs …

Admin
1 month ago
Reply to  Merike

Great question! To help the herbed butter stick better, try patting the turkey dry with paper towels first. You can also gently lift the skin and spread some of the butter underneath—that helps lock in flavor and keeps it from sliding off. Even if some melts into the pan, it still adds amazing flavor to the meat and the gravy.

Kathryn
1 month ago

4 stars
This is a delicious way to roast turkey; however, it took much longer than 14-15 minutes per pound to reach the proper temperature. I had one half bone-in turkey breast which weighed almost two pounds. After 30 minutes it wasn’t even close to being done and the skin was still very pale. I kept checking it every 5 minutes because I didn’t want it to overcook. I didn’t keep up with the total time. All in all, it’s a very easy and delicious recipe. Thank you!

Andrew
2 months ago

1 star
Stunningly bad. Turkey was fully thawed when I put it in. 325 for 15 min and it came out RAW. What in the world was this person thinking? Crazily incompetent recipe

Admin
2 months ago
Reply to  Andrew

It’s 15 minutes PER POUND so unless your turkey was only 1 pound you didn’t cook it long enough.
-Stacy

2 months ago

5 stars
The best turkey ever!! Very easy, accurate recipe. Delicious favor, tender moist breast meat, and crispy skin. This recipe is a keeper!

Bonnie M.
2 months ago

5 stars
This is, by far, the best turkey breast recipe ever! I will never make another turkey breast without this amazingly flavored butter ever again! It made our house smell so delicious while it was roasting!

bb1893
3 months ago

Cooked turkey breast for temp and time listed on recipe, can out raw will not use again

Admin
3 months ago
Reply to  bb1893

I’m not sure how the turkey could be raw if you checked the temperature? Did you cook it to 165 like the instructions state?
-stacy

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