Herb Roasted Turkey Breast

Herb roasted turkey breast is a great way to serve turkey on Thanksgiving to a smaller crowd. This bone-in turkey breast makes enough for 6 servings. It’s insanely juicy, flavorful, and easy to make!

Plus with enough leftovers to enjoy Turkey Tortilla Soup or Turkey Cuban Sandwich for days to come.

this recipe

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Herb Roasted Turkey Breast

Roasted turkey breast is perfect for a small intimate Thanksgiving gathering paired with our small-batch red skin mashed potatoes. A whole turkey breast makes enough for a small party of six.

It’s very easy to make too! There’s no basting, brining, or flipping of any sort.

Simply make an herb mixture with fresh herbs, lemon and lime juice, garlic, and spices. Rub the mixture over the turkey and roast until tender. In under 2 hours, you’ll have the juiciest and most flavorful turkey breast ever.

Preparing Turkey Breast for Roasting

Why type of turkey breast to buy?

For this specific recipe, you’ll need six to seven-pound bone-in and skin-on turkey breast. Most supermarkets sell them this time of the year near whole turkeys.

How to thaw out a turkey breast.

Place unopened frozen turkey breast in a large bowl or tray in the refrigerator for 1-2 days, or until thawed. When thawed, keep in the refrigerator until ready to cook, for up to several days.

How to clean turkey breast.

Remove the turkey breast from the plastic package. Drain juices and dry breast with paper towels. Let turkey breast sit at room temperature 30-40 minutes before roasting. Place a few sheets of paper towels under the breast to collect excess moisture.

How to Roast a Turkey Breast

Remove the turkey breast from the refrigerator 30-40 minutes before roasting to allow it to come to room temperature.

• Preheat the oven to 325F. Set aside a roasting pan with a rack.
• Make the herb mixture: To a bowl of a food processor, add lemon juice, lime juice, brown sugar, sage, thyme, marjoram, olive oil, mustard, paprika, garlic, salt, and pepper. Process until blended.

• Rub herb mixture over the turkey: Rub half of the herb mixture under the skin of the turkey breast and spread the rest over the skin.

• Add chicken broth: Place the turkey in a roasting pan and season the top with salt and pepper. Pour chicken broth into the bottom of the roasting pan.

• Roast the turkey: Roast the turkey for 1 3/4 to 2 hours. Turkey is done when an instant-read thermometer registers at 165F. Start checking for doneness around 1 1/2 hours.

• If the skin begins to brown too quickly, cover the breast loosely with aluminum foil. When the turkey is done, cover the breast with aluminum foil and let rest for about 15 minutes before serving.

Tips for Roasting a Turkey Breast

• Allow turkey breast to come to room temperature before roasting. It allows the meat to roast more evenly.
• Invest in a thermometer! The best way to guarantee your turkey breast is not overcooked is with an instant-read thermometer. It’s the most accurate way to check for doneness.
• Only cover breast with foil if the skin begins to brown too quickly. Otherwise, you want to roast the turkey breast uncovered.
• Rest the turkey breast before serving. Resting the turkey allows the juices to redistribute back through the meat.

Side Dishes to Serve with Turkey Breast

• Maple Roasted Brussel Sprouts
• Cauliflower and Spinach Bake
• Asparagus with Parmesan and Prosciutto
• Cauliflower and Ricotta Mash
• 20-Minute Mac and Cheese
• Red Skin Mashed Potatoes

If you love this turkey breast, try our Herb Roasted Chicken. It’s the easiest way to prepare a whole chicken!

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