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 something like roasted cornish hen or roasted turkey breast instead. This is the best turkey breast I’ve ever had, it’s tender, flavorful and juicy – no dry meat here! Don’t forget the Instant Pot cranberry sauce and homemade dinner rolls on the side!
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 any holiday meal like Christmas or Thanksgiving.
For other variations on this dish, be sure to check out my smoked turkey breast and Instant Pot turkey breast recipes. If you have any leftovers, check out my favorite leftover turkey recipes like turkey casserole, turkey pasta carbonara, turkey tetrazzini and turkey salad.
Table of Contents
Roasted Turkey Breast Ingredients
To make roasted turkey breast you will need a turkey breast, butter, garlic, sage leaves, rosemary leaves, thyme leaves, parsley, kosher salt, black pepper and herbs for a garnish.
How Do You Cook A Turkey Breast?
To make this roasted turkey breast recipe, first make seasoned butter by mixing minced herbs, garlic and seasonings into softened butter in a small bowl. Rub the butter on the turkey breast coating the whole breast. Place your turkey in a baking dish or roasting pan. Roast the turkey at high heat to crisp the skin, then lower the heat to cook everything thoroughly. Baste the turkey occasionally with pan drippings. When the roast reaches the correct internal temperature, remove it. Let it rest, then serve the turkey breast.
Tips For The Perfect Turkey
- You can use a fresh or frozen turkey for this recipe. Just make sure to thaw the turkey before roasting it.
- Use a meat thermometer to make sure the thickest part of the breast reaches 165 degrees F before serving the meat.
- You can use a half turkey breast or a whole turkey breast for this recipe. However, a whole turkey breast will take longer to cook. You will want to double the butter mixture to coat a whole breast.
- 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.
- Garnish the roasted turkey breast with fresh herbs or even small fruit for a beautiful presentation.
- Bring out the best in your bird with turkey gravy!
Quick Tip
Rub the butter mixture on top of the turkey skin and under the turkey skin.
Recipe FAQs
Typically a bone-in turkey breast takes about 20 minutes per pound to cook in the oven.
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.
The general rule of thumb is to cook one pound of roasted turkey breast per person. If you want plenty of turkey for leftovers, aim for 1 1/2 – 2 pounds per person.
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Flavor Variations
If you’re not in the mood for garlic and herbs, try one of these other options to add some flavor to your roasted turkey breast!
- Mexican: Mix the softened butter with my taco seasoning which includes chili powder, garlic powder, cumin and oregano.
- Cajun: Mix the softened butter with Cajun seasoning.
- Bacon Wrapped: Wrap 6-8 strips of bacon around the turkey breast until completely covered. This works best if you remove the turkey skin first.
- Maple: Add 2 tablespoons of maple syrup to the butter mixture.
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!
Turkey Breast Side Dishes
Sweet Potato Casserole with Marshmallows
1 hr 50 mins
Candied Carrots
25 mins
Southern Cornbread Dressing
1 hr 15 mins
Roasted Turkey Breast Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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
- Rub the butter mixture on top of the turkey skin and under the turkey skin.
- You can use a fresh or frozen turkey for this recipe. Just make sure to thaw the turkey before roasting it.
- Use a meat thermometer to make sure the thickest part of the breast reaches 165 degrees F before serving the meat.
Second time making this and never going back. This method of cooking a bone-in breast yields a foolproof, juicy turkey that stays moist for leftover sandwiches for days. Thank you!
This has to be the best turkey breast recipe I have ever tried. The meat was so moist. The skin crispy. The flavor out of this world. This has been nominated the family turkey recipe. Thank you!
ok sorry – missed it with the butter – went back to add and the skin was starting to stick
it doesn’t mention when to add spices?
You add the seasonings to the butter in step 2!
Found myself in a panic after the market did not have prepared turkey, so had to come up with something last minute. Used a 6.5 bone-in turkey breast. I altered the butter slightly with what I had-lots of fresh herbs. Threw some leftover celery and shallot on the bottom of the pan, and it took about 2 hours to cook. Was perfectly juicy, easy to make and it made some pan drippings, so I was able to make a gravy with it. Thanks for an easy recipe!
Made this today just as written. It was fantastic (and so easy!). Thank you!
Thank you, came out so nice. Looks beautiful, smells scrumptious tastes delicious.
Do you cover the turkey at all?
I do not cover it, you’d only want to cover it if it’s overly browned.
Winner, winner! I usually don’t take the time to give reviews, but this recipe is that good! I’ve tried many other turkey recipes over the decades, but now only this one! I make it at Thanksgiving for the whole turkey, as well, adjusting measurements and cooking times as needed. The high temp bake at the start, with no foil or cooking bags, it just works! The most tender, flavorful and juiciest turkey. My family now loves my turkey and I get consistent results every time! Not to mention, the drippings make the best gravy. I then cook bones with onions and celery to make broth to freeze – also very flavorful.
Can I use an oven bag for this? I usually use a bag for roasting a whole turkey, yet I’m not sure about just a breast? Thanks
I think that could work but I haven’t tested the recipe this way myself!
What size baking dish did you use?
I used a 9×13 pan!
Would you brine this turkey breast beforehand?
You can brine it, I’d do a half batch of my turkey brine recipe: https://www.dinneratthezoo.com/turkey-brine-recipe/
Can I make the turkey breast in advance and freeze it?
That should be fine, but you’ll want to reheat it in a covered pan and possibly baste it so that it doesn’t lose moisture.