This oven-roasted turkey breast is seasoned with garlic, herbs, and butter, then roasted until the skin is golden and the meat is tender. It makes a practical centerpiece for a smaller holiday meal or a weeknight dinner, with familiar flavors that pair easily with classic sides.
Ingredients
- 1 bone-in, skin-on turkey breast, about 5 lb (2.3 kg), thawed if frozen
- 4 tbsp unsalted butter, softened (57 g)
- 1 tbsp olive oil (15 ml)
- 2 tsp kosher salt (10 g); use the lower end of the salt amount if your turkey is already salted or injected
- 1 tsp freshly ground black pepper (2 g)
- 1 tbsp finely chopped fresh rosemary (about 3 g), or 1 tsp dried rosemary (about 1 g)
- 1 tbsp fresh thyme leaves (about 2 g), or 1 tsp dried thyme (about 1 g)
- 1 tsp finely chopped fresh sage (about 1 g), or ½ tsp dried sage (about 0.5 g)
- 4 garlic cloves, finely grated or minced (about 12 g)
- 1 medium yellow onion, quartered (about 150 g)
- 2 celery stalks, cut into large pieces (about 100 g)
- 1 cup low-sodium chicken or turkey stock, for the roasting pan or optional gravy (240 ml)
- 2 tbsp all-purpose flour, for optional gravy (16 g)
- 2 tbsp chopped fresh parsley, optional garnish (about 8 g)
Instructions
- Thaw and prepare the turkey. If the breast is frozen, thaw it in the refrigerator in its original wrapping; allow about 24 hours for every 4 to 5 lb (1.8 to 2.3 kg), and keep it on a tray to catch drips. Remove the packaging and any packet of giblets. Do not rinse raw poultry, since splashing can spread germs. Pat the breast very dry with paper towels, including beneath the edges of the skin where you can reach without tearing it. Let it sit out only while you prepare the seasoning, not for an extended period.
- Heat the oven and season. Set a rack in the center of the oven and heat it to 350°F (177°C). In a small bowl, mix the softened butter, olive oil, salt, pepper, rosemary, thyme, sage, and garlic. Gently loosen the skin over the breast with your fingers, taking care not to detach it completely. Spread about half the seasoned butter beneath the skin, then rub the rest over the skin and the exposed sides. This puts flavor close to the meat while helping the skin brown.
- Set up the roasting pan. Scatter the onion and celery in a roasting pan or oven-safe skillet large enough to hold the turkey without crowding it. Set a roasting rack over the vegetables if you have one; otherwise, place the breast directly on the vegetables. Pour the stock into the bottom of the pan, avoiding the skin. The vegetables lift the meat slightly and flavor the drippings. If the turkey breast is tied with butcher’s twine, leave the twine in place for roasting.
- Roast until safely cooked. Roast skin-side up. A 5 lb (2.3 kg) bone-in breast commonly takes about 1 hour 25 minutes to 1 hour 50 minutes, but ovens and breast shapes vary, so use temperature rather than the clock as your guide. Begin checking around 1 hour 15 minutes. Insert an instant-read thermometer into the thickest part of the breast without touching bone; check more than one spot if the breast is uneven. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C), so continue roasting until the thickest areas reach that temperature. If the skin is browning too quickly before the meat is ready, loosely cover the browned area with foil.
- Rest and make optional gravy. Transfer the turkey to a carving board and rest it loosely tented with foil for 20 minutes. Resting allows the juices to settle and makes the breast easier to slice; a tight foil wrap can soften crisp skin. Meanwhile, for a quick gravy, strain the pan liquid into a measuring cup and skim off excess fat. Set the roasting pan over medium heat, whisk in the flour, and cook for about 1 minute. Gradually whisk in the pan liquid and enough stock to make about 1½ cups (360 ml) total. Simmer, whisking, for 4 to 6 minutes, until smooth and thickened. Taste and season as needed. If you prefer not to make gravy, serve the pan juices as they are.
- Carve and serve. Remove the twine, if used. Cut the breast meat into slices across the grain, keeping the skin attached where possible. Arrange the slices on a warm platter, spoon over a little pan juice if desired, and garnish with parsley. Serve the remaining gravy at the table.
Tips
- Check the label before salting. Some turkey breasts are injected with a salt solution or sold pre-brined. If the package says seasoned, enhanced, or contains a broth-and-salt solution, reduce the added salt or leave it out. The meat can still be rubbed with the butter, herbs, garlic, and pepper.
- Dry skin browns better. Patting the surface thoroughly dry is useful even when you do not have time for an overnight dry. For crisper skin, unwrap the thawed turkey and leave it uncovered on a tray in the refrigerator for up to 24 hours, then season it just before roasting. Keep raw poultry on the lowest shelf and away from ready-to-eat food.
