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!
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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.
Prepping a 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. White wine can also be used instead.
- 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
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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.
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. fresh lime juice
- 1/4 cup brown sugar
- 1/4 cup fresh sage leaves
- 1/4 cup fresh thyme
- 1 Tbsp. fresh marjoram
- 3 Tbsp. olive oil
- 2 Tbsp. Dijon mustard
- 1 tsp. paprika
- 3 cloves garlic
- 3 tsp. kosher salt, divided
- 1 1/2 tsp. fresh black pepper, divided
- 1 thawed, bone-in, skin-on whole turkey breast, 6 1/2 – 7 pounds
- 1 cup chicken broth
- Remove the turkey breast from the refrigerator 30-40 minutes before roasting. Pat dry with few sheets of paper towels and allow to come to room temperature.
- Preheat the oven to 325 degrees F.
- To a bowl of a food-processor add lemon juice, lime juice, brown sugar, sage, thyme, marjoram, olive oil, mustard, paprika, garlic, 2 teaspoons of salt, and 1 teaspoon of black pepper. Process until blended. It should resemble a slightly runny mixture/paste. You can also use a blender for this step.
- Place the turkey breast, skin side up, on some type of workable surface, such as a large platter or a large cutting board. You want something to catch the drippings. Gently lift the skin of the turkey breast by using your fingers and going in between the skin and the meat. Rub half of the herb mixture under the skin. Spread the remaining herb mixture evenly on the skin. Scoop up the drippings from the work surface and spread it on the turkey breast.
- Place the turkey breast, skin side up, on a rack in a roasting pan. Sprinkle the top of the breast and sides with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Pour the chicken broth into the bottom of the roasting pan.
- Roast the turkey breast for 1 3/4 t0 2 hours. Start checking for doneness around 1 1/2 hours. Turkey breast is done when an instant-read thermometer registers at 165 degrees F. Check for doneness in several parts of the turkey breast. If the skin begins to brown too quickly, cover the breast loosely with aluminum foil.
- Remove from the oven. Cover turkey breast with aluminum foil and let rest for about 15 minutes before serving.
- See post for details on how to prep the turkey for roasting. Also tips and tricks on how to make the turkey breast juicy.
- Store leftover carved turkey breast in an airtight container for up to 3 days. See leftover turkey recipes for ideas.
Keywords: Thanksgiving, turkey breast, holiday