Roasted turkey breast with garlic and herbs is tender, juicy and full of flavor. The best turkey breast recipe for a holiday meal, turkey dinner or an easy weeknight meal.
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Why this recipe works
- Perfect for small gatherings - cooking a whole turkey can be intimidating. This tender and juicy roasted turkey breast will give you all the benefits of an entire turkey, without using the whole bird and a large roasting pan. Or, make only a half breast for a smaller family. Either way, you'll spend less time in the kitchen to feed your smaller group.
- Extra turkey for your holiday dinner - if your guests prefer juicy white meat over dark meat, this easy turkey recipe is the perfect supplement to your holiday recipes. Also great for leftover turkey.
- Healthy - the healthful and tasty benefits of turkey are hard to resist. Turkey is rich in lean protein, niacin, vitamins B6, B12 and zinc. It also carries the amino acid tryptophan which converts to serotonin in your body and helps improve mood and sleep quality.
Garlic and herb oven roasted turkey breast pairs well with Roasted Root Vegetables, Crispy Smashed Potatoes with Garlic Herbs, and Roasted Broccolini. Or smother your juicy turkey breast in Easy Creamy Mushroom Sauce (dairy-free) or Easy Sticky Teriyaki Sauce and Marinade. You can also start the meal off with a piping hot bowl of Roasted Butternut Squash and Cauliflower Soup, White Bean and Vegetable Soup with Kale, or a side of cranberry sauce.
Key Ingredients and Substitutions
- Boneless turkey breast - this juicy recipe is made with boneless skinless turkey breast. If you choose whole turkey breast with bone-in turkey breast meat, it may take up to 20 minutes longer to cook.
- Rosemary and thyme - these herbs pair beautifully with herb roasted turkey breast. Or substitute fresh Italian parsley and oregano. If you prefer not to use fresh herbs, reduce the amount of dried herbs to 1 teaspoon each.
- Garlic - the garlic roasts on top of the meat and adds a sweet, caramelized flavor.
- Olive oil - this will keep the turkey breast moist and encourages a little browning to the meat. You can swap the olive oil for ghee or coconut oil in this recipe.
Step-by-step Instructions
Equipment -
- medium size oven-safe casserole dish
- good quality instant-read meat thermometer
- aluminum foil for tenting
- Preheat oven to 325°F. Pat turkey breast dry with paper towel.
- Combine 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 medium casserole dish or a small baking tray lined with parchment paper.
- 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. Tent loosely with a sheet of aluminum foil for 10-15 minutes. The roasted turkey is 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.
Hint - Use the flavorful juices from the pan to pour on top of the sliced turkey breast.
- Remove the piece of foil and place turkey breast on serving platter. Garnish with extra fresh herbs.
Expert tips and variations
Reaching the perfect internal temperature - The USDA recommends an internal temperature of 165°F for cooked turkey breast. As a general rule of thumb, I recommend taking it out of the oven when the instant-read thermometer measures 160°F. Tent cooked turkey with aluminum foil and allow to rest for 10-15 minutes on the counter at room temperature. The turkey will continue to cook as the internal temperature rises to 165°F, and the juices reabsorb into the meat, keeping it tender and juicy.
Garlic herb butter – while the roasted turkey has so much flavor, a small sauce is always a good idea. Whisk together 2 tablespoons of melted ghee, 2 teaspoons of dijon mustard, lemon zest and a squeeze of lemon juice with the pan drippings in a medium bowl. Pour over the baked turkey breast before serving.
Storage - Store the cooked turkey breast in an airtight container in the fridge for up to 4 days. Perfect for turkey leftovers. It can also be frozen for up to 3 months.
FAQs
Boneless skinless turkey breast will take approximately 1 hour to roast in oven, depending on size. At 325°F, bake the turkey breast for an average of 25 minutes per pound. An instant-read thermometer should show an internal temperature of 160°F before removing from oven. Rest the turkey breast, tented with a piece of aluminum foil, for an additional 10-15 minutes, or until the internal temperature rises to 165°F.
I prefer to roast turkey breast uncovered, allowing the heat of the oven to crisp the edges of the turkey. If you find the top of the turkey is browning too quickly, tent the turkey breast, without fully enclosing the meat, with a piece of foil for the remainder of the cooking time.
Serving suggestions
- Easy Creamy White Bean and Mushroom Soup
- Creamy Yellow Split Pea Soup with Turmeric
- Roasted Butternut Squash and Cauliflower Soup
- Crispy Smashed Potatoes with Garlic Herbs
- Roasted Root Vegetables
Did you make this recipe? Leave a review and ⭐️ ⭐️⭐️ ⭐️⭐️ rating below!
Recipe
Roasted Turkey Breast with Garlic and Herbs
Equipment
- 1 oven safe casserole dish
- 1 instant-read thermometer
- aluminum foil for tenting
Ingredients
- 1 ¾ pound (793 ⅘ g) 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 towel.
- Combine 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 a medium casserole dish or a small baking tray lined with parchment paper.
- Roast uncovered for about 1 hour (depending on size of turkey breast), check for doneness with an instant-read meat 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 tent loosely with a sheet of aluminum foil for 10-15 minutes to rest. The roasted turkey is ready when the internal temperature rises to 165°F. Resting will allow the juices time to reabsorb into the meat, keeping it tender and juicy.
- Remove foil and place turkey breast on serving platter. Garnish with extra fresh herbs.
Braden
I made this for Thanksgiving dinner and it was great! It's super easy to make.