- Use a thermometer, not color or juices. A browned exterior does not prove the center is done, and cooking time is only an estimate. Place the thermometer in the thickest section without touching bone. If the turkey reaches the safe temperature early, take it out rather than leaving it in the oven to match a time estimate.
- Choose herbs that are easy to find. Fresh herbs give the butter a brighter, leafy aroma; dried herbs work well when fresh ones are unavailable. Use roughly one-third as much dried herb as fresh. If you do not have sage, add a little extra thyme or rosemary instead of buying a whole bunch for one dish.
Serving Suggestions
Slice the turkey just before serving and offer gravy separately so the skin stays as crisp as possible. Mashed potatoes, roasted potatoes, stuffing, green beans, glazed carrots, or a simple green salad all make good companions. For a smaller spread, choose one starchy side and one vegetable, then add cranberry sauce or a sharp apple relish for a tart contrast to the buttery herbs.
The pan juices are flavorful but can be salty if the turkey was pre-seasoned, so taste them before adding salt. If you are serving a larger group, arrange the sliced breast on a platter and keep extra slices covered with a spoonful of warm stock or gravy. That helps them stay moist while people serve themselves.
Variations
Lemon and herb: Add the finely grated zest of one lemon (about 2 tsp or 4 g) to the butter mixture. Put the squeezed lemon halves in the roasting pan with the onion and celery. The citrus adds a fresh, lightly tangy note without changing the basic roasting method.
Smoky paprika: Stir 1 tsp smoked paprika (about 2 g) into the butter and use thyme and garlic as the main herbs. It gives the skin a warm, smoky flavor and deeper color. Check the skin as it roasts, since paprika can make browning harder to judge; the thermometer remains the reliable doneness check.
Mustard and maple: Replace the olive oil with 1 tbsp Dijon mustard (15 g) and mix in 1 tsp maple syrup (5 ml). The mustard adds a savory tang and the small amount of syrup rounds it out. Keep the syrup modest so the outside does not darken too quickly.
Boneless turkey breast: A boneless breast can be cooked with the same seasoning, but it may be rolled or netted and will usually cook faster than a bone-in breast of the same weight. Follow the package directions about removing netting, begin checking early, and confirm 165°F (74°C) in the thickest part. Do not rely on the bone-in timing in this recipe.
Storage and Reheating
Refrigerate leftover turkey within 2 hours of cooking, dividing large amounts into shallow containers so they cool promptly. Store the meat and gravy separately in airtight containers and use them within 3 to 4 days. For longer storage, freeze sliced turkey in a freezer-safe container or bag for up to 3 months for best quality; thaw it in the refrigerator rather than on the counter.
Reheat only the amount you plan to eat. Add a spoonful of stock or gravy to the turkey, cover it, and warm it in a 300°F (150°C) oven until the center reaches 165°F (74°C). You can also reheat small portions in the microwave, covered, stirring or rearranging the slices partway through so they heat evenly. Bring leftover gravy to a simmer, stirring it as it warms. Avoid repeatedly cooling and reheating the whole batch.
Frequently Asked Questions
How long does it take to roast a turkey breast?
A 5 lb (2.3 kg) bone-in breast often takes about 1 hour 25 minutes to 1 hour 50 minutes at 350°F (177°C), but shape, starting temperature, and oven accuracy affect the time. Start checking early and cook to 165°F (74°C) in the thickest part rather than relying on minutes per pound alone.
Should I cover the turkey breast while it roasts?
Roast it uncovered to help the skin brown. If the skin becomes as dark as you want before the center is done, loosely place foil over the browned area and continue cooking. Do not wrap the whole breast tightly during the resting period if crisp skin matters to you.
Can I roast a frozen turkey breast?
For this method, thaw the breast completely in the refrigerator before seasoning. A frozen or partly frozen breast cooks unevenly and is difficult to season consistently. Keep it contained on a tray while thawing, and allow roughly 24 hours per 4 to 5 lb (1.8 to 2.3 kg); a large breast may need longer.
Do I need to baste the turkey?
No. Basting is optional and is not needed for a tender result. Opening the oven repeatedly lets heat escape and can lengthen cooking. The butter beneath the skin and a proper rest help the meat stay moist; use a thermometer to avoid overcooking.
Can I prepare the turkey breast ahead?
Yes. You can thaw it in the refrigerator and mix the herb butter a day ahead. For the best skin, pat the turkey dry and leave it uncovered on a tray in the refrigerator for up to 24 hours, then apply the butter shortly before roasting. Keep raw poultry refrigerated and separate from other foods during preparation.
How do I keep sliced turkey from drying out?
Rest the breast for 20 minutes before carving, slice only what you need, and keep the remaining meat covered. When serving or reheating slices, add a little warm stock or gravy. Reheated leftovers should reach 165°F (74°C), even if they were fully cooked the first time.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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