Roasted Turkey Breast
Total Time
1 hour 50 minutes
Prep Time
20 minutes
Cook Time
1 hour 30 minutes
Rating
4.98 out of 5 stars
(40)
Ingredients
8 servings
- 5-pound bone-in, skin-on turkey breast
- 1 lemon, sliced
- 6 tablespoons unsalted butter, at room temperature
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 1 ½ teaspoons chopped fresh sage leaves
- 1 ½ teaspoons chopped fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
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Preparation
Chef’s notes
Plan for 1 – 1.5 lb of turkey per person. This will ensure you have enough leftovers and pan drippings for your gravy. If using boneless breasts, reduce the amount to 0.5 lb of turkey per person.
Bone-in is ideal. Turkey breasts are available boneless and bone-in. Bone-in will generally be far more flavorful and juicier.
Thaw the turkey breast. If using a frozen turkey breast, allow 1-2 days to thaw completely in the fridge or 3-5 hours in cold water, changing the water every 30 minutes.
Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
Rub the butter mixture inside and out. For maximum flavor, rub the herb butter mixture thoroughly both under the skin and over the skin.
Use an instant-read thermometer for the most accurate results. Check your turkey breast halfway through cooking, inserting through the thickest part of the breast but avoiding the bone. The internal temperature should reach 165°F.
Let your bird rest. Let your turkey breast rest for at least 20 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness. This also frees up oven space to reheat/cook your remaining Thanksgiving side dishes.
Save the drippings. Drippings make for the best turkey gravy.