It doesn’t have to be Thanksgiving to feast on a delicious Roasted Turkey Breast.
Is there anything better than roasted turkey at the holidays? The crispy skin, the tender meat, and the warm, cozy aroma that just envelops the whole house (partly because it’s so deep and robust, but also because it takes practically an entire day to cook a turkey, so, of course, that aroma is going to take over the whole house!).
Sure, I roast the whole ginormous bird at Thanksgiving and it’s worth the time and effort, but it also somehow means that I so strongly associated turkey with the holidays, that it rarely occurred to me to cook it at any other time of the year (not to mention the planning ahead it takes to fit that big bird in my fridge). But now, because this Roasted Turkey Breast is so easy to prepare and takes way less time, in my house, roasted turkey has shed its “holidays only” label and now has a weeknight dinner vibe, too.
In this recipe, it’s all about the butter, baby. We’re using the same herbs we use at Thanksgiving—sage, rosemary, and thyme—and mixing them into butter that then gets spread under and over the skin, producing the most tender and delicious meat. And there’s garlic and salt and pepper, too, that round out all of the wonderful seasonings permeating the turkey breast.
This turkey breast slices beautifully, so it makes a great presentation for family and guests (and really great leftovers, too). If you want to mimic your Thanksgiving flavors, you can serve this turkey with Sweet Potato Casserole with Pecan Topping but, really, it’s just as good with French Fries! You do you when it comes to this Roasted Turkey Breast and you won’t go wrong!
The Health Benefits of Turkey
Not only is turkey delicious, it’s really good for you. Turkey is high in lean protein and, as protein is a macronutrient, our bodies need a lot of it, and a 3-ounce serving of turkey brings a whopping 24.7 grams of protein. Turkey is also low in calories and fat.
In addition to the protein, turkey contains a lot of important vitamins and minerals, such as B12, zinc, and iron—all essential to good health. And you know how people say eating turkey makes them tired? Well, while it is true that turkey contains tryptophan, an amino acid that plays a role in sleep, experts say that you’d have to eat a huge amount of turkey for the amount of tryptophan in the meat to make you drowsy, and that it’s probably way more likely that overeating so much rich food on Thanksgiving is what makes us want a nap right after dinner!
Ingredients
- 1 whole or half bone-in turkey breast (about 3-4 pounds)
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 1/2 teaspoons fresh thyme, chopped
- 1 1/2 teaspoons fresh rosemary, chopped
- 1/2 teaspoon fresh sage, chopped
How to Make Roasted Turkey Breast
Step 1: Begin by thawing your turkey breast if it’s frozen. Allow 24 hours for every 5 pounds of turkey to thaw in the refrigerator.
Step 2: Preheat your oven to 325°F.
Step 3: In a small bowl, mix together the softened butter, minced garlic, salt, pepper, thyme, rosemary, and sage to create your herb butter.
Step 4: Prepare the turkey breast by removing any packaging and patting it dry with paper towels. Season the outside lightly with additional salt and pepper.
Step 5: Gently loosen the skin of the turkey breast and spread a generous amount of the herb butter underneath, covering the meat evenly. Apply the remaining herb butter over the outside of the turkey breast.
Step 6: Place the turkey breast in a roasting pan or on a baking sheet, and position it in the center of the oven.
Step 7: Roast the turkey breast for 15–20 minutes a pound, or until the internal temperature reaches 165°F when measured at the thickest part of the breast.
Step 8: Once cooked, remove the turkey breast from the oven and tent it with aluminum foil. Let it rest for at least 15 minutes before carving to allow the juices to redistribute.
FAQs & Tips
How do I store this turkey?
The cooked and cooled turkey breast can be stored in an airtight container in the refrigerator for up to 4 days, or in a freezer-safe container for up to 2 months (thaw the frozen turkey breast in the fridge overnight before reheating).
Should I brine the turkey breast before roasting?
Brining, the process of submerging your turkey in heavily salted water (and sometimes spices or other flavorings) from 12-24 hours before roasting, ensures moist, tender meat. Our recipe for Roasted Turkey Breast doesn’t require brining, though, because the herb butter under the skin will keep the meat juicy, but if you want to brine it first, go for it (4 tablespoons of kosher salt per 1 quart of water…and you can add garlic, bay leaves, whole peppercorns, or whatever flavorings you like).
Add more aromatics!
A great thing to do with this Roasted Turkey Breast for additional flavor is to lay some lemon slices on the bottom of the pan, top them with whole sprigs of fresh rosemary, thyme, and sage (the same herbs you’re using to make the butter) and then set the turkey breast on top. Don’t worry that these flavors are in the butter: there’s no such thing as too many aromatics!
Serving Suggestions
Turkey, like chicken, goes with almost any side. It’s a natural with good ol’ Mashed Potatoes but maybe even better with these Blue Cheese Mashed Potatoes and some No Drippings Gravy (and if you do have any drippings in your pan, add those to the recipe, too). But sometimes I like something different to go with something familiar so I serve this Roasted Turkey Breast with Brie Pasta (so good with the mushrooms and the peas), or with this creamy Lemon Orzo Salad.
Maybe one of the best things about Roasted Turkey Breast is what you can do with the leftovers. Cold slices of this turkey and your favorite cheese between two pieces of Honey Wheat Sunflower Bread slathered with Homemade Basil Pesto makes the most delicious sandwich (add a side of Bread and Butter Pickles and some crunchy Air Fryer Zucchini Chips and you have the perfect lunch!). Or cube the leftover roasted turkey breast and toss it in this Pasta Salad or on top of this Mediterranean Rice Salad…or any of your favorite salads.
Roasted Turkey Breast
Ingredients
- 1 whole or half bone-in turkey breast about 3-4 pounds
- 1/2 cup unsalted butter softened
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cloves garlic minced
- 1 1/2 teaspoons fresh thyme chopped
- 1 1/2 teaspoons fresh rosemary chopped
- 1/2 teaspoon fresh sage chopped
Instructions
- Begin by thawing your turkey breast if it’s frozen. Allow 24 hours for every 5 pounds of turkey to thaw in the refrigerator.
- Preheat your oven to 325°F.
- In a small bowl, mix together the softened butter, minced garlic, salt, pepper, thyme, rosemary, and sage to create your herb butter.
- Prepare the turkey breast by removing any packaging and patting it dry with paper towels. Season the outside lightly with additional salt and pepper.
- Gently loosen the skin of the turkey breast and spread a generous amount of the herb butter underneath, covering the meat evenly. Apply the remaining herb butter over the outside of the turkey breast.
- Place the turkey breast in a roasting pan or on a baking sheet, and position it in the center of the oven.
- Roast the turkey breast for 15–20 minutes per pound, or until the internal temperature reaches 165°F when measured at the thickest part of the breast.
- Once cooked, remove the turkey breast from the oven and tent it with aluminum foil. Let it rest for at least 15 minutes before carving to allow the juices to redistribute.
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