Go Back
–+ servings
A platter full of sliced golden turkey breast garnished with fresh herbs and laid on a table with flaky sea salt and candles surrounding it.

Oven Roasted Turkey Breast

Sara
This roasted turkey breast is juicy, flavorful, and perfect for a smaller holiday gathering. It’s seasoned with a rich herbed garlic butter, roasted until beautifully golden, and makes an easy, reliable main dish for Thanksgiving, Friendsgiving, or any cozy dinner at home.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 92 kcal

Ingredients
 
 

  • 1 7-9 lb. Whole, Fresh, Bone-in Turkey Breast for frozen, see notes below
  • 6 tbsp. Unsalted Butter softened
  • 4 cloves Garlic minced
  • 1 1/2 tbsp. finely chopped Fresh Sage
  • 1 tbsp. finely chopped Fresh Thyme
  • 2 tsp. finely chopped Fresh Rosemary
  • 2 1/2 tsp. Kosher Salt or 2 tsp. Sea Salt
  • 1 tsp. freshly cracked Black Pepper
  • 1 tsp. Lemon Zest
  • 2 cups Low-Sodium Chicken Broth
  • Flaky Sea Salt for serving

Instructions
 

  • Make the Garlic Herb Butter. (This can be done 1-2 days ahead!) In a small bowl, combine 6 tbsp. Unsalted Butter, 4 cloves Garlic (minced), 1 1/2 tbsp. finely chopped Fresh Sage, 1 tbsp. finely chopped Fresh Thyme, 2 tsp. finely chopped Fresh Rosemary, 2 1/2 tsp. Kosher Salt (or 2 tsp. Sea Salt), 1 tsp. freshly cracked Black Pepper, and 1 tsp. Lemon Zest. Use a fork to mash the herbs and seasonings into the butter until evenly combined.
    A ceramic bowl full of herbed butter with a fork resting in it.
  • Turn on the Oven + Prep the Turkey. Preheat the oven to 350ºF. Place a roasting rack (or wire rack) inside of your roasting pan and set aside. Separate the skin from the turkey by gently sliding your hand under the skin and lifting to pull it away from the meat. (Turkey skin is pretty durable, so be gentle, but don’t be scared. 🙂 ). Pat the turkey VERY dry with paper towels (this helps the butter stick!).
    A woman's hand sliding beneath the skin of a whole turkey breast as it rests on a cutting board with herbed butter nearby.
  • Spread Butter Everywhere. Spread a little less than half of the garlic herb butter beneath the skin as evenly as possible, then spread the remaining butter over the top and sides of the turkey.
    A woman's hands spreading garlic herb butter beneath the skin of a whole turkey breast.
  • Roast the Turkey. Place the turkey into the prepared roasting pan, breast side up. Pour 2 cups Low-Sodium Chicken Broth into the bottom of the roasting pan. Roast the turkey at 350º F for about 20 minutes per pound. Check it around the 1 hour mark; if most of the broth has evaporated, add another 1/2 cup. Once the thickest part of the breast reaches an internal temperature of 160ºF, remove it from the oven (it will continue cooking to 165ºF while it rests). (Note: If the top of the turkey is browning too quickly at the hour mark, gently tent it with aluminum foil and continue roasting.)
    A golden roasted turkey breast resting on a rack inside a roasting pan.
  • Rest + Carve. Let the turkey rest for 20-30 minutes. Transfer it to a large cutting board. Use a sharp knife to carefully slice along the breast bone (located at the top center of the turkey), carefully gliding your knife down the entire side of the turkey to cut off the entire breast. Repeat with the other side. (Note: There will be some turkey left on the bone, which you can slice off separately.)
    A whole turkey breast resting on a cutting board and being sliced off.
  • Slice. Lay both breasts cut-side-down on a cutting board. Use your knife to slice each one crosswise into 1/2″-1″(ish) thick slices at a slight angle. (The angle makes it easier to fan them out on your serving platter). 
    A woman's hands cutting an herbed turkey breast on a wooden cutting board.
  • Serve. Gently slide the knife beneath the center of one sliced turkey breast, lift, and transfer to your serving platter. Fan the slices out evenly (without being obsessive) for a pretty presentation. Repeat with second turkey breast. Sprinkle the slices with a pinch of Flaky Sea Salt, then garnish the platter with whole fresh herbs if desired. Serve warm!
    A platter full of sliced golden turkey breast garnished with fresh herbs and laid on a marbled surface.

Notes

For a frozen turkey breast: Let it thaw in the refrigerator for 3-4 days before roasting. (About 1 day per 3-4 pounds).
Do I need to brine it? Not for this recipe!
Can I use dried herbs? Yes you can! Decrease each quantity to 1/3 of the amount of fresh herbs.
Resting Period: You can let the turkey rest for upwards to 45 minutes to an hour, but cover with foil to keep warm before carving and slicing.

Nutrition

Serving: 1servingCalories: 92kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 24mgSodium: 616mgPotassium: 61mgFiber: 0.1gSugar: 0.1gVitamin A: 277IUVitamin C: 1mgCalcium: 9mgIron: 0.2mg
Keyword easy roasted turkey recipe, friendsgiving turkey, garlic herb roasted turkey, oven roasted turkey breast, roasted turkey breast
Tried this recipe?Let us know how it was!