This Oven Roasted Turkey Breast is the perfect recipe for a small holiday gathering, a cozy Sunday dinner, or meal prep for the week. Juicy on the inside, golden on the outside, and packed with savory herb flavor, this dish brings comfort and elegance without the fuss of cooking a whole turkey.
Why You’ll Love This Recipe
- Juicy and tender every time with a golden, crisp skin
- Perfect for smaller gatherings or weeknight meals
- Cooks faster than a whole turkey but tastes just as flavorful
- Easy to season and customize with your favorite herbs and spices
- Great for meal prep leftovers make amazing sandwiches and salads
Ingredient
- 1 whole bone-in or boneless turkey breast (4–5 lbs)
- 3 tbsp olive oil or melted butter
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 cup chicken broth or turkey broth
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Pat the turkey breast dry with paper towels. Place it on a roasting pan or baking dish.
- In a small bowl, mix olive oil or butter, garlic, rosemary, thyme, parsley, paprika, salt, and pepper.
- Rub the mixture generously all over the turkey breast, including under the skin if possible.
- Pour chicken broth into the bottom of the roasting pan to keep the meat moist.
- Roast uncovered for 1 ½ to 2 hours, or until the internal temperature reaches 165°F (74°C).
- Baste the turkey with pan juices halfway through cooking.
- Remove from oven, cover loosely with foil, and let rest for 10–15 minutes before slicing.
Tips & Variations
- Swap olive oil for butter for a richer flavor.
- Add lemon zest to the herb mixture for brightness.
- Use dried herbs if fresh isn’t available (reduce amounts to 1 tsp each).
- For extra crisp skin, broil the turkey breast for 3–4 minutes after roasting.
Storage & Freezer Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap slices in foil and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm gently in the oven at 300°F until heated through, or microwave in short intervals.
Serving & Pairing Ideas
- Mashed potatoes with gravy
- Roasted sweet potatoes or carrots
- Green beans or roasted Brussels sprouts
- Cranberry sauce for a festive touch
- Freshly baked dinner rolls
Frequently Asked Questions
Can I use a boneless turkey breast?
Yes! Boneless turkey breast works perfectly. Cooking time may be slightly shorter, so check the temperature earlier.
How do I keep the turkey breast from drying out?
Basting halfway through and adding broth to the pan helps retain moisture. Resting after cooking is also essential.
Can I cook this ahead of time?
Yes, roast a day in advance, slice, and reheat with a bit of broth to keep it juicy.
Do I need to cover the turkey breast while roasting?
No, roasting uncovered helps achieve crispy skin. Just tent with foil if it’s browning too quickly.
Ready to Make It?
This Oven Roasted Turkey Breast is the answer to a stress-free, flavorful holiday or weeknight meal. With just a handful of fresh herbs and simple steps, you’ll enjoy juicy slices of turkey every time. Save this recipe, share it, and make it part of your family favorites.
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Oven Roasted Turkey Breast
- Total Time: 2 hours
- Yield: 6 servings 1x
Description
Juicy, golden, and full of herb flavor, this Oven Roasted Turkey Breast is perfect for holidays or weeknight dinners. Tender meat, crispy skin, and easy prep make it a family favorite.
Ingredients
1 whole bone-in or boneless turkey breast (4–5 lbs)
3 tbsp olive oil or melted butter
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 cup chicken broth or turkey broth
Instructions
1. Preheat oven to 375°F (190°C).
2. Pat turkey breast dry and place on a roasting pan.
3. Mix olive oil, garlic, rosemary, thyme, parsley, paprika, salt, and pepper.
4. Rub mixture over the turkey, including under the skin.
5. Pour broth into the pan to keep turkey moist.
6. Roast 1 ½ to 2 hours, until internal temperature reaches 165°F (74°C).
7. Baste with pan juices halfway through cooking.
8. Remove, rest 10–15 minutes covered with foil before slicing.
Notes
Swap olive oil for butter for extra richness.
Add lemon zest to the herb rub for brightness.
If using dried herbs, reduce to 1 tsp each.
For extra crispy skin, broil 3–4 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 0 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 115 mg