Roasted Turkey Breast
A beautifully golden, herb-rubbed turkey breast roasted until juicy and tender. This no-fuss centerpiece delivers all the classic holiday flavor without the commitment of a whole bird, making it perfect for smaller gatherings or a cozy Sunday supper.
For 4 servings
- prep
Bring turkey to room temperature and preheat the oven.
Take the turkey breast out of the refrigerator 45 minutes before cooking. Preheat the oven to 350°F (175°C).
TIPRoom-temperature meat roasts more evenly — cold meat will seize up in the oven. - prep
Make the herb butter.
In a small bowl, combine the softened butter with minced garlic, rosemary, thyme, sage, salt, and black pepper. Mix with a fork until it forms a uniform paste.
TIPPat the turkey skin completely dry with paper towels — moisture is the enemy of crispy skin. - prep
Season the turkey breast.
Loosen the skin from the breast meat with your fingers, being careful not to tear it. Spread two-thirds of the herb butter under the skin directly onto the meat. Rub the remaining butter all over the outside of the skin.
TIPGetting the butter under the skin puts flavor right where it counts while keeping the skin ready to crisp. - fry · ~7 min
Sear the turkey breast.
Heat olive oil in a large skillet over medium-high heat. Place the turkey breast skin-side down and sear until golden brown, about 4 to 5 minutes. Flip and sear the other side for 2 minutes.
TIPSearing locks in moisture and gives the skin a head start on browning. - roast
Set up the roasting pan.
Scatter the quartered onion, carrot chunks, and celery pieces in the bottom of the roasting pan. Place the seared turkey breast skin-side up on the roasting rack set over the vegetables. Pour water into the bottom of the pan.
TIPThe vegetables act as a natural rack and infuse the pan drippings with flavor. - roast · ~80 min
Roast the turkey breast.
Transfer the pan to the preheated oven. Roast for about 60 to 80 minutes, basting every 20 minutes with the pan juices. Cook until the internal temperature at the thickest part reaches 160°F (71°C).
TIPStart checking the temperature at the 60-minute mark — oven temperatures and breast sizes vary. - rest · ~15 min
Rest the turkey breast before slicing.
Remove the pan from the oven. Transfer the turkey breast to a cutting board, tent loosely with aluminum foil, and let it rest for 15 minutes. Carryover cooking will bring it to the safe 165°F (74°C).
TIPDo not skip the rest — cutting too soon lets all the juices escape and leaves the meat dry. - serve
Slice against the grain and serve.
Remove the kitchen twine if used. Slice the turkey breast against the grain into 0.5-inch thick pieces. Arrange on a platter and spoon the pan juices over the slices.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the turkey skin completely dry with paper towels before applying butter for maximally crispy skin.
- 2Use an instant-read thermometer to pull the breast at 160°F; carryover cooking will bring it to a safe 165°F.
- 3Let the turkey rest at least 15 minutes before slicing so the juices redistribute throughout the meat.
- 4Baste every 20 minutes with pan juices to keep the breast moist and build a glossy, browned exterior.
- 5Save the roasted vegetables and pan drippings to make a quick gravy or enrich a future stock.
- 6For even cooking, choose a turkey breast that is uniform in thickness; avoid thin tail ends.
Adapt it for your goals.
Citrus-herb
Replace half the butter with olive oil and add the zest of one lemon and one orange to the herb paste. This brightens the turkey with fresh citrus notes, ideal for spring or summer gatherings.
smoked paprikaSmoked paprika
Add 1 teaspoon smoked paprika and 1/2 teaspoon cumin to the herb butter. This gives the turkey a subtle smoky, warm flavor that pairs beautifully with a honey glaze during the last 15 minutes of roasting.
gluten freeGluten-free
Confirm the butter is pure (no additives) and the roasting vegetables are fresh. The recipe is naturally gluten-free as-written; just avoid cross-contamination by using a clean cutting board and knife for slicing.
garlic rosemary focusGarlic-rosemary focus
Double the garlic to 8 cloves and use only rosemary (2 tablespoons) while omitting sage and thyme. This simplified rub is great for those who love robust, straightforward herb flavors without competing notes.
Why this is on our healthy list.
Lean Protein Source
Turkey breast is naturally low in fat and high in protein, supporting muscle maintenance and satiety without excess calories.
Rich in B Vitamins
This dish provides B6 and B12 from the turkey, which help convert food into energy and support nerve function.
Herb Antioxidants
Rosemary, thyme, and sage are packed with antioxidants and anti-inflammatory compounds that may support overall health.
Vegetable-Fortified Drippings
The onion, carrot, and celery in the pan add fiber, vitamins A and C, and natural sweetness to the juices without added sugar.
Frequently asked questions
Yes, but reduce roasting time to 45-60 minutes and check temperature earlier, as boneless breasts cook faster and can dry out more easily.
