Roasted Turkey Breast
A classic dish that’s simple and flavorful, perfect for family dinners or holiday feasts, resulting in tender, juicy meat infused with aromatic herbs.
Ingredients
Turkey
- 1 whole or half bone-in turkey breast (or boneless)
Herb Butter
- ½ cup unsalted butter, softened
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 ½ teaspoons fresh thyme, chopped
- 1 ½ teaspoons fresh rosemary, chopped
- ½ teaspoon fresh sage, chopped
Instructions
Preparation
- If frozen, thaw the turkey breast in the refrigerator. Allow 24 hours of thawing for every 5 pounds.
- Remove the turkey from the fridge about 20 minutes before cooking to bring it closer to room temperature.
- Preheat the oven to 325°F (165°C).
Making Herb Butter
- In a bowl, combine softened butter, garlic, salt, pepper, thyme, rosemary, and sage until smooth.
Seasoning and Roasting Turkey
- Pat the turkey breast dry with paper towels. Lightly season the outside with additional salt and pepper.
- Gently loosen the skin, then spread a spoonful of herb butter underneath, coating both sides of the breast.
- Rub the remaining herb butter evenly over the entire outside of the turkey.
- Place the prepared turkey breast in a roasting pan or baking dish.
- Position oven racks so the turkey breast sits in the center of the oven.
- Roast at 325°F (165°C) for about 14–15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
- Tip: Remove the turkey just before it reaches 165°F, as it will continue to cook while resting.
Resting and Serving
- Remove from the oven and tent loosely with aluminum foil.
- Let rest for at least 15 minutes before carving to lock in the juices.
Notes
Serve alongside classic sides or pair with a fresh salad for a lighter option. Leftovers can be sliced for sandwiches or salads. Use a meat thermometer for perfect doneness.