This garlic and herb roast turkey breast is crispy on the outside and tender, juicy, and flavorful on the inside. The perfect, easy centerpiece for your Thanksgiving dinner!
Table of Contents
If you’re looking for even more easy turkey recipes, be sure to check out our maple glazed roasted turkey breast, a flavorful smoked turkey breast, and this Crock Pot turkey tenderloin, too!
I used to be so intimidated by the thought of preparing a roast turkey breast for Thanksgiving dinner. It’s such an important staple of the holiday spread, and the pressure seemed really high!
If you can relate, and if taking charge of the Thanksgiving turkey makes you want to run for the hills and order carry-out pizza, then have no fear! This garlic and herb roast turkey breast is so easy that it’s virtually impossible to mess up!
Why You’ll Love this Roast Turkey Breast
- Quick and Easy. This turkey breast only requires about 15 minutes of prep! It also roasts faster than an entire turkey since it’s a smaller portion.
- White Meat. If you’re someone who enjoys the white meat best, this is the perfect solution. You don’t have to settle for the dark meat as well, or fight over who gets the “best” part of the turkey.
- Moist and Juicy. The bone and skin keep the meat flavorful and juicy while it roasts. Also, since you’re not trying to get an entire turkey to cook through, the white meat doesn’t dry out. You can pull it out of the oven as soon as it reaches the correct temperature!
Ingredients
This is just a quick overview of the ingredients that you’ll need for our favorite roast turkey breast recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Whole turkey breast: look for a fresh or frozen bone-in, skin-on turkey breast. If frozen, make sure that you allow plenty of time for the meat to thaw in the fridge before cooking.
- Lemons, garlic, rosemary, thyme, sage, and onion: aromatics that add flavor to the meat as it roasts.
- Olive oil: to rub on the skin, which helps it turn crispy and brown in the oven.
- Kosher salt and ground black pepper: to enhance the other ingredients.
- Water: a little steam in the bottom of the pan helps to keep the turkey moist.
How to Keep a Turkey Breast Moist When Roasting
There are a few tips to keeping a roasted turkey breast nice and moist:
- Use a meat thermometer to know when the turkey reaches an internal temperature of 165°F. The cooking times can vary widely depending on the size of your turkey breast, the temperature of the turkey when it goes in the oven, and your individual oven. The thermometer is the best way to ensure that you don’t overcook the turkey and dry it out.
- Roast the breast skin-side up so that the fats drip down into the meat and really keep it moist and flavorful.
- Baste with pan juices every 30 minutes. This adds flavor to the turkey and helps the meat stay moist.
- Give the turkey breast time to rest before slicing. The juices will evenly redistribute throughout the meat instead of running out onto your platter.
How to Roast a Turkey Breast
With just 15 minutes of hands-on prep time, you can roast a turkey breast on a regular Sunday evening — no Thanksgiving holiday necessary! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Season the inside cavity of the turkey and stuff with lemon, garlic, and herbs.
- Brush the outside with olive oil and season with salt and pepper.
- Place turkey breast in a roasting pan.
- Add water to the bottom of the pan.
- Arrange lemons and onions around the turkey.
- Roast for 2 – 2 ½ hours, or until the turkey breast reaches an internal temperature of 165°F.
Internal Temperature
An instant-read thermometer is always the best way to know when your turkey breast is cooked perfectly. The thermometer should register an internal temperature of 160-165°F when inserted into the thickest part of the breast (not touching a bone). The temperature of the meat will continue to rise slightly as it rests.
How Much Turkey Per Person
For a bone-in turkey breast, plan on 1 ¼ pounds per person. For instance, a 7-lb. bone-in breast will feed approximately 5-6 people. This delicious turkey disappears quickly, and leftovers are delicious — so we always prepare two at the same time!
Serving Suggestions
If you’re looking for a classic Thanksgiving feast, pair the carved turkey with gravy and any of these delicious sides:
- Green Bean Casserole, Green Bean Casserole Bundles with Bacon, Arkansas Green Beans with Bacon, or Southern-Style Green Beans
- Apple and Butternut Squash Casserole
- Southern Cornbread Dressing or Sausage Stuffing
- Cranberry Sauce or Cranberry Salad
- Jiffy Corn Casserole
- Ambrosia Salad or Watergate Salad
- Cranberry Bread or One-Bowl Cranberry Orange Muffins
- Baked Potato Wedges, Sweet Potato Casserole, Buttermilk Mashed Potatoes, Make-Ahead Garlic Mashed Potatoes, or Twice Baked Potatoes
- Southern Cornbread, Skillet Cornbread, Bakery-Style Corn Muffins, Sweet Cornbread, Cornbread with Cake Mix, Pumpkin Cornbread, Old-Fashioned Corn Sticks, or Jiffy Cornbread with Creamed Corn
- Creamy Baked Mac and Cheese, Duke’s Homemade Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
- Southern Buttermilk Biscuits, Flaky Biscuits, 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, winter salad with orange vinaigrette, or a Green Salad with Red Wine Vinaigrette
- Broccoli Cauliflower Salad or Broccoli and Cheese
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
- Charleston Red Rice
- Okra and Tomatoes
- Southern Squash Casserole
- Cheese Grits
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
- Oven Roasted Brussels Sprouts with Bacon
Preparation and Storage
Leftover turkey will keep in an airtight container in the refrigerator for 3-4 days. You can’t beat a leftover turkey sandwich the day after Thanksgiving! Wrapped tightly, the turkey will last in the freezer for up to 3 months.
