Juicy & Flavorful Herb-Roasted Turkey Breast: Your Go-To Recipe for Any Occasion
Discover the secret to a perfectly moist, tender, and incredibly flavorful herb-roasted turkey breast that will impress at any gathering, from festive holidays to simple weeknight dinners. This recipe simplifies the art of roasting turkey, delivering succulent results every time without the fuss of a whole bird.
Whether you’re hosting a smaller, more intimate dinner party, or you simply find the idea of roasting an entire turkey a bit daunting, this herb-roasted turkey breast offers the ideal solution. It’s incredibly manageable, requires less preparation time, cooks faster than a whole bird, and takes up minimal space in your refrigerator. Best of all, it doesn’t compromise on flavor!
This recipe features a rich, aromatic compound butter, generously spread both under and over the turkey skin. This butter is infused with a vibrant blend of fresh herbs like rosemary, sage, and thyme, brightened with lemon zest and juice, punched up with garlic, and given a subtle tang from Dijon mustard. The result is a turkey breast that boasts a crispy, golden skin and exceptionally juicy, well-seasoned meat bursting with flavor in every bite. Say goodbye to dry, bland turkey and hello to your new favorite holiday centerpiece or family meal!
Table of Contents
- Why Choose a Turkey Breast?
- Ingredients You’ll Need for Perfect Herb-Roasted Turkey
- How to Make Herb-Roasted Turkey Breast: A Step-by-Step Guide
- Tips for a Perfectly Roasted Turkey Breast
- Recipe FAQs
- Serving Suggestions
Why Choose a Turkey Breast for Your Next Meal?
Opting for a turkey breast over a whole turkey offers several distinct advantages, making it an excellent choice for many cooks:
- Perfect for Smaller Gatherings: If you’re hosting a more intimate dinner or don’t need to feed a large crowd, a turkey breast provides just the right amount of meat without overwhelming your table with leftovers (unless you want them, of course!).
- Faster Cooking Time: A significant benefit is the reduced cooking time. A typical turkey breast can be ready in under 2 hours, compared to the multiple hours required for a whole bird. This saves you valuable oven space and time, especially during busy holidays.
- Easier to Handle: Carving a turkey breast is far simpler and less messy than a whole turkey. Its compact size also makes it easier to manage during preparation and when transferring to and from the oven.
- Consistently Moist Meat: Whole turkeys often pose the challenge of cooking dark meat and white meat simultaneously, leading to potential dryness in the breast. With a turkey breast, you can focus on cooking it to perfection, ensuring tender, juicy results every time.
- Freezer-Friendly: Turkey breasts take up less freezer space if you buy them ahead of time, and thawing is a much quicker process.
Ingredients You’ll Need for Perfect Herb-Roasted Turkey
Achieving a truly outstanding herb-roasted turkey breast starts with high-quality ingredients. Here’s what you’ll need, along with a few notes on why each component is essential for maximum flavor and moisture:
- Bone-in Turkey Breast or Half Turkey Breast: We recommend bone-in for superior flavor and moisture retention. The bone helps conduct heat more evenly and adds depth to the pan drippings.
- Salted Butter (softened): The star of our compound butter! Softened butter is crucial for easily mixing with other ingredients and for spreading smoothly under and over the turkey skin, ensuring maximum flavor penetration and a beautifully crispy finish.
- Fresh Garlic Cloves: Minced garlic provides an essential aromatic base, infusing the turkey with its pungent, savory notes.
- Lemon: Both the zest and juice of a fresh lemon will be used. Lemon adds a bright, zesty counterpoint to the rich butter and herbs, helping to tenderize the meat and enhance its natural flavors. Wedges will also go into the roasting pan.
- Dijon Mustard: A tablespoon of Dijon adds a subtle tang and a touch of complexity to the compound butter, helping to round out the flavors and create a beautiful crust.
- Fresh Rosemary, Sage, and Thyme: These classic poultry herbs are non-negotiable for that authentic, earthy, and aromatic flavor profile. Fresh herbs offer a far more vibrant taste than dried ones in this recipe.
- Salt and Freshly Ground Black Pepper: Essential for seasoning the turkey generously, both within the butter mixture and on the surface, to bring out all the delicious flavors.
- Chicken or Turkey Broth (or water): Added to the roasting pan, this liquid helps create a moist environment, prevents the pan drippings from burning, and forms the base for a fantastic gravy.
