Classic Roasted Turkey Breast Recipe

There’s something truly comforting about the smell of a perfectly roasted turkey wafting through the kitchen. Whether it’s the centerpiece of your Thanksgiving table, a cozy Sunday dinner, or a special family gathering, Classic Roasted Turkey Breast is the kind of dish that never goes out of style. This recipe is inspired by the timeless tradition of home-cooked holiday meals—tender, juicy turkey with a golden, crisp skin and a burst of savory flavor in every bite.

Unlike a whole turkey, roasting just the breast is simple, quicker, and ideal for smaller gatherings. It offers all the charm of a classic roast without the hours of waiting or the hassle of carving an entire bird. With just a few fresh herbs, garlic, butter, and a touch of patience, you can bring the heartwarming flavors of the holidays to your dinner table any time of the year.

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Ingredients

• 1 bone-in turkey breast (about 5–7 pounds), thawed

• 4 tablespoons unsalted butter, softened

• 3 tablespoons olive oil

• 5 cloves garlic, minced

• 1 tablespoon fresh rosemary, finely chopped

• 1 tablespoon fresh thyme, finely chopped

• 1 tablespoon fresh sage, finely chopped

• 2 teaspoons salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon paprika (optional for color)

• 1 medium onion, quartered

• 1 lemon, halved

• 1 cup low-sodium chicken broth

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Directions

1. Preheat the oven to 375°F (190°C). Position the oven rack in the lower-middle section to allow even roasting.

2. Prepare the turkey breast: Pat the turkey breast dry with paper towels. Removing excess moisture helps the skin crisp beautifully as it roasts.

3. Make the herb butter: In a small bowl, combine the softened butter, olive oil, garlic, rosemary, thyme, sage, salt, pepper, and paprika. Mix until you have a smooth, fragrant paste.

4. Loosen the skin: Gently run your fingers between the turkey skin and the meat to create small pockets. Be careful not to tear the skin.

5. Rub with herb butter: Spread half of the herb butter mixture under the skin, directly over the meat. Spread the remaining half over the entire surface of the turkey breast. This ensures flavor penetrates every bite.

6. Arrange aromatics: Place the onion quarters and lemon halves in the bottom of a roasting pan. Set the turkey breast on top, skin side up. Pour the chicken broth into the pan to keep the meat moist during roasting.

7. Roast the turkey: Transfer the pan to the oven and roast for about 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches 165°F (74°C) at the thickest part of the breast.

8. Baste occasionally: Every 30 minutes, spoon some of the pan juices over the turkey to help maintain moisture and develop a golden-brown color.

9. Rest before carving: Once done, remove the turkey from the oven and let it rest for 15–20 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it tender and juicy.

10. Serve and enjoy: Slice against the grain and serve warm with your favorite side dishes like mashed potatoes, roasted vegetables, or cranberry sauce.

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Prep Time

15 minutes

Cook Time

1 hour 45 minutes – 2 hours

Total Time

2 hours – 2 hours 15 minutes

Yield

6–8 servings

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Why You’ll Love This Recipe

This Classic Roasted Turkey Breast isn’t just about simplicity—it’s about delivering flavor that feels both comforting and festive. The herb butter creates a beautifully seasoned crust that locks in moisture, ensuring every slice is tender and juicy.

This dish is perfect for smaller gatherings where a whole turkey might be too much. It’s also an excellent choice for anyone who loves the taste of roasted turkey year-round but doesn’t want the hassle of preparing an entire bird. Plus, the leftovers are just as delicious—perfect for sandwiches, salads, or even turkey soup the next day.

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Tips for the Perfect Roast

1. Pat the Turkey Dry

A dry surface helps achieve a crispy, golden skin. Moisture is the enemy of browning, so make sure to thoroughly pat the turkey breast before seasoning.

2. Use a Meat Thermometer

Don’t guess when it comes to poultry. Insert an instant-read thermometer into the thickest part of the breast. Once it reads 165°F (74°C), it’s done perfectly.

3. Don’t Skip the Resting Time

Resting allows the meat fibers to relax and reabsorb juices. Carving too soon can cause those precious juices to spill out, resulting in dry meat.

4. Add Vegetables to the Pan

You can roast carrots, celery, or potatoes alongside the turkey. They’ll absorb all the delicious pan drippings and turn out caramelized and flavorful.

5. Customize the Seasoning

Experiment with different herbs like parsley, basil, or tarragon. For a citrusy twist, add orange zest to the butter mixture.

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Serving Suggestions

A beautifully roasted turkey breast deserves sides that complement its flavor and texture. Here are some classic and crowd-pleasing ideas:

• Garlic Mashed Potatoes: Creamy, buttery, and rich—perfect for soaking up turkey juices.

• Roasted Green Beans: Adds a crisp, fresh contrast to the tender turkey.

• Sweet Potato Casserole: A slightly sweet and comforting side that pairs wonderfully with savory turkey.

• Cranberry Sauce: The tartness balances the richness of the roast.

• Buttery Dinner Rolls: Perfect for mopping up every last drop of gravy.

For a lighter meal, pair your turkey with a crisp garden salad and a squeeze of lemon for brightness.

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How to Make Gravy from the Pan Drippings

Don’t let those golden drippings in the roasting pan go to waste! They’re the foundation of a flavorful, homemade gravy.

