Oven Roasted Turkey Breast (Herb Butter)
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This Oven Roasted Turkey Breast (Herb Butter) is tender, juicy, and full of flavor from homemade garlic herb butter made with fresh rosemary, thyme, and sage. Rubbing the herb butter under and over the skin creates golden, crispy skin and flavorful, moist turkey, making this a delicious option for a smaller Thanksgiving dinner or anyone who prefers turkey breast to a whole turkey. The recipe works with both bone-in and boneless turkey breast, with cooking guidance below for each.
Check out all my Thanksgiving Recipes! Pair with my Turkey Gravy, Green Bean Casserole, and Crispy Brussels Sprouts.
Quick Look: Oven Roasted Turkey Breast (Herb Butter)
- Prep Time: 10 minutes
- Cook Time: 1 ½–2 hours (13–15 minutes per pound)
- Total Time: About 2 hours
- Servings: 8
- Dietary Info: Gluten-free; can be made dairy-free with olive oil
- Method: Oven roasting
- Technique: Make a fresh garlic herb butter, rub it underneath and over the turkey skin, then roast until the thickest part of the breast reaches the proper internal temperature. Rest before carving so the juices redistribute throughout the meat.
- Flavor & Texture: Juicy, tender turkey with rich garlic-herb flavor and golden, crispy skin.
Why You’ll Love This Turkey Breast
- Flavorful Herb Butter: Fresh rosemary, thyme, sage, garlic, lemon, and butter create a flavorful coating for the turkey.
- Juicy and Tender: Rubbing herb butter underneath the skin helps season the meat while keeping the surface rich and flavorful.
- Crispy Golden Skin: Roasting the turkey uncovered allows the skin to become beautifully golden and crisp.
- Smaller Holiday Option: Turkey breast is a great choice when you want turkey without roasting a whole bird.
- Bone-In or Boneless: Both work with this recipe, giving you flexibility based on what is available at your grocery store.
Made With Amore,
“Used your recipe this afternoon and it is wonderful! I didn’t realize turkey breast could be so juicy. Strongly recommend this and will make it again!!”
– Elizs
Table of Contents
- Quick Look: Oven Roasted Turkey Breast (Herb Butter)
- Why You’ll Love This Turkey Breast
- Simple Ingredients
- Variations & Substitutions
- How To Roast Turkey Breast at 325°F
- How To Make Roast Turkey Breast
- Juicy Roasted Turkey Breast FAQs
- Serving Suggestions
- Expert Tips
- More Thanksgiving Mains
- Roast Turkey Breast Recipe
Simple Ingredients
The herb butter is what gives this roasted turkey breast its signature flavor.
- Turkey Breast: Use a 3–5 pound bone-in turkey breast. A boneless turkey breast can also be used, but the cooking time will vary.
- Herb Butter: My classic herb butter adds rich, savory flavor to the turkey and helps the skin brown beautifully.
- Lemon: Fresh lemon zest and juice are added to the herb butter for a bright citrus flavor that balances its richness.
- Smoked Paprika: A touch of optional smoked paprika is added to the herb butter for subtle smokiness and beautiful color.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Use Boneless Turkey Breast: Boneless turkey breast works well in this recipe and is faster and easier to carve. Since boneless breasts vary in size and shape, use a meat thermometer rather than relying only on cooking time.
- Make It Dairy-Free: Replace the butter with olive oil for a dairy-free version.
- Change the Herbs: If needed, substitute similar fresh herbs such as parsley or marjoram, keeping the total amount of fresh herbs similar.
- Skip the Paprika: Smoked paprika is optional, so you can leave it out if you prefer a more traditional herb and lemon flavor.
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
The key to flavorful, juicy turkey breast is getting the herb butter underneath the skin, then roasting the turkey uncovered until it reaches the proper internal temperature. See the printable recipe card below for the complete ingredient measurements and instructions.
- Preheat oven to 325°F (163°C). Place the turkey breast on a roasting rack inside a roasting pan.
- In a small bowl, mix softened butter with salt, pepper, rosemary, thyme, sage, paprika, lemon zest, and lemon juice until well combined.
- 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.
- 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.
- 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.
- Place on a cutting board and cut into slices then serve with pan juices or gravy.
