Juicy Oven Roasted Turkey Breast

Name: Juicy Oven Roasted Turkey Breast
Prep time: 15 min
Cook time: 90 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 bone-in turkey breast (5-7 lbs); skin on; 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; 4 tbsp butter; softened; 2 cloves garlic; minced; 1 tbsp fresh rosemary; finely chopped; 1 tbsp fresh thyme leaves; 1 tbsp fresh sage; chopped; 1 tsp lemon zest; ½ tsp salt; ¼ tsp black pepper; Fresh herb sprigs for garnish; Lemon wedges

Prep Time: 15 min Cook Time: 90 min Servings: 8 Medium

Ingredients

Main

1 bone-in turkey breast (5-7 lbs)
skin on
2 tbsp olive oil
1 tsp salt
½ tsp black pepper

Herb Butter

4 tbsp butter
softened
2 cloves garlic
minced
1 tbsp fresh rosemary
finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh sage
chopped
1 tsp lemon zest
½ tsp salt
¼ tsp black pepper

Garnish

Fresh herb sprigs for garnish
Lemon wedges

Instructions

Take the turkey breast out of the refrigerator 30 minutes before cooking. Preheat oven to 325°F (165°C). Pat the skin completely dry with paper towels.

Raw bone-in turkey breast patted dry on a cutting board at room temperature

Mix softened butter with garlic, rosemary, thyme, sage, lemon zest, salt, and pepper in a small bowl to make the herb butter.

Mixing herb butter with fresh rosemary, thyme, sage, and garlic in a bowl

Gently loosen the skin from the meat with your fingers. Spread half the herb butter under the skin directly on the meat. Spread the remaining butter over the outside of the skin.

Spreading herb butter under the skin of a turkey breast with fingers

Drizzle olive oil over the turkey and season with salt and pepper. Place in a roasting pan on a rack, skin side up.

Seasoned turkey breast with herb butter placed on a roasting rack in a pan

Roast at 325°F (165°C) for 14-15 minutes per pound, about 1.5-2 hours total. Do not cover — the skin needs dry heat to crisp. If skin browns too quickly after 60 minutes, tent loosely with foil.

Golden brown turkey breast roasting in the oven with crispy herb butter skin

Remove when the internal temperature reaches 160°F (71°C) at the thickest part — carryover cooking brings it to the USDA-recommended 165°F (74°C) during the 15-minute rest. Slice against the grain and serve with pan drippings.

Sliced roasted turkey breast plated with herbs and golden crispy skin

Personal Tips

s the final safe temperature. If you leave it in the oven until 165°F, carryover cooking pushes it to 170°F+ and you get dry meat. Pulling at 160°F and resting 15 minutes lands you perfectly at 165°F with juicy, tender results.", "**Don
ve tried just seasoning the outside and the flavor barely penetrates. Slathering herb butter directly on the meat under the skin bastes the turkey from the inside as it cooks — the difference is night and day.", "**Let it rest the full 15 minutes.** I used to cut into it after 5 minutes and all the juices would run out onto the cutting board. After 15 minutes of resting, the juices redistribute through the meat. Tent with foil loosely — don
ll steam the crispy skin.", "**Bone-in is worth the extra cooking time.** The bone insulates the meat and adds flavor to the drippings. I

Nutrition (per serving)

160 kcal

Calories

30g

Protein

Carbs

Fat

Fiber

Nutrition (per serving): 4 oz cooked (skinless) | USDA FoodData Central, calculated estimates

Frequently Asked Questions

How long do you roast a turkey breast per pound?

Roast at 325°F (165°C) for 14-15 minutes per pound for bone-in, or about 20 minutes per pound at 350°F for boneless. A 6-lb bone-in breast takes roughly 1.5-2 hours. Always verify with a meat thermometer — 165°F (74°C) internal is the USDA safe minimum.

Should turkey breast be covered or uncovered when roasting?

Start uncovered so the skin can brown and crisp. If the skin is browning too quickly after 60-75 minutes, loosely tent with aluminum foil. Never seal tightly — this creates steam and makes the skin rubbery instead of crispy.

Is roasted turkey breast healthy?

Yes. A 4-oz serving (skinless) is approximately 160 calories, 30g protein, 1g carb, and 4g fat. It is naturally gluten-free, low-carb, and one of the leanest protein sources available. Removing the skin reduces fat by about 50%.

Can I make this ahead for meal prep?

Yes. Store sliced turkey in an airtight container in the fridge for up to 4 days. Freeze slices with parchment between them for up to 3 months. Reheat at 325°F for 10-15 minutes or gently in the microwave at 50% power to retain moisture.

What temperature should turkey breast be cooked to?

Cook to an internal temperature of 165°F (74°C) measured at the thickest part. For the juiciest result, remove from the oven at 160°F — carryover cooking during the 15-minute rest brings it to 165°F safely without overcooking.

Dietary Restrictions

Allergens

Dairy (butter)

Not Suitable For

Vegans
Vegetarians
Dairy-free dieters (unless modified)

Modifications

Replace butter with olive oil for a dairy-free version. The herb butter is the only dairy ingredient — swapping it makes this recipe fully dairy-free while maintaining excellent flavor. Turkey breast is naturally gluten-free
low-carb
and keto-friendly.

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