If you’ve ever felt a bit overwhelmed by the thought of roasting a turkey breast the right way, you’re definitely not alone. I get it—turkey can be tricky, but I’ve got a recipe that’s super simple and brings out amazing flavor without turning your kitchen into a disaster zone.
This turkey breast is juicy, tender, with crispy skin that’s everything you want from a roast but without the fuss of a whole bird.
Gina’s Recipe Rundown:
Texture: This is a juicy, tender turkey breast with a crispy, golden-brown exterior that melts in your mouth.
Taste: Every bite is comforting, flavorful, and irresistible—perfect for holidays or a special family dinner.
Ease: This oven-roasted turkey breast is simple and stress-free to prepare.
Why I love it: I love this oven-roasted turkey breast because it’s so juicy, flavorful, and perfectly tender every time, with minimal effort.
Why You’ll Love This Recipe
Juicy and tender every time.
The roasting technique in this recipe locks in moisture so your turkey breast won’t dry out like it sometimes does. You’ll get that perfect tenderness that makes each bite satisfying without being blah.
Easy prep with big flavor payoff.
Using a simple blend of herbs and butter rub gives this roast a bold kick without complicated steps. Plus, it’s a recipe you can trust even if you’re not a kitchen pro.
Crispy, golden skin.
We all know the skin is a highlight when roasting a turkey. This recipe nails that crispy texture that makes the whole meal feel special, turning even leftovers into a treat.
Great for a Smaller Gathering. We love making this turkey breast recipe because it is the perfect size for a smaller group instead of the full size turkey, when we host just a couple of people for Thanksgiving or Christmas dinner.
Ingredient Notes
- Bone-in turkey breast – adds extra flavor and keeps the meat juicy.
- Unsalted butter – for rich, golden, and flavorful skin.
- Garlic – fresh or minced, enhances savory depth.
- Dried rosemary & dried thyme – classic herbs for a fragrant, savory roast.
- Paprika – adds mild smokiness and a beautiful golden color.
- Salt & black pepper – essential for seasoning and balancing flavors.
- Chicken broth – keeps the turkey moist during roasting and adds extra flavor.
Kitchen Equipment
- Roasting Pan / Baking Dish
- Meat Thermometer – Instant-Read Thermometer
- Aluminum Foil
- Basting Brush or Spoon
- Sharp Knife for carving
- Baking Sheet / Sheet Pan
- Cutting Board
How to Make Oven-Roasted Turkey Breast
- Start by preheating your oven to 375°F (190°C) and setting a roasting rack or trivet inside a roasting pan or Dutch oven. Pat the turkey breast dry with paper towels to help it roast up nice and golden.
- In a small bowl, mix together the butter, garlic, rosemary, thyme, paprika, salt, and pepper. Gently lift the skin of the turkey and spread half of the buttery mixture underneath. Rub the rest all over the outside for maximum flavor.
- Pour the chicken broth into the bottom of the pan, then place the turkey breast on the rack, skin side up. Roast it uncovered for 1½ to 2 hours, or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
- When it’s done, take it out of the oven and loosely tent with foil. Let it rest for 15 minutes before slicing so every bite stays juicy and tender.
Variations & Substitutions
Herb Mix Swap:
Feel free to switch up the herbs based on what you like or have on hand—oregano, parsley, or even a pinch of smoked paprika can add interesting twists.
Citrus Kick: Try adding orange slices instead of lemon for a slightly sweeter, bright note that pairs beautifully with turkey.
Spicy Rub: If you’re into a little heat, add some cayenne pepper or chili flakes to the butter rub for a subtle spicy undertone.
Brine Before Roasting: Soak your turkey breast in a simple saltwater brine overnight for even juicier, well-seasoned meat.
Slow Roast Option: Cook at a low temperature (around 275°F/135°C) for a longer time for an ultra-tender finish, then finish with a quick broil to crisp the skin.
Change It Up: Try making this juicy turkey breast by using ingredients such as kosher salt, white wine, lemon quarter, garlic powder, sea salt, or olive oil. I guarantee they will add great flavor to your roast turkey breast.
Flavor Boosters
Compound Herb Butter – Mix softened butter with extra garlic, herbs, and a bit of lemon zest, then rub it under the skin for an extra burst of flavor that’ll really make your roast shine.
Stuff the Cavity – Pop some garlic cloves, citrus wedges, and fresh herbs inside the turkey breast cavity or under the skin for infused, aromatic meat throughout.
Baste with Pan Juices – Spoon pan juices back over the turkey every 20 minutes during roasting to keep it moist and add layers of savory goodness.
Add a Honey Glaze – Brush a little honey or maple syrup mixed with mustard on the skin near the end of roasting for a slightly sweet and beautifully caramelized finish.
Toast the Herbs – Dry-roasting fresh herbs in the oven before mixing into your butter rub adds a toasty depth that’s subtle but noticeable.
Storage
Storing: Keep cooked turkey breast in an airtight container in the fridge for 3-4 days. To keep it juicy when reheating, add a splash of broth or gravy.
