Roasted Turkey Breast
Roasted Turkey Breast is actually much easier than you think and gives you all that crispy skin and juicy meat without the stress of a giant bird.
The herb butter with rosemary and sage keeps everything moist while creating that golden crust everyone loves.
This recipe saves the day when you want real turkey dinner but you’re cooking for normal-sized families. My family actually requests this more than the whole turkey now because it’s just so much simpler.
Roasted Turkey Breast Recipe Highlights
- Perfect for smaller crowds
- Uses spices you already have
- Crispy skin without any fancy tricks
- Actually foolproof with a meat thermometer
- Great turkey flavor without the hassle
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
TURKEY BREAST – A 3-pound boneless roast is perfect here. Don’t worry if it looks different from whole turkey, it cooks more evenly and you won’t have to deal with carving around bones. If it comes with netting, you can leave it on and just butter the outside, or take it off to get seasoning right on the skin.
BUTTER – Make sure this is really softened so you can mix everything together easily. The butter helps all your seasonings stick and creates that crispy skin while keeping the meat juicy. If it’s too cold, just microwave it for a few seconds.
SPICES – Don’t stress if you don’t have every single herb. Rosemary and sage give you that classic turkey taste, and thyme adds nice earthy flavor. Garlic powder works better than fresh garlic here because it won’t burn during the long cooking time. If you only have whole dried herbs, just crush them up with your fingers before mixing.
How To Make a Roasted Turkey Breast
Please check the printable recipe card below for more detailed instructions.
- Place boneless turkey breast in a baking dish and pat completely dry.
- Mix butter with salt, rosemary, thyme, pepper, garlic powder, and sage.
- Rub herb butter evenly over entire turkey breast.
- Roast at 350° Fahrenheit for 60 minutes. Rest for 30 minutes before slicing.
Leftovers and Storage
STORE – Keep your Roasted Turkey Breast covered in the fridge for up to 4 days. It actually stays pretty moist thanks to that herb butter coating.
FREEZE – Wrap it well and it’ll keep for up to 6 months. Slice it first if you want to grab portions easily later.
REHEAT – Warm sliced turkey in a covered dish with a little chicken broth so it doesn’t dry out. Don’t microwave thick pieces or they’ll get tough.
MAKE AHEAD – You can mix that herb butter a couple days ahead and keep it in the fridge. The seasoned turkey can sit for a few hours before cooking, which actually helps the flavors get in there better.
More Easy and Delicious Recipes
Serving Suggestions
THANKSGIVING DINNER – Serve the Roasted Turkey Breast with sweet potato casserole, honey roasted sweet potatoes, and cranberry sauce. You get all the holiday feels without the giant turkey stress.
SUNDAY DINNER – Make some gravy from the pan drippings and roast some carrots and potatoes alongside. Easy family dinner that feels special.
LEFTOVER SANDWICHES – This Roasted Turkey Breast makes amazing sandwiches. The herb flavors really come through with some cranberry sauce on good bread.
HOLIDAY BRUNCH – Slice it thin and serve with biscuits and eggs for a hearty brunch that uses up leftovers perfectly.
Recipe Success Tips
USE A MEAT THERMOMETER – Seriously, don’t guess on this. Turkey goes from perfect to dry really fast, so 165° Fahrenheit is your target in the thickest part.
GET YOUR BUTTER RIGHT – It should be soft enough to mix easily but not melted. If it’s too cold, the seasonings won’t blend. If it’s too warm, it’ll slide right off the turkey.
DRY THE TURKEY FIRST – Pat it completely dry with paper towels before you season it. Any moisture will steam the skin instead of making it crispy.
Expert Tip – If your turkey breast is bigger or smaller, figure about 20 minutes per pound, but always check the temperature instead of just watching the clock.
Commonly Asked Questions
Commonly Asked Questions
Can I Use Bone-In Turkey Breast?
Sure! Just add about 15 minutes to the cooking time since the bone slows things down. Still cook to 165° Fahrenheit.
What If I Don’t Have All These Herbs?
Use what you have. Even just salt, pepper, and garlic powder with butter will give you juicy, tasty turkey.
Can I Stuff This Turkey Breast?
Not really – boneless breasts are already pretty compact. Make your stuffing separately and it’ll be much easier and safer.
How Do I Know It’s Done Without A Thermometer?
A meat thermometer really is your best bet here. You want to be sure it’s safe and not overcooked.
Why Is My Turkey Skin Rubbery?
Usually means it wasn’t dried well enough before seasoning, or your oven wasn’t hot enough. Make sure to pat it dry and roast at 350° Fahrenheit.
More Easy and Delicious Recipes
Mashed Sweet Potatoes – creamy and perfect with gravy
Roasted Potatoes – crispy edges with fluffy centers everyone loves
Sweet Potato Gratin – a creamy and cheesy holiday side
Funeral Potatoes – a cheesy potato bake perfect for the holidays
Green Bean Casserole – a holiday side everyone expects
Roasted Turkey Breast
Ingredients
- 3 pound turkey breast roast boneless
- 4 tablespoons butter unsalted, softened
- 1 teaspoon salt
- ¾ teaspoon rosemary crushed
- ¾ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon rubbed sage
Instructions
- Preheat the oven to 350° Fahrenheit.
- Remove the turkey breast from its packaging, place it in a baking dish or on a rimmed sheet pan, and pat it completely dry with paper towels.
- If the turkey breast is trussed, untruss it to apply seasoning under the skin, then re-truss after seasoning. You may also leave it trussed and apply butter only to the outside.
- In a small bowl, combine softened butter, salt, rosemary, thyme, pepper, garlic powder, and rubbed sage.
- Rub the herbed butter evenly over the entire turkey breast, making sure to coat the outside thoroughly.
- Bake for 60 minutes or until the thickest part of the breast registers 165° Fahrenheit and the skin is golden brown.
- For crispier skin, broil for 5 minutes at the end of baking. Optionally baste once or twice during cooking to enhance flavor and moisture.
- Remove from the oven and let rest at room temperature for 30 minutes before slicing to ensure tender, juicy meat.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
