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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!!
Yes, I agree. I bought a 1lb turkey breast and 15 min did not come close to getting it done. While I have used this recipe with a bone in turkey breast and it works well
This is the very best turkey recipe we’ve ever had. The breast stays so moist and tender. Even the leftovers are fantastic. I did not have the fresh herbs on hand, however I did have dried herbs. We will make this often. I’ve already shared with family.
Can I replace the butter with olive oil or coconut butter or ghee?
Yes, you can swap the butter in the herb mix for olive oil, coconut butter, or ghee
Could you use the herbed butter for a boneless and skinless turkey breast?
YES! We have a recipe just for that. Find it here
How did you get the herbed butter to stick to the turkey breast? I could just get it on the top but it just slid down the sides. I’m afraid most will end up in the pan. It will make for quite the herb-y gravy! I guess I’ll find out in 2hrs …
Great question! To help the herbed butter stick better, try patting the turkey dry with paper towels first. You can also gently lift the skin and spread some of the butter underneath—that helps lock in flavor and keeps it from sliding off. Even if some melts into the pan, it still adds amazing flavor to the meat and the gravy.
This is a delicious way to roast turkey; however, it took much longer than 14-15 minutes per pound to reach the proper temperature. I had one half bone-in turkey breast which weighed almost two pounds. After 30 minutes it wasn’t even close to being done and the skin was still very pale. I kept checking it every 5 minutes because I didn’t want it to overcook. I didn’t keep up with the total time. All in all, it’s a very easy and delicious recipe. Thank you!
Stunningly bad. Turkey was fully thawed when I put it in. 325 for 15 min and it came out RAW. What in the world was this person thinking? Crazily incompetent recipe
It’s 15 minutes PER POUND so unless your turkey was only 1 pound you didn’t cook it long enough.
-Stacy
You may need better reading glasses. Also, common sense plays a HUGE factor in life ☺️
The best turkey ever!! Very easy, accurate recipe. Delicious favor, tender moist breast meat, and crispy skin. This recipe is a keeper!
This is, by far, the best turkey breast recipe ever! I will never make another turkey breast without this amazingly flavored butter ever again! It made our house smell so delicious while it was roasting!
Cooked turkey breast for temp and time listed on recipe, can out raw will not use again
I’m not sure how the turkey could be raw if you checked the temperature? Did you cook it to 165 like the instructions state?
-stacy