Turkey Breast Recipe With Mayonnaise and Herb Crust

This oven-roasted turkey breast is coated with mayonnaise, garlic, lemon, and herbs, then cooked until juicy inside with a savory, lightly browned exterior. The mayonnaise helps the seasoning cling to the meat and gives the roast a simple, flavorful coating without requiring a separate baste.

Ingredients

1 boneless, skinless turkey breast, about 2½ lb (1.13 kg), preferably an evenly shaped roast
⅓ cup mayonnaise (75 g)
1 tbsp Dijon mustard (15 ml)
1 tbsp fresh lemon juice (15 ml)
1 tsp finely grated lemon zest (about 2 g)
3 garlic cloves, finely grated or minced (about 9 g)
1 tbsp fresh thyme leaves (about 3 g), or 1 tsp dried thyme (about 1 g)
1 tsp finely chopped fresh rosemary (about 1 g), or ½ tsp dried rosemary (about 0.5 g)
1 tsp fine salt (6 g)
½ tsp black pepper (about 1 g)
½ tsp paprika (about 1 g), sweet or smoked
½ cup low-sodium chicken broth or water (120 ml), for the roasting pan

Instructions

Prepare the oven and pan. Set a rack in the center of the oven and heat it to 375°F (190°C). Set a rack inside a small roasting pan or oven-safe dish if you have one; the rack helps hot air circulate around the turkey. If you do not have a rack, the breast can sit directly in the pan. Pour the broth or water into the bottom of the pan, not over the meat. The liquid helps keep drippings from scorching; it is not intended to cover or boil the turkey.
Dry and check the turkey. Pat the turkey breast dry with paper towels so the mayonnaise mixture adheres well. Remove any packaging, absorbent pad, or string netting that is not meant to be cooked. If the roast is tied with butcher’s twine to hold its shape, leave the twine on during roasting and remove it before slicing. Do not rinse raw poultry, since splashes can spread germs around the sink and counter.
Make the coating. In a small bowl, stir together the mayonnaise, Dijon mustard, lemon juice and zest, garlic, thyme, rosemary, salt, pepper, and paprika. Mix until evenly combined. The result should be thick enough to cling to the turkey. If using dried herbs, rub them between your fingers before adding them to release their aroma; dried rosemary can be especially sharp, so chop it finely if the pieces are large.
Coat the breast. Place the turkey in the prepared pan. Spread the mayonnaise mixture over the top and sides in an even layer, using clean hands or a spoon. If the breast has a natural seam or a thinner end, tuck it under where practical to make the roast more even in thickness. Wash your hands and any utensil that touched raw turkey before using it for cooked food.
Roast to temperature. Roast uncovered for about 60 to 80 minutes. The exact time varies with the breast’s shape, starting temperature, oven, and whether it is tied; begin checking around 55 minutes rather than relying on color or the clock. Insert an instant-read food thermometer into the thickest part, avoiding the pan and any bone if the breast is bone-in. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); cook the turkey to that reading before serving. If the coating becomes dark before the center is ready, loosely tent the top with foil and continue roasting. Do not baste, since repeatedly opening the oven slows cooking and can disturb the coating.
Rest, then slice. Transfer the cooked turkey to a cutting board and rest it for 15 minutes before slicing. A loose foil tent is fine, but do not wrap it tightly or the surface can soften from trapped steam. Remove any twine, then cut across the grain into slices about ¼ to ½ inch (6 to 12 mm) thick. Spoon a little of the pan juice over the slices if desired, taking care not to use utensils that contacted raw turkey.

Tips

Choose a breast with an even shape. A compact, evenly thick roast cooks more predictably than a long, narrow one. If one end is much thinner, it may finish first and dry out while the center cooks. Tuck a thin flap underneath or tie the roast with kitchen twine so the thickness is more consistent.
Use a thermometer, not appearance. The mayonnaise coating can brown before the center of the breast is done, and turkey can look pale even when cooked safely. Check the thickest section in more than one spot if the shape is irregular. Keep the thermometer away from the pan and remove the turkey only after the center reaches 165°F (74°C).
Adjust the coating thoughtfully. Full-fat mayonnaise gives the most reliable, thick coating. Reduced-fat mayonnaise can work, although it may be thinner and brown differently. If you do not have Dijon, use an equal amount of smooth yellow mustard; it has a milder, slightly more familiar mustard flavor. Lemon juice brightens the herbs, but you can omit it if needed.
Keep raw-poultry tools separate. Use a clean board for slicing after the turkey has rested, and wash hands, counters, and utensils that touched raw meat with hot soapy water. Do not put cooked slices back on the raw-turkey plate. Refrigerate leftovers within 2 hours of cooking.

