Baked Turkey Breast Recipes for Juicy, Tender Results

This baked turkey breast is a simple, herb-seasoned roast made with garlic, lemon, butter, and a little broth for a moist result and flavorful pan juices. It is an easy centerpiece for a smaller holiday meal or a Sunday dinner, and the method works just as well when you want slices for sandwiches later in the week.

Ingredients

1 boneless, skin-on turkey breast roast, about 3 lb (1.36 kg), fully thawed
1½ tsp (9 g) kosher salt
½ tsp (1 g) freshly ground black pepper
3 tbsp (42 g) unsalted butter, softened
1 tbsp (15 ml) olive oil
3 garlic cloves, finely grated or minced, about 1 tbsp (9 g)
1 tbsp (3 g) chopped fresh rosemary
1 tbsp (3 g) chopped fresh thyme leaves
1 tsp (2 g) finely grated lemon zest
1 tbsp (15 ml) fresh lemon juice
1 cup (240 ml) low-sodium chicken broth
1 tbsp (8 g) all-purpose flour, for an optional pan sauce

Instructions

Prepare the turkey and oven. If the turkey is tied with butcher’s twine, leave the twine in place during roasting; it helps the roast hold its shape. Remove any packaging and pat the turkey dry all over with paper towels. Set it on a plate while you heat the oven to 375°F (190°C). Arrange a rack in the center of the oven. Drying the surface helps the butter mixture cling and gives the skin a better chance to brown.
Mix the herb butter. In a small bowl, combine the softened butter, olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, salt, and pepper. Stir until evenly mixed. Loosen the skin gently with your fingers, starting at the wider end and taking care not to tear it. Spread about half of the mixture underneath the skin, then rub the rest over the outside. If your turkey breast is skinless, spread all the seasoning mixture over its surface instead.
Set up the roasting pan. Pour the chicken broth into a small roasting pan or ovenproof baking dish. Place a roasting rack in the pan if you have one, then set the turkey on the rack with the skin facing up. If you do not have a rack, set the turkey directly in the dish; the broth will keep the drippings from scorching, though the underside will not brown as much. Do not cover the turkey at this stage.
Roast until safely cooked. Roast for about 65–80 minutes, checking the temperature after 60 minutes because breast shape and oven performance affect the timing. The estimated timing used for the recipe facts is about 70 minutes in the oven. Insert an instant-read thermometer into the thickest part of the breast without touching the pan. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); cook until the thermometer registers that temperature. If the skin is already as brown as you like before the center is ready, tent it loosely with foil and continue roasting.
Rest before carving. Transfer the turkey to a cutting board, tent it loosely with foil, and rest it for 20 minutes. This rest is included in the cook time above. Resting gives the juices time to settle and makes the roast easier to slice neatly. Remove the twine, if used, just before carving. Cut across the grain into slices about ¼ inch (6 mm) thick, or a little thicker if you prefer substantial dinner portions.
Make an optional quick pan sauce. While the turkey rests, carefully pour the pan liquid into a small saucepan, leaving any browned bits behind in the roasting dish if you prefer a smoother sauce. Skim excess fat from the surface. In a small bowl, whisk the flour with 2 tbsp (30 ml) of cool water until smooth, then whisk it into the pan liquid. Bring to a gentle simmer over medium heat, stirring, and cook for 2–3 minutes until lightly thickened. Taste before adding salt, since the drippings may already be well seasoned. Serve the sauce warm alongside the sliced turkey.

Tips

Start with a fully thawed breast. A partly frozen center makes the cooking time hard to predict and can leave the outside overdone before the middle reaches a safe temperature. Thaw it in the refrigerator on a rimmed tray, not on the counter, and pat it dry before seasoning.
Use a thermometer rather than appearance alone. Turkey can look done while the center is still below the safe temperature, and the timing changes with the roast’s shape and starting temperature. Check the thickest area in more than one spot if the breast is uneven, avoiding the bone if you use a bone-in cut.
Adjust salt for a pre-seasoned roast. Some packaged turkey breasts are injected with a salt solution or labeled seasoned. Check the package and reduce or omit the added salt if needed; you can still use the garlic, herbs, butter, pepper, and lemon for flavor.
Keep the skin dry and the oven uncovered. Moisture on the surface and a covered pan can soften the skin. If you need to shield the top from excess browning, loosely tent it with foil only after it has browned to your liking.

Serving Suggestions

Serve the carved turkey warm with the pan sauce spooned lightly over the slices, or pass the sauce at the table so the skin stays crisp. For a traditional roast-style plate, pair it with mashed potatoes, roasted carrots, green beans, or a simple salad. The lemon and herbs are mild enough to work with both rich sides and brighter vegetables.