How to Make Herb-Roasted Turkey Breast: A Step-by-Step Guide
Follow these detailed steps to achieve a golden, crispy-skinned, and incredibly juicy herb-roasted turkey breast:
- Prep the Turkey for Roasting: If frozen, ensure your turkey breast is fully thawed. This is critical for even cooking. Once thawed, pat the turkey breast thoroughly dry with paper towels. Removing as much moisture from the skin as possible is key to achieving that coveted crispy skin. For more even cooking, let the turkey sit at room temperature for 30 minutes to 1 hour before roasting to remove some of its chill.
- Craft the Aromatic Herb Butter: In a small bowl, combine your softened salted butter with the zest and juice of half a lemon, the minced garlic cloves, Dijon mustard, and all your finely chopped fresh herbs (rosemary, sage, and thyme). Season this mixture with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper. Mix everything until well combined and fragrant.
- Apply the Flavorful Butter: This step is where much of the magic happens! Gently use your hands to carefully loosen the skin away from the meat of the turkey breast. Start from the wider end and work your way under the skin, being careful not to tear it, creating a pocket. Take about half of the prepared herb butter mixture and generously stuff it underneath the loosened skin, spreading it evenly over the meat. Then, rub the remaining half of the butter mixture over the outside of the turkey skin. Finally, sprinkle the entire turkey breast with the remaining salt and pepper for a perfectly seasoned exterior.
- Prepare for Roasting: Place the buttered and seasoned turkey breast on a rack set inside a sturdy roasting pan. This elevated position allows for even heat circulation and promotes crispy skin. Cut the remaining half lemon into wedges and scatter them around the bottom of the pan, along with any extra sprigs of fresh herbs you might have. Pour ¾ cup of chicken or turkey broth (or water) into the bottom of the pan. This liquid will keep the turkey moist and contribute to delicious pan drippings.
- Roast to Golden Perfection: Place the roasting pan in your preheated 325°F (160°C) oven. Roast the turkey breast until it is cooked through and a meat thermometer inserted into the thickest part of the meat (without touching the bone) registers 160-165°F (71-74°C). This typically takes about 1 to 1.5 hours, depending on the size of your turkey breast. Begin checking the internal temperature around the 1-hour mark. If the skin starts to brown too quickly before the turkey is fully cooked, loosely tent the breast with aluminum foil.
- Crucial Resting Period: Once the turkey reaches its target temperature, remove it from the oven and tent it loosely with foil. Let the turkey breast rest for at least 20-30 minutes before carving. This resting period is absolutely essential! It allows the juices to redistribute throughout the meat, ensuring that every slice remains incredibly moist and tender. It also allows for “carryover cooking,” where the internal temperature will continue to rise a few degrees, reaching the safe temperature of 165°F (74°C).
- Slice and Serve: After resting, carve your beautiful herb-roasted turkey breast into thick, juicy slices. Arrange on a platter and enjoy immediately with your favorite side dishes!
Tips for a Perfectly Roasted Turkey Breast
- Temperature is Key: Always use a reliable meat thermometer. This is the only way to ensure your turkey is cooked to a safe internal temperature without overcooking and drying it out. Aim for 160-165°F (71-74°C) when it comes out of the oven; it will rise to 165°F during resting.
- Don’t Skip the Drying and Room Temp Step: Patting the turkey thoroughly dry and letting it sit at room temperature for a bit are small steps that make a big difference in both skin crispiness and even cooking.
- Bone-In vs. Boneless: While this recipe specifies bone-in for maximum flavor, you can use boneless turkey breast. Adjust cooking time accordingly, as boneless will cook faster. You’ll still want to spread the butter under the skin (if present) or directly onto the meat.
- Avoid Overcrowding: Ensure there’s enough space around the turkey in the roasting pan for air to circulate, which aids in even cooking and browning.
- Make Pan Gravy: Don’t let those delicious pan drippings go to waste! After removing the turkey, deglaze the pan with a little more broth or wine, scrape up any browned bits, strain, and thicken with a cornstarch or flour slurry for an incredibly flavorful homemade gravy.
Recipe FAQs: Your Questions Answered
Thawing time depends on the method. In cold water, submerge the wrapped turkey breast, changing the water every 30 minutes. It takes approximately 30 minutes per pound, so a 6-7 lb breast would require 3-4 hours. Alternatively, for a slower but hands-off method, you can thaw it in the refrigerator. Allow about 24 hours for every 4-5 pounds of turkey, meaning a 6-7 lb breast could take up to 2 days.