Juicy Roasted Turkey Breast FAQs
Roasting time depends on the weight and shape of the turkey breast. At 325°F, a general estimate is about 13–15 minutes per pound, but always use a meat thermometer to determine doneness.
Roast the turkey uncovered so the skin can become golden and crisp. If the skin begins browning too quickly, loosely tent the turkey with foil for the remainder of the cooking time.
Do not rely only on cooking time. Use a meat thermometer to monitor the internal temperature, and let the turkey rest for 15–20 minutes before slicing so the juices can redistribute.
Both bone-in and boneless turkey breast can be roasted with herb butter, but they cook differently.
Bone-In Turkey Breast: Bone-in turkey breast tends to stay especially juicy and develops flavorful, golden skin when roasted. It is the best choice for this recipe if you want the classic presentation and crispy skin.
Boneless Turkey Breast: Boneless turkey breast cooks faster and is easier to carve into uniform slices. Because boneless turkey breasts vary in size and shape, use the internal temperature rather than a specific number of minutes to determine when it is done.
My recommendation: Use a bone-in turkey breast when you want the most traditional roast turkey experience. Choose boneless when easy slicing and a faster cooking time are your priorities.
Prepare the herb butter and season the turkey breast up to 24 hours in advance. Keep covered in the refrigerator until ready to roast. Store leftover turkey in an airtight container in the fridge for up to 3 days. For longer storage, slice turkey and wrap tightly in foil or freezer bags. Freeze for up to 2 months. Thaw in the refrigerator overnight. 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
Serve this juicy roast turkey breast with classic holiday sides like 5-Ingredient Jiffy Corn Casserole, Ciabatta Stuffing with Sausage and Chestnuts, Mashed Potatoes, and Candied Sweet Potatoes for a delicious Thanksgiving or Christmas meal. Make sure to end with a dessert like my Maple Pecan Pie or Roasted Pumpkin Pie.
My Pro Tips
Expert Tips
- Pat the turkey completely dry: Removing excess moisture from the skin helps the herb butter spread evenly and encourages better browning.
- Get the butter under the skin: Gently loosen the skin and spread the herb butter directly over the breast meat for more flavor in every slice.
- Use a meat thermometer: Cooking time is only an estimate. Check the thickest part of the breast to know when it is properly cooked.
- Tent if needed: If the skin is browning too quickly, loosely cover the turkey with foil for the remainder of the cooking time.
- Rest before slicing: Give the turkey 15–20 minutes to rest so the juices redistribute instead of running onto the cutting board.
More Thanksgiving Mains
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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
Approximate 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 |
- Pat the turkey completely dry: Removing excess moisture from the skin helps the herb butter spread evenly and encourages better browning.
- Get the butter under the skin: Gently loosen the skin and spread the herb butter directly over the breast meat for more flavor in every slice.
- Use a meat thermometer: Cooking time is only an estimate. Check the thickest part of the breast to know when it is properly cooked.
- Tent if needed: If the skin is browning too quickly, loosely cover the turkey with foil for the remainder of the cooking time.
- Rest before slicing: Give the turkey 15–20 minutes to rest so the juices redistribute instead of running onto the cutting board.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Used your recipe this afternoon and it is wonderful! I didn’t realize turkey breast could be so juicy. Strongly recommend this and will make it again!!
YES! This is the secret we’ve done for many,many years and I honestly love that it is SO easy. I am so glad you loved it!
Elena, You did it!! You managed to combine my favorite flavors into the rub for this turkey breast. Aside from the usual, wonderful fresh spices you added lemon zest and smoked paprika ๐. Plus you gave us a comprehensive โcooking timeโ cheat sheet! Yes, Iโve been making whole turkeys and turkey breasts for many, many years, but I just love knowing โsomeone – Youโ has my back. Thank you so much!! Iโll be using this recipe on everything. Wishing you and all your family and loved ones, and all your followers a Happy, Healthy Joy Filled Thanksgivingโฃ๏ธ
YAY! I am so happy you loved it. Thank you so much for the sweet comment. Here’s to many more delicious recipes from my cucina to yours!
This recipe is tried and true and never disappoints! I know you’ll love it.