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Roast Turkey Breast Recipe

This garlic lemon butter Roast Turkey Breast recipe makes flavorful, juicy, and finger-licking delicious turkey! The breast is coated with garlicky lemon juice plus a savory spice rub that results in the most perfectly seasoned and tender turkey breast. 

If you’re looking for a whole roasted turkey recipe, try my recipe for Juicy Roast Turkey with Maple Gravy or this recipe for Rosemary Lemon Roasted Turkey

Serving turkey breast slices with oranges and green garnish.

With this recipe, you can start saying goodbye to dry turkey meat instantly. Roast turkey breast is an easy way to enjoy turkey without preparing a whole bird, and one whole turkey breast makes more than enough for a crowd of 6 to 8 people. This recipe is slathered with a delicious spice rub and a garlic lemon butter marinade to get the most perfect, succulent meat with golden brown skin.  

Ingredients For Roast Turkey Breast

  • For the Turkey: 8-pound whole bone-in skin on brined turkey breast, thawed
  • For the Garlic Lemon Butter: melted butter, lemon juice, minced garlic, chopped fresh rosemary and thyme
  • For the Spice Rub: paprika, chili powder, garlic powder, onion powder, dried thyme, dried rosemary, salt, pepper, and olive oil.
  • For the Roasting Pan: yellow onion, celery, garlic, fresh thyme, and chicken breast or white wine.

How To Cook Bone-In Turkey Breast

  1. Brine the turkey breast for 12 hours using my recipe for How to Brine a Turkey.
  2. Pat the turkey breast dry with paper towels before cooking.
  3. Mix melted butter with lemon juice, minced garlic, and chopped herbs.
  4. Use the handle of a wooden spoon to separate the skin from the meat without tearing it.
  5. Pour the marinade under the turkey’s skin and massage it around the meat.
  6. Combine the spices, herbs, and olive oil into a paste and apply it all over the turkey.
  7. In a skillet or small roasting pan, arrange a layer of celery, garlic, onions, and thyme and set the turkey breast on top. At this time, if prepping ahead, you can cover the pan and refrigerate the turkey for up to 24 hours, letting it sit at room temperature for 1 hour before cooking.
  8. Pour a cup of chicken broth or wine into the pan.
  9. Roast for about 2.5 hours at 425˚F, checking for doneness with a thermometer. If the turkey browns too quickly, cover it loosely with foil.
  10. After removing it from the oven, let the turkey rest for 20 to 30 minutes before carving.
  11. Don’t discard the drippings; use them to make Turkey Gravy.
Sliced turkey breast

Cooking Time For A Turkey Breast

  • For bone-in turkey breast, it’s 16 to 18 minutes per pound at 425˚F or until the thickest part of the meat registers at 155°F. It’s very important to use a meat thermometer to avoid overcooking. Turkey will continue to cook as it rests. Please do not cut into it immediately; let it rest for at least 20 minutes before slicing and serving.

Serving Suggestions

Serving a roast turkey breast offers the opportunity to pair it with my freezer mashed potatoes, this delicious apple stuffing, and my honey garlic butter roasted carrots. You could also serve it with cranberry sauce, of course, a side of my green goddess salad, and this Christmas sangria to wash it all down.

Plated slices of turkey breast with gravy.

How To Store Leftovers

  • Store leftovers in an airtight container and keep in the fridge for up to 4 days. 
  • You can also freeze leftover turkey meat, but remove it from the bone, first, then transfer it to ziploc freezer bags and keep in the freezer for up to 3 months.

Leftover Turkey Recipes

Serving turkey breast slices with oranges and green garnish.

