Don’t even think about wrestling with a whole turkey this year, boos. My Roasted Turkey Breast is small but mighty, delivering all that juicy, flavorful goodness without all the fuss! It’s got tender meat, crispy skin, and a herb butter rub (MY secret herb butter rub) that’ll make your kitchen smell like the holidays. So, if you’ve ever felt the pressure to roast a whole bird or turkey legs or fry a turkey, I’m here to say you’ve got options, boo!
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Roasted Turkey Breast ingredient notes
- Turkey Breast: Bone-in, skin-on, and perfect for roasting. When you buy it, it might come as two breasts attached. Ask your butcher to split it right there, and you’re good to go! You can either double this recipe and roast both or save one in the freezer for up to three months.
- Butter: Salted or unsalted. Swap it out for olive oil if you want a lighter option. It’ll still give you a yummy crispy skin!
- Fresh Herbs: Sage, rosemary, and Italian parsley. If you don’t have fresh herbs, dried ones work just fine! Just use about a third of the fresh amount.
- Seasoning Mix: I’m using a mix of dried thyme, kosher salt, black pepper, smoked paprika, and garlic powder for the herb butter.
- Garlic: Fresh and minced.
- Lemon Juice: Fresh-squeezed is best, but if you only have bottled lemon juice, go with it.
How to make Roasted Turkey Breast
Step 1: Add butter, sage, rosemary, Italian parsley, dried thyme, salt, pepper, smoked paprika, garlic powder, minced garlic cloves, and lemon juice to a small bowl.
Step 2: Stir together all the ingredients.
Step 3: Gently separate the skin from the breast meat using your fingers (do not remove completely). Rub the herb butter all over the turkey.
Step 4: Place turkey on wire rack then into the oven and cook until the juices run clear and an inserted digital thermometer reads 160F (the temperature will continue to rise as it rests). Cook turkey breast according to weight based on the recipe card below.
Roasted Turkey Breast Recipe
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Equipment
- Wire rack
Ingredients
- 2 ½ pounds Turkey breast bone-in
- 3 tablespoons Unsalted butter melted
- 1 ½ tablespoon fresh sage minced
- 1 ½ tablespoon fresh rosemary minced
- 1 ½ tablespoon fresh Italian parsley minced
- 1 ½ teaspoon dried thyme
- 1 ¼ teaspoon Kosher salt
- ¾ teaspoon black pepper
- 1 ¼ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 4 garlic cloves minced
- 2 ½ teaspoons fresh lemon juice
Instructions
- Remove turkey breast from the refrigerator and let sit at room temperature for 30 minutes. Prepare a sheet pan by lining it with foil, then placing a wire rack inside the pan. Preheat oven to 350F and place oven rack in middle position.
- Stir together all the remaining ingredients in a small bowl. Use your fingers to gently separate the skin from the breast meat (do not remove completely). Rub the herb butter all over the turkey, including under the skin.
- Place turkey on wire rack then into the oven and cook until the juices run clear and an inserted digital thermometer reads 160F (the temperature will continue to rise as it rests). Cook turkey breast according to weight. 42-45 minutes for 1 ½ pounds, 60 minutes for 2 pounds, or 67-70 minutes for 2 ½ pounds.
- Remove from the oven and let rest for 15 minutes. Remove the breast from the bone and slice into thick slices. Pour over any remaining juices and serve immediately.
Notes
Recipe adjustments when making 2 or 2 1/2 pound turkey breast
| Turkey breast, bone-in | 1 ½ pounds | 2 pounds |
| Unsalted butter, melted | 2 tablespoons | 2 ½ tablespoons |
| Minced fresh sage | 1 tablespoon | 1 tablespoon + 1 teaspoon |
| Minced fresh rosemary | 1 tablespoon | 1 tablespoon + 1 teaspoon |
| Minced fresh Italian parsley | 1 tablespoon | 1 tablespoon + 1 teaspoon |
| Dried thyme | ½ teaspoon | 1 teaspoon |
| Kosher salt | ¾ teaspoon | 1 teaspoon |
| Black pepper | ¼ teaspoon | ½ teaspoon |
| Smoked paprika | ¾ teaspoon | 1 teaspoon |
| Garlic powder | ½ teaspoon | ¾ teaspoon |
| Garlic cloves, minced | 2 | 3 |
| Fresh lemon juice | 1 ½ teaspoon | 2 teaspoons |
| Cook time | 42-45 minutes | 60 minutes |
Nutrition
Recipe Tips
- Dry the Skin: Pat the turkey breast dry with paper towels before rubbin’ on the butter. This helps get that skin crispy and golden brown!
- Season Under the Skin: Don’t just rub the butter on the outside, boos! Gently lift the skin and get that herb butter under there, too.
- Don’t Rely On Time Alone: A meat thermometer is your best friend for this oven roasted turkey breast. You want it to hit 160°F, and then let it rest so it reaches the perfect 165°F.
- Let It Rest: Once you take the turkey out of the oven, let it sit for at least 15 minutes before slicing. This helps the juices redistribute so you don’t lose all that tenderness when you cut into it.
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Recipe Variations
- Glaze It Up: Brush on a maple glaze during the last 15 minutes of roasting for an extra layer of flavor. It’ll give the skin a sticky-sweet finish that’s absolutely bomb, boos.
- Stuff It: Tuck some stuffing or aromatics like sliced onions and apples under the skin before roasting. We’re all about infusing even more flavor into that juicy meat!
- Add Some Citrus: Squeeze a little orange juice into the herb butter for a sweeter citrusy twist.
- Spice It Up: Add a sprinkle of crushed red pepper flakes to the herb butter. Just enough to wake up those taste buds!
Recipe help
For sure! You can prep the turkey the day before by rubbing it down with the herb butter and storing it in the fridge overnight. Then, just pop it in the oven the next day.
You can place the turkey breast on top of a bed of thick-sliced onions or carrots in the pan. It’ll keep the turkey elevated and add some extra flavor to those pan juices.
Nope, no need to cover it. Roasting it uncovered helps the skin get that golden, crispy finish. If it starts browning too much before it’s done, just loosely tent it with foil for the remaining cook time.
You can absolutely use the same herb butter mix on a whole turkey, boos! Simply adjust the cooking time based on the weight, and make sure to season both the inside and outside of the bird.
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I wish you included a roasting timetable for various turkey breast weightsou list., sice most of them are larger than the one you list.
Hi Marie, I did add several cooking times in the recipe card, but if you want a general rule of thumb about 20-22 per pound at 350. Hope that helps!