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Looking for the juiciest roast turkey breast? This recipe utilizes a simple garlic herb butter that keeps the meat tender, flavorful, and never dry, with perfect crispy skin.
Check out all my Thanksgiving Recipes! Pair with my turkey gravy, best mashed potatoes, green bean casserole, and crispy Brussels sprouts.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 1 ½–2 hours (13–15 minutes per pound)
- Total Time: About 2 hours
- Servings: 6–8
- Dietary Info: Gluten-free, can be made dairy-free with olive oil
- Method: Roasting
- Technique: Herb butter rubbed under and over the skin for juicy results
- Flavor & Texture: Crispy golden skin, tender and moist meat, rich with garlic and fresh herbs
Why you’ll love this recipe!
Roasting a whole Thanksgiving turkey can feel like a big production, but roasting just the breast with plenty of herb butter turkey rub is simple and just as delicious. The butter melts into the meat, keeping every bite tender and juicy while crisping the skin to golden perfection.
I love making this when we’re hosting a smaller holiday gathering or want that cozy roast turkey flavor without committing to the entire bird. It’s the kind of dish that fills your home with irresistible aromas and brings everyone to the table with anticipation. Try my maple pecan pie for dessert!
Made With Amore,
Table of Contents
Recipe Ingredients
- Turkey Breast (not a whole turkey)– Bone-in or boneless works; bone-in gives extra flavor and juiciness, while boneless turkey breast cooks faster and is easier to slice. You’ll love my baked turkey tenderloin and Thanksgiving Chicken.
- Butter – Softened, used as the base for the herb rub to keep the turkey moist and flavorful.
- Fresh Herbs – A mix of rosemary, thyme, and sage for classic holiday flavor.
- Garlic & Lemon – Adds brightness and depth, balancing the richness of the butter.
- Salt & Pepper – Essential for seasoning and bringing out the natural flavor of the turkey.
- Paprika – optional for smoky flavor.
- Olive Oil – Helps crisp the skin and adds a light fruity flavor.
- Optional Aromatics – Onion, carrots, and celery in the roasting pan for extra flavor and a natural base for gravy.
See the recipe card for exact quantities.
How To Roast Turkey Breast at 325°F
Roasting Time Guide
| Turkey Breast Weight | Approx. Time (13 min a pound) |
|---|---|
| 2 pounds | 26–30 minutes |
| 3 pounds | 40–45 minutes |
| 4 pounds | 52–60 minutes |
| 5 pounds | 65–75 minutes |
| 6 pounds | 78–90 minutes |
| 7 pounds | 91–105 minutes |
Always rely on a meat thermometer rather than relying solely on cooking time. Test at the thickest part of the breast.
How To Make Roast Turkey Breast
This is a step-by-step photo overview of this roasted turkey breast recipe; the full instrcutions are in the recipe card below.
Step #1: Preheat to 325°F (163°C). Place the turkey breast on a roasting rack inside a roasting pan.
Step #2: Make the Herb Butter. In a small bowl, mix softened butter with salt, pepper, rosemary, thyme, sage, paprika, lemon zest, and lemon juice until well combined.
Step #3: Season the Turkey. Pat the turkey breast dry with paper towels. Gently loosen the skin with your fingers. Spread half the herb butter underneath the skin and the rest on top.
Drizzle lightly with olive oil and season the outside with extra salt and pepper.
Step #4: Roast the Turkey Breast. Place in the oven and roast until the internal temperature reaches 160°F (71°C), about 13–15 minutes per pound and exterior reaches a nice golden brown. See notes for cooking times.
Pro Tip: Tent with foil if the skin starts to brown too quickly.
Step #5: Rest. Remove from oven, tent loosely with aluminum foil, and let rest for 15–20 minutes before slicing. The temperature will rise to 165°F (74°C) as it rests.
Step #6: Carve and Serve. Place on a cutting board and cut into slices then serve with pan juices or gravy.
My Pro Tip
Expert Tips For Juicy Turkey Breasts
- Start with Room Temp Turkey: Let the breast sit out for 30 minutes before roasting so it cooks evenly.
- Butter Under the Skin: Work herb butter beneath the skin—this keeps the meat moist and full of flavor.
- Don’t Overcook: Use a thermometer and pull at 160°F. Resting will bring it to 165°F without drying out.
