Roast Turkey Breast

Juicy, golden, and bursting with savory herbs, this Roast Turkey Breast is honestly the very best way to enjoy turkey—without the stress of a whole bird! The skin crisps up beautifully, the meat stays incredibly moist, and the herb butter infuses every bite with mouthwatering flavor.

What makes this a must-try? It’s seriously easy! Just a handful of pantry staples and a single pan bring big holiday flavor to even the smallest gatherings. Perfect for Thanksgiving, Sunday dinners, or those cozy nights when you crave comfort but not the fuss.

This is my go-to recipe for smaller holiday celebrations—no marathon meal prep or wrestling with a giant turkey required. Juicy, foolproof, and oh-so-satisfying, it’s become a favorite for sandwiches and meal prep all week long!

Why You'll Love This Recipe

• Juicy, flavorful meat every single time—no dry turkey!
• Crispy, golden skin that’s irresistible straight from the oven
• Quick and easy prep—no basting, brining, or trussing required
• Perfect for small gatherings or make-ahead lunches

Key Ingredients for Roast Turkey Breast

See recipe card below for full list of measurements, ingredients, and instructions.

Bone-In, Skin-On Turkey Breast

The star of this recipe! Opt for a bone-in, skin-on turkey breast (typically 2 to 3 pounds) for maximum juiciness and flavor. The bone helps the meat cook evenly, while the skin crisps up beautifully. You can use a boneless breast in a pinch, but you’ll want to reduce the cook time by 10-15 minutes.

Unsalted Butter

Butter adds incredible richness and helps the skin crisp to a golden finish. Let the butter soften before mixing with herbs so it spreads easily over the turkey. If you prefer, olive oil works but won’t bring quite the same decadent taste.

Fresh Herbs (Rosemary, Thyme, Sage, Parsley)

A fragrant mix of fresh rosemary, thyme, sage, and parsley transforms this turkey breast from basic to holiday-worthy. You can use all fresh herbs, a blend, or substitute dried herbs (use a third of the amount if dried).

Garlic

Garlic brings a subtle, savory kick to the herb butter. Freshly minced garlic is best, but garlic powder works in a pinch.

Lemon Zest

A touch of lemon zest brightens the whole dish and balances the richness of the butter. If you don’t have a lemon, a dash of orange zest or even a squeeze of lemon juice works nicely.

Instructions for Roast Turkey Breast

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat and Prepare Pan

Preheat your oven to 425°F (220°C). Grab a roasting pan or large oven-safe skillet. Scatter the onion quarters and lemon slices on the bottom—this will flavor the juices and lift the turkey up for even roasting.

Make the Herb Butter

In a small bowl, mix the softened butter with chopped rosemary, thyme, sage, parsley, garlic, lemon zest, salt, and pepper. Stir until everything is evenly combined and fragrant.

Prepare the Turkey

Pat the turkey breast dry with paper towels (super important for crispy skin). Use your fingers to gently loosen the skin from the meat. Rub half the herb butter under the skin, directly onto the turkey meat, and spread the rest over the top and sides.

Arrange and Roast

Place the turkey breast, skin side up, on top of the onions and lemons. Pour the chicken broth into the pan. Roast uncovered for 15 minutes at 425°F to get that golden skin, then reduce the oven to 350°F (175°C) and continue roasting for 35-40 more minutes (about 20 minutes per pound). The turkey is ready when a thermometer reads 160°F (71°C) at the thickest part.

Rest and Serve

Transfer the turkey breast to a cutting board and tent loosely with foil. Rest for 10-15 minutes—the temperature will rise, and the juices will redistribute for the juiciest slices ever. Slice, serve, and spoon those herby pan juices over the top!

Recipe Variations

Herb Swap

Feel free to play with the herbs to suit your taste—or use whatever you have on hand! Try swapping in tarragon or marjoram, or stick to dried Italian seasoning in a pinch.

Citrus Twist

Substitute the lemon with orange slices and orange zest for a sweeter, brighter aroma. Or add a splash of white wine to the pan for extra savory depth.

Garlic Lovers

Double the garlic for an ultra-flavorful, garlicky crust. You can even add a few smashed garlic cloves to the roasting pan for aromatic jus.

Dairy-Free & Gluten-Free

Easily make this dairy-free by replacing the butter with your favorite vegan butter or olive oil. The rest of the recipe is naturally gluten-free!

Serving Suggestions

For a classic meal, serve Roast Turkey Breast with velvety mashed potatoes, roasted green beans, and your favorite cranberry sauce. Spoon those buttery, herby pan juices over the top, and sprinkle with extra fresh parsley or thyme for a gorgeous finish. Leftovers are fabulous in sandwiches, salads, or wraps!

Storage and Reheating

Store any leftover turkey breast in an airtight container in the fridge for up to 4 days. To reheat, arrange slices in a baking dish, splash with a little extra broth, cover, and warm in a 300°F oven until heated through (about 15 minutes). For quick lunches, microwave covered slices in 30-second bursts. Turkey breast also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Roast Turkey Breast (FAQ)

Q: How do I keep my turkey breast from drying out?
A: Don’t skip rubbing the herb butter under and over the skin—it locks in moisture! Using a meat thermometer to avoid overcooking is also key.

Q: Can I use a boneless turkey breast?
A: Yes! A boneless breast will cook a bit faster, so start checking for doneness about 10-15 minutes earlier.

Q: Do I need to brine the turkey breast?
A: Not for this recipe! The herb butter keeps the meat juicy and full of flavor without extra steps.

This easy Roast Turkey Breast is comfort food at its finest—juicy, fragrant, and worthy of any celebration. I hope it becomes your new go-to for holidays or anytime you crave classic, no-fuss turkey. If you give it a try, I’d love to hear your thoughts in a comment or see your star rating below. Happy roasting!