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 mins
Cook 1 hr
Resting Time 15 mins
Total 1 hr 45 mins
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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: 209kcalCarbohydrates: 1gProtein: 1gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 295mgPotassium: 23mgFiber: 0.2gSugar: 0.04gVitamin A: 747IUVitamin C: 2mgCalcium: 16mgIron: 0.2mg

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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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Comments

  1. 5 stars
    Best juiciest Turkey we’ve ever baked! Followed the directions exactly/ 5 lb bone-in breast; served 4 adults with half left! Simple & delicious.

  2. 5 stars
    This recipe was a hit at Thanksgiving! It was easy to make, and the turkey breast turned out moist and flavorful. It took about 30min longer to cook than expected, but I had an 8lb breast. Thank you for the great recipe!

  3. 5 stars
    What a good recipe! Herb butter was good but I add poultry seasoning to mine too. I had 8# breast and cooked at 350 as was afraid that wouldn’t be done in time. I also cooked at 425 for about 30 min at first to dry out skin and flipped it side to side in rack to crisp up both sides. I basted 3x in 2 hours it cooked, could have used 30 more min to “relax” it a little but afraid it would be dry. Came out well. Had some leftovers from 4 adults eating. Thanks for all your good recipes!

    1. Happy Thanksgiving to you too! You don’t need to stuff the cavity with this recipe but you certainly can if you like!

    1. You sure can! Make sure they have space between them to allow air to circulate. Youll want to use a thermometer to check when they are done!

  4. Hi Laura,
    I’m asking why you don’t start the turkey at a higher temp & then reduce to a lower? Most all recipes I’ve read start that way. My best, Nancy