This post may contain affiliate links. Please read our disclosure policy.
Oven-roasted turkey breast is butter-coated and baked perfectly with juicy breast meat and deliciously golden skin. 10-minute prep and hands-free baking make this an easy turkey breast recipe for any cooking level.
Why you'll love this turkey breast recipe
- Always moist and tender with no dry spots
- Easy hands-off baking (no basting, no brining)
- Accommodates small or large gatherings
Oven-roasted turkey breast is a convenient alternative to a large turkey and is equally delicious! You can use bone-in turkey breast (as pictured) or a boneless roast. Either way, this recipe delivers such moist, tender, juicy breast results, you'll change your mind about breast meat for good!
This miracle roast turkey breast recipe is also great for beginners! The 10-minute prep and hands-free baking time slay any alternatives. There's no basting, no brining, and no flipping. You only need a baking sheet – a roasting rack is optional.
Baking turkey breast is great for smaller gatherings and even dinner for two. But, if you need more, you can bake more breasts since they're small and manageable, especially compared to a whole turkey. So many readers have told me they'll never cook turkey any other way for holiday dinners or Sunday meals.
Ingredient notes
- Uncooked turkey breast - 3 common varieties sold fresh or frozen:
- 5-8 pound bone-in whole breast (as pictured)
- 2-4 pound bone-in half turkey breast
- 3-5 pound boneless breast
- Garlic cloves - Fresh garlic cloves are recommended, but garlic powder also works here.
- Butter - There's nothing like slathering butter over turkey to make it golden and delicious.
- Sage, thyme, and rosemary - I prefer fresh herbs; however, dried herbs can be used in the amount of ½ teaspoon of each seasoning. Dried poultry seasoning can also be used.
- Salt and pepper - These are as important as the herbs when seasoning poultry.
Prep tips from the pros
1. Thaw turkey thoroughly before roasting to prevent undercooking. Do not thaw turkey breast at room temperature because this promotes bacteria growth, making it unsafe to eat even after it's cooked. Instead, rest frozen turkey breast in a refrigerator for 48 hours or until it has completely thawed.
2. Don't rinse the turkey - There is no need to rinse the turkey once the packaging is removed because it contaminates kitchen surfaces, which only adds cleaning tasks. The most effective way to kill bacteria is to cook turkey to a safe minimum internal temperature of 165 degrees Fahrenheit.
3. Remove excess moisture - Use paper towels to pat the skin dry. This removes excess moisture which prevents steaming and, in turn, promotes natural fat rendering, which crisps the skin.
4. Let turkey rest before baking - I always recommend that uncooked turkey breast rest at room temperature for 30-60 minutes to remove the chill. This isn't required, but it promotes more efficient heat distribution, which helps cook poultry more evenly and helps prevent drying out.
How to roast a turkey breast
Once you have completed the prep steps above, you're ready to bake a delicious, juicy turkey breast. Enjoy these step-by-step instructions and grab the printable recipe below.
Step 1. Preheat oven to 400 degrees Fahrenheit and mash softened butter and herbs together. Rub this herb seasoning mixture over the turkey breast surface and under the skin.
Step 2. Bake turkey breast uncovered for 15 minutes in the preheated 400-degree oven on the center rack.
Step 3. Reduce oven temperature to 350 degrees Fahrenheit and continue baking turkey breast. Bake a bone-in half breast or boneless breast for 20-30 minutes or bone-in whole breast for 60-75 minutes (as pictured). All turkey breast should be baked until the center reaches 160 degrees Fahrenheit since it will continue to cook during carryover cooking in the next step.
Bonus tip: The skin gets nice and crispy using this method, but for even crispier skin, switch oven to broiler and place turkey about 8 inches away from the heat source for a few minutes or until crispy to your liking.
Step 4. Rest the turkey - Carefully remove the cooked turkey. Cover and rest for 5 to 10 minutes until carryover cooking brings it to the safe minimum internal temperature of 165 degrees Fahrenheit. Now is a good time to make turkey gravy from drippings. If you don't have enough pan drippings, you can still make this delicious 5-minute gravy without drippings.
