This Oven Roasted Turkey Breast Recipe is perfect for those small holiday menus. If you’re hosting a small Christmas or Thanksgiving Dinner, this butter and herb turkey breast will be perfect!
This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!
Cooking Turkey Breast
Cooking a turkey breast is great for those smaller holiday gatherings. I have a feeling a lot of us will be spending the holidays with our immediate families this year. No need to skip the feasts entirely, just scale them down.
I personally have been cooking just the turkey breast for years because that is my preferred part of the turkey and my holiday feasts are always on the small side.
Do You Cook Turkey Breast Covered Or Uncovered
If you want that deep browned top (which most do) Start uncovered then just tent with foil once the turkey reaches your desired color. I usually cover it around the last 30 minutes or so.
Ingredients Needed For Buttery Herb Turkey Breast (screenshot for grocery list)
- Bone-In, Skin-On Whole Turkey Breast
- Unsalted Butter
- Garlic Powder
- Onion Powder
- Ground Sage
- Crushed Dried Rosemary
- Dried Thyme
- Sea Salt
- Cracked Pepper
- Lemon
- Fresh Rosemary and Thyme
How To Cook Turkey Breast In The Oven
- Preheat oven to 325ºF
- Mix butter, garlic powder, onion powder, sage, rosemary, thyme, salt, pepper and lemon juice.
- Place turkey into greased roasting dish. Carefully pull up the skin from the breast and rub half the butter mixture under the skin. Smear the remaining butter on top of skin. Surround with lemon wedges and fresh herbs.
- Roast turkey breast for approximately 2-3 hours or until internal temp reaches 165ºF in the thickest part of the breast. Baste with juices 1-2 times while roasting. Tent with foil once turkey reaches the desired brown color.
What To Serve With Roasted Turkey
Yukon Gold Mashed Potatoes – Herb Butter Skillet Corn – Roasted Butternut Squash – Homemade Cranberry Sauce – Potato Roast
Oven Roasted Turkey Breast Recipe
This Oven Roasted Turkey Breast Recipe is perfect for those small holiday menus. If you’re hosting a small Christmas or Thanksgiving Dinner, this butter and herb turkey breast will be perfect!
Ingredients
- 4-5 Lb Bone-In, Skin-On Whole Turkey Breast
- 1/2 Cup Unsalted Butter - softened
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Ground Sage
- 1/2 teaspoon Crushed Dried Rosemary
- 1/2 teaspoon Dried Thyme
- 1 teaspoon Sea Salt
- 1/4 teaspoon Cracked Pepper
- 2 teaspoons Lemon Juice
- Fresh Rosemary and Thyme
Instructions
- Preheat oven to 325ºF
- Mix butter, garlic powder, onion powder, sage, rosemary, thyme, salt, pepper and lemon juice.
- Place turkey into greased roasting dish. Carefully pull up the skin from the breast and rub half the butter mixture under the skin. Smear the remaining butter on top of skin. Surround with lemon wedges and fresh herbs.
- Roast turkey breast for approximately 2-3 hours or until internal temp reaches 165ºF in the thickest part of the breast. Baste with juices 1-2 times while roasting. Tent with foil once turkey reaches the desired brown color.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 584Total Fat 22gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 283mgSodium 655mgCarbohydrates 1gFiber 0gSugar 0gProtein 91g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
81
I made this yesterday putting as much of the butter mixture under the skin and cooking in an oven bag. My 8.5 lb turkey breast took 2 hours to cook. It was moist and delicious. Today, after picking the carcass, I cooked the carcass in water with salt, pepper, and some garlic powder (because I had no vegetables). After 3 hours I strained the broth, found I had 1-3/4 cups, and it was delicious. Thanks so much for the recipe. PS: When straining the drippings after cooking the breast, I was surprised that there was not much fat considering that 1/2 cup of butter was used on the bird. Was it absorbed by the meat?