Don’t even think about wrestling with a whole turkey this year, boos. This Roasted Turkey Breast is small but mighty, delivering all that juicy, flavorful goodness without 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. Once you taste this roasted turkey breast, you won’t even miss the rest of the bird!
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This Roasted turkey breast is so freakin’ good and perfect for smaller gatherings. So, if you’ve ever felt the pressure to roast a bird or fry a turkey the size of a small child just for tradition’s sake, I’m here to say you’ve got options, boo! You can skip the big ol’ bird and go for the breast alone or with roasted turkey legs; if anyone gives you beef about it, you send them to me!
The Lowdown on This Roasted Turkey Breast
Cuisine Inspiration: Classic American
Primary Cooking Method: Roasting
Dietary Info: Gluten-Free
Key Flavor: Juicy turkey with herb and buttery goodness
Skill Level: Easy as ABC, boo!
Juicy with All the Flavor
Turkey breast might be smaller than a 17 pound turkey, but it’s packin’ some serious taste. That herb butter gets all up in there, locking in those juices. Ain’t no dry turkey here, y’all!
Quick Cleanup
Line your pan with some foil, and boom, you’re set. After the turkey breast is done, you’ve got minimal dishes to worry about. Less time scrubbing, more time enjoying!
No-Fuss Cooking
My turkey breast roast recipe is as easy as can be, boos. You mix up the herb butter, rub it all over, and let the oven do the rest.
Ingredients you’ll need to make Roasted Turkey Breast
- 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: Melted and ready to bring some serious flavor.
- Fresh Herbs: Sage, rosemary, and Italian parsley bring out all those cozy flavors.
- Seasoning Mix: I’m using a tasty mix of dried thyme, kosher salt, black pepper, smoked paprika, and garlic powder for the herb butter. You likely have these in your pantry, so no extra trips to the store.
- Garlic: Fresh and minced, it’s gonna give that warm, aromatic flavor. Don’t skimp on the garlic boos, it’s doin’ work here!
- Lemon Juice: Fresh-squeezed is best, but if you only have bottled lemon juice, go with it.
How to make Roasted Turkey Breast
What to serve with oven-roasted turkey breast
- Casseroles: Try it with a rich Southern sweet potato casserole or my irresistible green bean casserole.
- Mashed Potatoes: You can’t go wrong with some good ol’ mashed potatoes by its side. Go classic with sour cream mashed potatoes, garlic mashed potatoes, cream cheese mashed potatoes, or mashed sweet potatoes.
- Southern Sides: Think collard greens, buttery corn on the cob, and black-eyed peas.
- Breads: You’re gonna want something to help mop up all those savory juices! Classic potato rolls, Southern yeast rolls, fluffy butter swim biscuits, or a hunk of warm pumpkin cornbread.
Recipe Substitutions
- Turkey Breast: I always roast bone-in turkey breasts, but you can also use boneless breasts. Just keep an eye on the cooking time since they’ll cook a bit faster.
- Butter: Swap it out for olive oil if you want a lighter option. It’ll still give you a yummy crispy skin!
- Fresh Herbs: If you don’t have fresh herbs, dried ones work just fine! Just use about a third of the fresh amount. Sage, rosemary, and parsley can all be swapped with their dried versions.
- Smoked Paprika: Regular paprika will do, or swap it with a pinch of chili powder for a spicy roasted turkey breast.
Recipe Variations and Additions
- 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!
Expert Tips and Tricks for making the best roasted turkey breast
- 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.
How to store & reheat Roasted Turkey Breast
After you’ve had your fill, let that turkey cool down, wrap it up nice and tight in some foil or an airtight container, and store it in the fridge.
You can warm it up in the microwave if you’re in a hurry, but I like to reheat it in the oven for that freshly roasted vibe. Pop it in at 350°F until it’s heated through, and you’re golden! (Just don’t forget to drizzle those juices over the top!).
How long will Roasted Turkey Breast last in the fridge?
It’ll stay fresh for up to 3-4 days. That’s plenty of time to whip up some turkey and dumplings or a turkey pot pie!
Can I freeze bone-in turkey breast?
This roasted turkey breast freezes like a charm! Slice it up, wrap it in foil or freezer-safe bags, and store it in the freezer for up to 3 months. Just label it so you don’t mistake it for that mystery meat hiding in the back.
Frequently asked questions
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.
This Roasted Turkey Breast might just steal the show at your next dinner! It’s small but mighty, packed with flavor, and super easy to whip up. And hey, if anyone asks where the rest of the turkey is, just tell ’em it’s on vacation. Get into it boos, and don’t forget to save me a plate!
More Turkey Recipes
- Turkey Pot Pie
- Turkey and Dumplings
- Fried Turkey Recipe (How To Fry Turkey)
- Turkey Chops
- Smothered Turkey Wings Recipe
- Baked Turkey Wings
- Turkey Empanada Recipe
Roasted Turkey Breast
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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 |
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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!