When it comes to serving up a showstopper centerpiece for any special meal, nothing quite matches the simplicity and satisfaction of a well-made Roast Turkey Breast Recipe. With juicy, tender meat enveloped in a savory herb butter rub, every bite delivers both comfort and elegance, whether you’re feeding a holiday crowd or just craving a comforting Sunday dinner. Even for smaller gatherings, this recipe shines—it’s big on classic Thanksgiving flavor without the fuss of a whole bird, making it perfect for both weeknights and celebrations.

Roast Turkey Breast Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Roast Turkey Breast Recipe is that it uses just a handful of fresh, familiar ingredients—each bringing its own special touch, from fragrant herbs to a burst of citrus. Nothing complicated here, just honest flavors building toward something memorable.

Turkey Breast: Opt for a bone-in, skin-on 4 to 6 lb breast for maximum flavor and moisture.
Unsalted Butter: Softened butter melds with herbs and spices to create a luscious, golden crust.
Garlic: Fresh, minced garlic infuses the meat with a warmly aromatic kick.
Fresh Rosemary and Thyme: These classic herbs pack a punch, whether you use them fresh or dried.
Paprika: Adds gentle warmth and enhances the roasted color.
Salt & Black Pepper: Essentials for seasoning—don’t be shy for balanced flavor!
Olive Oil: A drizzle helps brown the skin and keeps things crisp.
Lemon: Halved lemons lend brightness and keep things fresh as they roast.
Onion: Quartered and tucked in, onions caramelize as the turkey cooks, deepening the flavor of the pan juices.
Chicken or Turkey Broth: Pouring broth into the pan keeps everything juicy and sets up a delicious base for pan drippings.

How to Make Roast Turkey Breast Recipe

Step 1: Prep the Oven and Turkey

Start by preheating your oven to 350°F (175°C). While the oven warms, pat the turkey breast dry using paper towels—this small move is your ticket to crispy skin. Place the turkey, skin-side up, on a rack in your roasting pan, giving the heat space to circulate for an even roast.

Step 2: Make the Herb Butter Rub

In a small mixing bowl, stir together the softened butter, minced garlic, chopped rosemary, chopped thyme, paprika, salt, and pepper. Mixing these by hand ensures the flavors meld together, priming the rub to coat every nook and cranny of your turkey breast.

Step 3: Season the Turkey

Gently loosen the skin from the turkey breast using your fingers or a spoon, taking care not to tear it. Work half of the herb butter mixture directly under the skin—this is the secret to deep, mouthwatering flavor. Rub the rest right over the top of the skin, generously covering every inch.

Step 4: Add Aromatics and Broth

Drizzle olive oil over the seasoned breast for extra shine and crispness. Arrange the lemon halves and onion quarters around the turkey, then pour the broth into the pan. This combo not only adds aroma but also keeps your turkey from drying out as it bakes.

Step 5: Roast to Perfection

Slide your pan into the hot oven and roast uncovered for about 1¾ to 2½ hours. Start basting with the flavorful pan juices during the last hour to lock in extra succulence. You’ll know it’s done when a thermometer reads 165°F (74°C) at the thickest part of the breast.

Step 6: Rest, Slice, and Serve

Once your Roast Turkey Breast Recipe has reached perfection, give it a well-earned rest—at least 15 to 20 minutes. This lets the juices settle, making carving a breeze and keeping every piece moist. Slice, drizzle with pan drippings or gravy, and get ready for applause!

How to Serve Roast Turkey Breast Recipe

Garnishes

Dress up your platter with sprigs of fresh rosemary and thyme, or scatter a few slices of roasted lemon for vibrancy. Chopped parsley adds an extra fresh, green finish while pan drippings spooned over just before serving add delectable shine and flavor.

Side Dishes

This Roast Turkey Breast Recipe adores all the classic companions—think creamy mashed potatoes, herbed stuffing, glazed carrots, or a bright cranberry sauce. Even a simple arugula salad or roasted Brussels sprouts round out the meal beautifully, making each plate feel like a feast.

Creative Ways to Present

Fan out the turkey slices on a rustic wooden board and nestle roasted onions and lemons in between for an effortless farmhouse vibe. Or, layer slices over a mound of cranberry-infused wild rice for a modern twist. Don’t forget: leftovers tucked into toasted sandwiches or chopped into hearty soups mean this centerpiece keeps giving!

Make Ahead and Storage

Storing Leftovers

After your festive meal, store any leftover turkey breast in airtight containers. It’ll stay moist and delicious for up to four days in the refrigerator, ready for sandwiches, salads, or impromptu turkey pot pies.

Freezing

For longer storage, slice or shred the cooled turkey and wrap it securely in plastic wrap or foil, then place in freezer-safe bags. Frozen turkey breast can last for up to three months—just remember to label the date so you never lose track!

Reheating

Reheat gently in a covered dish with a splash of broth or pan juices in a 325°F oven until warmed through. This trick keeps each bite juicy; microwaving works, too, just keep the portions small and cover for best results.

FAQs

Can I use a boneless turkey breast for this recipe?

Absolutely! Boneless turkey breasts are a great substitute—just start checking for doneness a little earlier, as they cook faster and can dry out more easily without the bone to retain moisture.

Do I have to brine the turkey breast?

Brining is optional, but if you have time, it truly enhances juiciness and flavor. Even a few hours in a simple saltwater solution will yield a more succulent Roast Turkey Breast Recipe, though the recipe is delicious even without it.

Can I make the butter rub ahead of time?

Definitely! The herb butter can be made up to two days in advance—just cover and refrigerate. Let it soften before spreading on the turkey for the easiest (and least messy) application.

How do I keep the turkey breast from drying out?

The keys are basting with pan juices, roasting skin-side up, and using a meat thermometer to avoid overcooking. The layer of butter under the skin and the moisture-rich aromatics keep everything tender.

Is this Roast Turkey Breast Recipe gluten-free?

Yes! As written, the recipe is naturally gluten-free. Just double-check your broth label to ensure there are no hidden gluten-containing ingredients if you’re serving sensitive guests.

Final Thoughts

If you’re looking for a foolproof way to bring juicy, flavorful turkey to the table without the marathon of roasting a whole bird, this Roast Turkey Breast Recipe is truly a keeper. Give it a try, and I promise you’ll be reaching for it on repeat—holidays, Sunday dinners, or any time the craving for comfort and celebration strikes.

Roast Turkey Breast Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 2 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Roast Turkey Breast Recipe is a classic holiday favorite, featuring a flavorful herb butter rub and tender, juicy meat. Perfect for Thanksgiving or any special occasion.

Ingredients

Scale

Turkey:

1 (4–6 lb) bone-in, skin-on turkey breast

Herb Butter:

4 tablespoons unsalted butter, softened
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper

Others:

1 tablespoon olive oil
1 lemon, halved
1 onion, quartered
1 cup chicken or turkey broth

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C). Place the turkey breast on a rack in a roasting pan.
Prepare Herb Butter: Mix softened butter, garlic, rosemary, thyme, paprika, salt, and pepper. Rub half under the turkey skin and the rest over the top.
Season and Roast: Drizzle olive oil over the turkey, add lemon, onion, and broth to the pan. Roast uncovered for 1¾ to 2½ hours until internal temperature reaches 165°F (74°C).
Rest and Serve: Let the turkey rest for 15–20 minutes before slicing. Serve with drippings or gravy.