When the Thanksgiving mood hits, but cooking a whole turkey sounds like too much, this Herb Roasted Turkey Breast recipe does the trick! Easy, tender and flavorful.
Whether your family is chockfull of light turkey meat lovers, you are only cooking for a few people or you just don't feel like dealing with a full turkey, a roasted turkey breast recipe is the way to go. I took some of the flavors from my family's favorite Roasted Turkey recipe, lightened up the herb rub by substituting olive oil for butter and slathered over a bone-in turkey breast.
It's the perfect holiday entree and I'm going to show you how to achieve the most tender, flavorful turkey breast to grace your holiday table! Pair it with some of the recipes from 40 Healthy Thanksgiving Side Dishes (and turkey gravy, of course!) and you'll have a feast for the memory books.
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Tips for making this recipe
To brine or not to bring: I've done it both ways and I have to say my favorite method is dry brining (aka pre-salting). Salting at least 12 hours allows the salt to really soak into the meat, especially when you're talking about something as dense as a turkey breast.
Herb rub application: The next step is to rub the olive and herb mixture underneath and on top of the skin. Slide your hands underneath the skin, gently working it away from the turkey breast. Once the skin is loosened rub the olive oil and herb mixture underneath.
Choice of pan: I prefer to use a roasting pan with a rack, but you could also use a large deep baking dish or even a baking sheet and an ovenproof rack.
Basting for Moisture: While the turkey is roasting, spoon any accumulated juices over top of the breast every 15 to 20 minutes.
Resting for Juiciness: After cooking, let the turkey breast rest for 15 to 20 minutes before carving. This allows the juices to redistribute within the meat, ensuring a tender and succulent result.
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See recipe card below for full ingredients list & recipe directions.
How long to cook turkey breast
- Roasting full turkeys at 350 degrees F has always been successful for me, so that's what I did with this turkey breast recipe.
- For a 6- to 7-pound bone-in turkey breast, the total roasting time should be approximately 90 minutes.
- The turkey breast is done when a thermometer inserted in the center of the breast reads 165 degrees F and the skin is turning golden brown.
- And don't forget to let the turkey rest for 15 to 20 minutes before carving. This will make sure that all of the juices soak back into the meat rather than running all over the cutting board. More juices = tender meat!
How to carve a turkey breast
Not sure how to carve the turkey breast? No problem. Hop over to my tutorial on How to Carve a Turkey and follow the instructions for removing and slicing the turkey breasts.
Make-Ahead and Storage
Make-Ahead: You can prepare the turkey breast by dry brining and applying the herb rub in advance, even up to 24 hours before roasting. This allows for more flavorful results. Also, you can prepare the herb rub up to 2 days before using it. and store it in an airtight container in the refrigerator.
Storage: If you have leftovers, store the roasted turkey breast in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days. You can also freeze cooked turkey breast for longer-term storage by wrapping it tightly in plastic wrap or aluminum foil and placing it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months.
To reheat, simply warm the turkey in the oven at a low temperature or in the microwave, making sure not to overcook and dry it out.
Leftover favorites: Use any leftover turkey breast in my Turkey Rice Soup, Light Turkey Corn Chowder or Turkey Cranberry Wrap Sandwich.
What to serve it with
Pair this Herb Roasted Turkey Breast with a selection of delicious side dishes to create a memorable Thanksgiving feast. Here are some ideas:
- Turkey Gravy: Serve the turkey breast with a rich and flavorful homemade gravy to complement the roasted flavors.
- Sides: Our family favorites are Homemade Sausage Stuffing, Rosemary Mashed Potatoes, Shredded Brussels Sprouts, Green Beans with Prosciutto and Sweet Potato Arugula Salad.
Frequently Asked Questions:
To prevent the turkey breast from drying out, be sure to baste it with the accumulated juices every 15 to 20 minutes. Additionally, allowing the turkey to rest after roasting and before carving helps the juices redistribute, keeping the meat moist.
Other Thanksgiving Recipes You'll Love
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Herb Roasted Turkey Breast
Ingredients
- 6-7 pounds bone-in turkey breast
- 1 tablespoon + 1 teaspoon kosher salt
- ¼ cup olive oil
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced flat-leaf parsley
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
Instructions
- Several hours before (or preferably the day before) cooking, season the outside and the cavity of the turkey breast with salt. Pat lightly on the outside to adhere the salt to the skin. Cover and refrigerate.
- Remove the turkey from the fridge 1 hour before cooking.
- Preheat the oven to 350 degrees F, with the rack set in the lower third of the oven. Place a rack in a roasting pan (see Note below).
- In a small bowl, stir the olive oil, sage, rosemary, thyme, parsley, salt and pepper until combined.
- Place the turkey breast, skin side up on the rack in the roasting pan.
- Slide your hand under the breast skin to loosen. Rub half of the olive oil-herb mixture under the skin. Rub the remaining mixture over the outside of the turkey breast.
- Cook they turkey until the internal temperature of the thickest part of the breast is 165 degrees F. While cooking, juices from the turkey will accumulate in the bottom of the roasting pan. Spoon these juices over the turkey every 15 to 20 minutes.
- Let the turkey rest for 15 minutes. Slice and serve.
Notes
Nutrition
This post was originally published on November 13, 2018. Updated on November 7, 2023.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Van
This one looks savory distinctive! Thanks for sharing this recipe. I wanna try this at home.
Selina
Many Thanks for posting this recipe, I will must try to home. I hope you will upload more this type of recipes.