This turkey breast recipe has just a few simple ingredients and creates the most delicious tasting roast turkey breast! Perfect for Easter, Thanksgiving, Christmas or any smaller gathering.
No basting and you don't have to cook the whole bird. Fresh herbs, sage, thyme, and rosemary, plus a few other fresh ingredients make this dish one you'll make over and over.
What you'll love:
- Cooks faster than a whole turkey.
- No basting involved.
- Drippings can be used for gravy.
- All-white meat - great for sandwiches
- Turkey breast is available in all seasons in most grocery stores.
- Make as extra for a holiday instead of two birds.
How to make:
Prep turkey breast for roasting:
1 - Gather and measure the ingredients. Mince the garlic, chop the herbs. Preheat oven to 350 degrees F.
2- Place the turkey breast in a roasting pan with a rack. The rack keeps the turkey off the bottom of the pan. This recipe uses a whole bone-in turkey breast skin-on.
3- To a small bowl, add the olive oil, chopped herbs, salt, pepper, lemon juice, lemon zest, garlic, and dry mustard. Stir well to combine.
Season the turkey breast:
4- Lift the skin off one side of the turkey breast. Spread some of the herb mixture all over the bare breast. Place the skin back over the breast.
5- Lift the skin from the other side of the breast. Spread some of the herb mixture over the bare breast and place the skin back over this side.
6- Spread the rest of the herb mixture all over the skin of the turkey breast (as shown below).
Note: this turkey breast came with a thermometer (the blue dot on the turkey breast), which will "pop-up" when the turkey is done, but I always rely on my meat thermometer for accuracy as the "pop up" thermometers can sometimes malfunction.
Roast the turkey breast:
7- Bake at 350 degrees F. for about 1 1/2 (one and a half) hours until the internal temperature is 165 degrees F.
Rest the roasted turkey breast:
8- Place a piece of aluminum foil over the turkey breast and let rest for 15 minutes. This allows the juices to stay in the meat and keep it moist.
9- Transfer to a cutting board. Carve the turkey into slices and serve. What to serve with a turkey breast? There are some side suggestions below in the post.
Top Tips for making this recipe:
- Make sure the internal temperature reaches 165 degrees.
- Start with a completely thawed turkey breast. If frozen, let defrost in the refrigerator for 24 hours - that should be enough.
- Buy a whole bone-in skin-on turkey breast. This recipe will also work with a split bone-in skin-on turkey breast of the same weight.
- When the turkey is done, cover with an aluminum tent for 15 minutes. This will give juices a chance to redistribute and keep the turkey moist (i.e. not dry!).
- A four-pound turkey will feed approximately 2-4 people (what I used in this recipe). A 6-7 pound turkey breast would feed 6-8 people.
- Pour drippings and juices into a cup if making gravy.
- Storage: Turkey slices can be kept in an airtight container for several days, or frozen for up to a few months.
- The turkey carcass can be saved and used to make turkey broth.
Turkey recipes you might like:
- Boneless Turkey Breast
- Paleo Turkey Meatloaf
- Spaghetti Squash and Turkey Meatballs
- Crockpot Paleo Turkey Chili
- Whole30 Meatballs
- Turkey Sausage
Side recipes for this turkey breast:
- Whole30 Mashed Potatoes
- Cranberry Orange Sauce
- Sweet Potato Casserole
- Slow Cooker Mashed Sweet Potatoes
You can also peruse the dinner recipes here.
Equipment You'll Need:
- Large roasting pan
- Meat thermometer
- Carving knife or chef's knife
- Mixing bowl
- Measuring cups and spoons
- Aluminum foil
- Zester
- Garlic press
This turkey breast recipe creates the most delicious tasting roast turkey breast! When you don't want to cook the whole bird. So easy you'll be making this over and over!
- 1 teaspoon minced garlic (2 cloves)
- 1 tbsp dry mustard
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme (chopped)
- 1 tbsp fresh sage (chopped)
- 1 1/2 cups white wine
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- zest of one lemon
- 1 tbsp sea salt
- 1 teaspoon ground black pepper
- 4 pound turkey breast, bone-in
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Preheat oven to 350 degrees F.
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Gather and measure the ingredients. Chop the herbs, mince the garlic, zest the lemon.
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Use a roasting pan with a rack and place the turkey in the roasting pan.
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Pour the wine in the bottom of the roasting pan.
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In a small bowl, add the herbs, garlic, dry mustard, olive oil, lemon juice, salt, pepper and lemon zest. Stir to combine.
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Lift the skin of the turkey breast and spread some of the herb mixture along the turkey breast. Do the same on the other side.
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Pull the skin down over the turkey and spread the rest of the herb mixture over the entire turkey breast.
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Place in the preheated oven and roast for about 1 1/2 hours, until a meat thermometer inserted reaches 165 degrees. Put the thermometer in the middle of the breast, the thickest part to determine the temperature.
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Once roasted take the turkey breast in roasting pan and place aluminum foil (aluminum foil tent) over the turkey and let rest for 15 minutes.
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Take the aluminum foil tent off the turkey, slice and serve.
If you have enough pan drippings you can make a gravy.
Top Tips for making recipe:
- Make sure the internal temperature reaches 165 degrees.
- Start with a completely thawed turkey breast. If frozen, let defrost in the refrigerator for 24 hours - that should be enough.
- Buy a whole bone-in skin-on turkey breast. This recipe will also work with a split bone-in skin-on turkey breast of the same weight.
- When the turkey is done, cover with an aluminum tent for 15 minutes. This will give juices a chance to redistribute and keep the turkey moist (i.e. not dry!).
- A four-pound turkey will feed approximately 2-4 people (what I used in this recipe). A 6-7 pound turkey breast would feed 6-8 people.
- Pour drippings and juices into a cup if making gravy.
- Storage: Turkey slices can be kept in an airtight container for several days, or frozen for up to a few months.
- The turkey carcass can be saved and used to make turkey broth.
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