Roast Turkey Breast

This roast turkey breast comes out juicy under a golden, herb-buttered skin, with none of the fuss of a whole bird. A bone-in, skin-on turkey breast roast is a great option for a smaller Thanksgiving table or any time you want that classic holiday flavor without cooking for a crowd. It takes some time in the oven, but the hands-on work is done in about 15 minutes.

Why this recipe works

The first time I roasted a turkey breast, I pulled it out as soon as it looked golden, without checking the internal temperature. It was undercooked near the bone and dry everywhere else by the time I fixed it. Butter worked under the skin bastes the meat from the inside as it melts, and a thermometer in the thickest part of the breast, not the clock, is what actually tells you when it is done.

Ingredient notes and substitutions

Turkey breast: this recipe uses a bone-in, skin-on turkey breast, which is what most grocery stores sell as a standalone turkey breast roast. The bone keeps the meat juicier as it cooks and the skin crisps up beautifully. A boneless breast will work too, it just cooks faster, so start checking the temperature earlier.

Fresh or frozen: if your turkey breast is frozen, thaw it in the refrigerator for a day or two before roasting, depending on its size. A partially frozen breast will cook unevenly.

Herbs: thyme and rosemary are a classic combination, but sage or poultry seasoning work well too, especially if you want that traditional Thanksgiving flavor.

Broth: poured into the bottom of the pan, it keeps the drippings from scorching and becomes the base for gravy if you want to make some.

Roasting pan: use a roasting pan with a removable rack, so the turkey breast sits above the broth instead of simmering in it. This lets heat circulate all around the meat for even cooking and a skin that crisps up instead of steaming. A large baking dish with a cooling rack set inside works just as well if you do not have a dedicated roasting pan.

How long to roast a turkey breast

Timing depends on the exact weight of the breast, so treat the numbers below as a starting point and always finish by checking the temperature, not the clock. At 350°F, a bone-in, skin-on turkey breast takes roughly 20 minutes per pound.

• 4 pounds: about 1 hour 20 minutes
• 5 pounds: about 1 hour 40 minutes
• 6 pounds: about 2 hours
• 7 pounds: about 2 hours 20 minutes
• 8 pounds: about 2 hours 40 minutes

Turkey breast is done when a thermometer inserted into the thickest part, without touching the bone, reads 165°F. Pull it a few degrees early if you like, since it will keep climbing slightly as it rests, but never guess by color or by time alone.

Roast turkey breast recipe

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Roast Turkey Breast

Recipe by Hind

0.0 from 0 votes

Servings

6

servings

Prep time

15

minutes

Cooking time

2

hours 

Total time

2

hours 

15

minutes

A bone-in, skin-on turkey breast rubbed with garlic-herb butter under and over the skin, then roasted until the skin is golden and the meat is juicy. A simple way to get classic holiday flavor without cooking a whole bird.

Ingredients

• 1 bone-in, skin-on turkey breast (6 to 7 pounds)

• 6 tablespoons unsalted butter, softened

• 4 garlic cloves, minced

• 1 tablespoon chopped fresh thyme

• 1 tablespoon chopped fresh rosemary

• 1 1/2 teaspoons salt

• 1/2 teaspoon black pepper

• 1 cup chicken broth

Directions

• Preheat the oven to 350°F. Pat the turkey breast dry with paper towels and place it skin-side up on a rack set inside a roasting pan.
• In a small bowl, mix the butter, garlic, thyme, rosemary, salt and pepper into a smooth compound butter.
• Gently loosen the skin from the meat with your fingers, being careful not to tear it, and spread about two-thirds of the butter directly onto the meat under the skin.
• Rub the remaining butter over the outside of the skin, then pour the chicken broth into the bottom of the roasting pan.
• Roast for 1 hour, then baste with the pan juices every 30 minutes for the remainder of cooking.
• Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, not touching bone, reads 165°F, about 1 hour 45 minutes to 2 hours 15 minutes total. Tent loosely with foil if the skin browns too quickly.
• Remove from the oven, tent with foil, and let rest for 15 to 20 minutes before carving. Spoon the pan juices over the sliced turkey to serve.

Notes

Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version. Cooking time depends heavily on the exact weight of the breast, always rely on a thermometer rather than the clock.

Tips for the best roast turkey breast

• Bring the turkey breast to room temperature for about 30 minutes before roasting, it cooks more evenly than one straight from the fridge.
• Use a reliable instant-read thermometer and check the thickest part of the breast without touching the bone, this is the only real way to know when it is done.
• Basting every 30 minutes keeps the skin glossy and the meat moist, but work quickly so the oven does not lose too much heat.
• Do not skip the rest, carving right away lets the juices run out onto the board instead of staying in the meat.
• Roast on a rack set inside a roasting pan rather than directly in the dish, it keeps the underside of the turkey from steaming in the broth and helps the skin crisp evenly.

Ways to vary this dish

• Citrus and herb: add orange or lemon zest to the compound butter and tuck a few citrus slices under the skin for a brighter flavor.
• Classic Thanksgiving seasoning: swap the thyme and rosemary for sage and a pinch of poultry seasoning.
• Boneless breast: a boneless, skin-on turkey breast works with the same method, it will just cook faster, so start checking the temperature earlier.
• Smoky version: add a half teaspoon of smoked paprika to the butter for a deeper color and a subtle smoky note.
• Make gravy: strain the pan drippings and whisk with a little flour and extra broth over the stovetop for a simple gravy.

What to serve with roast turkey breast

A simple roasted potato side rounds out the plate without competing with the turkey. Try this country potatoes recipe alongside cranberry sauce, a green vegetable, and dinner rolls for a stress-free holiday-style meal.

Storage and reheating

Let leftover turkey cool, then slice it off the bone and store in an airtight container in the refrigerator for up to 4 days. Freeze sliced turkey in a freezer-safe container or bag for up to 3 months.

To reheat, place slices in a baking dish with a splash of chicken broth, cover with foil, and warm in a 300°F oven for about 15 minutes, until heated through. This keeps the meat from drying out the way a microwave often does.

Nutrition estimate

Per serving (based on 6 servings): approximately 380 calories, 42g protein, 22g fat, 1g carbohydrates. This is an estimate only, actual values will vary depending on the exact size of the turkey breast and how much of the skin and butter you eat.

Frequently asked questions