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This easy roast turkey breast recipe delivers juicy, tender meat and golden, buttery skin in a fraction of the time it takes to roast a whole bird. Bone-in turkey breast, garlic herb butter, and just 10 minutes of prep make it perfect for Thanksgiving or any family dinner.
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What Exactly Is a Whole Bone-In Turkey Breast?
A whole bone-in turkey breast is basically the upper portion of a turkey, with both breasts attached to the breastbone and ribs, but without the legs, thighs, or wings. Think of it as a smaller version of a whole turkey with all that delicious white meat!
You can also buy a split turkey breast (also called a half breast), which is just one side. Both work beautifully for this recipe.
Why You'll Love This Recipe
- Juicy and tender: Garlic herb butter adds flavor, while careful roasting keeps the meat moist.
- Easy, hands-off cooking: No brining, basting, flipping, or roasting rack needed.
- Perfect for any gathering: Enjoy a beautiful holiday centerpiece without roasting a whole turkey.
I've been roasting turkey breast for Thanksgiving for over 15 years! After my first whole turkey didn't quite go as planned 😂, I switched to split turkey breasts from Trader Joe's and never looked back.
Eventually, I discovered that whole bone-in turkey breasts were more economical. And since we LOVE Thanksgiving leftovers, it's whole baked turkey breast forever.
And speaking of leftovers, put that extra turkey to good use in this deli-style turkey salad or my comforting homemade turkey soup.
Ingredients
- Bone-in Turkey Breast: Use a fully thawed 5–8 lb whole turkey breast or a smaller 2–3 lb split turkey breast. Both work with this recipe.
- Salt and Black Pepper: Check the turkey packaging before adding salt. Many turkey breasts contain a salt solution and may not need any additional seasoning.
- Butter: Use softened butter to make the garlic herb butter and help the skin turn golden brown.
- Garlic: Freshly minced garlic gives the best flavor, but garlic powder works in a pinch.
- Fresh Herbs: Sage, thyme, and rosemary give the turkey its classic holiday flavor. Dried herbs work too; see the recipe card for amounts.
How to Roast Turkey Breast
Roasting a bone-in turkey breast is surprisingly easy! Here's how to make it with just a few minutes of hands-on prep.
Make the garlic herb butter: Mash the softened butter, garlic, sage, thyme, and rosemary until combined. Make it a few days ahead if you like; refrigerate, then bring to room temperature before using.
Prep the turkey breast: Spread the softened herb butter all over the turkey, including under the skin. If the turkey is cold, the butter may firm up as you apply it. That's perfectly fine if it doesn't look pretty. It will melt in the oven.
Roast the turkey breast: Roast uncovered, breast-side up, at 400°F for 15 minutes, then reduce to 350°F. Continue roasting until the thickest part reaches 160°F, measuring near the bone without touching it. Tent loosely with foil and rest for 10–15 minutes, confirming the temperature reaches 165°F before carving.
How Long to Cook Turkey Breast
Cooking times depend on the size of the turkey breast. These estimates include the initial 15 minutes at 400°F, followed by roasting at 350°F.
- Whole bone-in turkey breast (5–8 lb): Approximately 75–90 minutes total.
- Bone-in half breast (2–3 lb): Approximately 35–45 minutes total.
Always use a meat thermometer rather than relying on cooking time alone. The turkey should reach 160°F before resting and 165°F before serving.
If you have pan drippings, make my turkey gravy. No drippings? You can still make this easy 5-minute gravy without drippings.
How To Carve Turkey Breast
Carving a bone-in turkey breast is easier than you might think! The trick is to remove each breast half from the bone before slicing.
1. Cut along the breastbone. Place the turkey breast-side up and use a sharp knife to cut down one side of the breastbone, staying close to the bone. My turkey had cooled enough to handle with bare hands, but I recommend silicone oven mitts if yours is still hot.
2. Remove the breast meat. Gently pull the meat away from the bone while cutting along the rib cage to release it in one piece. Repeat on the other side.
3. Slice and serve. Place each breast half on a cutting board and slice across the grain into your desired thickness. Serve with your favorite gravy and sides.
Recipe Tips
- What size turkey breast to buy: Based on ½-pound servings, an 8-pound whole bone-in turkey breast yields approximately 12 servings of cooked turkey meat, while a 3-pound split turkey breast (half breast) yields about 4–5 servings.
- Thawing turkey breast: Allow 24 hours of refrigerator thawing for every 5 pounds of turkey. Never thaw at room temperature. Make sure the turkey is fully thawed before roasting.
- Turkey breast options: This recipe works with either a whole bone-in turkey breast or a smaller bone-in half breast (also called a split turkey breast). Adjust ingredient amounts based on the size you're using.
- Cooking times are estimates: Every turkey breast and oven is different, so always rely on internal temperature rather than roasting time. I like to remove the turkey at 160°F, then let carryover cooking bring it to 165°F while it rests. Most importantly, confirm it reaches 165°F before carving.
