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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!!
i just received two 1.5 pound (rolled) boneless fresh turkey breasts instead of the 3.5 pound turkey boneless breast i ordered any ideas on how to prepare these small breasts? Its just for two people thanks
You can cook them just like the recipe, they’ll just finish a lot faster. Start checking around 35–40 minutes and pull them at 165°.
Can I put the butter all over the turkey breast the day before cooking and stick in the refrigerator?
Yes, that’s totally fine. Buttering it the day before helps the flavor soak in. Just keep it covered in the fridge.
Would this recipe work for a small boneless turkey breast?
Yes, it works great. Just check it early since small boneless breasts cook fast. Pull it at 165°.
Does the turkey breast need to cook on a rack in the roasting pan in the oven or is it okay just to put it flat in the pan?
You’re totally fine putting it flat in the pan! The recipe is designed to be simple—just place the turkey breast directly in a baking dish or sheet pan. No rack needed. The butter will keep it moist and flavorful!
If I get a 7lb turkey will these ingredients be sufficient or should I double them?
A 7-lb turkey is fine with the listed amounts; no need to double.
It works for about a 4 to 6 pound breast, but you can scale it up a bit for larger ones.
Hi!! How did you cook the turkey? Dutch oven? Or glass dish?
You can use either. A Dutch oven works great, but a regular roasting dish or glass baking dish is perfect too. Just make sure it’s uncovered so the skin browns nicely.
This recipe looks great. I am wondering if I need to brine the turkey over the night before?
No need to! Enjoy!
Thanks for the quick response. I am looking forward to using this recipe for Thanksgiving!
Can you do less butter?
Yes, you can use less butter. Just make sure there’s enough to coat the top so it stays moist.
Made this recipe , was amazing!! Thank you. 😊 my turkey breast was 7 lbs on the turkey bag I followed the cooking time which was
21/2 to 3 hours at 350. It had a pop up button but checked with thermometer. All good and so tasty and moist. I used fresh herbs as well . I also recommend making the homemade gravy 😋. Will be on our Sunday rotation .