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This easy roast turkey breast recipe sees juicy bone-in turkey breast seasoned with a savory spice rub and slathered with garlic lemon butter. Roasting a turkey breast is perfect for a smaller Thanksgiving crowd and everyday dinners!
If you’re looking for a whole roasted turkey recipe, try my recipe for juicy roast turkey with maple gravy or this recipe for rosemary lemon roasted turkey.
This juicy roast turkey breast is the best way to enjoy turkey without preparing a whole bird. One turkey breast makes more than enough for a crowd of 6 to 8 people, whether I’m making it for Thanksgiving or any other time of the year. This turkey is dry-brined with a delicious spice rub and slathered with a lemony garlic butter sauce for perfect, succulent meat with golden, crispy skin.
Pairing a roast turkey breast with your favorite side dishes is a breeze. I love these crockpot mashed potatoes, apple stuffing, and maple-glazed carrots.
The Only Roast Turkey Breast Recipe You’ll Ever Need (and Why)
- Perfect for smaller groups. I love this easy turkey breast recipe whenever I’m cooking for a smaller holiday crowd or a Sunday roast. It’s just the right amount of juicy, flavorful turkey without an overload of leftovers.
- Packed with flavor. Fresh herbs and a few pantry staples are all you need to roast a turkey breast that’s super juicy and delicious.
- Quicker than roasting a whole turkey. This turkey breast recipe is much quicker and simpler than cooking a whole turkey. There’s no brining or stuffing involved! You can, of course, prepare this turkey breast up to 24 hours ahead of roasting as a head start.
- Great for the holidays. A beautifully roasted turkey breast is just as impressive for holidays or special gatherings.
Ingredients You’ll Need
To make this easy roasted turkey breast, grab the ingredients listed below that pack tons of flavor. You’ll find the full printable recipe in the recipe card below.
- Bone-in, Skin-on Turkey Breast – I recommend an 8-pound whole bone-in turkey breast. If you’re using frozen turkey breast, make sure to thaw it first. The bone and skin help keep the meat tender while roasting. If you don’t have bone-in, a boneless turkey breast will work, though it will cook faster.
- Butter – Adds richness and helps the skin crisp up while infusing the turkey with flavor.
- Lemon juice – Use freshly squeezed lemon juice for the best flavor.
- Fresh Garlic – Minced garlic infuses the sauce with maximum flavor. Garlic powder can be substituted in a pinch, but I highly recommend fresh when it’s available.
- Thyme and Rosemary – I love using fresh herbs. If you don’t have fresh herbs, dried herbs are the best alternative. You’ll need about 3 times the amount of dried herbs as fresh in this case.
The Best Turkey Dry Brine
My easy turkey seasoning rub is nearly identical to my favorite chicken seasoning recipe! To make it, you’ll combine paprika (sweet or smoked) with chili powder (or cayenne), garlic powder, onion powder, dried thyme, rosemary, salt, and pepper. Some quick notes:
- A little olive oil turns the spices into a paste that helps them adhere. Feel free to use another cooking oil.
- Substitute oregano or sage for the dried thyme and rosemary if needed.
- If you’re sensitive to heat, reduce the amount of chili powder or skip it altogether.
Recipe Tips
- Use fresh or frozen turkey. When using frozen turkey breast, be sure to thaw it completely before roasting. This helps the meat cook evenly.
- Check the temperature to tell when it’s done. For best results, always use a meat thermometer to check that the thickest part of the turkey breast hits 165°F before serving. It’s the key to perfectly cooked turkey.
- Adjust the cooking time. If your turkey breast is a different size (whole breast or half breast) than the recipe suggests, adjust the cooking time as needed. A good rule of thumb is to roast a turkey for 16-18 minutes per pound.
- For even more flavor and juiciness, brine the turkey breast for 12 hours using my wet turkey brine recipe before you start this recipe. You may need less added salt (or no salt at all) in this case.
- Rest before carving. Don’t cut into your turkey breast right away! Let it rest for at least 20 minutes outside of the oven before slicing and serving.
Serving Suggestions
Serving a roasted turkey breast offers the opportunity to pair it with my freezer mashed potatoes, this delicious traditional stuffing, and my honey garlic butter roasted carrots.
You could also serve it with cranberry sauce, of course, a side of my green goddess salad, and this Christmas sangria to wash it all down. Sweeten the deal and serve these easy cranberry brie pinwheels, too!
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Roast Turkey Breast
Ingredients
- 8 pound whole bone-in skin on brined turkey breast, thawed
For the Garlic Lemon Butter
- 5 tablespoons butter, melted
- juice of 1 whole lemon
- 6 cloves garlic, minced
- ½ tablespoon chopped fresh rosemary
- ½ tablespoon chopped fresh thyme
For the Spice Rub
- 1 teaspoon sweet or smoked paprika
- ½ teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the Roasting Pan
- 1 large yellow onion, cut into 4 wedges
- 2 celery ribs, cut into about 3-inch pieces
- 3 cloves garlic, cut in half lengthwise
- 4 fresh thyme sprigs
- 1 cup chicken broth, you can also use white wine
Instructions
- Prep. Preheat the oven to 425˚F.
- Pat the turkey breast dry with paper towels. If you didn't brine it and are just taking the turkey out, please remember to take out the giblets and make sure that the turkey breast is completely thawed out.
- Loosen the turkey skin. Using the handle of a wooden spoon, carefully and gently separate the skin from the turkey meat, moving downwards with the spoon’s handle. Loosen the skin from both sides of the turkey breast. You can also just use your fingers to do this, but I find it easier with the spoon. Set aside.
- Make the garlic butter. Melt the butter and whisk in the lemon juice, minced garlic, and chopped herbs. Slowly pour the marinade inside the turkey’s skin and use your hands to massage it all around. Set aside.
