This herb roasted turkey breast is a simple oven-roasted main dish made with a boneless turkey breast, garlic, butter, and classic dried herbs. It's an easy option when you want tender, flavorful turkey without roasting a whole bird, making it perfect for smaller gatherings or anytime you're craving a comforting, home-cooked meal.
A Quick Look at the Recipe
✅ Recipe Name: Herb Roasted Turkey Breast
🕒 Ready In: ~90 minutes
👪 Serves: 6 servings
🍽 Calories: ~320 per serving
🥣 Main Ingredients: Boneless turkey breast, butter, garlic, dried herbs
📖 Dietary Info: Gluten-free; low-carb
👌 Difficulty: Easy - simple roasting method
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The turkey roasts uncovered so the skin develops flavor while the herb butter keeps the meat moist. With straightforward seasoning and a reliable cook time, this recipe works just as well for a holiday table as it does for a cozy Sunday dinner.
For more simple holiday meals like this one, try our Maple Roasted Ham, Lemon Rosemary Roasted Chicken, or Quinoa Stuffed Acorn Squash that don't require complicated prep.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Herb Roasted Turkey Breast:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Herb Roasted Turkey Breast:
- Recipe Notes & Tips:
- How to Store:
- Herb Roasted Turkey Breast FAQs:
- More Turkey Recipes You'll Love
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- Herb Roasted Turkey Breast
Why You'll Love this Herb Roasted Turkey Breast:
No whole turkey required: A boneless turkey breast cooks faster and is easier to handle.
Moist and flavorful: Herb butter keeps the turkey tender while it roasts.
Simple seasoning: Uses classic dried herbs you likely already have on hand.
Perfect for smaller gatherings: Ideal when you don't need a full turkey.
Works beyond the holidays: A great option for Sunday dinners or meal prep.
Key Ingredients:
- turkey breast. Boneless turkey breast cooks evenly and stays juicy when basted; bone-in can also be used with a slightly longer roasting time.
- butter. Adds richness and helps the herbs stick while keeping the meat moist and golden brown.
- dried thyme. A subtle, earthy herb that pairs beautifully with poultry.
- dried rosemary. Brings a piney, fragrant note that complements the roasted flavor.
- dried sage. Adds warmth and classic holiday aroma, use dried or fresh if available.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use olive oil instead of butter: Swap the melted butter for olive oil for a dairy-free option.
- Change the herb blend: Italian seasoning can be used in place of thyme, rosemary, and sage if needed.
- Add fresh herbs: If you have fresh herbs, use about 1 tablespoon total, finely chopped.
- Make it garlicky: Add an extra clove or two of garlic for stronger flavor.
- Try a citrus twist: Add lemon zest to the herb butter for a brighter finish.
- Use bone-in turkey breast: A bone-in breast works as well but may need extra cooking time; cook to temperature, not time.
How to Make Herb Roasted Turkey Breast:
- Preheat oven to 375°F and place the turkey breast on a roasting rack in a baking dish.
- In a small bowl, combine melted butter, minced garlic, thyme, rosemary, sage, salt, and pepper.
- Brush the herb butter mixture generously over the entire turkey breast, making sure to coat evenly.
- Roast uncovered for 60-75 minutes, or until the internal temperature reaches 165°F.
- Baste halfway through cooking with any juices from the pan to keep it moist.
- Remove from the oven, cover loosely with foil, and let rest for 10-15 minutes before slicing.
Recipe Notes & Tips:
- Bring the turkey to room temperature: Let the turkey breast sit out for 20-30 minutes before roasting to promote even cooking.
- Use a roasting rack if possible: Elevating the turkey allows heat to circulate and prevents the bottom from sitting in juices.
- Baste once, not constantly: Basting halfway through is enough to keep the turkey moist without cooling the oven too often.
- Cook to temperature, not time: Turkey breast is done at 165°F in the thickest part; remove promptly to avoid dryness.
- Rest before slicing: Letting the turkey rest for 10-15 minutes helps the juices redistribute for cleaner slices.
- Slice against the grain: This keeps the turkey tender and easier to chew.
- Serving suggestions: Serve with Sourdough Stuffing or pair with Green Bean Casserole for an easy, balanced meal.
How to Store:
Refrigerator: Store leftover turkey in an airtight container for up to 4 days. Keep sliced turkey with a bit of pan juice or broth to maintain moisture.
Freezer: Freeze cooked and cooled turkey in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a covered baking dish with a splash of broth at 325°F for 15-20 minutes, or until heated through.
Herb Roasted Turkey Breast FAQs:
Yes, bone-in turkey breast adds flavor and moisture. Just increase the roasting time by about 20-30 minutes and check for an internal temperature of 165°F.
To keep herb roasted turkey breast moist, coat it well with butter or oil, roast uncovered, and remove it from the oven as soon as it reaches 165°F.
Yes, use about three times the amount of fresh herbs as dried for a stronger, more aromatic flavor.
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Herb Roasted Turkey Breast
Ingredients
- 4 pound turkey breast, boneless
- ¼ cup butter, melted
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 375°F and place the turkey breast on a roasting rack in a baking dish.
- In a small bowl, combine melted butter, minced garlic, thyme, rosemary, sage, salt, and pepper.
- Brush the herb butter mixture generously over the entire turkey breast, making sure to coat evenly.
- Roast uncovered for 60-75 minutes, or until the internal temperature reaches 165°F.
- Baste halfway through cooking with any juices from the pan to keep it moist.
- Remove from the oven, cover loosely with foil, and let rest for 10-15 minutes before slicing.
Nutrition
Notes
- Bring the turkey to room temperature: Let the turkey breast sit out for 20-30 minutes before roasting to promote even cooking.
- Use a roasting rack if possible: Elevating the turkey allows heat to circulate and prevents the bottom from sitting in juices.
- Baste once, not constantly: Basting halfway through is enough to keep the turkey moist without cooling the oven too often.
- Cook to temperature, not time: Turkey breast is done at 165°F in the thickest part; remove promptly to avoid dryness.
- Rest before slicing: Letting the turkey rest for 10-15 minutes helps the juices redistribute for cleaner slices.
- Slice against the grain: This keeps the turkey tender and easier to chew.
- Serving suggestions: Serve with Sourdough Stuffing or pair with Green Bean Casserole for an easy, balanced meal.
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