No dedicated roasting pan? No problem! A roasting pan is typically a tall-sided pan with a rack insert designed to elevate the meat for even cooking. If you don’t have one, you can easily improvise. Simply set a wire cooling rack inside a sturdy baking sheet (with a rim to catch drippings) and use that. This achieves the same goal of elevating the turkey for better air circulation and crispier skin.
Yes, absolutely! Roasted turkey breast can be a fantastic make-ahead option. It can be prepared up to 3 days in advance. For best results, store the turkey on the bone, tightly wrapped in foil or plastic wrap, in the refrigerator. If you prefer, you can slice it first and then store the slices in an airtight container with a splash of broth to keep them moist. This makes reheating much faster.
The best way to reheat roasted turkey breast without drying it out is low and slow. Wrap the turkey breast (or slices) tightly in aluminum foil with a tablespoon or two of chicken or turkey broth, and reheat it in a 325°F (160°C) oven until just warmed through. This method creates steam, which helps preserve the moisture and flavor of the turkey. Avoid high heat or microwave reheating if possible, as these can quickly dry out the meat.
Turkey leftovers are a gift that keeps on giving! They can be stored in the fridge for 5-7 days and enjoyed in countless ways. Get creative: make delicious leftover turkey sandwiches, whip up a comforting turkey and dumplings soup, prepare a hearty turkey mushroom pot pie, or simply stir shredded turkey into salads, casseroles, or pasta dishes, just as you would cooked chicken. The possibilities are endless!
Serving Suggestions for a Complete Meal
Transform your herb-roasted turkey breast into a traditional and unforgettable turkey dinner by pairing it with these classic side dishes. These accompaniments complement the rich flavors of the turkey beautifully and are perfect for holidays or any special occasion. For even more Thanksgiving and holiday inspiration, be sure to explore my complete Thanksgiving recipe archives.
Herb-Roasted Turkey Breast Recipe
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Ingredients
- 6-7 lb bone-in turkey breast
- ¼ cup salted butter , softened to room temperature
- 3 garlic cloves
- 1 lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 2 teaspoons salt , divided
- 1 teaspoon ground black pepper , divided
- ¾ cup chicken/turkey broth or water , plus more as needed
Equipment
Instructions
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Allow the turkey breast to sit at room temperature for 30-60 minutes prior to roasting. This helps with more even cooking. Thoroughly pat the turkey dry with paper towels to ensure crispy skin.
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Preheat your oven to 325°F (160°C).
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In a small bowl, combine the softened butter, minced garlic cloves, juice of half the lemon, Dijon mustard, all the fresh chopped herbs (rosemary, sage, thyme), 1 teaspoon of salt, and ½ teaspoon of ground black pepper. Mix well until a fragrant compound butter forms.
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Gently separate the skin from the breast meat. Use your fingers to carefully loosen the skin, creating a pocket over the breast, leaving it attached at the edges.
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Take half of the herb butter mixture and spread it evenly under the loosened skin over the turkey meat. Rub the remaining butter mixture over the outside of the turkey skin. Season the entire breast with the remaining salt and pepper.
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Place the turkey breast on a rack in a roasting pan. Cut the remaining lemon half into wedges and place them, along with any extra herb sprigs, in the bottom of the roasting pan. Pour ¾ cup of chicken or turkey broth (or water) into the pan.
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Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the breast (avoiding the bone) registers 160-165°F (71-74°C). This usually takes about 1.5 to 2 hours for a 6-7 lb breast. Start checking the temperature at the 1-hour mark. If the skin begins to brown too quickly, lightly tent the turkey with aluminum foil to prevent burning.
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Once cooked, remove the turkey breast from the oven, tent it loosely with foil, and let it rest for at least 20 minutes before carving. This crucial step ensures the meat remains juicy and tender. Then, carve and serve immediately.
Notes
- A frozen turkey breast will take approximately 30 minutes per pound to thaw in cold water (changed every 30 mins), so a 6-7 lb breast needs 3-4 hours. Alternatively, thaw in the fridge for about 2 days.
- You can also roast a half turkey breast. Simply halve the amounts for the butter mixture and roast for approximately 45 minutes to 1 hour, or until internal temperature reaches 160-165°F.
- If you do not own a roasting pan with a rack, a simple alternative is to place a wire cooling rack on a rimmed half or quarter sheet pan. This will still elevate the turkey, allowing for even heat distribution.
Recipe adapted from Ina Garten, a true master of simple, elegant cooking.
This recipe for Herb-Roasted Turkey Breast was originally published in November 2018 and has been updated and expanded to provide even more tips and details for a perfect roast every time.