Go Back
Sliced roasted turkey breast on a serving platter, garnished with herbs like rosemary, thyme, and sage

Turkey Breast Recipe

Infused with garlic, herbs, and butter, it transforms a classic cut into a show-stopping centerpiece. Serve it traditionally with mashed potatoes and cranberry sauce, or slice it up for sandwiches and grain bowls.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6
Course: Main Course
Cuisine: American
Calories: 360
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 5-6 lb bone-in, skin-on turkey breast
  • 1/2 cup  unsalted butter softened
  • 4 cloves garlic minced
  • tbsp fresh rosemary chopped
  • tbsp fresh thyme chopped
  • tbsp fresh sage chopped
  • 1 tbsp salt
  • tsp black pepper
  • 1 tbsp olive oil
  • 1 onion quartered
  • 1 lemon halved
  • 1 cup  low-sodium chicken broth

Equipment

  • Roasting pan or oven-safe skillet
  • Meat thermometer
  • Basting brush
  • Cutting board
  • Carving knife
  • Aluminum foil

Method
 

  1. Preheat the oven to 375°F (190°C).
    Prepare the butter mixture by combining butter, garlic, rosemary, thyme, sage, salt, and pepper in a bowl.
    A mixing bowl with butter, chopped herbs, garlic powder, salt, and pepper on a wooden surface, ready to be combined
  2. Loosen the skin of the turkey breast and rub half of the butter mixture under the skin, directly onto the meat. Rub the remaining mixture all over the skin.
    Place the turkey in a roasting pan. Stuff the cavity beneath the breast with onion and lemon halves. Drizzle olive oil over the skin.
    Raw whole turkey in a roasting pan with onions and lemon, being drizzled with oil or melted butter
  3. Add chicken broth to the bottom of the pan to keep the meat moist during roasting.
    Roast for about 90 to 105 minutes, basting occasionally. Insert a thermometer into the thickest part — it should read 165°F (74°C).
    Close-up of a beautifully roasted turkey breast with golden-brown, herb-crusted skin being checked for doneness
  4. Tent with foil and rest for 15–20 minutes before carving.
    Slice and serve with your favorite sides.
    Sliced herb-crusted roasted turkey breast on a serving platter, garnished with rosemary and festive lighting in the background

Video

Notes

Nutrient Amount per Serving
Calories 360 kcal
Carbohydrates 2g
Protein 48g
Fat 18g
Serving Size ~225g
Saturated Fat 8g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Trans Fat 0g
Cholesterol 145mg
Sodium 700mg
Potassium 520mg
Fiber 0g
Sugar 0g
Vitamin A 500 IU
Vitamin C 6mg
Calcium 25mg
Iron 1.8mg

Cooking Tips

  • Let the turkey sit at room temperature for 30 minutes before roasting to ensure even cooking.
  • Use a thermometer for accuracy — it’s the best way to avoid overcooking.
  • Basting every 30 minutes helps to keep the meat moist and the skin crisp.
  • Letting the turkey rest post-cooking locks in juices for a more succulent bite.