Healthy Turkey Breast Recipes: One Juicy Herb Roast

This herb-roasted turkey breast pairs lean, boneless turkey with lemon, garlic, Dijon, and a modest amount of olive oil for a savory main dish. It cooks in the oven without a complicated brine, and the pan juices make a simple sauce to serve alongside the sliced meat.

Ingredients

1 boneless, skinless turkey breast roast, 2 1/2 lb (1.13 kg), preferably an evenly shaped piece
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) fresh lemon juice
1 tsp finely grated lemon zest
3 garlic cloves, about 1 tbsp (9 g) minced
1 tsp (2 g) dried thyme
1 tsp (1 g) dried rosemary, crushed between your fingers
1 tsp (6 g) fine salt
1/2 tsp (1 g) ground black pepper
1/2 tsp (1 g) sweet paprika
1/2 cup (120 ml) low-sodium chicken broth or turkey broth
1 tsp (5 ml) cornstarch, optional, for thickening the pan juices
1 tbsp (15 ml) cold water, optional, to mix with the cornstarch

Instructions

Heat the oven and prepare the pan. Set a rack in the center of the oven and heat it to 375°F (190°C). Place a small roasting rack in a roasting pan or oven-safe skillet. If you do not have a rack, set the turkey directly in the pan; the underside will be less exposed to hot air but will still roast safely. Pat the turkey dry with paper towels and remove any netting only if the package directs you to do so. If the roast is held together with oven-safe netting, leave it in place while cooking.
Mix the seasoning. In a small bowl, stir together the olive oil, Dijon, lemon juice and zest, garlic, thyme, rosemary, salt, pepper, and paprika. The mixture should form a loose paste. Rub it over every exposed side of the turkey. If your roast is tied, work the seasoning into the creases without cutting the strings. Put the turkey on the rack with the thicker end facing toward the outside of the pan, where the oven is usually hottest.
Add broth and roast. Pour the broth into the bottom of the pan, taking care not to wash the seasoning off the turkey. Roast uncovered for about 55 to 65 minutes. The exact time depends on the roast’s shape, its starting temperature, and your oven, so begin checking near 50 minutes rather than relying on the clock alone. If the liquid evaporates before the turkey is done, add a few tablespoons of water or broth to the pan.
Check the temperature. Insert an instant-read food thermometer into the thickest part of the breast, taking care not to touch the pan or the rack. Continue roasting as needed until the center reaches 165°F (74°C); the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Check more than one spot if the roast is uneven. Do not judge doneness by color alone, since cooked turkey can remain slightly pink in some areas.
Rest before slicing. Transfer the turkey to a cutting board and rest it for 15 minutes before removing any netting or twine and slicing. Resting gives the juices time to settle and makes the roast easier to carve. Leave the pan juices in the pan while the meat rests. Slice across the grain into pieces about 1/4 inch (6 mm) thick, or a little thicker if you prefer substantial portions.
Make an optional quick pan sauce. Skim excess fat from the surface of the pan liquid, then pour the liquid into a small saucepan. Bring it to a simmer. For a thicker sauce, stir the cornstarch into the cold water until smooth, whisk that slurry into the simmering liquid, and cook for 1 to 2 minutes until lightly thickened. Taste before adding more salt, since the broth and drippings may already be seasoned. Spoon the sauce over the sliced turkey or serve it at the table.

Tips

Choose an evenly shaped roast. A breast that is similarly thick from end to end is more likely to finish at the same time throughout. If one end is much thinner, tuck it under and secure it with kitchen twine, or check the thinner section early so it does not dry out while the thick end cooks.
Use a thermometer, not a time guess. Oven estimates are useful for planning, but they cannot account for the roast’s shape or your oven’s accuracy. Check the thickest section, and if it has not reached 165°F (74°C), return it to the oven and check again after several minutes.
Adjust for salted broth. Low-sodium broth gives you more control over seasoning. If using regular broth, reduce the salt in the rub to about 3/4 teaspoon, then taste the pan sauce before seasoning it further.
Do not slice it as soon as it leaves the oven. Cutting immediately lets more juice run onto the board. Use the 15-minute rest to finish a side dish or set the table, then slice just before serving.

