Go Back
Square view of roast turkey breast with two slices on a white platter
admin

Roast Turkey Breast Recipe

Bone-in turkey breast roasted with garlic, rosemary, thyme, and a modest layer of butter. A white-meat centerpiece for eight servings with sides.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Resting time 20 minutes
Total Time 2 hours 55 minutes
Servings: 8 servings with sides
Calories: 402.1
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 6-lb bone-in skin-on turkey breast fully thawed; unbrined preferred
  • 4 tbsp unsalted butter softened, 57 g
  • 4 garlic cloves finely minced, about 12 g
  • 1 tbsp fresh rosemary finely chopped, plus optional sprigs for the platter
  • 1 tbsp fresh thyme leaves chopped, plus optional sprigs for the platter
  • 1 tsp fine salt about 6 g; omit for brined or enhanced turkey
  • 1/2 tsp black pepper
  • 1 cup water for the roasting pan, plus more if needed

Equipment

  • 1 Small roasting pan with rack large enough to hold the breast
  • 1 Food thermometer
  • 1 Carving board and sharp knife

Method
 

  1. Heat the oven to 325°F. Set a rack in a small roasting pan. Remove packaging and any gravy packet or giblets from the fully thawed turkey breast. Do not rinse raw poultry; pat the skin dry with paper towels and discard them.
  2. Mix butter, garlic, rosemary, thyme, salt, and pepper. Gently loosen the skin over both breast halves without removing it. Spread about half the mixture underneath and the rest in a thin layer over the outside. Clean hands, utensils, and surfaces that contacted raw turkey.
  3. Place the breast skin-side up on the rack and pour water into the pan beneath it. Roast uncovered. Begin checking the internal temperature at about 90 minutes; a six-pound breast commonly needs around 2 to 2 1/4 hours, but allow longer if necessary. Add a splash of water if the pan dries and loosely shield darkening skin with foil.
  4. Continue roasting until a thermometer inserted into the thickest part of EACH breast half, away from bone, reads at least 165°F. Do not remove at a lower temperature expecting resting to make it safe.
  5. Transfer to a clean board and rest for 20 minutes, loosely covered. Cut each breast half away from the bone, then slice crosswise. Serve with cooked pan juices and optional fresh herb sprigs.
  6. Refrigerate carved leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Use within 3–4 days and reheat to 165°F.

Video

Notes

Timing excludes thawing. Thaw in the refrigerator on a tray; allow about 24 hours per 4–5 pounds and extra time if still icy. Nutrition is approximate, assuming 1,800 g edible raw meat and skin from the six-pound bone-in breast, all butter and salt, divided by eight. Bones, actual yield, pan losses, and pre-brining affect the result. Optional garnish and sides are excluded.
Related video credit: Lisa Bryan, Downshiftology. Her garlic-herb turkey breast uses more butter and a different removal temperature. This version uses four tablespoons butter, a rack with water beneath, and requires 165°F before the turkey leaves the oven. Follow this card for quantities and safety checks.