Why We Love This Roasted Turkey Breast Recipe
When I first started cooking homemade turkey for our family on Thanksgiving, I started out with roasted turkey breast. It’s a little more fool-proof (and quicker!), and just as juicy and delicious. This recipe is my go-to for simple holiday cooking.
Easy. With only 20 minutes of prep, you’ve got 2 hours of free time to make sides! Juicy. Roasting the turkey skin-side up yields crispy skin and juicy meat. Flavorful. It’s filled with the flavor of garlic (40 cloves of garlic!) and lots of herbs.
Variations on Oven Roast Turkey Breast
Instead of the garlic butter rub, you could use an equal amount of turkey rub, Creole seasoning, Italian seasoning, blackened seasoning, or herbs de Provence.
How to Store and Reheat
Store leftover roast turkey breast in an airtight container in the refrigerator for up to 3 days. To reheat, place the turkey in a baking pan with some turkey stock or pan drippings and bake at 350°F for about 30 minutes, or until warmed through.
How to Freeze
Freeze roast turkey breast in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this delicious oven roasted turkey breast next to all of your favorite holiday side dishes. If you need a little inspiration, I love it with cauliflower au gratin, cacio e pepe roasted potatoes, creamy garlic mushrooms, or sauteed carrots with scallions. And don’t forget the turkey gravy!
More Turkey Breast Recipes We Love
Smoked Turkey Breast Deep Fried Turkey Breast Air Fryer Turkey Breast Bacon Wrapped Turkey Breast Instant Pot Turkey Breast Grilled Huli Huli Turkey Breast Crockpot Turkey Breast Thanksgiving Turkey Breast
How to Make Roast Turkey Breast Step by Step
Prep the Turkey: Preheat your oven to 325°F and line a large roasting pan with foil. Spray both sides of a wire rack with nonstick spray, and place the rack over the pan. Pat a 5-7 pound skin-on turkey breast dry, inside and out, with paper towels, and set it skin side up on the wire rack.
Make the Butter: Mince 20 cloves (about 2 heads) of garlic and mix with 16 tablespoons of unsalted butter, 1 tablespoon of Dijon mustard, 1 tablespoon of chopped fresh rosemary leaves, 2 teaspoons of chopped fresh sage leaves, 2 teaspoons of chopped fresh thyme leaves, 2 teaspoons of kosher salt, 1 teaspoon of freshly ground black pepper, and the juice and zest of 1 lemon. Coat the Turkey: Using your fingers, loosen the skin from the breast meat. Smear ⅓ of the garlic butter underneath the skin and directly over the meat on each side of the breasts. Use the remaining ⅓ garlic butter to coat the outer skin of the breasts. Secure the Skin: Use 2-3 toothpicks per each half of the breasts to secure the skin to the breasts. This will keep the skin from shrinking too much during roasting. Add the Liquid: Pour ½ cup dry white wine and 1 cup low-sodium chicken broth into the bottom of the roasting pan. Halve the remaining 2 heads of garlic and set them in the roasting pan. Roast and Serve: Roast the turkey in the preheated oven for 1½-2 hours, or until the internal temperature registers 162°F-163°F on an instant-read thermometer when inserted into the meatiest part of the breast. If the skin is darkening too quickly, tent the turkey with aluminum foil. Remove the turkey from the oven and tent snugly with foil for 15 minutes before slicing and serving with the pan juices.