How to carve turkey breast
If roasting boneless turkey breast, skip to step 3 in this section. Otherwise, enjoy this step-by-step photo tutorial on how to carve turkey breast, either whole or half-breast.
Step 1. Run a serrated or chef's knife along one side of the breastbone and cut downward to separate breast meat from the bone. Use your hands to expose the bone structure for the next step.
Step 2. Continue cutting the breast meat away from the bone by following the bone's natural curve and gently lift the breast meat away from the bone, ideally in one piece. Repeat this process on the other side for the whole turkey breast, as pictured here.
Step 3. Lay turkey breasts flat and slice against the grain perpendicular to the breast's length. Serve warm.
How to make turkey breast moist and NOT dry
The secret to juicy turkey breast is NOT to overcook it. I recommend removing the turkey from the oven when the center reaches an internal temperature of 160 degrees Fahrenheit and letting carryover cooking bring it to the safe minimum internal temperature of 165 degrees Fahrenheit.
Do I need a roasting rack?
It's up to you. A roasting rack allows hot air to circulate under the turkey breast, which can help crisp the skin under the turkey breast. I've never found the rack necessary in my 14 years of roasting turkey breast.
How long to cook turkey breast
This turkey breast recipe starts at 400 degrees Fahrenheit for 15 minutes to help brown the skin. The remaining cooking time at 350 degrees Fahrenheit depends on the turkey breast type. Here's a quick reference:
- 5-8 pound bone-in whole breast = about 90 minutes total cook time
- 2-4 pound bone-in half-breast = about 45-60 minutes total cook time
- 3-5 pound boneless breast = about 45-60 minutes total cook time
NOTE: Total cook times are an estimate because the ultimate indicator is when the turkey reaches a safe minimum internal temperature of 165 degrees Fahrenheit on an instant-read thermometer.
Serving ideas
Compared to a large turkey, oven-roasted turkey breast appears modest yet fills out every dinner just fine, especially next to a delightful cranberry orange sauce. Add in these air fryer Brussels sprouts, gravy, bread stuffing, and fresh green bean casserole, and nobody misses the big turkey, especially not the cook!
📖 Recipe
Roast Turkey Breast Recipe
Ingredients
- 1 (5-8 pound) Bone-In Turkey Breast (thawed) or breast half or boneless breast
- 2 tablespoons Unsalted Butter softened
- 5 cloves Garlic minced
- 1 tablespoon fresh Sage finely chopped
- 1 teaspoon fresh Thyme finely chopped
- ½ teaspoon fresh Rosemary finely chopped
- ¼ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
Equipment
- paper towels
- stirring utensil to combine butter and herbs and to lift skin
- roasting rack optional
- aluminum foil
- cutting board for carving
- serrated knife or chef's knife for carving
Instructions
- Remove TURKEY BREAST from packaging along with any objects in the cavity.
- Place turkey breast on a rimmed baking sheet or roasting pan and use paper towels to pat the entire surface dry.
- Rest the breast at room temperature for 30-60 minutes to remove the chill. (optional but recommended for more efficient cooking)
- Preheat oven to 400 degrees Fahrenheit with oven rack centered.
- In a small bowl, mash together BUTTER, GARLIC, HERBS, SALT, and PEPPER until well-combined.
- Spread the herb butter mixture all over the turkey, using a spoon or your hands to gently lift skin as needed for coating.
- Bake turkey breast 15 minutes uncovered at 400 degrees Fahrenheit.
- Reduce oven temperature to 350 degrees Fahrenheit. Continue baking turkey breast uncovered using these guidelines 30 minutes for boneless breast or bone-in half-breast60-75 minutes for bone-in whole breastIMPORTANT: No matter which one you're cooking, you want the center (next to the bone) to reach a minimum internal temperature of 160 degrees Fahrenheit on a meat thermometer.
- Remove turkey breast from the oven and rest at room temperature draped with aluminum foil about 10 minutes, or until it registers a safe minimum internal temperature of 165 degrees Fahrenheit next to the bone.
- To serve, cut the breast meat away from the bone and slice against the grain. Serve warm.See photo tutorial above: How To Carve Turkey Breast
Final step
Click stars to vote. Please visit 'Comments' below for reviews.
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 🙂