Kitchen notes · a little help before you start
Roasted Turkey Breast
Roasted Turkey Breast is made with Whole or Half Bone-in Turkey Breast*, garlic, and thyme.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 105 min
- Original yield
- Serves 5
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Turkey
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
A few quick notes
1. Include the rest
Leave time for the resting step before continuing.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Preheat as directed
Have the oven at the specified temperature for its cooking step.
Get to know the ingredients
Whole or Half Bone-in Turkey Breast* (, or boneless)
In the method: Thaw turkey, if frozen.
unsalted butter (, softened)
In the method: Make herb butter by combining butter, garlic, salt, pepper, and fresh herbs in a bowl.
freshly ground black pepper
In the method: Make herb butter by combining butter, garlic, salt, pepper, and fresh herbs in a bowl.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 Whole or Half Bone-in Turkey Breast* (, or boneless)Ingredient note
Source: 1/2 cup unsalted butter (, softened)Ingredient note
Source: 1/2 teaspoon saltIngredient note
Source: 1/4 teaspoon freshly ground black pepperIngredient note
Source: 3 cloves garlic (, minced)Ingredient note
Source: 1 ½ teaspoons fresh thyme (, chopped)Ingredient note
Source: 1 1/2 teaspoons fresh rosemary (, chopped)Ingredient note
Source: 1/2 teaspoon fresh sage (, chopped)
How to make it
0 of 6 steps completeMake room for Roasted Turkey Breast
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Allow it to rest for at least 15 minutes before carving.
A little more help as you go
Include the thawing step
Follow the thawing instruction before continuing with preparation.
Include the drying step
Pat the ingredient dry where the method directs.
A few questions you might have
What should I prepare first?
Set out the oven, baking dish, and sheet pan. Start with this step: Thaw turkey, if frozen.
Which preparation step should I plan for?
Leave time for the resting step before continuing.
What check should I look for as it cooks?
Cook at 325 degrees F for about 14-15 minutes per pound, or until internal temperature (inserted into the thickest part of the breast) reaches 165 degrees. (I usually take it out just shy of 165 degrees, as it will continue to cook as it…
Is there another preparation step to plan for?
Follow the thawing instruction before continuing with preparation.
Additional recipe notes
*Bone-in Turkey Breast is a turkey with both skin-on breast portions of the turkey connected by the backbone and ribs (The leg, thigh and large cavity portion of the whole turkey have been removed). A half turkey breast (single breast) will also work for this recipe, and cook time will be shorter. Check out this post for photos and video of How to Carve a Turkey.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesbetterfromscratch.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