Serving Suggestions

Serve the turkey warm with the lemony pan sauce and a vegetable side such as roasted carrots, green beans, Brussels sprouts, or a simple salad. Mashed potatoes, brown rice, barley, or roasted potatoes make a more substantial plate and are useful for soaking up the sauce. For a lighter-feeling meal without changing the recipe, pair a few slices with a generous portion of vegetables and a smaller scoop of a starch.

This roast also works well as the centerpiece of a small holiday meal or a Sunday dinner. Arrange the slices slightly overlapping on a warm platter, spoon a little sauce over the center, and put extra sauce in a small serving bowl so the edges do not become soggy. A few lemon wedges and chopped parsley add color at the table, though neither is necessary for the flavor. If serving a crowd with different preferences, keep the sauce on the side and offer mustard or cranberry sauce separately.

Variations

Use fresh herbs: Replace the dried thyme and rosemary with 1 tablespoon each of finely chopped fresh thyme and rosemary. Fresh herbs taste brighter, while dried herbs give a more concentrated, earthy flavor. Mince them finely so they cling to the oil-and-mustard rub.

Make it orange and sage: Substitute orange zest and juice for the lemon, and use 1 teaspoon dried sage in place of the thyme and rosemary. Orange is sweeter and less sharp than lemon, so this version pairs especially well with roasted squash or sweet potatoes.

Add gentle heat: Stir 1/4 teaspoon (0.5 g) of cayenne pepper or red pepper flakes into the rub. For a milder variation, use smoked paprika in place of sweet paprika; it adds a smoky aroma without making the turkey hot.

Use bone-in turkey breast: This seasoning also works on a bone-in breast, but it will usually need more oven time and may cook less evenly. Start checking early, use the thermometer in the thickest meaty area without touching bone, and continue cooking until it reaches 165°F (74°C). Do not use the boneless roast’s timing as a guarantee for a larger or bone-in cut.

Storage and Reheating

Refrigerate cooked turkey within 2 hours of cooking, storing it in a shallow airtight container with the pan sauce if possible. Refrigerated cooked turkey keeps for 3 to 4 days. Keeping the slices with a little sauce helps limit drying, but you can store the sauce separately if you prefer. For longer storage, freeze well-wrapped portions; use them within about 2 to 3 months for best quality, and thaw in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat. Add a spoonful of broth or pan sauce, cover, and warm in a 325°F (165°C) oven until the turkey reaches 165°F (74°C), checking the center with a food thermometer. In a microwave, arrange slices in a single layer, add a little liquid, cover loosely, and heat in short intervals, turning or rearranging the pieces for more even warming. Leftovers should reach 165°F (74°C) when reheated. Avoid prolonged reheating, which can make lean breast meat dry.

Frequently Asked Questions

Can I use a frozen turkey breast?
Thaw it completely in the refrigerator before roasting so it cooks more evenly and you can check the temperature accurately. A large roast can take a day or longer to thaw, depending on its size. Do not leave raw turkey to thaw on the counter. If the package includes a net or seasoning packet, follow its handling directions as well.

Should I cover the turkey while it roasts?
Roast it uncovered for the best browning. If the top is getting darker than you want before the center reaches 165°F (74°C), loosely tent the roast with foil for the remaining cooking time. Do not wrap it tightly, since trapping steam can soften the browned exterior.

Can I prepare the turkey ahead?
Yes. You can mix the rub and coat the turkey up to 24 hours ahead, then keep it covered in the refrigerator. The lemon juice adds flavor, but a long marinade is not required. For food safety, keep raw poultry refrigerated and do not reuse marinade that has touched it unless you bring it to a boil first.

Why did my turkey breast turn out dry?
Dryness most often comes from cooking past the safe temperature or slicing before the rest is complete. Use a thermometer and take the roast out once the thickest part reaches 165°F (74°C), then rest it for 15 minutes. Also check the temperature in the center rather than near the surface, where it rises faster.

Can I double the recipe?
You can roast two similar-sized breasts at once if they fit in the pan with space between them for air to circulate. Keep the oven at 375°F (190°C), but do not assume the cook time will double or stay exactly the same. Check each breast separately, since one may finish before the other, and remove each only when its thickest section reaches 165°F (74°C).

What can I do with leftover turkey?
Use chilled slices in sandwiches, wraps, grain bowls, or a salad, or add them to soup near the end of cooking so they warm without simmering for a long time. Keep leftovers refrigerated for no more than 3 to 4 days, and reheat hot dishes to 165°F (74°C). If you freeze portions, label them with the date so you can use the oldest ones first.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).