This herb-roasted boneless skinless turkey breast is seasoned with garlic, lemon, and fresh herbs, then roasted over a little broth until tender and sliceable. It makes an easy centerpiece for a smaller holiday meal or a weeknight dinner, and a thermometer—not guesswork—keeps the lean meat from drying out.
Ingredients
- 1 boneless, skinless turkey breast roast, about 2½ lb (1.13 kg), fully thawed; netting can stay on if the roast came tied
- 2 tbsp (30 ml) olive oil
- 1 tbsp (14 g) unsalted butter, softened
- 3 garlic cloves, finely grated or minced, about 1 tbsp (9 g)
- 1 tsp (2 g) finely grated lemon zest, from about 1 lemon
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) finely chopped fresh rosemary, or ½ tsp (0.5 g) dried rosemary
- 1 tsp (1 g) finely chopped fresh thyme leaves, or ½ tsp (0.5 g) dried thyme
- 1 tsp (6 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- ½ cup (120 ml) low-sodium chicken or turkey broth
Instructions
- Bring the turkey out of the refrigerator. Set it on a rimmed tray while you heat the oven to 375°F (190°C). A short time at room temperature takes the chill off the surface and gives you a chance to prepare the seasoning; do not leave raw poultry out for more than 2 hours. If the roast is frozen, thaw it safely in the refrigerator before starting.
- Prepare the pan and herb mixture. Pour the broth into a small roasting pan or oven-safe skillet. In a bowl, stir together the olive oil, softened butter, garlic, lemon zest, lemon juice, rosemary, thyme, salt, and pepper. The mixture will look like a loose paste. If the butter is still firm, microwave it for a few seconds or let it soften; melted butter is not necessary.
- Season the turkey. Pat the turkey breast dry with paper towels so the herb mixture clings to it. If it has netting from the store, leave the netting in place during roasting to help it keep its shape. If it is an untied roast, tie it at 1½-inch (4-cm) intervals with kitchen twine. Rub the seasoning mixture over every exposed side. Place it in the pan with the thickest part facing toward the center of the oven.
- Roast until safely cooked. Put the pan on the middle oven rack and roast for about 55 minutes, checking earlier if the roast is on the small side. Start checking the internal temperature after about 40 minutes. Insert an instant-read thermometer into the thickest part without touching the pan; if it is not yet at temperature, return the turkey to the oven and check again every 5 to 10 minutes. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C), measured with a food thermometer in the thickest part. The exact time depends on the roast’s shape and your oven, so use the temperature rather than the clock as the final test.
- Rest, then slice. Transfer the turkey to a cutting board, tent it loosely with foil, and let it rest for 15 minutes. Resting gives the juices time to settle and makes the meat easier to slice; do not tightly wrap it, which can soften the browned exterior. Remove the netting or twine, then cut across the grain into slices about ¼ inch (6 mm) thick. Spoon a little of the warm pan broth over the slices if you like.
Tips
- Buy the right cut. Boneless turkey breast may be sold as a single roast, a rolled roast, or two pieces packaged together. For even cooking, choose a compact, evenly shaped piece around the listed weight. If your package contains two separate lobes, arrange them close together and check each one with the thermometer.
- Keep the meat moist without guessing. Turkey breast is lean, so it can dry out if cooked well beyond 165°F (74°C). Use a thermometer and avoid repeatedly opening the oven door. A little broth in the pan helps keep the drippings from scorching, but it does not replace checking the center temperature.
- Adjust the herbs to what you have. Dried rosemary and thyme work in the quantities listed, though fresh herbs give a brighter flavor. If you do not have either, use 1 tsp (1 g) dried Italian seasoning in total. It makes the flavor more blended and less specifically rosemary-forward.
- Use low-sodium broth if possible. The seasoning already includes salt, and pan liquid reduces as it cooks. If only regular broth is available, reduce the kosher salt to ¾ tsp (4.5 g), then season the slices to taste at the table.
Serving Suggestions
Serve the sliced turkey warm with the pan broth spooned lightly over the top. For a classic dinner plate, pair it with mashed potatoes, roasted carrots, green beans, or a crisp salad. The lemon and herbs are mild enough to suit simple sides, while the roasting juices bring a savory note to potatoes, rice, or crusty bread.