What to Serve With Turkey
Who needs a whole turkey when you have all these delicious sides? Pair your roasted turkey breast with these holiday favorites, and nobody will miss the big bird, especially not the cook!
- Cranberry Orange Sauce
- Bread Stuffing
- Sour Cream Mashed Potatoes
- Fresh Green Bean Casserole
- Air Fryer Brussels Sprouts
📖 Recipe
Roasted Turkey Breast Recipe
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 (5-8 pound) Bone-In Whole Turkey Breast, fully thawed, see recipe notes for other breast options
- Kosher Salt, as needed
- Black Pepper, as needed
- 2 tablespoons Butter, room temperature
- 5 cloves Garlic, minced
- 1 tablespoon Sage, finely chopped, or 1 teaspoon dried
- 1 teaspoon Thyme, finely chopped, or ¼ teaspoon dried
- ½ teaspoon Rosemary, finely chopped, or ⅛ teaspoon dried
Instructions
- Prepare the turkey: Remove the TURKEY BREAST from the refrigerator up to 1 hour before roasting. Place it on a rimmed baking sheet or roasting pan, remove any items from the cavity, and pat the skin completely dry with paper towels.
- (Optional) Season the turkey: Check the packaging for an added salt solution, which is common in store-bought turkey breasts. If present, reduce or skip the SALT in this step. Otherwise, season with about 1 teaspoon KOSHER SALT and BLACK PEPPER to taste, including under the skin.
- Preheat the oven: Set the oven to 400°F with the rack centered.
- Apply herb butter: Mash BUTTER, GARLIC, SAGE, THYME, and ROSEMARY together in a small bowl. Keep the turkey skin on and spread the butter over and under the skin using your hands or a spatula. Don't worry if the butter doesn't spread evenly. It will melt as the turkey roasts.
- Roast the turkey: Roast uncovered, breast-side up, at 400°F for 15 minutes, then reduce to 350°F. Continue until the internal temperature reaches 160°F near the bone. Allow 75–90 minutes total for a 5-8-pound whole breast, or about 45 minutes for a 2-3-pound bone-in half breast.
- Rest and carve: Remove the turkey, loosely cover with foil, and rest for 10–15 minutes to let carryover cooking bring the internal temperature to 165°F. Confirm the temperature before serving. Slice the breast meat against the grain.
- Store leftovers: Remove all of the turkey meat from the bone and save the bones for other recipes. Cool completely and refrigerate in an airtight container for up to 4 days, or freeze for up to 90 days.
Recipe Notes
Equipment
- paper towels
- carving knife
Nutrition information is an estimate and may vary depending on the brands, ingredients, and portion sizes used.
Tara says
Only a few family members love turkey, so this is perfect for our Thanksgiving dinner!
Traci Antonovich says
Yay! So glad your family can enjoy this one, Tara 🙂 It really is a perfect size if you're going to roast a turkey for the holidays.
Suzy says
I love to eat turkey and do not know why I don't eat it more than I do! Trying this out asap!
Traci Antonovich says
Yay! Awesome Suzy...it really is our favorite way to roast turkey for the holidays...or any day 🙂
Jas says
I love this! Nobody ever sees the whole turkey anyway as it gets carved beforehand. Thanks for sharing!
Traci Antonovich says
Haha, you are SO right, Jas! That's exactly how I think about it too 🙂 This is way more manageable too!
Heidy L. McCallum says
This turkey breast sounds amazing! I love the flavor infusion of herbs too! My family loves turkey so this sounds like a winner for dinner one night soon.
Traci Antonovich says
Awesome, Heidy! So glad you can enjoy this one 🙂 It's so easy too!
Ashley says
This was just delicious!!! Thank you for sharing!
Traci Antonovich says
Yay Ashley! So glad you enjoyed it...we absolutely love this size turkey roast for the holidays 🙂
Lisa says
What a great idea to make just one turkey breast for an easy, Thanksgiving-esque dinner anytime! We love roasted turkey breast and I love that this makes just enough for our small family to enjoy. Great tip on skipping the water while baking -- I won't make that mistake again!
Traci Antonovich says
Thanks Lisa! Yeah, I'll do mine without water this year, for sure. Then compare those notes to last year's version 😉
Amanda says
What a beautiful turkey breast. It looks so juicy! I love that you've provided such a thorough tutorial for roasting success. When we have a small Thanksgiving table planned, the turkey breast is often all we need to feed the group (with leftovers!). Sometimes, even when you're making a whole turkey, an extra breast is just what you need to feed a larger crowd.
Traci Antonovich says
Thanks Amanda...love hearing this! Hope you get to try it out 🙂
Marisa Franca says
Nothing is better than a bird that is covered with butter and herbs then cooked to perfection. Why is it we don't eat turkey throughout the year and just save it for Thanksgiving? This recipe would be perfect for a special dinner anytime.