If you are serving a smaller gathering, arrange the slices on a warm platter and keep a little broth or sauce nearby to moisten the cut surfaces. For sandwiches, let the turkey cool, slice it thinly, and pair it with sharp mustard, cranberry sauce, lettuce, or a mild cheese. It also works in grain bowls: add warm rice or farro, roasted vegetables, and a spoonful of pan sauce. Carve only what you expect to serve right away; keeping the rest of the roast intact helps it stay moist while it is stored.

Variations

Use dried herbs. If fresh rosemary and thyme are unavailable, use 1 tsp (about 1 g) dried rosemary and 1 tsp (about 1 g) dried thyme in place of the fresh herbs. Crush the dried herbs between your fingers before mixing them into the butter to release their aroma. The flavor will be a little more concentrated and earthy, so avoid adding extra without tasting.

Try a sage-and-orange profile. Replace the rosemary and lemon zest with 1 tbsp (3 g) chopped fresh sage and 1 tsp (2 g) finely grated orange zest. Keep the garlic and thyme, or leave out the thyme for a simpler flavor. Orange zest brings a sweeter citrus note than lemon, while sage gives the roast a familiar savory character.

Make it dairy-free. Replace the butter with 3 tbsp (45 ml) olive oil or a plant-based butter that is suitable for roasting. The outside may brown a little differently, but the garlic, herbs, and citrus still season the meat well. Check the package if using a butter substitute, since some varieties contain salt.

Roast a bone-in breast instead. A bone-in breast can be seasoned with the same mixture, but it usually takes longer than a 3 lb boneless roast. Begin checking its temperature early and expect the timing to vary with the weight and shape; use the thermometer reading, not a fixed time, to decide when it is done. The meat should still reach 165°F (74°C) in its thickest part.

Storage and Reheating

Refrigerate leftover turkey within 2 hours of cooking, storing it in a shallow, airtight container. Keep the meat and sauce together if you want the slices to stay moist, or store them separately if you would rather keep the skin from softening. Cooked turkey keeps for 3–4 days in the refrigerator. For longer storage, freeze portions in airtight freezer-safe packaging; use them within about 2–3 months for best quality, and thaw them in the refrigerator before reheating.

To reheat a few slices, place them in a covered ovenproof dish with a spoonful or two of broth or pan sauce and warm at 300°F (150°C) until hot throughout. For a larger portion, allow roughly 20–30 minutes, but use the temperature rather than the clock as the final check. USDA FSIS guidance is to reheat leftovers to 165°F (74°C). You can also microwave individual portions in a covered microwave-safe dish, turning or rearranging the slices partway through so they heat evenly. Reheat only the amount you plan to eat.

Frequently Asked Questions

How long does it take to bake a 3 lb turkey breast?

At 375°F (190°C), a 3 lb boneless breast roast often takes about 65–80 minutes, followed by a 20-minute rest. Shape, starting temperature, and oven differences all affect the timing, so begin checking at about 60 minutes and rely on a thermometer. The safe endpoint is 165°F (74°C) in the thickest part.

Should I cover turkey breast while it bakes?

Leave it uncovered for most or all of the roasting time so the skin can brown. If the top becomes deeply browned before the center reaches 165°F (74°C), loosely cover the browned area with foil and continue cooking. Avoid wrapping the whole pan tightly, which traps steam and softens the skin.

Can I use a frozen turkey breast?

Thaw the breast completely in the refrigerator before using this recipe for more predictable seasoning and cooking. A 3 lb roast may need roughly 24–36 hours to thaw, depending on its shape and how cold the refrigerator is. Keep it in its packaging on a rimmed tray to contain drips, and do not thaw poultry at room temperature.

Can I prepare the turkey ahead of time?

You can mix the herb butter and refrigerate it in a covered container up to 2 days ahead. You may also season the thawed turkey and keep it covered in the refrigerator overnight; set it in the oven straight from the refrigerator, allowing for some extra roasting time if it is very cold. Do not leave raw poultry at room temperature while it waits.

Why is my baked turkey breast dry?

The most common cause is cooking it beyond 165°F (74°C), especially in a smaller or unevenly shaped roast. A thermometer, a moderate oven, and a 20-minute rest help you avoid overcooking and preserve the juices. Slicing across the grain and serving with pan sauce or broth can also make the meat more pleasant if it has turned out a little firm.

Can I make this recipe with a skinless turkey breast?

Yes. Spread the butter-and-herb mixture directly over the surface and roast it in the broth as directed, checking the thickest part with a thermometer. A skinless breast will not develop crisp skin and may brown less, so tent it if the outside darkens too quickly. The same 165°F (74°C) safe minimum applies.

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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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