Serving Suggestions

Serve the sliced turkey warm as the centerpiece of a straightforward dinner. Roasted potatoes, mashed potatoes, or rice are useful alongside because they catch the lemony pan juices. For vegetables, choose green beans, carrots, Brussels sprouts, or a simple green salad; their fresh or lightly sweet flavors balance the rich mayonnaise coating. A spoonful of cranberry sauce or a tart apple chutney also makes a pleasant contrast, especially for a holiday-style meal.

For a more complete platter, arrange the slices slightly overlapping and add a small bowl of pan juices on the side. If the pan liquid tastes mild, pour it into a small saucepan and simmer briefly to concentrate it, then season to taste. It will be a light, savory jus rather than a thick gravy. For sandwiches, cool the turkey, slice it thinly, and pair it with lettuce, tomato, and a little mustard or cranberry spread. The herb crust is flavorful enough that the sandwich does not need much extra seasoning.

Variations

Change the herbs: Swap the thyme and rosemary for 1 tablespoon (about 3 g) chopped parsley and 1 teaspoon (about 2 g) dried sage, or use a teaspoon of Italian seasoning. Sage gives the roast a more classic holiday flavor, while parsley keeps it fresh and mild. If using a salt-containing seasoning blend, reduce the added salt and check the turkey’s package label for added sodium.

Add a gentle smoky note: Use smoked paprika in place of sweet paprika. For a spicier coating, add ¼ teaspoon (about 0.5 g) cayenne or a pinch of crushed red pepper. Start with a small amount so the spice supports rather than overwhelms the turkey and lemon.

Make it dairy-free: Mayonnaise is often dairy-free, but check the label because products vary. Use a dairy-free mayonnaise if needed; the flavor and browning may differ slightly by brand or formulation. The coating does not require butter or cheese.

Use bone-in turkey breast: A bone-in breast can be roasted with the same coating, but it usually takes longer and may cook unevenly depending on its size. Start checking early and rely on the thermometer in the thickest meat, without touching bone. The recipe’s 2½-pound timing is a guide for a boneless roast, not a guarantee for a larger or bone-in cut.

Storage and Reheating

Refrigerate cooked turkey within 2 hours, in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator. For easier reheating, store slices with a spoonful of pan juices or broth to limit drying. You can freeze the slices in a freezer-safe airtight container for about 2 to 3 months for best quality; thaw them in the refrigerator before reheating. Do not leave cooked turkey at room temperature for extended storage.

Reheat only the amount you plan to serve. Put slices in a covered oven-safe dish with a tablespoon or two of broth or water, and warm at 325°F (165°C) until heated through. A microwave also works: arrange slices in a single layer, cover loosely, and heat in short intervals, turning or rearranging them so they warm evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Avoid repeatedly reheating the entire batch, which can make the meat dry.

Frequently Asked Questions

Does mayonnaise make turkey breast taste like mayonnaise?
The coating adds a mild savory richness, but it does not usually taste like a layer of cold mayonnaise after roasting. The lemon, garlic, mustard, and herbs season it, while the coating helps keep those flavors on the meat. If you are sensitive to mayonnaise flavor, use a little less and spread it in a thin, even layer rather than leaving thick patches.

Can I use a bone-in or skin-on turkey breast?
Yes. The same herb mixture works on either, but the cooking time can change considerably with size and shape. For skin-on turkey, you can spread the coating over the skin; it may not become as crisp as uncoated skin. Check the thickest meat with a thermometer and cook poultry to 165°F (74°C), regardless of the estimated timing.

Can I prepare the turkey ahead of time?
You can mix the mayonnaise coating up to a day ahead and keep it covered in the refrigerator. You may also coat the turkey, cover it, and refrigerate it for several hours before roasting. Keep raw poultry refrigerated during this time, and do not leave it on the counter to warm up. If the turkey has been sitting in the refrigerator, allow for the possibility that it may need additional oven time.

Why is my turkey breast dry?
Turkey breast is lean, so it can become dry if it is cooked well beyond the safe temperature. A thermometer is the best way to avoid overcooking: check the thickest section and remove the roast once it reaches 165°F (74°C). Resting before slicing also helps the juices settle. Slice across the grain, and serve with pan juices if the meat seems a little lean.

Can I make this recipe with turkey tenderloins?
Yes, but tenderloins are smaller and thinner than a whole breast roast, so they cook much faster. Coat them with the same mixture, arrange them with space between each piece, and start checking their temperature well before the whole-breast timing. They are ready when the thickest part reaches 165°F (74°C); resting them for about 5 minutes is usually sufficient.

Is the mayonnaise coating safe to eat after roasting?
Yes, provided the turkey is cooked to the poultry safe minimum of 165°F (74°C) as checked with a food thermometer. The coating is cooked along with the meat. Use clean serving utensils after roasting, and discard any leftover coating that contacted raw turkey rather than saving it for another use.

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).