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!!
Hi, any tips for spreading the herb butter? It just stuck to my hands and wouldn’t stay on the turkey! Thanks!
Did you pat your turkey dry? I try to get as much of the moisture off with paper towels then have never had an issue spreading the herb butter with my hands.
This came out perfectly! 7 lb. bone-in breast took 2 hrs. 5 min. I used twice the garlic, recommended herbs from our garden, and 1 cup chicken broth in bottom of roasting pan with rack, to prevent butter from burning and splashing on the oven sides. It was perfectly moist, flavorful, and the gravy was heavenly.
This was delicious! Two things to consider: my 3+lb bone-in breast took 80 min in a 350 degree oven to reach 160 internal temp; more important–what about all that melted butter splattered ALL OVER the inside of my brand new oven?! Yikes. I will go some sort of Plan B next time!
We absolutely loved how flavorful and tender the meat was. It did take longer than the 16 minutes per pound. I went to 425 degrees for the last half hourish. Was a little worried about doing that but I have a lot of turkey experience so I just trusted my instincts because we were starving! It came out perfect. So good. Amazing! Today I’m trying the whole turkey recipe! Thank you!
Tasty turkey, and gravy made with drippings was wonderful. I highly recommend using a meat thermometer for timing. I had a 2.5 pound, fully thawed, boneless turkey breast and it took 95 minutes to reach 164 degrees … more than twice as long as the recipe recommended. Very grateful was making for my family and didn’t have guests waiting.
We’re about 75 minutes in for our 2.5 turkey breast and it’s getting close to done. Simple recipe, but wish I had read other comments regarding the well-off cooking time.
This was fantastic! We loved how juicy it turned out and how easy it was to make. Definitely keeping this recipe and making it again for Christmas!
MADE it! Super moist. Just needed to cook longer on a 7 LB bone-in Turkey Breast. Will have some left over for turkey sandwich. Thanks for sharing this ☺️ Happy Thanksgiving weekend!
Roasting instructions are wildly incorrect. 15min at 325 wouldn’t cook a chicken wing let alone a whole turkey breast.
Hi Evan, don’t know if you’ll see this, but if you do, make sure to cook your turkey for 15 minutes PER POUND, not total. But that assessment is correct, 15 minutes total at 325 probably wouldn’t cook a chicken wing.😂
I would love to give 5 stars but the recommendation for 325 degrees for only 15 mins per lb was wildly low, we had to roast it much longer. Thank you!
PER POUND. Holy cannoli. You guys. 🤦🏼♀️