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.
Mary Linn says
I used your recipe on a 6 lbs. roaster chicken. It was absolutely scrumptious! Thanks so much for sharing.
Shelley says
Hi, Just bought 2 bone in turkey breasts that I’m going to roast . I’ve never made turkey breasts til now. I found your recipe and it looks great. I see it calls for fresh herbs, but I only have dried. Will that work? what quantities should I use? Thanks
Sara says
You would use 1/3 of the amount for dried herbs!
Shelley says
Thanks !
Lee says
Made it today excellent recipe.
Faith says
Made this the other day and it was delicious. Thank you!!!
MJC says
I think it turned out great. Thank you! I must admit I also was confused by the double of two breasts and doubled but my two was total 6. Lbs. so I wish I’d seen the comments before cooking today. Lol. Was very tasty and juicy though and other than my not understanding that, the instructions were well written. I added onions, a bit of poultry seasoning and parsley flakes and white wine to the bottom of pan for drippings (for gravy) and was very happy with how it turned out. Thank you!
April says
I actually made this with a small boneless turkey breast in my crockpot for 8 hours on high, basting occasionally. It was absolutely delicious and tender. I will definitely make this again, thank you for sharing!
Sarah says
You used the same butter mixture in the crockpot?
Alper says
Hello, I want to try your recipe. Because it sounds really delicious. But I have already bought 2 pounds (1 kg) boneless and un-skinned turkey. What if I roasted it un-skinned? Is that possible?
Sara says
It’s possible but you’ll want to baste it frequently to keep it from drying out!
Alper says
You mean to add fried/heated oil, right?
Thank you so much in advance!
Linda says
Best recipe I have found for turkey. Will make again. Thank you.
Adrienne says
Made as directed and it was very good. Used the leftovers for simple turkey noodle soup the next day and the seasoning carried over very well to the soup. Will definitely make this again as it was easy and very flavorful.
Marianne says
The Turkey breast was fantastic! 3lb was about an our until 160 tem p. Basted with maple butter! So juicy!!!
Debbie Santulli says
Maple butter must be a hit. I will add honey too!!
Justine says
Originally made a half turkey breast in April. It was fantastic! I’m making a whole breast tomorrow (now that we’ve gone from 95° to 50°) and doubling butter. Yum!
Pamela says
To clarify, the recipe calls for a 6 lb breast, and you use half; does that mean you’re only cooking 3 lbs? So a 6 lb breast would need to double the butter mix?
Sara says
My half breast was 6 pounds, a whole breast would be 12 pounds. If you have a 6 lb breast, follow the recipe as directed. If you have 12 pounds, double the butter mix.
Cheryl says
Sounds great ⭐️
Laura says
I can I make gravy from this recipe? If yes, any pointers?
Sara says
Here is my turkey gravy recipe! https://www.dinneratthezoo.com/turkey-gravy-recipe/