- Season the turkey. In a small mixing bowl, combine paprika, chili powder, garlic powder, onion powder, dried thyme, dried rosemary, salt, and fresh ground pepper; pour in olive oil and mix until well incorporated. Slather the spice rub all over the turkey breast on the outside.
- Assemble. Add onion wedges, celery, garlic, and fresh thyme sprigs to a small roasting pan. Top with turkey breast, skin side up. If making ahead, stop here; cover the turkey with aluminum foil and refrigerate it for up to 24 hours. Remove from fridge 1 hour before cooking.
- Roast. Pour the chicken broth into the pan. Transfer to the oven and reduce oven heat to 325˚F. Do not cover the turkey breast. Roast the turkey for 2 to 2.5 hours or until the internal temperature of the turkey reaches 155˚F. You want to cook the turkey breast for around 18 to 20 minutes per pound. Use a meat thermometer to check for doneness. If you want crispier skin, baste the turkey breast every 30 minutes.
- Rest, carve, and serve. When done, remove the roasted turkey breast from the oven and let it rest for 20 to 30 minutes before slicing and serving.
Video
Notes
- Use a completely thawed turkey breast.
- Use herbs of choice; I always like to use thyme and rosemary, but you can add some sage and parsley.
- If using the brine method, which I recommend 1000%, remember that some frozen turkey breasts sold in supermarkets are already brined – check for this information on the packaging. Do not brine it twice.
- If you want crispier skin, baste the turkey breast every 30 minutes while roasting.
- If the top of the turkey breast starts to brown too quickly, loosely tent a piece of foil over the turkey breast and continue to roast.
- Do not forget to use your meat thermometer; it’s the best and only way to ensure a thoroughly cooked turkey. And not overcooked, chewy, dry turkey.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Roast Turkey Breast
With a simple dry brine and the right roasting techniques, you’ll get a perfectly juicy and flavorful oven-roasted turkey breast every time. Let’s walk through the steps to make this delicious bird!
- Prep the turkey. Pat the turkey breast dry with paper towels. Using the handle of a wooden spoon, carefully separate the turkey skin from the meat. Take care not to tear the skin.
- Make the garlic butter. Mix melted butter with lemon juice, minced garlic, and chopped herbs. Pour the marinade under the turkey’s skin and massage it around the meat.
- Season the turkey. Combine the spices, herbs, and olive oil into a paste and apply it all over the turkey.
- Assemble in the pan. Arrange a layer of celery, garlic, onions, and thyme in an oven-proof skillet or small roasting pan. Set the seasoned and buttered turkey breast on top of the veggies. At this time, if prepping ahead, you can cover the pan and refrigerate the turkey for up to 24 hours, letting it sit at room temperature for 1 hour before cooking.
- Roast. Pour a cup of chicken broth or wine into the pan. Roast the turkey breast for about 2.5 hours at 425ºF, checking for doneness with an instant-read thermometer. If the turkey browns too quickly before the internal temperature reaches 165ºF, cover it loosely with foil.
- Rest. After removing it from the oven, let the turkey rest for 20 to 30 minutes before carving. Don’t discard the pan drippings! Use them to make this fantastic turkey gravy.
How Long to Cook a Turkey Breast
For bone-in turkey breast, expect to roast for 16 to 18 minutes per pound at 425ºF, or until the thickest part of the meat registers at 165°F. It’s very important to use a meat thermometer to avoid overcooking. Turkey will continue to cook as it rests.
How To Store Leftovers
- Refrigerate. Store turkey breast leftovers in an airtight container and keep them in the fridge for up to 4 days. Use them to make turkey salad sandwiches or turkey noodle soup.
- Reheat. Warm the roast turkey breast in the oven or in the microwave.
- Freeze. You can also freeze leftover turkey meat, but remove it from the bone first, then transfer it to freezer bags and keep it in the freezer for up to 3 months. Thaw in the fridge before reheating.
This is an excellent recipe, I wouldn’t change a thing. My wife said it was the best turkey she’s ever had, I think I have to agree.
That’s great to hear! I’m very glad you and your wife enjoyed it! Thank YOU! ๐
My oven sucks. If I want to roast this at 375 degrees how long should I roast it?
No worries if your oven canโt reach 425หF. The 425หF step is mainly for preheating and giving the turkey some initial browning, but the roasting happens at 325หF. Check the recipe card at the bottom of the post for detailed instructions.
If your oven only gets to 375หF, you can preheat it to that temperature, then lower it to 325หF for roasting. You might need to add a few extra minutes, but the most important thing is to use a meat thermometer. Pull the turkey out of the oven when the internal temperature reaches 155หF, and let it rest for at least 20 minutes.
If I brined in water, salt, and lemon do I need to add more salt?
Hi! If youโve brined the turkey in water, salt, and lemon, you likely wonโt need to add much (or any) extra salt. The brining process seasons the turkey by infusing it with salt and flavor, so I recommend being cautious with additional salt. Once the turkey is cooked, taste it and adjust the seasoning as neededโyou can always add a little salt at the end if necessary.
This had the be the best tasting turkey Iโve ever had. I even made it a second time about 3 weeks later.
Thanks so much!!!
Loved it. Dear hubby and I celebrated alone this year so we had boneless turkey breast.Turned out great.
I’m very glad you and your husband enjoyed it! Thank YOU! ๐
Will the drippings from this make a nice gravy? Of course, I’d take out the vegetables and add a roux. I’m really asking more about the flavor.
Very flavorful, moist turkey recipe. I used the recipe on a small boneless turkey breast. Everyone enjoyed it. Our new go to. Goodbye huge fry turkeys. Thank you for sharing your delicious recipe.
That’s great to hear! I’m very glad you and your family enjoyed it! Thank YOU! ๐