Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried herbs, but use only one-third of the amount called for in the recipe. Fresh herbs provide brighter flavor and better texture in the butter mixture, but dried herbs will still give you delicious results if that's what you have on hand.

Why didn't my turkey skin get crispy?

The most common reasons are not patting the turkey dry enough before buttering, or having an oven that's too cool. Make sure your turkey is thoroughly dried with paper towels, and consider turning on the broiler for the last 2-3 minutes of cooking time (watching carefully to prevent burning).

How much turkey should I make per person?

Plan for about ¾ pound of turkey breast per person for a main meal with sides. If you want leftovers (and trust me, you will!), calculate 1 pound per person. A 5-7 pound turkey breast typically serves 6-9 people comfortably.

Can I cook the turkey breast from frozen?

It's strongly recommended to fully thaw your turkey breast before roasting. Cooking from frozen will result in uneven cooking, potentially dry outer meat while the center remains undercooked. Thaw in the refrigerator for 1-2 days depending on size.

Roasted Turkey Breast Recipe

This incredibly juicy Roasted Turkey Breast is a game-changer for your dinner table. Slathered with a fragrant herb and garlic butter that infuses every bite with amazing flavor, this recipe delivers restaurant-quality results with surprisingly little effort. The skin crisps up beautifully while the meat stays tender and succulent—perfect for holiday gatherings or when you’re craving turkey without committing to a whole bird!

Why You’ll Love This Recipe

Foolproof Technique: Even if you’ve never roasted turkey before, this method ensures perfectly cooked, juicy meat every time.
Make-Ahead Friendly: The herb butter can be prepared a day in advance, making your cooking day much more relaxed.
Impressive Presentation: With its golden, crispy skin and aromatic herbs, this turkey breast looks as magnificent as it tastes—without requiring advanced culinary skills.
Versatile Leftovers: The tender meat is perfect for sandwiches, salads, and casseroles in the days following your feast.

Ingredients You’ll Need

Turkey Breast: The star of the show—choose skin-on for that beautiful golden exterior. Both boneless or bone-in work well, with bone-in offering slightly more flavor.
Butter: Creates the base for our herb mixture and helps achieve that crispy, golden skin while keeping the meat juicy.
Garlic: Divided between minced (for the butter) and halved heads (for roasting)—providing layers of flavor from sharp to sweet and mellow.
Dijon Mustard: Adds a subtle tangy note that balances the richness of the butter and enhances the herbs.
Fresh Herbs: Rosemary brings piney aromatics, sage offers earthy warmth, and thyme contributes delicate complexity—the perfect turkey-complementing trio.
Lemon: Both juice and zest brighten everything up, cutting through the richness and making the flavors pop.
White Wine: Deglazes the pan and creates steam in the oven, helping to keep the meat moist while adding subtle acidity.
Chicken Broth: Forms the base of your delicious pan sauce and prevents the drippings from burning.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Twists

Maple Glaze: Replace some butter with maple syrup for a sweet-savory finish
Mediterranean Style: Swap herbs for oregano, basil, and lemon zest with olive oil
Spicy Kick: Add cayenne pepper or red pepper flakes to the herb butter

Dietary Adjustments

Dairy-Free: Substitute butter with olive oil or dairy-free butter
Low-Sodium: Use unsalted butter and homemade salt-free broth

Seasonal Options

Fall Harvest: Add dried cranberries to the roasting pan and apple cider instead of wine
Summer Fresh: Use basil instead of sage and add lemon slices under the skin

How to Make Roasted Turkey Breast

Step 1: Prepare Your Oven and Turkey

Preheat your oven to 325°F and set up your roasting pan with foil and a wire rack sprayed with nonstick spray. Pat the turkey breast thoroughly dry with paper towels—this is crucial for crispy skin! Place it skin-side up on the wire rack.

Step 2: Create the Herb Butter

Mince about 20 cloves of garlic (roughly 2 heads) and cut the other 2 heads in half horizontally. In a bowl, mix the softened butter, minced garlic, Dijon mustard, and all those fragrant chopped herbs. Add the salt, pepper, lemon juice, and zest, then blend until everything is thoroughly combined.

Step 3: Butter the Turkey

This is where the magic happens! Gently loosen the skin from the meat by sliding your fingers underneath. Take your time and be careful not to tear the skin. Smear about a third of your aromatic butter mixture directly onto the meat under the skin on each side. Use the remaining third to generously coat the outer skin.

