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!!
I’m so puzzled as to how this recipe worked for so many people. I had a 4.09lb skin-on/bone in turkey breast that was not frozen and that sat out at room temp for like an hour before cooking. It was cool to the touch, but not cold. If the turkey needs 15 min/lb it should have been done at about an hour. It was extremely not done. Even though it was pretty visibly raw at one hour, I put in the thermometer and it registered 120. I kept checking it at 10-15 min intervals for the next hour and a half. After 2.5 hours total cooking time, the thickest part of the breast registered 158 or so. That’s 150% more cook time and it still never got to 165. My oven thermometer reads 325, so it’s not a stove-temp issue. I have no idea how other people had success in with these instructions.
I’m sorry to hear about the trouble with the turkey breast recipe. Cooking times can indeed vary due to factors like meat size, shape, and oven differences. It seems like your turkey might have needed more time due to its specific characteristics, despite following the instructions. Thanks for your feedback, and I hope your next attempt is spot on!
I was on my way to help set up for the Christmas Eve service and realized that there was going to be nothing to eat on Christmas AND that the stores would be closing soon. I ran by the store and picked up a frozen turkey breast.
That evening I researched how to thaw a turkey breast quickly (and safely). Then this morning I looked for some way to cook this. I saw this recipe with 5⭐ and printed it out. My breast was 8 pounds so I cooked it for about two hours. It had only reached 140° so I let it cook about 45 minutes more (checking every 15 minutes). Once it reached 160° I took it out and put some aluminum foil over it to rest. I made the rest of my meal and served it. The turkey was perfect. It was moist throughout and very flavorful. I can’t wait for Thanksgiving next year to do this again!
Thank you.
Peter
I really really do not like buying or roasting the so called Bone In Whole Turkey Breast. The amount of waste is staggering for the price per pound AND AND AND I find I must remove the backbone and neck areas completely BEFORE roasting due to the damn thi not sitting on a roasting sheet right side up or upside down. So after I remove the backbone, wishbone and neck plus all that leftover entrail material in the partila cavity, I am just better off buying whole turkey and removing the breast and spatchcocking it before roasting. Buy your turkeys frozen around Thanksgiving at the discount and keep them frozen until Christmas holiday if you have the freezer space and save a ton of money and eat the legs, thighs and wings for free.
Will you be able to make gravy with this recipe?
Last year my 25 lb bird looked like autopsy 101! My wife forbid me from turkey rotis forever! I also ruined the gravy, potato dish and green bean cassarole and the pumpkin pie was spilled on the oven door! Should have ordered pizza!
I have started with a small breast and have it in the oven now. I promise to leave it alone and follow the directions!
Can I substitute dehydrated herbs in place of fresh herbs?
This is the Way
This recipe was a hit! I have always made a whole turkey but I always have “tons” of leftovers, definitely too much for 3 people. I was afraid the breast would end up being dry and tastless. I did miss my homemade stuffing but other than that, it was a hit! I will do this again!
Make your stuffing in crockpot. So yummy
The cook time really didn’t work for me. 2.5lb half breast at 325 definitely took an hour, at which point everything else was cold. It was delicious when finally finished!
Thnk you for the exact bit of information I I needed, since I bought a 2.5lb half breast this year!
I am 74 and have cooked turkeys and turkey breasts every way you can.
I just tried this recipe. This is an excellent recipe that results in a very flavorful moist turkey breast. This is the best turkey breast ever!!
Stop looking for “the best turkey breast recipe” This is it.