This tender and juicy roasted turkey breast delivers restaurant-quality results in just under 2 hours. Perfect for smaller holiday gatherings or Sunday family dinners, this protein-packed main dish requires only 30 minutes of hands-on prep time.
Each succulent serving provides 38g of lean protein while staying surprisingly low in carbs. The foolproof method ensures a beautifully golden-brown exterior and moist, flavorful meat that needs just 15 minutes of resting time before slicing.
Main Ingredients
- Turkey Breast: One whole or half bone-in (boneless works too), ensure it’s completely thawed
- Unsalted Butter: 1/2 cup, softened at room temperature for easy spreading
- Fresh Herbs: A flavorful blend of thyme, rosemary, and sage
- Garlic: 3 cloves, minced for aromatic depth
- Seasonings: Salt and freshly ground black pepper for perfect taste
Step-by-Step Instructions
- Preparation: Thaw turkey (allow 24 hours per 5 pounds) and remove from fridge 20 minutes before cooking
- Heat Setting: Preheat your oven to 325°F, positioning racks for center placement
- Herb Butter Mix: Combine softened butter with minced garlic, herbs, salt, and pepper in a bowl
- Turkey Prep: Pat turkey dry, season exterior with salt and pepper, then carefully spread herb butter under and over the skin
- Roasting Time: Cook for 14-15 minutes per pound until internal temperature reaches 165°F
- Resting Period: Cover with foil and let rest for 15 minutes before carving for juiciest results
Key Cooking Techniques
Getting the herb butter just right makes all the difference in this turkey breast recipe! The magic happens when you gently lift the skin and massage that flavorful butter mixture underneath.
Take your time with this step – it’s like giving your turkey a spa treatment! The butter keeps the meat juicy while adding amazing flavor from the fresh herbs. A quick tip: make sure your butter is nice and soft before mixing in the herbs, so it spreads easily under the skin.
Temperature Tips
The secret to perfect turkey breast is all about temperature! Take it out of the fridge 20 minutes before cooking – this helps it cook more evenly. Your best friend here is a meat thermometer – pop it into the thickest part of the breast and look for 165°F.
Here’s a little trick: you can take it out at 160°F since it’ll keep cooking while it rests. This way, your turkey stays super juicy!
Storage & Leftovers
Lucky enough to have leftovers? Your roasted turkey breast will stay fresh in the fridge for 3-4 days in an airtight container. Want to make those leftovers extra tasty? Wrap the slices in foil with a splash of broth before reheating – this keeps the meat moist and delicious. You can also freeze portions for up to 2 months – perfect for quick meals later!
Serving Ideas
This herb-buttered turkey breast loves to be the star of your table! Slice it against the grain and fan the pieces out on a pretty platter.
Add some fresh herb sprigs from your butter mixture as garnish – it’s simple but looks amazing! Pair it with classic sides like mashed potatoes and green beans, or try something different with roasted sweet potatoes and cranberry sauce. The herb butter creates a beautiful natural sauce, but you can always serve extra pan juices on the side.
Roasted Turkey Breast
Equipment
- Baking Dish
- aluminum foil
Ingredients
Main Ingredients
- 1 whole bone-in turkey breast or boneless
Herb Butter
- 1/2 cup unsalted butter softened
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cloves garlic minced
- 1 1/2 teaspoons fresh thyme chopped
- 1 1/2 teaspoons fresh rosemary chopped
- 1/2 teaspoon fresh sage chopped
Instructions
- Thaw turkey, if frozen. A general rule of thumb is 24 hours for every 5 pounds of Turkey. Remove the thawed turkey from the fridge 20 minutes before cooking.
- Preheat oven to 325 degrees F.
- Make herb butter by combining butter, garlic, salt, pepper, and fresh herbs in a bowl.
- Prep Turkey: Remove turkey from packaging and use paper towels to pat the turkey dry on all sides. Season the outside with some salt and pepper. Loosen the skin of the turkey breast and smear a spoonful of herb butter under the skin, spreading it over both sides of the breast. Spread remaining herb butter all of the outside of the turkey breast. Place in a baking dish or sheet pan.
- Roast: Position oven racks so the turkey will sit in the center of the oven. Cook at 325 degrees F for about 14-15 minutes per pound, or until internal temperature (inserted into the thickest part of the breast) reaches 165 degrees. (I usually take it out just shy of 165 degrees, as it will continue to cook as it rests).
- Rest: Remove from oven and cover turkey with a piece of aluminum foil. Allow it to rest for at least 15 minutes before carving.