Step 4: Secure and Setup

Secure the skin to the breast meat using toothpicks—this clever trick prevents the skin from shrinking back during roasting. Pour wine and broth into the roasting pan and place those halved garlic heads in the liquid.

Step 5: Roast to Perfection

Roast in your preheated oven for 1½-2 hours. The exact time depends on the size of your turkey breast, but what matters most is the internal temperature. You’re aiming for 162°F-163°F when measured in the thickest part. If you notice the skin getting too dark, simply tent it with foil.

Step 6: Rest and Serve

Once done, remove from the oven and tent with foil for at least 15 minutes. This resting period allows the juices to redistribute throughout the meat. Taste the pan juices, adjust seasoning if needed, and serve your beautiful turkey breast with these flavorful juices drizzled over top.

Pro Tips for Making the Recipe

Room Temperature Butter: Make sure your butter is properly softened for easy mixing with herbs and spreading under the skin.
Temperature, Not Time: Always use a meat thermometer rather than relying solely on cooking time—turkey breasts vary in thickness and will cook differently.
Create Flavor Layers: By putting herb butter both under and over the skin, you’re ensuring flavor penetrates the meat while also creating a delicious crispy exterior.
Don’t Rush the Rest: Those 15 minutes of resting time aren’t optional—they’re essential for juicy meat. Cut too soon and all those wonderful juices will run out onto your cutting board.
Save the Garlic: Those roasted garlic halves can be squeezed out and spread on bread or mixed into your pan sauce for extra flavor.

How to Serve

Perfect Pairings

Serve this succulent turkey breast with classic sides like mashed potatoes, cranberry sauce, and green beans for a traditional meal. The pan juices make an incredible natural gravy that needs minimal thickening.

Presentation Ideas

For an impressive presentation, transfer the whole roasted breast to a platter surrounded by roasted vegetables or fresh herbs. Slice at the table for maximum impact.

Wine Suggestions

A medium-bodied Chardonnay or Pinot Noir pairs beautifully with the herb-infused flavors of this roasted turkey.

Make Ahead and Storage

Make Ahead Options

Prepare the herb butter up to 3 days in advance and store in the refrigerator. Bring to room temperature before using. You can also season the turkey breast the night before and refrigerate it uncovered (for crispier skin).

Storing Leftovers

Refrigerate leftover turkey in an airtight container for up to 4 days. The flavor actually improves overnight as the herbs continue to infuse the meat.

Freezing

Slice cooled turkey meat and store in freezer-safe containers or bags for up to 2 months. Freeze the pan juices separately in ice cube trays for easy portioning.

Reheating

For moist reheated turkey, place slices in a baking dish, add a splash of broth, cover with foil, and warm in a 325°F oven until heated through (about 15 minutes). Microwaving works too, but always add a little moisture to prevent drying.

FAQs

Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried herbs, but use only one-third of the amount called for in the recipe. Fresh herbs provide brighter flavor and better texture in the butter mixture, but dried herbs will still give you delicious results if that’s what you have on hand.
Why didn’t my turkey skin get crispy?

The most common reasons are not patting the turkey dry enough before buttering, or having an oven that’s too cool. Make sure your turkey is thoroughly dried with paper towels, and consider turning on the broiler for the last 2-3 minutes of cooking time (watching carefully to prevent burning).
How much turkey should I make per person?

Plan for about ¾ pound of turkey breast per person for a main meal with sides. If you want leftovers (and trust me, you will!), calculate 1 pound per person. A 5-7 pound turkey breast typically serves 6-9 people comfortably.
Can I cook the turkey breast from frozen?

It’s strongly recommended to fully thaw your turkey breast before roasting. Cooking from frozen will result in uneven cooking, potentially dry outer meat while the center remains undercooked. Thaw in the refrigerator for 1-2 days depending on size.

Final Thoughts

This Roasted Turkey Breast recipe strikes the perfect balance between impressive and accessible. The herb-garlic butter transforms an ordinary turkey breast into something truly special, while the technique keeps everything wonderfully moist. Whether you’re hosting a small holiday gathering or simply want to enjoy turkey without dealing with a whole bird, this recipe delivers restaurant-quality results right in your kitchen. Give it a try—your dinner guests (and your taste buds) will thank you!