This roasted turkey breast is coated in a savory garlic and herb butter, then baked to golden brown perfection. The perfect quick and easy option for a holiday meal or everyday dinner!
When I’m feeding a crowd for the holidays, I make a whole roasted turkey. When I’m entertaining a smaller group, I opt for a roasted turkey breast instead. This is the best turkey breast I’ve ever had, it’s tender, flavorful and juicy – no dry meat here!
I love a good roasted turkey, especially around the holidays. That being said, sometimes it’s just my family of 5 and we don’t want to cook up a whole huge turkey. This roasted turkey breast is the perfect option – it’s super flavorful, quick cooking, and festive for a holiday meal.
How do you cook a turkey breast?
This recipe starts with a seasoned butter which is made with an assortment of fresh minced herbs, garlic and seasonings. Everything gets mixed together and the butter is rubbed both on top of and underneath the skin of the turkey. The turkey then gets roasted, first at high heat to crisp the skin, then at a lower heat to cook everything thoroughly.
How long does it take to cook a turkey breast?
You can either use a whole or half turkey breast for this recipe. The recipe is written for a half breast, but if you use a whole breast, simply double the amount of herb butter and you’ll be ready to go. Typically a bone-in turkey breast takes about 20 minutes per pound to cook in the oven.
How do you know when the turkey is done?
Your turkey breast is done when a thermometer inserted into the thickest part of the breast registers 165 degrees F. Be careful not to go too far about 165 degrees or you risk your meat being on the dry side. I use an oven safe thermometer probe that stays in the turkey as it cooks so I can continuously monitor the temperature. Also, the turkey will continue to cook after you take it out of the oven. You can pull your turkey out of the oven around 160 degrees F, then cover it with foil for 5-10 minutes or until it comes up to 165 degrees.
Roasted Turkey Breast Variations
- Mexican Turkey Breast: Mix the softened butter with chili powder, garlic powder, cumin and lime zest.
- Cajun Turkey Breast: Mix the softened butter with cajun seasoning.
- Bacon Wrapped Turkey Breast: Wrap 6-8 strips of bacon around the turkey breast until completely covered. This works best if you remove the turkey skin first.
- Maple Turkey Breast: Add 2 tablespoons of maple syrup to the butter mixture.
Turkey breast side dishes
I like to serve my roasted turkey breast with classic holiday side dishes. Some of my favorites include
- Loaded Mashed Potato Casserole
- Sweet Potato Casserole with Marshmallows
- Bacon Roasted Brussels Sprouts
- Candied Carrots
- Southern Cornbread Dressing
How much turkey per person?
The general rule of thumb is to cook one pound of turkey per person. If you want plenty of turkey for leftovers, aim for 1 1/2 – 2 pounds per person.
This roasted turkey breast is sure to be a huge hit with family and friends. It’s even great for an everyday dinner option on a chilly fall or winter night, comfort food at its finest!
Roasted Turkey Breast with Garlic and Herbs
Ingredients
- 6 lb bone in turkey breast I use a half breast
- 5 tablespoons butter softened
- 1 teaspoon minced garlic
- 1 tablespoon sage leaves finely minced
- 1 1/2 teaspoons rosemary leaves finely minced
- 1 tablespoon thyme leaves finely minced
- 2 tablespoons parsley finely minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- rosemary sprigs for garnish optional
- cooking spray
Instructions
- Preheat the oven to 450 degrees F. Coat a baking dish with cooking spray.
- Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine.
- Loosen the skin of the turkey breast. Spread half of the butter underneath the skin of the turkey, and the other half of the butter on top of the turkey breast.
- Place the turkey in the baking dish. Bake for 15-20 minutes or until skin has just started to brown.
- Reduce the oven temperature to 350 degrees F. Bake for approximately 1 hour and 15 minutes, basting occasionally with pan juices.
- Check the temperature of the turkey by inserting a thermometer into the thickest part of the meat. The turkey can come out of the oven when the thermometer registers at least 160 degrees.
- Cover the turkey with foil and let it sit for 5-10 minutes, or until thermometer registers at least 165 degrees F.
- Garnish with rosemary and serve.
Notes
- If your turkey breast is larger or smaller than the size indicated in the recipe, you can adjust the cook time accordingly. Turkey breast cooks for approximately 20 minutes per pound.
- This recipe calls for a half turkey breast. If you use a full turkey breast, make double the herb butter mixture.
Deb says
This is so easy and good that I make it all year long!
Patricia says
I made this last year. It turned out amazing, big hit. My only problem was getting the butter mixture to stick to the outside of the turkey. Any suggestions? Thanks!!
Sara says
It takes a little patience, you can coat your hands or a spatula with cooking spray so that the butter will stick to the turkey and not your hands. Also make sure your butter is soft!
Shirleyc says
Love turkey and making this tonight. As I am a single person I have a boneless skinless turkey breast. AM planning on adding the suggested vegetables pot, carrots, onions to roasting pan.
cynthia says
Can I use skin/ bone in turkey thighs? What would I do differently?
Sally Hughes says
Definitely 5 stars as well as something you can make year round … essentially followed recipe adding a little chardonnay, roasted garlic and homemade “mojo” … Major crowd pleaser. Outstanding pan juices for the gravy.
Carol Sawyer says
Made this tonight for dinner… It was wonderful.. We are not big turkey eaters here… But this recipe has changed our attitudes about eating turkey all year round … We are now considering trying other flavors as well. Thanks again !!
Tammy Estes says
This was the best! I did put more veges around it..Carrots, potatoes, Mexican bulb onions and I was generous with the herbs. So, So, So Good!!! EASY!!!
Terri S Greenwald says
I made this last night for passover – i had to use the electric roaster, since the turkey didnt fit in my crockpot! Came out absolutely perfect, and id make it again any day of the week! Now i have bones to make an amazing soup later!
Debbie says
I love turkey and this is a year round solution! Yum!
Cynthia Nicoletti says
I love turnkey and I know it is just not for Thanksgiving !! It is one meal I never think to make year round.
Rikki Ridgeway says
I’m not much of a turkey person, myself, but I have to admit this does look awfully tasty. I may have to just give this a shot, it sounds too delicious to not give it a go.
CurlyWhippedTee says
Yum! This looks so good for thanksgiving or a family dinner. I will definitely keep this in mind to make. Thanks for sharing
David Elliott says
I have never cooked just a turkey breast before. But I know that they sell them. Looks pretty amazing there. Maybe I will do that this Thanksgiving for my daughter. She prefers just the breast meat anyway.
Anosa Malanga says
Learned something new today! Glad I came over your site, Now I learned a new recipe. Thanks!
Brittany Vantrease says
This is so much better than my plain ol’ turkey. One day, I’ll have to just flavor it up instead of sticking with just plain.
alison says
That looks like a satisfying, not too difficulty recipe. I have 3 kids too and dinner can be a challenge, but we always love to eat together and share good food. This one is on the list
All blogroll says
I will not hide that I love meat. This recipe looks extremely tasty. It contains products that I love and I will certainly try it out.