Herb Roasted Turkey Breast is a bone-in turkey breast half, coated with herbed butter and baked to perfection. This juicy number with slightly crispy skin is perfectly sized for smaller meals. Serve roast turkey breast for holiday meals or weeknight dinner!
Herb Roasted Turkey Breast
Do you love roast turkey for the holidays, but don’t love cooking the whole bird? Me too!
Every year, we skip the big turkey and make a Kosher roast turkey breast half. It’s so convenient, hassle-free, and mostly hands-free!
A 2.5 lb turkey breast easily accommodates two to three people and usually yields a few leftovers.
How to cook a turkey breast in the oven
Step 1: Prepare turkey breast half by thawing, rinsing, and patting the surface dry with paper towels.
Step 2: Mash together the butter and herbs; then smear over and under turkey skin.
Step 3: Bake turkey breast in a preheated oven (initially) at 400° uncovered for 15 minutes.
Step 4: Reduce heat to 350° and bake until internal temperature next to bone reaches 165°F, about 20 minutes.
Step 5: (optional) Switch oven to broiler setting for a few minutes for more crispness.
How long to cook a turkey breast per pound
Turkey breast (bone-in) takes about 20 minutes per pound at an average temperature of 350°F to reach an internal temperature of 165°F. However, these numbers will vary based on actual oven temperature and actual turkey breast size.
In this recipe, I’m using a 2.5 lb turkey breast. It takes 40-50 minutes at 325° to reach the minimum internal 165° temperature.
Your goal is ALWAYS THIS: All poultry must register an internal temperature of 165°F before serving. So, ALWAYS (pretty please) use a meat thermometer to decide when the turkey breast is fully cooked. Don’t try to eyeball it.
Using a meat thermometer is great too because it helps you NOT overcook your turkey breast.
Do you need a cooling rack to roast turkey breast?
You can, and it’s nice to roast turkey above the juices, but it’s not necessary.
I actually don’t mind the turkey coming into contact with those savory juices while it’s roasting. I feel like the turkey could dry out on the surface…and I definitely don’t want that!
Do I put water in the bottom of a roaster for turkey?
Putting water in the bottom of a roaster will add moisture to a dry heat environment.
However, I read over on BHG, that because this steams the turkey, it can steam-burn the turkey.
So, skip the steaming and let the turkey naturally create its own juices.
I’m cool with that. I’ve done both methods, and neither method leaves me wishing I had used the alternate.
I’ve found it to be delicious and moist either way!
Herb Roasted Turkey Breast Ingredients
- turkey breast half (skin on, bone-in)
- garlic cloves
- fresh sage
- fresh thyme
- fresh rosemary
- sea salt and pepper
- baking sheet to prep turkey for roasting
- baking sheet/pan (minimum 1″ deep to roast turkey)
- latex or non-latex gloves (optional)
- conventional oven or countertop oven
- meat thermometer
Holiday sides to serve with roast turkey breast
In the mood for juicy chicken legs? I’m always up for these!
Looking to roast a whole turkey? My friend Claire over at Sprinkles and Sprouts has you covered with this easy recipe!
Herb Roasted Turkey Breast
- 2.5 lb Bone-In Skin-On Turkey Breast Half rinsed, patted dry with paper towels
- 2 Tbsp Unsalted Butter softened
- 5 cloves Garlic minced
- 1 Tbsp fresh Sage finely chopped
- 1 tsp fresh Thyme finely chopped
- 1/2 tsp fresh Rosemary finely chopped
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- Preheat oven to 400°F.
To prep the turkey breast
- In a mixing bowl, combine BUTTER, GARLIC, HERBS, SALT, and PEPPER.
- Paper towel-dry the surface of the turkey to remove moisture. Carefully lift the skin of TURKEY BREAST to separate it from the flesh. (gloves optional)
- Use a spatula or your hands to coat the entire surface of both sides of the turkey breast.
To roast the turkey breast
- Set turkey breast in a baking pan large enough that it doesn't hang over the sides. Bake uncovered 15 minutes.
- Carefully rotate the turkey breast and reduce heat to 325°F; bake an additional 20-30 minutes until a meat thermometer registers an internal temperature of 165°F alongside the bone. If needed, return the turkey to oven and bake in 5-minute intervals to reach 165°F internal temperature.
To serve the roasted turkey breast
- Carefully remove the turkey breast from the oven, drape a piece of foil over it, and allow it to rest for 10 minutes before serving. To serve, carve the turkey into sections, avoiding the bone.
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