Roasted Turkey Breast Recipe
This roasted turkey breast recipe is the answer when a whole turkey is more bird than your table needs. A bone-in turkey breast roasts in under two hours, stays remarkably juicy under a blanket of herb butter, and still gives you that golden, crackly skin and the full Thanksgiving feeling — without the all-day commitment. It is ideal for smaller gatherings, first-time turkey cooks, and anyone who secretly prefers white meat anyway.
Prep time: 15 minutes Cook time: 1 hour 30 minutes Total time: 1 hour 45 minutes Servings: 6–8
Ingredients
- 1 bone-in, skin-on turkey breast (5–7 pounds), patted very dry
- 6 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 lemon, halved
- 1 onion, quartered
- 1 cup low-sodium chicken or turkey broth
Instructions
1. Heat the oven to 325°F (165°C). Place a rack in a roasting pan and pour the broth into the bottom of the pan. 2. Pat the turkey breast completely dry with paper towels — dry skin is the secret to crisp skin. Season all over, including under the skin, with the salt and pepper. 3. Mash the softened butter with the garlic, thyme, rosemary, and sage. Gently loosen the skin over the breast with your fingers and spread about two-thirds of the herb butter directly onto the meat under the skin. Rub the rest over the outside of the skin. 4. Stuff the lemon halves and onion quarters into the cavity under the breast bone, or tuck them around the breast in the pan if there is no room. 5. Roast at 325°F for about 1 hour 30 minutes, basting with the pan juices once or twice, until a meat thermometer reads 160°F in the thickest part of the breast, away from the bone. 6. Transfer the breast to a cutting board, tent loosely with foil, and rest for 20 minutes. The temperature will rise to 165°F as it rests, and the juices will redistribute. 7. Slice across the grain and serve with the pan juices spooned over the top.
Tips
- Dry the skin thoroughly. Moisture is the enemy of crisp skin. Pat the breast dry, and if you have time, leave it uncovered in the refrigerator overnight — the skin will dry out further and crisp beautifully.
- Trust the thermometer, not the clock. Turkey breasts vary in size and shape, so cooking times are only a guide. Pull at 160°F and let carryover heat finish the job to a safe 165°F.
- Do not skip the rest. Cutting too soon lets the juices run out onto the board instead of staying in the meat. Twenty minutes of resting makes a visibly juicier result.
What you’ll need: a sturdy roasting pan with a rack is the key to even cooking here — see our guide to the best roasting pans for turkey if you’re still shopping.
