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It’s officially the first day of November, which means that it’s the perfect time to start sharing some easy recipes for your Thanksgiving dinner! This Garlic and Herb Roast Turkey Breast is crispy on the outside and tender, juicy, and flavorful on the inside. What more could you ask for in the centerpiece of your holiday meal?
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!
This Roast Turkey Breast So Easy
In fact, after last year’s Easy Maple-Glazed Turkey Breast recipe won so many rave reviews from readers like you, I’m certain that this year’s garlic and herb version will be no different! Once you understand the process, the flavor varieties are endless!
We even enjoy the roast turkey on a regular Sunday evening (no Thanksgiving holiday necessary!), because the leftovers are delicious in casseroles, soups, and lunch sandwiches throughout the week. With only 15 minutes of effort, it’s a simple dinner that pays off for many more nights to come!
Sides To Go With Your Roast Turkey Breast
So now that you’ve nailed down your Thanksgiving turkey, it’s time to decide on the sides. Many would say that those are the best part, but one bite of this turkey breast might just change your mind!
Whether you’re filling your plate with 4-Ingredient Corn Pudding, Easy Apple and Sweet Potato Casserole, or Autumn’s Best Tossed Salad, the turkey breast is sure to be the true star of the show!
Tip: Need help carving your turkey breast? This is a great tutorial!
More Turkey Recipes You Might Like:
- Slow cooker turkey Sloppy Joes
- How to make juicy turkey burgers
- Dump and bake turkey tetrazzini
- Super easy turkey noodle soup
Garlic and Herb Roast Turkey Breast
- 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
- 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!