Roasting a turkey breast is the perfect solution for a small Thanksgiving gathering or a cozy weeknight dinner when I don’t want to deal with an entire bird. This Easy Roasted Turkey Breast comes together quickly and delivers juicy meat and incredibly crispy skin with minimal effort. It’s the kind of recipe I turn to when I want something special without spending hours in the kitchen.
Why You’ll Love This Recipe
I love how simple yet flavorful this turkey breast turns out. With just a few fresh herbs, some butter, and seasoning, the turkey develops a golden crust on the outside while staying tender and moist on the inside. It cooks in just 90 minutes, which makes it a practical option for holiday dinners or a weeknight meal. Plus, it’s easy to slice and serve—no carving around bones or dealing with dark meat. Just herb-infused, buttery turkey in every bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
3 sprigs fresh rosemary
10 fresh sage leaves
1 tablespoon fresh thyme
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
1 turkey breast (4–6 pounds), patted dry
Directions
I start by preheating my oven to 325°F and adjusting it so only the bottom rack is in place.
I place the turkey breast in a large roasting pan and pat it dry thoroughly with paper towels, which helps the skin crisp up.
Then I mash the softened butter with the rosemary, sage, thyme, salt, and pepper in a bowl, setting aside 2–3 tablespoons for later.
Using the back of a spoon, I gently lift the skin from the turkey breast and spread the herb butter underneath. I smooth the skin back down so the butter is evenly distributed under and over the skin.
I roast the turkey for about 90 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 165°F.
After roasting, I spread the remaining herb butter on top and let the turkey rest for 20 minutes before slicing.
Servings and timing
Servings: 6
Prep time: 10 minutes
Cook time: 1 hour 30 minutes
Rest time: 20 minutes
Total time: 2 hours
Variations
Garlic Herb: I like to mix 2–3 grated garlic cloves into the herb butter for extra depth of flavor.
Lemon Zest: Adding a teaspoon of lemon zest to the butter gives the turkey a bright, citrusy twist.
Spicy: A sprinkle of smoked paprika or a pinch of cayenne pepper in the butter adds a gentle heat.
Dry Herbs: If I don’t have fresh herbs, I substitute with 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and ¾ teaspoon dried sage.
Storage/Reheating
Store: I slice any leftover turkey and store it in an airtight container in the fridge for up to 4 days.
Freeze: I let the turkey cool to room temperature, then freeze slices in a zip-top bag or container for up to 3 months.
Reheat: To keep the turkey moist, I reheat it gently in a covered dish in the oven at 300°F or microwave it with a splash of broth.
FAQs
How long does it take to roast a turkey breast?
For a 4–6 pound turkey breast, it usually takes about 90 minutes at 325°F. I always check for doneness using a meat thermometer—165°F in the thickest part means it’s ready.
How much turkey breast should I plan per person?
I usually plan for about ¾ to 1 pound of turkey breast per person. That means a 4–6 pound breast serves about 6 people comfortably.
Do I need to use aluminum foil while roasting?
I don’t usually cover the turkey with foil unless it starts to brown too quickly. For larger breasts (over 6 pounds), I may tent it lightly to prevent over-browning.
Can I make gravy from a turkey breast?
Absolutely! I use the drippings in the pan to make a flavorful gravy. If there’s not enough liquid, I add some chicken or turkey stock and whisk in a bit of flour or cornstarch.
Can I use dried herbs instead of fresh?
Yes, I do this often when fresh herbs aren’t available. I use about 1 teaspoon each of dried thyme and rosemary and ¾ teaspoon of dried sage.
Conclusion
This Easy Roasted Turkey Breast recipe is a lifesaver during the holidays or whenever I want a delicious and comforting turkey dinner without the fuss. It’s simple to prepare, packed with herby flavor, and comes out perfectly every time. Whether I’m cooking for a small crowd or prepping meals for the week, this recipe never lets me down.
An easy roasted turkey breast that delivers juicy, tender meat and a golden, crispy herb‑butter crust — perfect for holidays or a cozy dinner without the fuss of a whole bird.
Preheat the oven to 325°F (163°C) and position the bottom rack.
Place the turkey breast in a large roasting pan and thoroughly pat it dry with paper towels to aid in crisping the skin.
In a bowl, mash the softened butter together with the rosemary, sage, thyme, salt, and pepper. Reserve about 2‑3 tablespoons of the mixture for later.
Gently lift the skin of the turkey breast and spread a portion of the herb‑butter mixture underneath the skin, then smooth the skin back over. Rub the remaining herb butter over the top and sides of the turkey.
Roast the turkey breast uncovered for approximately 90 minutes, or until a meat thermometer inserted into the thickest part of the breast reaches 165°F (74°C).:contentReference[oaicite:0]{index=0}
After removing from the oven, spread the reserved herb butter on top for extra flavor, then tent the turkey loosely with foil and let it rest for 20 minutes before slicing. Allowing rest helps juices redistribute and ensures juicier meat.:contentReference[oaicite:1]{index=1}
Notes
For extra flavor, add 2‑3 grated garlic cloves to the herb butter. (Variation: garlic herb version.)
Brighten the flavor by adding 1 teaspoon lemon zest or a splash of lemon juice to the herb butter. (Variation: lemon herb version.)
To add a gentle heat, include ½ teaspoon smoked paprika or a pinch of cayenne pepper in the butter mixture. (Variation: spicy herb version.)
If fresh herbs are unavailable, substitute with 1 teaspoon dried rosemary, 1 teaspoon dried sage, and 1 teaspoon dried thyme.
Use the pan drippings to make a gravy — if needed, add chicken or turkey stock and a little flour or cornstarch to thicken.
