Description
A golden, juicy Classic Roasted Turkey Breast is a comforting and elegant main dish perfect for holidays, family gatherings, or cozy Sunday dinners. This recipe captures the traditional flavors of Thanksgiving in a smaller, easier-to-make portion. With aromatic herbs, garlic, and butter creating the perfect crispy skin, this turkey breast is both flavorful and beautifully tender—ideal for those who want the taste of a full roast without the hassle of cooking an entire bird.
Ingredients
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1 bone-in turkey breast (about 5–7 pounds), thawed
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4 tablespoons unsalted butter, softened
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3 tablespoons olive oil
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5 cloves garlic, minced
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1 tablespoon fresh rosemary, finely chopped
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1 tablespoon fresh thyme, finely chopped
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1 tablespoon fresh sage, finely chopped
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2 teaspoons salt
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1 teaspoon black pepper
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1 teaspoon paprika (optional for color)
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1 medium onion, quartered
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1 lemon, halved
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1 cup low-sodium chicken broth
Instructions
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Preheat oven to 375°F (190°C). Adjust the oven rack to the lower-middle position for even roasting.
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Pat the turkey breast dry with paper towels to remove moisture.
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In a small bowl, mix butter, olive oil, garlic, rosemary, thyme, sage, salt, pepper, and paprika until well combined.
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Gently loosen the turkey skin using your fingers, being careful not to tear it.
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Rub half of the herb butter under the skin and the remaining half all over the turkey breast.
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Arrange onion quarters and lemon halves in a roasting pan, then place the turkey breast on top, skin side up.
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Pour the chicken broth into the pan to keep the meat moist.
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Roast for about 1 hour 45 minutes to 2 hours, or until the internal temperature reaches 165°F (74°C).
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Baste every 30 minutes with pan juices for extra moisture and golden color.
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Remove from oven and let rest for 15–20 minutes before slicing.
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Serve warm with your favorite sides such as mashed potatoes, green beans, or cranberry sauce.
Notes
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Use a meat thermometer to ensure the turkey reaches 165°F (74°C) internally.
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Let the turkey rest before slicing to keep it juicy.
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If the skin browns too quickly, tent it loosely with foil while finishing in the oven.
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Add vegetables like carrots or potatoes to the roasting pan for a complete one-pan meal.
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Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes – 2 hours