Oven-Roasted Turkey Breast Recipe for Juicy Results

Oven Roasted Turkey Breast is a timeless holiday main course that also works perfectly for weeknight or Sunday dinners. This simple roasted whole turkey breast recipe yields juicy, flavorful meat and crisped skin, making it an affordable and healthy centerpiece for a variety of meals.

The method below keeps the turkey moist by using an herb butter rubbed under the skin, plus aromatic vegetables and herbs in the cavity to build extra flavor. It’s straightforward to prepare and scales well if you need to adjust for one breast or a larger bird.

Whole Roast Turkey Breast

This recipe is written for a whole roast turkey breast—the body of a turkey without the wings and thighs, typically including both breasts and the cavity. You can adapt the technique for a whole turkey by increasing the cooking time according to weight.

A whole turkey breast is a great option for a smaller Thanksgiving or Friendsgiving, or for families who want leftovers for sandwiches, soups, and casseroles. After roasting, you can also use the cavity and trimmings to simmer a simple turkey broth with carrots, onion, and celery.

Note: If you are cooking a single breast, halve the ingredient amounts and cook for about 13 minutes per pound.

How to Safely Thaw Turkey Breast

Most whole turkey breasts are sold frozen. The safest way to thaw poultry is in the refrigerator. Place the frozen turkey breast in a large bowl or a 9 x 13-inch pan to catch any juices as it thaws and avoid cross-contamination.

Allow roughly 24 hours of thawing time for every 4–5 pounds of turkey. If you’re short on time, you can cook from frozen, but you’ll need to increase cooking time and follow safe-cooking guidelines for frozen poultry.

How Much Turkey Per Person

Plan on 1½ to 2 pounds of turkey per person. If you enjoy leftovers for sandwiches or salads, err on the higher side to ensure you have enough for seconds and future meals.

Tips for the Best Roasted Turkey Breast

• Use a large roasting pan or a 9 x 13-inch baking dish, depending on breast size.
• Roast the breast on a rack if you have one; if not, the pan works fine.
• Rubbing softened butter under the skin adds moisture, flavor, and helps crisp the skin. Olive or avocado oil are good substitutes if you prefer.
• Baste the turkey 2–3 times with pan juices during cooking for extra flavor.
• Always cook poultry to an internal temperature of 165°F; check the thickest part of the breast with an instant-read thermometer.
• If the skin browns too quickly, tent the breast loosely with foil until finished.
• Let the turkey rest 15–20 minutes after roasting to allow juices to redistribute for a moister result.

What To Do If Turkey Is Done Early?

If the turkey reaches 165°F before dinner, you can keep it warm without drying it out:

• Loosely cover the turkey with foil, and lower the oven to 200°F; keep the turkey in the oven for up to two hours.
• If you need to hold it longer than two hours, refrigerate promptly and reheat before serving to avoid food-safety issues.

What to Serve with Turkey Breast

• Corn pudding casserole
• Garlic butter asparagus
• Baked acorn squash
• Sour cream mashed potatoes
• Roasted sweet potatoes

Roasted Whole Turkey Breast — Recipe

Servings: 6 • Prep: 10 minutes • Cook: about 2 hours (13 minutes per pound) • Rest: 15–20 minutes

Ingredients

• 7–8 pound whole turkey breast
• ½ cup unsalted butter, softened
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 lemon, juice and zest
• 2 garlic cloves, minced (for herb butter)
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh Italian parsley, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• ¼ onion, sliced into quarters
• ½ lemon, halved
• 2 garlic cloves, crushed (for cavity)
• 2 sprigs each rosemary, sage, thyme (for cavity)

Instructions

1. Remove the turkey breast from the refrigerator about 30 minutes before cooking and discard packaging.
2. Preheat oven to 350°F. Grease a 9 x 13-inch baking or roasting pan with cooking spray or oil.
3. Make the herb butter: in a bowl combine the softened butter, salt, pepper, lemon juice, lemon zest, minced garlic, and chopped herbs.
4. Gently loosen the skin over the breasts and rub the herb butter underneath the skin as well as over the outside of the turkey.
5. Place the onion quarters, the halved lemon, the crushed garlic cloves, and the herb sprigs into the cavity.
6. Bake the turkey breast for approximately 13 minutes per pound until an instant-read thermometer inserted into the thickest part of the breast reads 165°F. Baste 2–3 times with pan juices during cooking.
7. Remove from the oven and let rest, loosely covered, for 15–20 minutes before slicing and serving.

Notes

• Nutrition facts are estimates.
• If fresh herbs are unavailable, substitute 1 teaspoon dried herbs for each tablespoon of fresh.
• Cover with foil if the skin browns too quickly.
• Basting enhances flavor and helps keep the breast moist.

Nutrition (approximate, per recipe)

Calories: 687 kcal | Carbohydrates: 4 g | Protein: 115 g | Fat: 24 g