Go Back
–+ servings

Herb Roasted Turkey Breast

Seasoned with fresh herbs and roasted to golden perfection. Perfect for smaller dinners or an easy Sunday meal.
Print Recipe Pin Recipe
Course Dinner
Cuisine American
Servings 6 Servings

Equipment

Ingredients
  

  • 1 bone-in turkey breast about 4–5 pounds
  • 3 tbsp olive oil or melted butter
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 1 tbsp fresh sage finely chopped
  • 4 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • 1 lemon zested and halved
  • 1 small onion quartered
  • ½ cup chicken broth or white wine

Instructions
 

  • Preheat oven to 375°F. Place a rack in a roasting pan and lightly grease or line it with foil for easy cleanup.
  • Prepare the herb mixture: Combine olive oil (or butter), rosemary, thyme, sage, garlic, salt, pepper, paprika, and lemon zest in a small bowl. Stir to form a paste.
  • Season the turkey: Pat the turkey breast dry with paper towels. Gently loosen the skin and rub half of the herb mixture underneath. Spread the rest evenly over the surface.
  • Assemble for roasting: Place lemon halves and onion quarters in the bottom of the roasting pan. Set the turkey breast on top, skin side up. Pour chicken broth (or wine) into the pan.

Roast:

  • For bone-in breast: Roast uncovered for 1½–2 hours, basting once or twice.
    For boneless breast: Roast for 1–1¼ hours, basting halfway through.
  • Rest before slicing: Remove from oven, tent loosely with foil, and rest 15–20 minutes before slicing to keep the juices inside.

Notes

  • Make-ahead tip: Season the turkey up to 24 hours in advance, cover, and refrigerate. Let it sit at room temperature for 30 minutes before roasting.
  • Flavor variation: Add a teaspoon of Dijon mustard or a pinch of crushed red pepper to the herb mixture for a little kick.
  • Leftovers: Store sliced turkey in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Great for sandwiches or salads.
  • Juicier turkey tip: If you have time, brine the turkey breast in saltwater for 6–8 hours before roasting. Pat dry before applying the herb rub.
Keyword turkey
Tried this recipe?Let us know how it was!