Tips for the Best Roast Turkey Breast Recipe
- If you’re using a frozen turkey breast, allow plenty of time for the meat to thaw in the refrigerator. One or two days will not be enough!
- Line your roasting pan with aluminum foil for quick and easy cleanup.
- If the skin is getting too dark while the turkey finishes cooking, cover the breast loosely with aluminum foil.
- For a juicy turkey breast, give the meat time to “rest” at room temperature after you pull it out of the oven (before slicing). This will keep the meat nice and juicy!
- Don’t wait until the holidays to enjoy this recipe. An oven roasted turkey breast makes a great Sunday supper — and you can enjoy the leftovers in sandwiches all week long!
- Need help carving your turkey breast? This is a great tutorial!
Leftover Turkey Recipes to Try
Turkey Noodle Soup Recipe
40 minutes mins
Leftover Turkey Rice Casserole
35 minutes mins
Leftover Turkey Soup with Wild Rice
1 hour hr 15 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Garlic and Herb Roast Turkey Breast
Ingredients
- 1 7-8 lb. whole turkey breast, fresh or frozen and thawed
- 2 lemons
- 1 whole head of garlic, cut in half crosswise (you don’t need to peel the garlic)
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- A few sage leaves
- Olive oil
- Salt and pepper, to taste
- 1 cup water
- 1 onion, thinly sliced
Instructions
- Preheat oven to 350F (180C).
- Rinse the turkey breast with cold water. Pat dry.
- Liberally salt and pepper the inside cavity of the turkey.
- Cut the lemons in quarters and place two quarters in the cavity, along with the garlic. Add rosemary, thyme and sage to the inside of the turkey.
- Brush the turkey with olive oil and season liberally with salt and pepper.
- Place the turkey in a large shallow roasting pan lined with aluminum foil (for easy clean-up).
- Add 1 cup water to bottom of pan.
- Place the reserved lemons and the sliced onion in a large bowl and toss with 1 tablespoon of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Pour the lemon and onion mixture around the turkey inside the pan.
- Roast the turkey breast for 2 – 2 ½ hours, or until an instant-read thermometer registers 165 degrees F. Baste with pan juices every 30 minutes.
- If any part of the turkey browns too quickly while cooking, just tent lightly with aluminum foil.
- Remove the turkey from the oven and place on a large cutting board. Tent the turkey with foil and allow it to rest for about 20 minutes before carving.
I’ve never prepared a turkey before, but I might just do so after seeing this recipe. I love the garlic herb flavor, Blair! Thyme and sage are two of my favorite herbs, so I can only imagine how delicious this must taste. And yes to ALL of the turkey leftovers! Sounds perfect for the season!
Yes! This is definitely the recipe to start with! The flavors are amazing, and it’s so darn easy!
This looks absolutely amazing! You’ve got me hungry now.
Thank you , Melanie!!! 🙂
What a great thanksgiving dinner! It would be wonderful if it’s paired with your favorite wine. Haha. Anyways, thanks for sharing this wonderful recipe with us! 🙂
Definitely! Wine is always a great addition!
Thinking about trying this for Thanksgiving. Do I need to use a rack in the roasting pan?
Hey, Kim! Nope, you don’t need the rack in the pan. I have a rack, but I didn’t even bother to use it for this recipe. Enjoy!
My Sis has already received a turkeey breast, so when I saw this, I knew we’d fix it your way.
There’s just us 2 and this should work prefectly. A couple easy sides and we’re all set.
I love your site, you have so many easy recipes that I want to try.
Thank you so much and I look forward to your next post.
Hugs and Smiles, Lauren
That’s awesome, Lauren! I’m so glad that you’ll give this a try!
Thank you for your sweet note about the recipes. I love to hear that you’re enjoying the site! 🙂
So juicy and tender!
just wanted to say thanks. we hosted our first thanksgiving this year and this turkey was a hit. great recipe!
I’m so glad to hear that, Nick! Thanks for taking the time to leave me a note!