- Rest Before Carving: A 15–20 minute rest lets juices redistribute, keeping every slice tender.
- Slice Against the Grain: Cutting across the fibers makes the meat softer and juicier in every bite.
FAQ’s
It depends on the size. A 3–4 lb breast takes about 1 ½–2 hours at 325°F. Use a thermometer—pull at 160°F, then rest to 165°F. Plan on 13–15 minutes per pound at 325°F, but always confirm doneness with a thermometer.
Roast uncovered for crispy golden skin. If it browns too quickly, tent loosely with foil so it finishes cooking without burning.
Spread herb butter under the skin, roast at moderate heat, and let it rest before slicing. These steps guarantee juicy meat.
Roast uncovered for crispy golden skin. If it browns too quickly, tent loosely with foil so it finishes cooking without burning.
No, you don’t need water. Roasting turkey breast dry gives you crispy skin. Instead, add chopped onions, carrots, and celery (with a splash of broth if desired) to create flavorful drippings for gravy without steaming the meat.
Make-Ahead, Storage, and Reheating
- Make Ahead: Prepare the herb butter and season the turkey breast up to 24 hours in advance. Keep covered in the refrigerator until ready to roast. You’ll love my leftover turkey soup recipe.
- Storage: Store leftover turkey in an airtight container in the fridge for up to 3 days.
- Freezing: Slice turkey and wrap tightly in foil or freezer bags. Freeze for up to 2 months. Thaw in the refrigerator overnight.
- Reheating: Reheat gently in a 300°F oven, covered with foil and with a splash of broth to keep it moist, for about 15–20 minutes, or until warmed through.
Serving Suggestions
These are my favorite dishes to serve with this easy roast turkey breast recipe.
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Roast Turkey Breast Recipe
Ingredients
Herb Butter
- ½ cup 1 stick unsalted butter, softened
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ teaspoons finely chopped fresh rosemary
- 1 ½ teaspoons finely chopped fresh thyme
- ¾ teaspoon finely chopped fresh sage
- ¼ teaspoon smoked paprika, optional, for depth of flavor
- Zest of ½ lemon, optional, for brightness
- 1 ½ teaspoons fresh lemon juice, optional, for extra flavor
Turkey
- 1 whole bone-in turkey breast, 3–5 pounds, or use a boneless breast if preferred
- Olive oil for drizzling
- Additional salt and pepper, to taste
Instructions
Preheat the Oven
- Preheat to 325°F (163°C). Place the turkey breast on a roasting rack inside a roasting pan.
- Make the Herb Butter
- In a small bowl, mix softened butter with salt, pepper, rosemary, thyme, sage, paprika, lemon zest, and lemon juice until well combined.
Season the Turkey
- Pat the turkey breast dry with paper towels.
- Gently loosen the skin with your fingers. Spread half the herb butter underneath the skin and the rest on top.
- Drizzle lightly with olive oil and season the outside with extra salt and pepper.
Roast the Turkey Breast
- Place in the oven and roast until the internal temperature reaches 160°F (71°C), about 13–15 minutes per pound. See notes for cooking times.
- Pro Tip: Tent with foil if the skin starts to brown too quickly.
Rest and Serve
- Remove from oven, tent loosely with foil, and let rest for 15–20 minutes before slicing. The temperature will rise to 165°F (74°C) as it rests.
Notes
Roasting Time Guide (325°F) 13 min a pound:
| Turkey Breast Weight | Approx. Time |
|---|---|
| 2 pounds | 26–30 minutes |
| 3 pounds | 40–45 minutes |
| 4 pounds | 52–60 minutes |
| 5 pounds | 65–75 minutes |
| 6 pounds | 78–90 minutes |
| 7 pounds | 91–105 minutes |
Make Ahead, Storage & Reheating
- Make Ahead: Prepare the herb butter and season the turkey breast up to 24 hours in advance. Keep covered in the refrigerator until ready to roast.
- Storage: Store leftover turkey in an airtight container in the refrigerator for up to 3 days.
- Freezing: Slice turkey and wrap tightly in foil or freezer bags. Freeze for up to 2 months. Thaw in the refrigerator overnight.
- Reheating: Reheat gently in a 300°F oven, covered with foil and with a splash of broth to keep it moist, for about 15–20 minutes, or until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is tried and true and never disappoints! I know you’ll love it.