1. After removing the turkey, pour the pan drippings through a fine-mesh sieve into a saucepan.

2. Skim off excess fat, leaving about 2 tablespoons.

3. Add 2 tablespoons of all-purpose flour to the saucepan and cook over medium heat for 1–2 minutes, whisking constantly.

4. Gradually add 1 cup of chicken broth while whisking until smooth and thickened.

5. Season with salt and pepper to taste, and serve warm.

The result is a silky, savory gravy that takes your turkey to the next level.

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Storing and Reheating

Storage:
Allow leftovers to cool completely, then store them in airtight containers. Keep refrigerated for up to 4 days.

Freezing:
For longer storage, slice the turkey breast and place it in freezer-safe bags. Remove as much air as possible before sealing. Freeze for up to 3 months.

Reheating:
To keep it juicy, reheat turkey slices in a covered dish with a few tablespoons of chicken broth at 300°F (150°C) until warmed through. Avoid microwaving for long periods, as it can dry out the meat.

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Why This Recipe Works

The secret to a perfectly roasted turkey breast lies in simplicity and technique. The combination of butter and olive oil keeps the meat moist, while fresh herbs infuse every bite with garden-fresh flavor. Roasting the turkey on a bed of aromatics adds depth and ensures even cooking.

Unlike many complicated holiday dishes, this recipe is approachable for cooks of all levels. Whether it’s your first time roasting turkey or your hundredth, you’ll appreciate how foolproof this method is. It’s reliable, elegant, and deeply satisfying—everything you want in a centerpiece dish.

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Make It Ahead

If you’re planning for a holiday feast, you can prepare the turkey breast up to one day in advance. Simply season and butter it, cover tightly with plastic wrap, and refrigerate. When ready to roast, let it sit at room temperature for 30 minutes before placing it in the oven.

You can also make the gravy a day ahead and warm it gently before serving. This makes holiday cooking less stressful and allows you to focus on enjoying the meal with your loved ones.

Frequently Asked Questions

Can I use a boneless turkey breast instead?

Absolutely. A boneless turkey breast is a fantastic option if you’re cooking for a smaller crowd or simply prefer easier carving. The biggest difference between bone-in and boneless turkey breast is the cooking time and flavor. Boneless turkey tends to cook a bit faster—typically in about 1 hour 15 minutes to 1 hour 30 minutes at 375°F (190°C)—so it’s important to keep a close eye on the internal temperature to prevent overcooking.

Because boneless turkey lacks the bone that helps retain moisture and flavor, consider enhancing it with extra butter, olive oil, or even wrapping it loosely in foil for part of the roasting time. The bone in a traditional breast acts as a heat conductor, helping the meat cook evenly while keeping it juicy. Without that bone, you’ll want to be even more careful about maintaining moisture through basting or by adding a small amount of broth to your roasting pan.

The great news is that boneless turkey breast is incredibly versatile—it can be sliced neatly for sandwiches, diced into casseroles, or used for salads the next day. It’s a practical choice for everyday meals and holiday dinners alike.

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Should I brine the turkey breast before roasting?

Brining is optional, but if you’re aiming for maximum juiciness and tenderness, it’s well worth the extra step. Brining helps the turkey absorb moisture and seasoning throughout the meat rather than just on the surface. A simple brine can be made using water, salt, and sugar, but you can elevate it with herbs like rosemary, thyme, bay leaves, or peppercorns for added aroma.

To brine, place the turkey breast in the solution and refrigerate for 6–8 hours (or overnight for larger cuts). When finished, rinse it thoroughly to remove excess salt and pat dry completely before seasoning and roasting. Skipping the drying step could prevent the skin from crisping properly.

If you’re short on time, a “dry brine” is a quick alternative. Simply rub the turkey breast with salt and let it rest uncovered in the refrigerator for several hours. This method still locks in moisture while developing a flavorful, crisp skin.

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How do I keep the turkey from drying out?

The biggest secret to juicy turkey is a balance between moisture and temperature control. Start by roasting the turkey with a bit of broth or water in the pan to create steam. Every 30 minutes, spoon the pan juices over the top to keep the surface moist and flavorful.

If you notice the skin browning too quickly before the inside reaches 165°F (74°C), tent the turkey loosely with aluminum foil. This shields it from direct heat while allowing it to continue cooking gently. After roasting, let the turkey rest for 15–20 minutes before slicing. This resting period allows the juices to redistribute, ensuring that each bite is tender and flavorful rather than dry.

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Can I cook this recipe in a slow cooker?

Yes! The slow cooker version of this recipe yields exceptionally tender and flavorful results with minimal effort. Simply season the turkey breast as directed, then place it in the slow cooker along with about 1 cup of chicken broth or water to keep it moist. Cover and cook on LOW for 6–7 hours, or until the internal temperature reaches 165°F (74°C).

The low and slow cooking method helps the turkey retain moisture while infusing it with all the delicious herb and garlic flavors. To achieve that irresistible crispy skin, transfer the cooked turkey breast to a baking sheet and broil it in the oven for 3–5 minutes until golden brown.

This method is ideal for busy days or holiday meals when oven space is limited. You can prepare your sides while the turkey cooks hands-free, and the results will still be impressively juicy and full of flavor. Whether roasted or slow-cooked, this recipe guarantees a perfectly cooked turkey breast every time.

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