Freezing: Cool the turkey breast completely before wrapping it tightly in foil or plastic wrap. Place in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Turkey Breast
Oven Method – Best for: Keeping the turkey juicy and skin somewhat crisp. Preheat oven to 325°F (165°C). Place the turkey breast in an oven-safe dish, add a splash of broth, and cover loosely with foil. Heat for 20-25 minutes until warmed through.
Microwave Method – Best for: Quick reheating with some sacrifice in crispness. Place turkey slices on a microwave-safe plate, cover loosely with a damp paper towel, and microwave in 1-minute bursts until heated through.
Stovetop Method – Best for: Easy reheating of slices without drying out. Warm a skillet over medium heat, add a bit of broth or butter, and heat the turkey slices, flipping gently until warmed.
Slow Cooker Method – Best for: Warming larger portions gently without drying out. Place turkey in slow cooker with broth, cover, and heat on low for 1-2 hours.
What To Serve With Turkey Breast
- Garlic Mashed Potatoes – Creamy and smooth, these are the perfect cozy side to soak up turkey juices and buttery goodness.
- Roasted Root Vegetables – Carrots, parsnips, and sweet potatoes roasted alongside the turkey add natural sweetness and earthy flavors.
- Green Beans Almondine – Lightly sautéed green beans with toasted almonds bring a crisp, nutty contrast to the plate.
- Cranberry Sauce – A tart cranberry sauce balances the savory richness of the turkey with a refreshing zing.
- Buttery Dinner Rolls – Soft rolls are great for mopping up every last bit of sauce and turkey juice.
Ways to Use Leftovers
- Turkey Sandwich: Pile leftover turkey on your favorite bread with cranberry sauce, lettuce, and mayo for a tasty handheld meal.
- Turkey Salad: Dice the turkey and mix with mayo, celery, and herbs for an easy turkey salad. Serve on bread or over greens.
- Turkey Soup: Chop turkey and add to broth with veggies and noodles or rice for a hearty soup.
- Turkey Tacos: Shred leftover turkey and toss with taco seasoning. Serve in tortillas with your favorite toppings.
- Turkey Stir-Fry: Slice turkey thin and stir-fry with veggies, soy sauce, and ginger for a quick dinner.
Expert Tips
- Use a meat thermometer – To avoid the dreaded dry turkey breast, keep a meat thermometer handy and pull the bird out right when it hits 165°F internal temperature (75°C). This keeps your roast juicy without guessing or overcooking. Always check the temp of the turkey meat in the thickest part of the breast.
- Let it rest – After roasting, give your turkey breast a 15-20 minute rest before slicing. This step lets the juices redistribute so you don’t end up with a sad, dry plate.
- Loosen the skin – Carefully slide your fingers between the skin and meat to loosen it before rubbing in the butter and herbs. This little trick helps the flavors sink deeper and creates extra crispy skin.
- Keep the oven hot – Roast your turkey breast at a higher temperature (around 425°F/220°C) to get that golden crust quickly, then lower it a bit if needed to finish cooking gently.
- Use a foil tent for even cooking – If the skin is browning too fast but the inside isn’t done, tent the breast loosely with foil. This keeps the skin from burning while the meat finishes cooking steadily.
FAQ’s
Can I roast a turkey breast without skin?
Yes, but note it won’t get crispy and might dry out more easily. Brushing with butter or oil and careful monitoring can help keep it moist.
How do I know when the turkey is fully cooked?
A meat thermometer is your best friend. The thickest part should read 165°F (75°C) to ensure it’s safe and tender.
Is it okay to butterfly a turkey breast?
Absolutely. Butterflying helps it cook more evenly and faster, especially if you want to avoid a thick, uneven roast.
Can I prepare the turkey breast the night before?
Sure thing. You can apply your herb butter and seasonings and keep the turkey covered in the fridge overnight for a deeper flavor.
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Oven Roasted Turkey Breast
Ingredients
- 5 lbs turkey breast bone-in , thawed, 4-5 pounds
- 4 tbsp butter unsalted, softened
- 4 cloves garlic minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 cup chicken broth
Instructions
- Preheat the oven to 375°F (190°C). Place a roasting rack or trivet inside a roasting pan or dutch oven.
- Dry the turkey breast by patting it with paper towels.
- Mix the butter, garlic, rosemary, thyme, paprika, salt, and pepper In a small bowl.
- Lift the skin of the turkey breast away from the flash and spread half of the butter mixture under the skin. Rub the remaining butter mixture over the outside of the turkey.
- Add the chicken broth in the bottom of the roasting pan.
- Place turkey breast on the rack in the pan, skin side up. Roast uncovered for 1 ½ to 2 hours, or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
- Remove from the oven and tent loosely with foil, allowing the turkey to rest for 15 minutes before slicing.
Notes
If the turkey begins to brown too much, tent it loosely with aluminum foil for the remainder of the cooking time. Use a meat thermometer to check the temperature before removing from the oven. Roast until the thickest part reaches 165°F. Drying the turkey before seasoning it will help the butter stick and make the skin crispier. To make ahead: Season the bird up to a day early, cover, and refrigerate for deeper flavor. Let the turkey sit at room temperature for 30 minutes before roasting.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
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