Roast Turkey Breast

Katerina | Diethood
This Roast Turkey Breast, flavored with a spice rub, butter, lemon, and garlic, is delicious and juicy.
5 from 21 votes
Servings : 12 servings
Prep Time 1 day
Cook Time 2 hours 30 minutes
Brining Time 1 day 12 hours
Total Time 1 day 3 hours

Ingredients
  

For the Garlic Lemon Butter
  • 5 tablespoons butter, melted
  • juice of 1 whole lemon
  • 6 cloves garlic, minced
  • ½ tablespoon chopped fresh rosemary
  • ½ tablespoon chopped fresh thyme
For the Spice Rub
  • 1 teaspoon sweet or smoked paprika
  • ½ teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 teaspoons salt
  • ½ teaspoon fresh ground black pepper
  • 2 tablespoons olive oil
For the Roasting Pan
  • 1 large yellow onion, cut into 4 wedges
  • 2 celery ribs, cut into about 3-inch pieces
  • 3 cloves garlic, cut in half lengthwise
  • 4 fresh thyme sprigs
  • 1 cup low sodium chicken broth, you can also use white wine

Instructions
 

  • Preheat the oven to 425˚F.
  • Pat dry turkey breast with paper towels. If you didn't brine it and are just taking the turkey out, please remember to take out the giblets and make sure that the turkey breast is completely thawed out.
  • Using the handle of a wooden spoon, carefully and gently separate the skin from the turkey meat, moving downwards with the spoon’s handle. Loosen the skin from both sides of the turkey breast. You can also just use your fingers to do this, but I find it easier with the spoon. Set aside.
  • Melt the butter and whisk in the lemon juice, minced garlic, and chopped herbs.
  • Slowly pour the marinade inside the turkey’s skin and use your hands to massage it all around. Set aside.
  • In a small mixing bowl combine paprika, chili powder, garlic powder, onion powder, dried thyme, dried rosemary, salt, and fresh ground pepper; pour in olive oil and mix until well incorporated.
  • Slather the spice rub all over the turkey breast on the outside.
  • Add onion wedges, celery, garlic, and fresh thyme sprigs to a small roasting pan.
  • Top with turkey breast, skin side up. If making ahead, stop here; cover the turkey with foil and refrigerate for up to 24 hours. Remove from fridge 1 hour before cooking.
  • Pour the chicken broth into the pan.
  • Transfer to the oven and reduce oven heat to 325˚F. Do not cover the turkey.
  • Roast the turkey for 2 to 2.5 hours or until the internal temperature of the turkey reaches 155˚F. You want to cook the turkey breast for around 18 to 20 minutes per pound. Use a meat thermometer to check for doneness.
  • If you want crispier skin, baste the turkey breast every 30 minutes.
  • If the top of the turkey breast starts to brown too quickly, loosely tent a piece of foil over the turkey breast and continue to roast.
  • When done, remove the turkey from the oven and let it rest for 20 to 30 minutes before slicing and serving.

Notes

  • Use a completely thawed turkey breast.
  • Use herbs of choice; I always like to use thyme and rosemary, but you can add some sage and parsley.
  • If using the brine method, which I recommend 1000%, remember that some frozen turkey breasts sold in supermarkets are already brined – check for this information on the packaging. Do not brine it twice.
  • If you want crispier skin, baste the turkey breast every 30 minutes while roasting.
  • If the top of the turkey breast starts to brown too quickly, loosely tent a piece of foil over the turkey breast and continue to roast.
  • Do not forget to use your meat thermometer; it’s the best and only way to ensure a thoroughly cooked turkey. And not overcooked, chewy, dry turkey.

Nutrition

Calories: 452.23 kcal | Carbohydrates: 6.06 g | Protein: 60.5 g | Fat: 22.33 g | Saturated Fat: 8.36 g | Cholesterol: 173.9 mg | Sodium: 989.72 mg | Potassium: 75.86 mg | Fiber: 0.81 g | Sugar: 0.83 g | Vitamin A: 296.36 IU | Vitamin C: 6.82 mg | Calcium: 16.41 mg | Iron: 0.35 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Holiday, Main Course
Cuisine: American
Keyword: brined turkey, roast turkey, roast turkey breast, thanksgiving recipes, thanksgiving turkey
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40 comments on “Roast Turkey Breast Recipe”

  1. This had the be the best tasting turkey I’ve ever had. I even made it a second time about 3 weeks later.
    Thanks so much!!!

