This easy Garlic Lemon Butter Roast Turkey Breast recipe makes FLAVORFUL, juicy, and finger-licking delicious Roast Turkey Breast! The breast is coated with a garlicky lemon juice plus a savory spice rub that results in the most perfectly tender turkey breast.
HOW TO BRINE AND COOK A DELICIOUS ROAST TURKEY BREAST!
With this recipe, you can start saying GOODBYE to dry turkey meat, instantly. Roast turkey breast is an easy to way to enjoy turkey without having to prepare a whole bird. One whole turkey breast makes more than enough for a crowd of 6 to 8 people.
This roasted turkey breast is slathered with a delicious spice rub and a garlic lemon butter marinade to get the most perfect, succulent meat with a golden brown skin.
Let us not forget, though; the easiest and most certain way to a juicy turkey meat is via brining. Yes, the spices, and the butter, and the juice, and garlic add to the final taste, but without the brine, you will never get that truly juicy, never-dry, meat.
HOW TO PREP BONE-IN TURKEY BREAST FOR COOKING
- BRINE IT. Before we move on, please FIRST grab my recipe for HOW TO BRINE A TURKEY. That’s step #1 in the process, and remember that you’ll want to brine the turkey breast for at least 12 hours. Also, keep in mind that some turkey breasts are pre-brined – check for that information on the packaging. You don’t want to brine it twice because it will be way too salty and inedible. If you do not want to brine the turkey, just move to step #2. 😊
- When ready to cook, pat dry the turkey breast with paper towels.
- Next, melt butter; then whisk in lemon juice, minced garlic, and chopped fresh herbs. I use rosemary, thyme, and sage.
- Using the handle of a wooden spoon, carefully separate the skin from the turkey meat, moving downwards with the spoon’s handle. Try not to tear it. You can do this by using your hands, too, but I find it easier to do it with the spoon.
- Slowly pour in the marinade inside the turkey’s skin and use your hands to massage it all around the meat. Set aside.
- Grab some paprika, chili powder, garlic powder, onion powder, dried herbs, salt, pepper, and olive oil; stir together to create a paste. Slather the spice rub all over the turkey breast.
HOW TO ROAST A TURKEY BREAST
- Add a single layer of some celery, garlic, halved onions, and fresh thyme sprigs to a skillet or a small roasting pan. Turkey breasts are smaller so you don’t necessarily need a big roasting pan. Use an oven-safe 5-quart skillet like I did here, or a baking dish that will fit the entire breast, but won’t have too much open empty space around it.
- Set prepped turkey breast on top of the vegetables. If making ahead, stop here; cover turkey and refrigerate for up to 24 hours. Let turkey sit in room temperature for 1 hour before cooking.
- Pour a cup of chicken broth or wine in the pan.
- Roast uncovered for about 2.5 hours, or until internal temperature registers at 155˚F. Please use an instant read thermometer to check for doneness.
- If turkey starts to brown too quickly, cover loosely with foil.
- Remove from oven and let stand 30 minutes before carving.
- DON’T throw away those pan drippings; make my Turkey Gravy instead.
HOW LONG DOES IT TAKE TO COOK A TURKEY BREAST
- For bone-in turkey breast it’s about 16 to 18 minutes per pound, or until the thickest part of the meat registers at 155°F. It’s very important to use a meat thermometer so to avoid overcooking. Turkey will continue to cook as it rests. Do not cut into it right away; let rest for at least 20 minutes.
HOW TO STORE LEFTOVER TURKEY
- Store leftovers in an airtight container and keep in the fridge for up to 4 days.
- You can also freeze leftover turkey meat, but remove it from the bone, first, then transfer to ziploc freezer bags and keep in the freezer for up to 3 months.
LEFTOVER TURKEY RECIPES
- Leftover Turkey Soup Recipe with Orzo and Spinach
- Turkey Corn Chowder
- Turkey Tetrazzini with Fettuccine
- Cranberry Turkey Quesadillas
TOOLS USED IN THIS RECIPE
FLAVORFUL, juicy, and finger-licking delicious Roast Turkey Breast! The breast is coated with a garlicky lemon juice plus a savory spice rub that results in the most perfectly tender turkey breast.
- 8 pound whole bone-in skin on brined turkey breast, thawed <--- CLICK TO get the recipe for HOW TO BRINE A TURKEY
- 5 tablespoons butter, melted
- juice of 1 whole lemon
- 6 cloves garlic, minced
- 1/2 tablespoon chopped fresh rosemary
- 1/2 tablespoon chopped fresh thyme
- 1 teaspoon sweet or smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons salt
- 1/2 teaspoon fresh ground pepper
- 2 tablespoons olive oil
- 1 large yellow onion, cut into 4 wedges
- 2 celery ribs, cut into about 3-inch pieces
- 3 garlic cloves, cut in half lengthwise
- 4 fresh thyme sprigs
- 1 cup low sodium chicken broth (you can also use white wine)
Preheat oven to 425˚F.
Pat dry turkey breast 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.
Using the handle of a wooden spoon, carefully separate the skin from the turkey meat, moving downwards with the spoon’s handle. Loosen the skin from both sides of turkey breast. You can also just use your fingers to do this, but I find it easier with the spoon. Set aside.
Melt the butter and whisk in 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.
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.
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 turkey with foil and refrigerate for up to 24 hours. Remove from fridge 1 hour before cooking.
Pour chicken broth into the pan.
Transfer to oven and reduce oven heat to 325˚F. Do not cover the turkey.
Bake for 2 TO 2.5 hours, or until internal temperature reaches 155˚F. About 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.
If top of turkey breast starts to brown too quickly, loosely tent a piece of foil over the turkey breast and continue to roast.
When done, remove from oven and let stand 20 to 30 minutes before cutting.
WW FREESTYLE POINTS: 11
NET CARBS: 5
- Use a completely thawed turkey breast.
- Use herbs of choice; I always like to use thyme and rosemary, but you can also add in some sage and parsley.
- If using the brine method, which I recommend 1000%, keep in mind that some frozen turkey breasts sold in supermarkets are already brined - check for this information on the packaging. Do not brine it twice.
- Do not forget to use your meat thermometer; it's the best and only way to ensure a completely cooked turkey. AND not overcooked, chewy, dry turkey. 😐