I’ve made roasted turkey breast this way for years. It’s my go-to for a small Thanksgiving, Friendsgiving, or any dinner when you want a simple main that’s juicy, flavorful, and easy to slice for sandwiches the next day. This oven-roasted turkey breast recipe yields tender, well-seasoned meat with crisp, golden skin — the perfect centerpiece for two to four guests, or a small family gathering.
This baked turkey breast is ideal when you don’t want to commit to a whole bird and days of leftovers. The recipe requires only basic ingredients, an oven, a roasting pan or baking sheet with a rack, and a little patience. The result is a never-dry turkey breast with plenty of flavor. Read on for ingredients, step-by-step instructions, helpful tips, FAQs, and serving suggestions.
Skip the extras if you prefer: This post includes a clear table of contents and a jump-to-recipe structure so you can get right to the instructions. I share tips so even beginner cooks understand why steps matter and how to adapt the recipe confidently.
Table of contents
- How To Make Turkey Breast
- Tips To Perfect Roasted Turkey Breast
- FAQs
- What to Serve with Roasted Turkey Breast
How To Make Turkey Breast
Below are the ingredients and a straightforward process to roast a flavorful, juicy turkey breast.
- Bone-in turkey breast (about 7 lb) — bone-in gives extra flavor, but boneless works fine too.
- Butter (1 stick) — adds richness and helps brown the skin.
- Italian herb blend (1 tbsp) — or use a mix of oregano, rosemary, thyme, and basil.
- Pink sea salt (1 tsp) — or regular kosher salt to season.
- Fresh cracked black pepper (1 tsp)
- Chicken broth (2 cups) — kept in the pan to keep the bird moist and to form pan juices.
Optional aromatics and flavor boosters: onion (1 medium, sliced), garlic (4 cloves), fresh thyme (2 sprigs), and thin slices of orange or lemon. These add fragrance to the cavity and pan juices but are not required for a great result.
Once you’ve gathered your ingredients, follow this process
Assemble
Preheat the oven to 350°F (175°C). Pat the turkey breast dry with paper towels to help the skin crisp.
Prep
Mix softened butter with Italian herbs, salt, and pepper until well combined.
Cover in Butter
Rub the seasoned butter all over the turkey breast, and gently lift the skin to spread some butter underneath — this flavors the meat and helps keep it moist. If you have a bone-in breast with a cavity, add aromatics inside. Pour chicken broth into the bottom of the roasting pan.
Bake
Place the turkey on a rack in a roasting pan. Tent loosely with foil for the first 30 minutes to protect the meat, then remove the tent so the skin can brown. Roast until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). This will generally take about 1 to 1½ hours for a 7 lb breast, depending on your oven.
Rest and Serve
Remove from the oven and tent the turkey loosely with foil; let it rest for at least 10–20 minutes to allow juices to redistribute before carving. Slice and serve with pan juices or a simple gravy.
Tips To Perfect Roasted Turkey Breast
Butter for browning: Rubbing butter under and over the skin helps produce a golden, crispy exterior. For extra browning, add a bit more butter halfway through roasting once the foil tent is removed.
Consider a brine: Brining helps the breast retain moisture and enhances flavor. A dry brine or a simple wet brine will both improve juiciness and reduce the need for frequent basting.
Choose the right size: A turkey breast around 7 lb serves several people and is a good size for a small holiday meal. Boneless breasts cook a bit faster than bone-in pieces.
Thaw and prep properly: If frozen, allow at least 24 hours of thawing time for every 4–5 pounds in the refrigerator. Pat dry before seasoning to ensure crisp skin.
Herb butter under the skin: Lifting the skin and spreading herb butter directly onto the meat seasons the turkey from the inside out and keeps it moist.
Use a meat thermometer: Insert into the thickest part of the breast without touching the bone. Pull the turkey when it reaches about 160°F; it will continue to rise to 165°F as it rests.
Save drippings: Use the pan drippings to make gravy or to baste during roasting. Skim excess fat if desired before making gravy.
FAQs
Brining is recommended for juiciness and flavor, but it’s optional. A good herb butter and proper roasting also yield excellent results.
Use a thermometer. Remove the turkey when the thickest part of the breast reaches about 160°F; it will carry over to 165°F while resting. Let it rest 10–20 minutes before slicing.
If your boneless breast is netted, leave the netting on for even cooking and remove it after roasting before carving.
Roasting time varies by size and oven. As a guideline, roast at 325–350°F and plan roughly 15–20 minutes per pound. A 7 lb bone-in breast commonly takes about 1 to 1½ hours.
Tent loosely with foil for the first portion of roasting to avoid over-browning, then uncover to crisp the skin. If browning too quickly, tent loosely again.
For boneless breasts, avoid densely packing a stuffing inside the roll. Instead use aromatics like onion, garlic, herbs, and citrus in the cavity or under the skin for flavor.
Spoon off excess fat, then heat the pan juices with a little flour to form a roux, or whisk in a slurry of flour or cornstarch and broth until thickened. Season to taste.
Refrigerate carved turkey in an airtight container for 3–4 days, or freeze for longer storage. Use within recommended food-safety timeframes.
What to Serve with Roasted Turkey Breast
Simple sides pair beautifully with this turkey: mashed or roasted potatoes, green beans, scalloped corn, roasted vegetables, dinner rolls, or a crisp salad. Choose a couple of sides to keep the meal unfussy and satisfying.
Scalloped Corn Casserole
Soft Dinner Rolls
Butter-Poached Potatoes
Roasted Broccoli with Lemon & Parmesan
Short on time? Plan a quick dinner with simple sides and use leftover turkey for sandwiches, salads, or soups. If you enjoyed this recipe, try adapting the seasonings or using a citrus-herb butter for a fresher flavor profile.
The Best Easy Roasted Turkey Breast Recipe
Equipment
- Roasting pan or rimmed baking sheet with a metal rack
- Instant-read meat thermometer
Ingredients (serves 4–6)
- 1 (about 7 lb) bone-in turkey breast, giblets removed
- 1 stick (8 tbsp) unsalted butter, softened
- 1 tbsp Italian herb blend (or a mix of rosemary, thyme, oregano)
- 1 tsp pink sea salt (or kosher salt)
- 1 tsp freshly cracked black pepper
- 2 cups chicken broth
Optional Aromatics
- 1 medium onion, cut into large slices
- 4 garlic cloves
- 2 sprigs fresh thyme
- 1 orange or lemon, thinly sliced
Instructions
- Preheat the oven to 350°F (175°C).
- Pat the turkey breast dry with paper towels.
- Mix the softened butter with Italian herbs, salt, and pepper.
- Rub the seasoned butter over the entire breast and, if possible, gently lift the skin to spread some butter directly on the meat beneath the skin.
- If using aromatics, tuck onion, garlic, thyme, or citrus into the cavity or beneath the skin.
- Place sliced citrus or onion in the bottom of the roasting pan and add 2 cups of chicken broth.
- Set the turkey on a rack in the roasting pan. Tent loosely with foil for the first 30 minutes to prevent over-browning.
- Roast for about 1 to 1½ hours total for a 7 lb breast, removing the foil after the initial 30 minutes so the skin can brown. Baste occasionally if desired.
- Cook until an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reads 165°F (74°C). Remove from oven and tent with foil.
- Let rest 10–20 minutes before carving. Serve with pan juices or gravy and your choice of sides.
Nutrition
Nutrition information is an approximation and will vary based on portion sizes and ingredients used.