Our roasted turkey breast recipe is the perfect solution for a weeknight dinner, small family Thanksgiving, or supplemental turkey for a big crowd. It’s easier to prep than a whole turkey, with a simple herb butter, and roasts faster too. We recommend using a bone-in turkey breast to guarantee that the meat is moist and flavorful.
It pairs wonderfully with all of the side dishes like Instant Pot mashed potatoes and easy creamed corn. Be sure to bookmark this recipe for the holiday season and for when your craving roast turkey other times of year too.
Why you’ll love this recipe
- Perfect amount of turkey to cook for a small group. If you are hosting a small Thanksgiving or want to make a great meal prep dinner that will last the whole week, this turkey breast recipe will be your go-to. It’s so easy to assemble in a matter of minutes, and then the oven does the rest of the work for you.
- Easy way to make more turkey for the holidays. Everyone in our house loves turkey breast, so we always make one of these in addition to a turkey or a ham to make sure we have enough food to entertain a crowd.
- Simpler than cooking a whole turkey with minimal prep. Making a turkey breast is less messy and easier to prepare than a whole turkey. Plus, cooking it bone-in and for a shorter period of time than the whole bird keeps the breast meat so juicy and delicious.
Tips for Busy Cooks
If your turkey breast is frozen and you are in a time crunch to defrost it, keep it in the original packaging and submerge it in cold water. Replace the cold water every 30 minutes until the breast is fully defrosted.
Key Ingredient Notes
- Bone-in turkey breast – During the holidays these are easy to find at your local grocery store or you can order it from a butcher.
- Unsalted butter – The base to the herb butter that we rub on the turkey breast to keep it flavorful and moist.
- Garlic cloves infuse the butter mixture with the garlic flavor we love.
- Dried rosemary, sage, and thyme – The three dried herbs that add that signature warm taste.
- White wine keeps the turkey moist as it cooks and adds a nice flavor.
How to make this roasted turkey breast recipe
Preheat the oven to 350°F. Begin to thaw the turkey in the refrigerator 2-3 days before roasting.
Step 1: Pat the turkey dry with paper towels. Carefully run your hand under the breast skin to create a pocket. I also flattened the breastbone to lay the breast flat.
Step 2: Combine the butter, garlic, parsley, rosemary, sage, thyme, and salt in a small bowl. Mix until well combined.
Step 3: Smear the butter evenly all over the turkey and under the breast skin. (TIP: If the skin is wet, butter won’t stick. So make sure to dry the skin with a paper towel well.)
Step 4: Place the turkey breast-side up in a baking dish. Pour the white wine over the turkey.
Step 5: Roast for about 14-16 minutes per pound, or until the internal temperature of the thickest part of the breast reaches 165°F on an instant-read thermometer. (My turkey breast took 1 hour 40 minutes.)
Step 6: Remove the turkey breast from the oven, cover it with foil, and let it rest for at least 30 minutes before carving and slicing.
Expert Tips:
- If your turkey breast is frozen, make sure you place it in the fridge to defrost 2 to 3 days in advance of cooking it. It’s crucial the breast is completely thawed before you cook it. Bone-in breasts take longer to defrost than boneless.
- Pat the turkey breast very dry with paper towels before rubbing with butter. This is a required step for moist turkey. If the meat is wet, then the butter won’t stick and this is what helps to brown the skin nicely and also keeps the meat juicy as it roasts.
- You want to roast the breast for 14 to 16 minutes per pound. The best way to know when the breast is done cooking is when it reaches 165ºF on a meat thermometer. I love this wireless meat thermometer!
- Allow the turkey to rest 30 minutes before slicing it. This allows the juices to settle, keeping the meat moist and flavorful. If you slice too soon, then the juice will run out and the turkey will be dry (and messy too).
What to serve with this turkey breast recipe
Whether it’s for a weeknight meal or the centerpiece of your holiday table, this turkey breast recipe pairs well with all different side dishes. Here are some you should definitely try:
Storage
Store any leftover turkey in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven for a couple of minutes until warmed through. If your turkey is dry, you can drizzle some stock or gravy over the meat before warming to help it stay moist.
You can freeze leftover turkey too for up to 2 months. Thaw in the fridge overnight before reheating.
When it comes to using up leftover turkey, we have great recipe options for that too! Try our turkey tetrazzini or turkey salad, our family loves them.
FAQs
You want to buy a bone-in, skin-on turkey breast to lock the moisture in while is roasts. Make sure you take the temperature of the meat frequently so you don’t cook it for too long. Rubbing the breast meat in butter also helps to keep it juicy as well.
If it is bone-in, then it is 14 to 16 minutes per pound, our average-sized turkey breast takes 1 hour 40 minutes to 2 hours 30 minutes to cook. Use a meat thermometer and once it reaches 165ºF, the breast is finished roasting.
We prefer uncovered to help the skin brown nicely. If the skin is getting too dark, then loosely cover with foil to prevent it from browning too much or drying out.
More Delicious Turkey Recipes
Roasted Turkey Breast Recipe
Ingredients
- 6 lbs bone-in turkey breast
- 4 tablespoons unsalted butter softened
- 3 garlic cloves pressed or grated
- ½ teaspoon dried rosemary
- ½ teaspoon rubbed dried sage
- ½ teaspoon dried thyme
- 3 teaspoons coarse kosher salt
- 1 cup white wine
Instructions
- Preheat the oven to 350°F.
- Begin to thaw the turkey in the refrigerator 2-3 days before roasting.
- Pat dry the turkey with paper towels. Carefully run your hand under the breast skin to create a pocket. I also flattened the breastbone to lay the breast flat.
- In a small mixing bowl, combine butter, garlic, parsley, rosemary, sage, thyme, and salt. Mix until well combined.
- Smear the butter evenly all over the turkey and under the breast skin. (If the skin is wet, butter won’t stick. So make sure to dry the skin with a paper towel well.)
- Place the turkey breast-side up in a baking dish.
- Pour the white wine over the turkey.
- Roast for about 14-16 minutes per pound, or until the internal temperature of the thickest part of the breast reaches 165°F on an instant-read thermometer. (My turkey breast took 1 hour 40 minutes.)
- Remove the turkey breast from the oven, cover it with foil, and let it rest for at least 30 minutes before carving and slicing.
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Notes
– Store any leftover turkey in an airtight container in the refrigerator for up to 3 days.
– Reheat in the microwave or oven for a couple of minutes until warmed through. If your turkey is dry, you can drizzle some stock or gravy over the meat before warming to help it stay moist.
– You can also freeze leftover turkey for up to 2 months. Thaw in the fridge overnight before reheating.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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