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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!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was delicious and everyone loved it. I followed the directions pretty closely—the 6 lb fresh breast took about a hour and 45 minutes not including resting, though. The day after Thanksgiving we had our granddaughters over for leftovers. The 7-year-old said it was the best turkey she’d ever had in her life. A little later she said, “Grandma, where did you buy this turkey?” I told her where (a local health food store). She said, “Can you make sure you buy the turkey there next year?” This recipe is definitely a keeper!
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!!
This was fabulous. I agree with the other commenters that 15 minutes per pound is not NEARLY enough time, but other than that this is a perfect recipe. My 7.5 pound turkey took just under 3 hours.
Wow 7.5 lb turkey breast must be huge!
Thank you for this. Mine is 8 lbs, and yes, it’s huge! Can you imagine that poor turkey??
How is this only one gram of protein and 23 grams of fat per serving? Are the nutrition facts just for the herb butter?
Thanks for that catch! We fixed the error, the nutritional facts includes everything.
easy, and outstanding. thanks for this!
Had a 2lb half, bone in breast. I was skeptical of the 15mins per pound, “even less for 1/2 breast” 325° convection oven, set on convection roast. Took close to an hour to reach 165°
Excellent flavor
Everyone just went on and one about how this was the most moist, best tasting turkey they ever tasted. From the looks on their faces, they weren’t saying it to be nice. Thanks for sharing.
Same as all the reviewers. Adjust the cooking time by at least 1+ hours. I had a 6.8 lb turkey. It was not done at 1 hour 45 minutes. I cranked up the heat at that point to 375 degrees and crossing my fingers that it is done at the 2 hour 45 minute mark.
3.1 lb. Turkey breast, bone-in took 90
minutes. Timed all my sides based on the recipe and ended up eating them with left over chicken cutlets. So frustrating. The time on this recipe is completely off- doesn’t matter if your oven is slightly off temp. Guess we will be having it tm night for dinner.
The estimate of 15-15 minutes/lb at 325 is woefully short! With a small (3.4lb half breast, bone in) I required nearly 90 minutes to get to 160 degrees and while the meat was not at room temp when I started it was certainly thawed.
Recipe came out great! My 5.5 pound turkey breast with bone did take 2.5 hours at 325 but was super juicy!
I used 2.77 pound bone-in turkey breast for this recipe today. I baked it at 350 degrees rather than 325 degrees as called for. Despite the higher heat, it took almost two hours for the turkey to reach 165 degrees internally (this happened the first time I used this recipe too). The turkey turned out great, so I will make this recipe again in the future, but I will adjust the time/plan on it taking longer than called for.