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This Roast Turkey Breast recipe is made with a dreamy garlic herb butter for the most flavorful, juicy meat and crispy skin. It’s the perfect alternative to a full size turkey.
A roast turkey breast is perfect for a small family Thanksgiving when you don’t want to cook a whole turkey, or as a secondary entree for a larger holiday gathering.
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Thanksgiving looks different than it did a few years ago. With smaller gatherings becoming the norm, we’re all looking for ways to keep Thanksgiving traditions alive while feeding less people.
If you’re wanting to make a whole Thanksgiving turkey, you’re might have a ton of leftovers so this roast turkey breast is a perfect compromise. This Roast turkey breast recipe is perfect for my small family of 5!
The holidays can get pretty crazy, so having an extra turkey breast on hand can also feed the extra 5 cousins who showed up last minute.
To flavor the meat and keep it juicy and moist, I made a compound butter with flavorful herbs and seasonings and stuffed it underneath the turkey breast skin. This does two things – adds incredible flavor to the meat and helps to crisp up the skin. It’s a trick I learned a while back and I always get amazing results with a Whole Roast Chicken and with my Crispy Baked Chicken Thighs.
If you’re lucky, you’ll get a lot of juices pouring off so you can make some creamy turkey gravy!
Some people are intimidated by cooking a turkey (I was one of them!) but once you learn how to roast a turkey breast you’ll never fear again!
This is a visual overview of the steps to make this recipe. Get a detailed list of ingredients & instructions in the recipe card below.
Step 1: Mix softened butter with all of the herbs and seasonings in a small bowl.
Step 2: Place the turkey breast in the pan skin side up. Gently lift up the skin of the turkey breast, making sure to keep it connected to the meat. I recommend using your fingers for this, but you could also use the back of a spoon. Just remember to be gentle. Rub the butter all over the meat under the skin.
Step 3: Smooth the skin down so the butter doesn’t drip out.
Step 4: Roast in the 325℉ oven, uncovered, for about 20 minutes per pound. A 5-pound breast would roast for about an hour and 40 minutes.
Step 5: Brush the finished turkey breast with more of the seasoned butter. Make sure to use a clean brush to avoid cross-contamination.
Serve: Slice the turkey breast and arrange on a platter or serve straight from your cutting board. Garnish with fresh herbs and pair with your favorite sides.
Because oven temps can vary, I recommend checking the meat temp about 20-30 minutes before you think it will be finished just to make sure you don’t overcook it.
If you want crispy skin, you’re going to roast the turkey breast skin side up. You don’t need a special roasting pan; just a regular 9×13″ baking dish. However, having the breast sit on a rack within the pan with help the air circulate and the meat to cook evenly.
When roasting a whole turkey, you’ll want to cover the breast with foil because it’s in the oven for twice the amount of time. Since you’re only cooking this one for about 90 minutes, leave it uncovered with the breast facing up so the skin will get crispy.
I always recommend cooking with bone-in skin-on meat. There is so much flavor to be had and that crispy skin is the best part. However if prefer to avoid the excess fat, you can remove the skin before cooking.
The whole point of basting is to moisten the outside of the turkey to keep it juicy. There is no need to continuously baste this turkey breast – all of that butter that you put under the skin will keep the meat moist. Plus, the constant opening of the oven door lets out valuable heat.
I’ve tested this recipe a few different ways and with different times and temps. For the best roast turkey breast, roast at 325℉. You’ll get juicy meat and crispy skin with an incredible flavor.
If you need to cook it a little faster, you can raise the temp to 350 degrees and cook for about 15-18 minutes per pound. It should shave about 20 minutes off of the cooking time – use caution with this trick though, it can dry out the meat if you don’t watch the temp closely.
Most grocery stores sell turkey breasts year-round, not just at the holidays. It’s the perfect size for a week’s worth of sandwiches or for adding a few people to the holiday dinner table without having to cook a second turkey.
Determine how much turkey you need by the number of guests, and whether or not you want leftovers. Plan on about ¾ pound of turkey per person (remember this accounts for the bone as well) and 1 pound per person if you want leftovers.
When there are lots of side dishes, people tend to eat less of the meat, so if you want to stretch it a little further make sure you have plenty of Garlic Green Beans and Make Ahead Mashed Potatoes to serve with it.
Coo a turkey breast at 325℉ for 20 minutes per pound. For example, my turkey breast was about 5 pounds, so I cooked it for about an hour and 40 minutes. A boneless turkey breast will take about 5-10 minutes less per pound.
The most important thing is to cook the meat to a safe temperature of 165℉. Use a digital meat thermometer inserted into the thickest part of the meat. I recommend pulling it out of the oven at 160℉ then covering with foil and letting it rest for 10 minutes before carving.
Roast a turkey at 325℉ following the time chart below. Keep in mind these numbers are approximate and could vary by oven.
Thermopro Digital Instant Read Meat Thermometer
I highly recommend investing in a meat thermometer for your kitchen. This is the one I’ve used for years and it has a hundred thousand positive reviews.
Let your bird rest for at least 10-15 minutes for the juices to redistribute. This rings true with any kind of meat. The larger it is, the longer it will need. Chicken breasts and steaks will need 5-10 minutes, while a larger turkey breast needs 12-15. Tent with foil to keep warm.
Place the roast turkey breast on a cutting board. I recommend sharpening your knife first, then use it to remove the turkey breast from the bone by sliding the knife along the bone to separate. Once removed, lay the breast, skin side up, on your cutting board. Slice against the grain using a sharp knife.
If using a boneless turkey breast, still let it rest and use a sharp knife. Simply place the breast skin side up on a cutting board and slice against the grain.
Make Ahead: You can cook your turkey breast 24 hours in advance and store in an airtight container in the fridge. Then simply heat it in the oven for serving. I recommend reheating at 325℉ in a foil-covered pan. Pro Tip: Add a pan of water next to the turkey on the oven to create steam.
Leftovers: Leftover turkey is great for creamy Turkey Salad or BLT Turkey Wraps. Cool completely, then store in an airtight container in the fridge for up to 3-4 days. You can also freeze for up to 4 months. Thaw before reheating.