For a smaller gathering, arrange the slices in overlapping rows on a warm platter and add a few fresh thyme leaves or thin lemon wedges. Keep any garnish separate from the cooking process so it stays fresh and does not obscure the meat. If serving buffet-style, put out smaller portions and replenish them from the refrigerator rather than leaving all the turkey at room temperature for an extended meal.
Variations
Mustard-herb: Add 1 tbsp (15 g) Dijon mustard to the oil-and-herb mixture. It gives the outside a tangier, slightly sharper flavor and helps the seasonings cling. Keep the lemon, garlic, and herbs as written, or reduce the lemon juice to 2 tsp (10 ml) if you prefer a less bright seasoning.
Smoky paprika: Stir in 1 tsp (2 g) smoked paprika and use ½ tsp (1 g) thyme instead of rosemary. This brings a warm, smoky aroma without making the turkey hot. Regular sweet paprika can stand in for smoked paprika, but the finished flavor will be less smoky.
Orange and sage: Replace the lemon zest and juice with 1 tsp (2 g) orange zest and 1 tbsp (15 ml) orange juice, then swap the rosemary for 1 tsp (1 g) finely chopped fresh sage. The result is more fragrant and slightly sweeter. Dried sage is stronger, so use ½ tsp (0.5 g) rather than a full teaspoon.
For a smaller roast: A 1½ lb (680 g) boneless breast can use the same seasoning in a smaller pan, but it will likely finish sooner. Begin checking its temperature at 30 minutes; cooking time varies with thickness and shape. Do not reduce the required final temperature just because the roast is smaller.
Storage and Reheating
Refrigerate cooked turkey within 2 hours of serving, dividing a large piece into smaller portions so it cools promptly. Store it in a covered, airtight container with a spoonful of pan broth or other cooking juices to help protect the cut surfaces. Properly refrigerated cooked turkey keeps for 3 to 4 days.
To reheat a portion, place slices in a covered oven-safe dish with a splash of broth and warm at 325°F (163°C) until hot throughout. You can also microwave slices in a covered, microwave-safe dish, turning or rearranging them partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Heat only what you plan to eat, since repeated warming can make the lean meat dry.
For longer storage, freeze cooled portions in airtight freezer-safe packaging, ideally with a little broth, for up to 2 to 3 months for best quality. Thaw them in the refrigerator and reheat thoroughly; do not thaw turkey on the counter. If the turkey has been left at room temperature for more than 2 hours, discard it rather than saving it.
Frequently Asked Questions
Can I use frozen boneless turkey breast?
Yes, but thaw it completely in the refrigerator before roasting so it cooks evenly and you can season the surface. A 2½ lb (1.13 kg) roast commonly needs about 24 hours to thaw in a refrigerator, though a thick or tightly packed roast may take longer. Keep it in a dish to catch drips, and do not roast it while still frozen for this recipe because the cooking time and browning will be less predictable.
How long does boneless turkey breast take to cook?
For the 2½ lb (1.13 kg) roast in this recipe, about 55 minutes at 375°F (190°C) is a useful estimate, not a guarantee. A compact roast and a narrow roast of the same weight can cook at different speeds. Begin checking at around 40 minutes and continue until the thickest part reaches 165°F (74°C) on a food thermometer.
Should I cover the turkey while it roasts?
Usually, no. Leaving it uncovered helps the outside roast rather than steam, and the pan broth keeps the drippings from drying out. If the surface becomes quite dark before the center is cooked, loosely lay foil over the top and continue roasting, checking the temperature as directed.
Can I make this recipe with turkey tenderloins?
Yes, but tenderloins are much smaller and thinner than a whole boneless breast roast, so they will cook faster. Use the same seasoning, place them in a shallow pan, and start checking their temperature early rather than following the 55-minute estimate. Cook each piece to the poultry safe minimum of 165°F (74°C), then rest it briefly before slicing.
Why did my turkey breast turn out dry?
The most common cause is cooking it well past 165°F (74°C), especially because boneless, skinless breast has little fat to buffer extra heat. Other factors include an unusually thin roast, an oven that runs hot, or slicing immediately without resting. Check early with a thermometer, let the roast rest for 15 minutes, and serve the slices with pan broth if they need extra moisture.
Can I prepare the seasoning ahead?
Yes. Mix the oil, butter, garlic, lemon, herbs, salt, and pepper up to a day ahead and refrigerate it in a covered container. Bring it out while the oven heats so the butter softens enough to spread. Keep raw turkey refrigerated until you are ready to season and roast it, and clean any utensils or surfaces that touched raw poultry.
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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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