This Oven Roasted Turkey Breast is juicy, herbaceous, and the best alternative to a whole turkey for smaller holiday celebrations. Cooked low and slow, the turkey always turns out tender and moist!
👉🏻 To make this boneless turkey breast recipe all you need are 6 simple ingredients. The results are impressive, a moist and flavorful turkey dinner for all your holiday celebrations.
Author’s Note
There’s something deeply satisfying about carving into a perfectly roasted turkey breast that’s golden on the outside, tender and juicy inside.
I created this recipe because not every celebration calls for a whole turkey, but every celebration does deserve something beautifully simple and reliably delicious.
Over the years I’ve roasted many turkey breasts and refined this no-fuss method so you can relax, enjoy your company, and let your oven do the heavy lifting. Trust me when that first slice meets your plate you’ll feel like a kitchen rockstar.
— Silvia
Roasting a turkey breast is the perfect solution to a smaller holiday gathering, an intimate Thanksgiving dinner or a Sunday feast. This juicy herbaceous roasted turkey breast cooks beautifully without the fuss of a whole bird. No basting, no complicated steps, just a tender flavorful centerpiece ready in a fraction of the time.
Why this method works?
My roasting method used a two-temperature approach. We start with the oven super hot to develop that gorgeous golden crust, then lower the heat so the turkey cooks gently and stays moist inside. The herb butter melts into the meat as it cooks, locking in the juices and infusing every bite with savory freshness. It’s a foolproof approach that you can trust to deliver consistent, tender results.
Ingredient notes and substitutions
- Boneless turkey breast – great for smaller gatherings or weeknight meals. If using bone-in, add 20–25 minutes to the cook time.
- Butter – a must, it helps the outside crisp and the inside stay juicy. Substitute with ghee or olive oil if needed.
- Fresh herbs – I used sage, rosemary, and thyme to bring the classic holiday flavor. Dried herbs work too — use 1 teaspoon dried for every 1 tablespoon fresh.
- Garlic – adds depth and aroma. Fresh garlic can be substituted with ½ teaspoon garlic powder if needed.
- Salt & pepper – essential for flavor and browning. Season generously since the turkey breast is thick and needs salt!
best tips for the perfect roasted turkey breast
👉🏻Bring the turkey to room temperature for 20–30 minutes before roasting to ensure even cooking.
👉🏻 Spread herb butter under and over the skin for maximum moisture and flavor.
👉🏻 Start hot, finish low — this gives you crispy skin and a juicy interior.
👉🏻 Use a meat thermometer. Pull the turkey at 160°F; it’ll rise to 165°F as it rests.
👉🏻 Let it rest 10–15 minutes before slicing, this redistributes the juices.
👉🏻 Thinly slice against the grain for the most tender texture.
Got turkey leftovers? make these recipes next
Yes! roast the turkey, let it cool completely then slice and store with pan juices in air tight container.
Both these options work, it’s just a matter of preference. Bone in turkey stays slightly juicier but it will increase cook time by 20-25 minutes.
Absolutely! just make sure they aren’t touching and you will need to increase cook time slightly.
Tent with foil and reduce the oven temperature to 300F degrees. It will stay juicy and finish cooking gently.
Recipes to complete your Thanksgiving table
If you’re planning your holiday menu, this roasted turkey breast pairs beautifully with several of my favorite Thanksgiving sides. For a creamy, comforting classic, my Roasted Garlic Mashed Potatoes bring rich, buttery flavor with the most irresistible roasted-garlic twist. If you want something savory with a little crunch, these Roasted Brussels Sprouts with Crispy Onions and Bacon are always a crowd-pleaser and balance the turkey perfectly.
For something heartier, my Rustic Apple Sausage Stuffing adds sweetness, texture, and so much cozy fall flavor. it’s a beautiful match with this herb-roasted turkey. And of course, no turkey is complete without gravy, so don’t miss my Instant Pot Turkey & Onion Gravy, which comes together quickly and tastes like it simmered all day.
If you want to explore even more holiday dishes, you can find all my Thanksgiving recipes gathered in one place on the blog, perfect for building your dream menu and planning a stress-free feast.
Looking for more ideas for your holiday table?
Boneless Roasted Turkey Breast
Ingredients
- 2 3/4 lb bonelss turkey breast
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tsp fresh rosemary chopped small
- 1 tsp fresh sage chopped small
- 1 tsp fresh thyme chopped small
- 2 cloves garlic pressed
- salt and pepper to taste
Instructions
- Set your oven to 425°F (220°C). This high heat will help create a golden, flavorful crust.
- Pat the turkey breast dry with paper towels. Dry skin means better browning. If your turkey has skin, gently lift it with your fingers to insert butter and herbs mix.
- In a small bowl, combine softened butter, minced garlic, chopped herbs (such as rosemary, thyme, and sage), salt, and pepper.
- Spread half of the herb butter under the skin (if using skin-on), and the rest over the top and sides of the turkey breast.
- Place the turkey breast in a roasting pan and roast at 450°F for 15 minutes. This kick-starts browning and locks in moisture. Reduce oven heat to 350°F (175°C) and continue roasting. Cook until the internal temperature reaches 165°F (it will rise to 170°F as it rests). This takes about an hour to hour and half for most boneless turkey breasts, depending on size.
- Remove from the oven and loosely tent with foil. Let the turkey rest 10–15 minutes before slicing. This keeps the juices inside, not on the cutting board. Slice against the grain for the most tender texture. Spoon pan juices on top for extra flavor.
Notes
Expert Tips
- Important to let meat rest! Remove roast from the oven, cover and let it rest for 10 minutes. This will allow the turkey to remain moist and flavorful.
- If your turkey breast came with netting, don’t remove it before cooking: the netting is holding pieces of meat together. If you remove it, meat will fall apart. Some turkey breasts are sold without netting and that’s okay too.
- Bake roast uncovered: If you cover it, meat will steam instead of roasting.
- Always cook for 30 minutes per pound, no matter the size of your turkey: Cook for 30 minutes per lb but check with thermometer towards the end of cooking time to avoid overcooking your roasted turkey breast as oven gets hotter with time.
- Make ahead: ‘Dress’ the turkey breast with garlic and herbs, cover and refrigerate up to 24 hours. Let turkey come to room temp, then proceed with roasting.
- Store: Refrigerate roast whole or sliced in an airtight container for up to a week. It tastes so good cold. And warm with gravy. This recipe is so versatile!
- Freeze: Freeze leftovers sliced or cut into bite sized pieces in an air tight container for up to 3 months. Thaw in refrigerator.
Reheating (Quick Guide)
Oven (Best Method) Cover turkey with foil, add a splash of broth, and warm at 300°F for 20–30 minutes. Warm slices in a skillet over low heat with a little broth or butter until heated through. Stovetop (Fast) Warm slices in a skillet over low heat with a little broth or butter until heated through. Microwave (Quickest) Heat slices in 30-second intervals with a damp paper towel or splash of broth to prevent drying.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed these directions (modifying it just a bit for our 20 lb. turkey) and it came out wonderful. Moist and Golden. Would definitely recommend and make again. Thanks!! and please visit us: https://www.beckandbulow.com
Thank you for your feedback! You do have some amazing and high quality meats, will bookmark your site for shopping!
How many does this serve?
Hi, usually you plan on about 1/2 lb per person but of course that depends on how much each person eats or whether there is children involved. But I’d say a 4lb turkey breast should be plenty for 6-8 people