Herb‑Roasted Turkey Breast

A wonderfully juicy and flavourful turkey breast roast, scented with herbs, garlic, and a bit of citrus. Perfect when you want all the joy of roasted turkey without cooking a full bird.

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Why You’ll Love This Recipe

• It delivers all the classic roast turkey flavour using just the breast — easier to handle and quicker cook time.

• The mixture of fresh herbs, garlic, and lemon gives bright layers of taste without overwhelming.

• With skin‑on and bone‑in breast plus butter or herb paste, it stays moist and succulent.

• The resting period ensures juices redistribute, making slicing easier and meat more tender.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Whole bone‑in turkey breast (skin on)

• Butter or olive oil

• Fresh herbs (such as rosemary, sage, thyme, parsley)

• Garlic (fresh cloves)

• Lemon (juice and/or zest)

• Salt (kosher or sea salt)

• Black pepper (freshly ground)

• Optional: Dry white wine or stock/pan juices for roasting

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Directions

1. Prepare the Turkey
   Let the turkey breast come to room temperature for about 30‑60 minutes before roasting. Pat it dry with paper towels.

2. Make Herb Butter or Herb Paste
   Soften butter (or use olive oil) and mix in minced garlic, chopped fresh herbs, lemon juice and/or zest, salt, and pepper.

3. Loosen the Skin
   Gently slide fingers under the skin of the breast to create a pocket, being careful not to tear the skin.

4. Apply the Herb Mixture

   • Spread about half the herb butter under the skin directly on the meat.

   • Rub the remainder over the outer skin.

5. Roasting Setup
   Place the turkey breast skin‑side up on a rack in a roasting pan. If using, add some white wine or stock to the bottom of the pan to catch drippings and add moisture.

6. Roast

   • Preheat oven (e.g. 325°F / ~163°C).

   • Roast until the skin becomes golden brown. If it begins to darken too fast, loosely cover with foil.

   • Use an instant‑read meat thermometer: the thickest part of the breast should reach about 165°F (74°C) for safe doneness.

7. Rest
   Remove the turkey breast from oven, tent loosely with foil, and allow to rest for about 15‑20 minutes. This lets the juices redistribute throughout the meat.

8. Slice and Serve
   Slice against the grain. Serve with the pan juices or any sauce you like.

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Servings and timing

• Servings: Approximately 6 people (depending on breast size and appetite; adjust accordingly)

• Prep time: About 20‑30 minutes (includes bringing meat to room temp, prepping herbs, etc.)

• Cook time: Roughly 1½ to 2 hours (depends on weight of breast)

• Resting time: 15‑20 minutes before carving

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Variations

• Use dried herbs instead of fresh if that’s what you have — adjust quantities (dried herbs are more potent per unit volume).

• Add other flavourings: smoked paprika, onion powder, or a splash of apple cider vinegar.

• For a slightly crispier skin, you can finish under a broiler or increase heat for the last 10 minutes.

• Instead of butter, try a compound butter scented with shallots or citrus peel.

• Roast with vegetables (onions, carrots, celery) under the rack so they soak up pan drippings and become flavourful sides.

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Storage / Reheating

• Storage: Once completely cooled, slice or leave whole; store in airtight container in the refrigerator for up to 3‑4 days. Freeze if needed (sliced is better for freezing).

• Reheating:

  • To keep moist: reheat in oven at about 325°F (160‑170°C), covered with foil, with a splash of stock or pan juices.

  • For slices: use a covered baking dish or reheated gently on stovetop in a pan with a lid.

  • Avoid overheating — once internal temperature reaches about 140‑145°F (60‑63°C), it should be plenty warm without drying out.

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FAQs

What size turkey breast should I buy?

Pick a bone‑in, skin‑on turkey breast that gives roughly ½ to ¾ pound (250‑350 g) per person if you want leftovers. If feeding just a few people, a smaller breast will suffice.

Can I use boneless turkey breast?

Yes. Boneless cooks faster, but because there’s no bone and often less skin, it may dry out more easily. Use herb butter, monitor temperature closely, maybe lower cooking time a bit.

How do I know when it’s done without drying it?

Use an instant‑read thermometer. The thickest part should register about 74°C (165°F). Remove it a little before if resting is included because it’ll rise a few degrees as it rests.

Should I brine it first?

You can, but this recipe already flavors well. If you brine, reduce added salt in the herb mixture to avoid overly salty meat.

Fresh herbs or dried — which is better?

Fresh herbs give brighter flavour. Dried herbs work if fresh aren’t available, but use less (about ⅓‑½ of what fresh calls for).

What if the skin browns too quickly?

Cover loosely with foil. Also you can reduce oven temperature slightly for the remainder of the roast.

Can I make this ahead of time?

Yes. You can prep herb butter and even apply under the skin ahead (a few hours or overnight). Cook just before serving so the skin remains crisp.

What sides go well with herb roasted turkey breast?

Mashed potatoes, roasted root vegetables, steamed or sautéed greens, cranberry sauce, stuffing or dressing, dinner rolls, gravy.

How thin should I slice it?

Slice against the grain, moderately thin — too thin and meat falls apart, too thick and it can feel bulky. About ¼‑½‑inch slices (6‑12 mm) work well.

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Conclusion

Herb‑Roasted Turkey Breast is a terrific option when you want the flavour and elegance of roast turkey without the fuss of cooking a full bird. With simple seasonings, a bit of herb butter or paste and careful roasting, you get moist, fragrant meat and golden‑brown skin. It’s flexible, satisfying, and makes excellent leftovers. Perfect for holidays or a special dinner any time.