Roasted Turkey Breast

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My oven roasted turkey breast has all the flavors of the season! With 3 different fresh herbs and a mix of dry herbs the rub brings it!

Prep Time40

Cook Time1 7

Resting Time15

Total Time2 2

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 378kcal

Author: Jocelyn Delk Adams

Equipment

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

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.

Nutrition