Our roasted turkey breast with garlic and herbs is a stress-free and delicious alternative to a whole turkey. This recipe promises tender, juicy meat with crispy edges, making it a great choice for Thanksgiving dinner or simple weeknight meals.
Perfect for smaller gatherings, providing all the benefits of a traditional turkey with juicy perfection and without the fuss. We'll guide you through the simple steps to achieve the juiciest turkey breast ever. Golden brown perfection, complete with a flavorful garlic and herb coating.
This simple oven-roasted turkey breast is tender, juicy and full of flavor. It's the best turkey breast recipe for a holiday meal, turkey dinner or an easy weeknight meal. Hassle-free, mouthwatering turkey perfection!
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Why You'll Love This Recipe
- Perfect for small gatherings: cooking a whole turkey can be intimidating. Tender and juicy roasted turkey breast has all the benefits of an entire turkey, without the whole bird or a large roasting pan. Make only a half breast for smaller quick family dinners. Less time in the kitchen to feed your smaller group.
- Extra turkey for your holiday dinner: if your guests prefer juicy white meat, make two similar size turkey breasts for the perfect supplement to your holiday recipes.
- Leftover turkey: create tasty sandwiches, soups, or salads with these delicious leftovers.
Oven roasted turkey breast pairs well with side dishes like Roasted Root Vegetables, Crispy Smashed Potatoes, and Roasted Broccolini. Smother this extra juicy turkey in Creamy Mushroom Sauce, or Sticky Teriyaki Sauce.
Or start the meal off with a piping hot bowl of Roast Butternut Squash and Cauliflower Soup, White Bean and Vegetable Soup, or a side of fresh cranberry sauce.
Ingredients
- Boneless turkey crown: this juicy and flavorful recipe is made with boneless skinless turkey breast.
- Rosemary and fresh thyme leaves: these herbs pair beautifully with herb roasted turkey breast. Fresh Italian parsley and oregano work well too.
- Garlic cloves: the savory garlic roasts on top of the meat and adds a sweet, caramelized flavor.
- Olive oil: keeps the turkey breast moist and encourages a beautiful browning.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Bone-in turkey breast meat: adjust cooking time if you choose whole turkey breast with bone-in. About 20 minutes longer to cook.
- Dried herbs: reduce to 1 teaspoon each if fresh isn't available.
- Skin-on turkey breast: roasting will yield deliciously crispy skin.
- Ghee or coconut oil: swap for olive oil for a more herb butter flavor.
I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!
How to Make Herb-Roasted Turkey Breast
- Preheat oven to 325°F. Pat turkey breast dry with paper towels.
- In a small bowl, mix olive oil, garlic, rosemary, thyme, sea salt and black pepper. Spread the mixture on top of the turkey breast and all sides. Place the breast in a baking dish, no need for a roasting rack.
- Roast uncovered for about 1 hour (depending on the size of your turkey breast). Check for doneness in the thickest part of the breast with an instant-read thermometer periodically after about 45 minutes roasting time. The boneless turkey breast will bake on average about 25 minutes per pound (454 grams).
- When the internal temperature reaches 160°F, remove from oven and transfer to a cutting board to rest. Tent loosely with a sheet of aluminum foil for 10-15 minutes. It's ready when the internal temperature rises to 165°F. This will also give the juices time to reabsorb into the meat, keeping it tender and juicy.
- Remove the piece of foil and place turkey breast on serving platter. Garnish with extra fresh herbs.
Hint: use the flavorful juices from the pan to pour on top of the sliced turkey breast.
Expert Tips
- Internal temperature: aim for 160°F; the turkey will reach 165°F during resting at room temperature.
- Garlic herb butter: elevate the flavor with a simple sauce of melted ghee, dijon mustard, lemon zest, and pan juices for a simple turkey gravy.
- Marinate: season the night before to enhance the flavors.
- Storage: keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Common Questions
Boneless skinless turkey breast will take approximately 1 hour cook time at 325°F, 25 minutes per pound. Rest until the internal temperature reaches 165°F.
Roast uncovered for a crispy exterior. Tent with foil if browning too quickly.
Resting after cooking allows juices to reabsorb, keeping the turkey tender.
Choose boneless for quicker cooking or bone-in for extra flavor.
Yes, cooking two breasts simultaneously is fine, ensuring even cooking. Perfect for a small crowd on Thanksgiving day!
Absolutely! Store in an airtight container in the fridge; reheat gently before serving to maintain juiciness.
Turkey Breast Side Dishes
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Recipe
Simple Oven-Roasted Turkey Breast
Equipment
- 1 medium size oven-safe casserole dish or rimmed baking sheet
- 1 instant-read meat thermometer
- aluminum foil for tenting
Ingredients
- 1 ¾ pound (793 ⅘ g) (794grams) boneless skinless turkey breast
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 325°F. Pat turkey breast dry with paper towels.
- In a small bow, mix olive oil, garlic, rosemary, thyme, sea salt and black pepper. Spread mixture on top of turkey breast and all sides. Place the turkey breast in baking dish. No need for a roasting rack.
- Roast uncovered for about 1 hour (depending on size of turkey breast), check for doneness with an instant-read thermometer periodically after 45 minutes roasting time. The boneless turkey breast will bake on average about 25 minutes per pound (454 grams).
- When the internal temperature reaches 160°F remove from oven and let rest. Tent loosely with a sheet of aluminum foil for 10-15 minutes. It's ready when the internal temperature rises to 165°F. This will allow the turkey juices time to reabsorb into the meat, keeping it tender and juicy.
- Remove foil, slice and place turkey breast on serving platter. Garnish with extra fresh herbs.
Michele Healy
I doubled up on garlic and thyme. Excellent. Unexpectedly moist and delicious. Thank you.
Braden
I made this for Thanksgiving dinner and it was great! It's super easy to make.