Traci Antonovich says
You're so right Marisa! I know that Trader Joe's (where I buy my Kosher turkey breast every year) ONLY carries it during holiday season. Too bad 🙁
Dana says
Can anything beat buttery, garlicky, herbaceous goodness? NOPE. Especially rosemary and sage—perfect fall herbs! This is tantalizing. Add to those flavors that golden crisp and yeah. Winner winner turkey dinner? 😛
Traci Antonovich says
Haha yes! Winner winner fo sho! Thanks Dana 😉
Stef says
Good call not making the whole turkey! I always love the sides so much that I hardly even have room to eat the turkey. I'll have to try your recipe!
Traci Antonovich says
Haha Thanks Stef! Yep, I'm with you...I only need a few bites of turkey with ALL those sides LOL
Tracy says
Wow what a great idea to just make the breast and not the whole bird! So smart. I would totally prefer to do this but my husband would probably cry if we didn't have tons of leftover turkey. Ha. But I'm definitely pinning this for that non-Thanskgiving time turkey craving!
Traci Antonovich says
Haha thanks Tracy...and your husband...that's adorable 🙂 Yeah, this really is a no-fuss turkey, so it's perfect for when you want turkey, but not the whole ordeal.
Debra says
Such a smart idea. Nobody in our family eats the dark meat so it always goes to waste. I think I will do a breast this year instead and I like all the fresh herbs in your recipe....going to give it a try.
Traci Antonovich says
Thanks Debra! Glad to hear you like the idea...hope you love it like we do 🙂
Courtney says
Love all of the fresh flavors n this herb roasted turkey breast. It cooks to perfection - I think I'll use this recipe on our chicken from now on too.
Traci Antonovich says
Thanks Courtney! Love hearing that 🙂
Carmy says
This looks so good! I have a turkey breast in my freezer right now that needs to be cooked and I'm all about the herbs! Herb butter is definitely one of my go-to combos!
Traci Antonovich says
Thanks Carmy! Ohhh the herb butter is divine, isn't it?! Can't wait to have this in a few weeks 🙂
Tina says
This sounds like a great way to enjoy turkey without having to be in a hot kitchen all day. I love the tip about not adding water to pan as I had never heard of steam-burning before. Thanks for the heads up!
Traci Antonovich says
Thanks Tina! It's def my favorite way to cook turkey 🙂
Tina says
I LOVE the idea of cooking turkey breast for TG day. We are empty nesters and a whole turkey seems like a bit much. Yours turned out fantastic, thanks for sharing this. I hope I can convince my husband, maybe I should ask him to do the dishes and then he will understand:)
Traci Antonovich says
Yay Tina! I love hearing this so much! We've been doing this for years and it's always the right amount of perfectly cooked turkey 🙂 Hope you try it and love it!
Lauren says
This turkey looks absolutely perfect! So juicy and flavorful, perfect for the holidays!
Traci Antonovich says
Thanks Lauren! Love hearing that 🙂
Sarah says
I am totally intimidated by a whole turkey. I mean, it's a lot of meat, and it's a lot of meat to RUIN if you mess it up lol! I think this sounds so much easier and doable. Plus YUM!
Traci Antonovich says
Haha thanks Sarah! I hear you about that intimidation factor! Exactly why we don't bother with the whole bird. The turkey breast is literally hassle-free! 🙂
Gloria says
This is great for a holiday meal for someone who does not need to cook the whole bird. Great for a small gathering...or just a couple. My kids ONLY eat the breast, so they would be more than happy if I just cooked a couple of these.
Traci Antonovich says
Thanks Gloria! Yep, these are perfect for smaller gatherings. You can even make more than one, if needed 🙂
Tisha says
This turkey looks so moist and delicious!!!
Traci Antonovich says
Thanks so much Tisha! Love hearing that 🙂
Bintu says
We are big turkey lovers in this house and this sounds absolutely delicious! So juicy, just how we like it!
Traci Antonovich says
Thanks so much, Bintu! We're big fans oursevles...especially of the single-serve type 🙂
Ellen says
Looks moist and delicious! Absolute perfection! This would be great if cooking only for 2.
Traci Antonovich says
Thanks Ellen! That's exactly why we've loved this one for years 🙂
Jen says
I love the sound of all those herbs! I'll have to send this to my mom - she was looking for a small portion recipe.
Traci Antonovich says
Yay Jen! Love hearing that...this is the perfect, smaller portion recipe for holidays. Totally hassle free! 🙂
Jennifer says
I’m ALWAYS in the mood for turkey! I love that this recipe would be perfect for anytime of the year or for Thanksgiving. Can’t wait to try.
Traci Antonovich says
Thanks so much Jennifer! We have loved it for years 🙂
Claire says
This is looking just gorgeous!!!
Perfect for a small Thanksgiving or Christmas gathering, but also great for an Easter lunch or any given Sunday when the family fancies a small roast.
And that herb butter.........yes! Just YES!
Traci Antonovich says
Thanks Claire! Haha the herb butter is my favorite part of the prep! And yep, it does make turkey dinner so accessible anytime. We love that 🙂