Why You’ll Love This Recipe
Oven Roasted Turkey Breast is a delicious and easy way to enjoy a classic holiday centerpiece or a hearty weeknight dinner. With tender, juicy meat and a crispy, seasoned skin, this recipe delivers all the flavor of a full turkey with less time and effort. It’s perfect for smaller gatherings, meal prep, or sandwiches.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
turkey breast (bone-in or boneless)olive oilgarlic (minced)butter (softened)fresh herbs (such as rosemary, thyme, and parsley)paprikasalt and pepperlemon (optional, for added flavor)
directions
Preheat your oven to 375°F (190°C) and set a roasting pan with a rack.
Pat the turkey breast dry with paper towels.
In a small bowl, combine softened butter, minced garlic, chopped fresh herbs, paprika, salt, and pepper to make a herb butter.
Gently lift the skin of the turkey breast and rub the herb butter underneath and over the top of the skin.
Drizzle with olive oil and season with additional salt and pepper if desired.
Place the turkey breast on the rack in the roasting pan. Optionally, add lemon slices under or around the breast for extra flavor.
Roast uncovered for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part.
Remove from the oven, tent with foil, and let rest for 15-20 minutes before slicing.
Servings and timing
This recipe serves 6-8 people.Preparation time: 15 minutesRoasting time: 1.5 to 2 hours (depending on size)Resting time: 15-20 minutesTotal time: 2 to 2.5 hours
Variations
Use a dry brine the night before for deeper flavor and juiciness.
Add chopped onions, carrots, and celery under the rack for a built-in side and flavorful drippings.
Try different herb combinations like sage and oregano for a twist.
Glaze the turkey breast with a mix of honey and mustard during the last 20 minutes for a sweet-savory finish.
storage/reheating
Store leftover turkey in an airtight container in the fridge for up to 4 days.For longer storage, freeze in airtight bags or containers for up to 3 months.To reheat, wrap slices in foil and warm in a 300°F oven until heated through. For microwave, heat in short bursts with a splash of broth to prevent drying.
FAQs
Can I use a boneless turkey breast?
Yes, boneless works just as well, though cook time may vary slightly.
Do I need to baste the turkey breast?
It’s not necessary, but basting once or twice can enhance juiciness.
What’s the best way to get crispy skin?
Pat the skin dry and don’t cover during roasting to allow it to crisp.
Can I cook this in a slow cooker?
Yes, but the skin won’t crisp. Finish in the oven if desired.
Should I use fresh or dried herbs?
Fresh herbs provide brighter flavor, but dried can be used in smaller quantities.
Is it necessary to rest the turkey before slicing?
Yes, resting helps retain juices and ensures moist slices.
Can I stuff the turkey breast?
It’s best not to stuff it, as it affects even cooking and safety.
How can I tell when it’s done?
Use a meat thermometer; the thickest part should reach 165°F.
What can I serve with it?
Great with mashed potatoes, green beans, stuffing, or cranberry sauce.
Can I marinate the turkey overnight?
Yes, marinating with herbs, garlic, and lemon adds flavor and tenderness.
Conclusion
Oven Roasted Turkey Breast is a versatile, flavorful dish that’s perfect for any occasion. With its juicy interior and crisp, herb-infused exterior, it offers the satisfaction of a traditional roast turkey without the hassle. Easy to prepare and even easier to love, it’s sure to become a go-to recipe in your kitchen.
Print
Oven Roasted Turkey Breast
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8–10 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
Juicy oven‑roasted turkey breast seasoned with herbs and garlic, perfect for family dinners or holiday meals.
Ingredients
- 1 whole turkey breast (about 4 to 5 pounds), bone‑in with skin on
- 2 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 lemon, zested and quartered
- 1/2 cup chicken broth or stock
Instructions
- Preheat oven to 325°F (163°C). Line a roasting pan with rack.
- Pat turkey breast dry with paper towels. Gently loosen skin over breast meat.
- In a small bowl, combine butter, olive oil, garlic, salt, pepper, thyme, rosemary, sage, and lemon zest.
- Rub half the herb butter mixture under the skin over the breast meat, and spread the remaining mixture evenly over the skin.
- Place lemon quarters and a few herb sprigs (optional) in the cavity beside the meat if bone‑in; set turkey breast skin‑side up on rack.
- Pour chicken broth into the pan to keep the meat moist.
- Roast uncovered for about 2 to 2½ hours, or until an instant‑read thermometer inserted into the thickest part of the breast (not touching bone) reaches 160°F (71°C).
- If skin browns too quickly, tent loosely with foil during the last 30 minutes.
- Remove from oven, tent with foil, and let rest 15 to 20 minutes; carryover cooking will bring temperature to 165°F.
- Carve slices and serve with pan juices or gravy.
Notes
- Bone‑in breast helps retain moisture and flavor; boneless works too but cuts cook time by about 20–30 minutes.
- Use fresh herbs instead of dried: substitute 1 Tbsp each of chopped thyme, rosemary, and sage.
- Make gravy by deglazing pan with wine or broth, then whisk in a little flour or cornstarch to thicken.
- Make‑ahead tip: apply herb butter up to a day ahead and keep refrigerated; roast when ready.
- Leftovers are excellent for sandwiches, salads, or soup.
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 250 kcal
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 105 mg
Your email address will not be published. Required fields are marked *