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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!
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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 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!!
Hi what’s the ratio of fresh to dried herbs? I only have dried available right now
dried herbs are more concentrated than fresh, so the general rule is: use 1/3 the amount of dried. For this recipe, that means:
1 ½ tsp fresh thyme = ½ tsp dried
1 ½ tsp fresh rosemary = ½ tsp dried
½ tsp fresh sage = about ⅛ tsp dried
Can I use this recipe for chicken breasts? (It’s just me and my brother this year and could not find individual turkey breasts)
Yes, you can use it for chicken breasts. Just reduce the cook time since chicken cooks faster. Start checking around 20–25 minutes.
Will the skin be crispy?
Yes, the skin will get crispy as long as it’s dried well and roasted uncovered.
I’m traveling 3 hours away and bringing the turkey breast. How do you suggest I cook/reheat?
Cook it fully at home, then reheat covered at your destination at a low temp until warmed through. Add a splash of broth to keep it moist.
Thank you! Happy thanksgiving!
Cook thoroughly, then wrap in foil, then a blanket and put in an ice chest. I’ve done this for over 2 hours and turkey was still steaming when I carved, very moist also.
Rookie question: my turkey is wrapped in netting. Do I leave it on?
If it’s a boneless turkey breast, shaped into a roast, then leave the netting on. If it has any sort of plastic feel, a tag, or instructions, remove it.
Do you need to stuff the turkey breast or is this recipe good without stuffing?
You don’t need to stuff it.
Should I double herbs for an 8 pound turkey breast?
You don’t need to double them. Just add a little extra to coat it well.
Do you end up with enough drippings to make gravy?
Yes, you’ll get enough drippings for a small batch of gravy. If you want extra, you can add a little broth to the pan.
Can this recipe be used in an electric roaster?
Yes, it works in an electric roaster. Just check it early since roasters can cook a bit faster. Pull it at 165°.
Thank you! I used the recipe previously in my oven and it was fantastic. Excited to try it in my roaster!
So no cover on the roasting pan?
No, you dont need to cover it.