Roasted Turkey Breast

This roasted turkey breast is seasoned with butter, garlic, and fresh herbs, then oven-roasted until golden brown, tender, and juicy. An easy, flavorful main dish for holiday dinners or Sunday suppers.

Course Main Dishes

Cuisine American

Prep Time 15

Cook Time 1 30

Resting Time 15

Total Time 2

Servings servings

Calories 524kcal

Author Diane Gail

Ingredients

6 pound turkey breast bone-in, skin-on
1/2 cup butter room temperature
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 large garlic cloves pressed
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon minced fresh sage

US Customary - Metric

Instructions

Combine the softened butter, salt, pepper, garlic, fresh thyme, rosemary, and sage in a small bowl.
Pat the turkey breast dry with a clean kitchen towel.
Gently loosen the skin without tearing it. Spread half the herb butter beneath the skin and rub the remaining butter over the outside.
Place the turkey breast in a baking dish and roast in the center of a preheated 325°F (163°C) oven for approximately 15 minutes per pound, basting every 20 minutes.
Check the internal temperature in the thickest part of the breast without touching the bone. Remove from the oven at 165°F (74°C), or just below if it will reach 165°F while resting. Rest for 15 minutes before carving.

Notes

Cooking times vary depending on the size and shape of the turkey breast. Plan on at least 15 minutes per pound.
If the skin becomes too dark before the turkey is fully cooked, loosely cover it with aluminum foil.
Remove the breast meat from the bone and slice it against the grain for the most tender results.
Refrigerate leftover turkey in an airtight container for up to 3–4 days.
Freeze cooked turkey in an airtight, freezer-safe container for up to 3 months for best quality.

Nutrition