Oven Roasted Turkey Breast

Why You’ll Love This Recipe

Oven Roasted Turkey Breast is a juicy, flavorful alternative to a whole turkey that’s perfect for smaller gatherings, meal prep, or easy holiday dinners. With crispy, golden skin and tender, herb-seasoned meat, this simple recipe delivers all the classic Thanksgiving flavor without the fuss. It’s easy to prepare, cooks faster, and pairs beautifully with your favorite sides.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

bone-in or boneless turkey breast
olive oil or melted butter
garlic (minced)
fresh or dried herbs (thyme, rosemary, sage)
lemon juice or zest (optional)
salt
black pepper
onion and lemon slices (optional, for roasting pan)
chicken or turkey broth (for moisture)

directions

Preheat oven to 375°F (190°C) and place a rack in a roasting pan.

Pat turkey breast dry with paper towels.

In a small bowl, mix olive oil or butter with garlic, herbs, salt, pepper, and lemon juice or zest if using.

Rub the mixture all over the turkey breast, including under the skin if possible.

Place onion and lemon slices in the bottom of the roasting pan and pour in a bit of broth.

Set turkey breast on the rack, skin side up.

Roast uncovered for 1½ to 2 hours (for bone-in) or until internal temperature reaches 165°F (74°C). Tent with foil if browning too quickly.

Let rest for 10-15 minutes before slicing to retain juices.

Servings and timing

This recipe serves 6-8 people.
Preparation time: 10 minutes
Roasting time: 1½ to 2 hours
Resting time: 10-15 minutes
Total time: 2-2½ hours

Variations

Use a dry brine overnight for extra flavor and moisture.
Add a maple or mustard glaze during the last 30 minutes of roasting.
Roast alongside carrots, potatoes, and garlic for a one-pan meal.
Use smoked paprika or chili flakes for a touch of heat.
Substitute butter with ghee or dairy-free margarine.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently in the oven with a splash of broth to maintain moisture.
Freeze sliced turkey for up to 2 months; thaw and reheat as needed.

FAQs

Can I use boneless turkey breast?
Yes, reduce cooking time slightly and check for doneness with a thermometer.

Do I need to baste it?
Not necessary, but basting with pan juices can add flavor and moisture.

Should I cook it covered or uncovered?
Roast uncovered for crispy skin; tent with foil if it browns too fast.

Can I cook from frozen?
No, thaw completely in the fridge before roasting.

How do I keep it from drying out?
Don’t overcook—use a thermometer to check internal temperature.

Is it good for meal prep?
Yes, slice and store for sandwiches, salads, or reheating.

What herbs go best?
Thyme, rosemary, sage, parsley, or a blend work wonderfully.

Can I add stuffing?
Stuffing is best baked separately for even cooking and food safety.

Do I need to let it rest?
Yes, resting ensures juicy, tender meat when sliced.

Can I use this for sandwiches?
Absolutely—leftovers make excellent turkey sandwiches or wraps.

Conclusion

Oven Roasted Turkey Breast is a simple, satisfying main dish that’s perfect for holidays or any cozy dinner at home. With crispy skin, juicy meat, and a delicious herb crust, it’s everything you love about turkey—just easier and quicker. Whether for a festive feast or weekly meal prep, this recipe is a keeper.

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