  2. Loved it. Dear hubby and I celebrated alone this year so we had boneless turkey breast.Turned out great.

  3. Will the drippings from this make a nice gravy? Of course, I’d take out the vegetables and add a roux. I’m really asking more about the flavor.

  4. Very flavorful, moist turkey recipe. I used the recipe on a small boneless turkey breast. Everyone enjoyed it. Our new go to. Goodbye huge fry turkeys. Thank you for sharing your delicious recipe.

  5. Hi,

    I have a question can I still use a roast pan with this recipe? My fist time using a roast pan with vegetables in the button of the pan.

    1. Katerina - Diethood
      Katerina Petrovska

      Yes, absolutely! I would probably double up the spice rub ingredients and the butter ingredients if using a whole, large turkey.

  6. Having a late thanksgiving! Can this recipe be used for a boneless turkey breast? Or modifications you suggest for boneless?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      Boneless turkey breast will cook up much faster than bone-in, but the size of your boneless turkey breast will also determine cooking time.
      For a 3-pound boneless turkey breast, you’ll need to cook it for around 1 hour and 15 minutes in a 375˚F preheated oven, or cook it until internal temperature of the breast reaches 165˚F. I hope this helps.

  7. Thank you so much for this recipe and the thorough explanation. I made turkey breasts for the first time ever and they turned out just perfect thanks to you!!

  8. Thank you so much for this recipe and the thorough explanation. I made turkey breasts for the first time ever and they turned out just perfect thanks to you!

  9. This was my first time brining a turkey and it was Fantastic! So unbelievably moist ! Everyone raved about it! Thank You!!!

  10. Avatar photo
    Suzanne Smailagic

    I just made this turkey and the recipe was easy and the turkey is soooo juicy! I actually don’t really care for turkey and only make it once a year- but with this recipe I may be making turkey more often. Seriously the best turkey recipe ever! Thanks so much for posting this!

  11. WHY does the recipe say to preheat the oven to 425 when it is supposed to be cooked at 325???? When you are coming an entire Thanksgiving meal, you probably aren’t going to check the recipe temp over, just trust the preheat. I didn’t realize the LOW temp until I had already cooked it for a half hour. Hoping it doesn’t ruin our Turkey😡. I couldn’t find any logician reason to have the oven up that high when the Turkey is supposed to actually cook at 325.

    1. Katerina - Diethood
      Katerina Petrovska

      The recipe, under Step 1, states to preheat at 425˚F, then, after sliding in the turkey, to turn the oven down to 325˚F; that’s under Step 11.
      And, yes, there’s a logical reason for this method; the initial high heat crisps up the skin and drives out excess fat and water.
      I’m sure your turkey will be fine, and you’ll just end up with crispier skin which is not a bad thing at all, in my opinion.

  12. Trying it this year since I’m only cooking for two. What is the best pan to use? It looks like you used a cast iron skillet and used the veggies as a bed for the turkey breast, will that do? Or would a Dutch oven work too? I wanna get my first turkey done perfectly. 😊

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! 👋
      Yes, I used a large cast iron skillet. It was either 12 or 14 inches. A Dutch oven will work, too, but I think the cast iron skillet is better, in my opinion. If using a Dutch oven, make sure it is at least 7-quarts.

      1. I tried this recipe this past Thanksgiving. First time making turkey breast and it came out fantastic. A lot of great flavors and the meat was juicy. Thank you for sharing!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      Yes, skinless is OK to use. I would still add a bit of butter on it before rubbing in the spice mix.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi,
      I do not have any control over your popups because that is the doing of your own browser. At some point, you approved for your browser to send you notifications every time that a new post goes live on Diethood. The result of that is those popups. Next time that you receive one, just click on “Block” and that should take care of it.

  13. Avatar photo
    Chrissie Baker

    look so delicious. I’ll try to make it hope it will look like yours. Thanks for your post.

  14. Not only did this turn out beautifully, but it was hands-down delicious too! Looking forward to serving this again on Thanksgiving!

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