This post contains affiliate links.
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
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!!
Amazing
Is it possible to make this the day before? Thank you!
You can, but it will taste best fresh. If you do, I think it’s best to reheat the sliced turkey breast inside some simmer chicken broth, to keep it moist as it reheats.
This was so gooood! Super easy and great flavor!
I’m wanting to do a turkey breast this year but don’t want to miss out on the stuffing. Would it work to make the stuffing in the same pan or best to make it on its own?
I would recommend making it on its own and Lauren recipe is phenomenal! Hope you enjoy your meal!
-Stacy
Make the stuffing in crockpot.
Where can I buy the whole turkey. Breast
I’ve seen them at Kroger, Walmart, and my local grocery stores! Good luck!
Stacy
Flavours were good but the cooking time was WAY off.
This was delicious! I brined my turkey beforehand and followed this recipe after.
Delicious! I removed the skin before cooking my turkey breast, followed the rest of your recipe. Sliced very thin with my electric slicer that I bought long ago in a thrift store for only $4.- In this way we have a healthy cold cut for our sandwiches to take to work. Thanks so much!!!
I added a little mayo to the herb butter and the excess rubbed on the skin. Vertical roasted at 450 degrees for 15 min then turned down to 400 degrees till the temp gage reached 162 degrees. Removed form oven at let rest 10 min. covered in tin foil. Crispy outside and SO juicy.
It’s impossible to get the butter mixture to stick on the turkey breast
Is your turkey cold? It needs to rest at room temperature (if it’s cold, the butter wont stick). The skin also needs to be pat really dry (if it’s wet, the butter wont stick). And is the butter soft enough?