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!
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.
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.
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.
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!
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Recipe
Roasted Turkey Breast
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
Nutrition
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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!
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!!
sounds good
This was AMAZING!! Did a test run and so good we are making for Thanksgiving. Tender & juicy and great seasonings
Looks Delish! How can this recipe be adapted for a crockpot?
Best juiciest Turkey we’ve ever baked! Followed the directions exactly/ 5 lb bone-in breast; served 4 adults with half left! Simple & delicious.
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!
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!
You have lots of recipes Ive always wanted to try
Happy Thanksgiving!
Do you stuff the cavity like you do for the whole turkey recipe?
Chad
Happy Thanksgiving to you too! You don’t need to stuff the cavity with this recipe but you certainly can if you like!
I am making this right now for the new year but stuffed so🤞
Hi! Can I cook two breasts at the same time in my convection oven as long as they are the same weight? Thanks!
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!
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