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Roast Turkey Breast

This delicious roast turkey breast is perfect for your Thanksgiving meal. Super easy to make, and it comes out wonderfully juicy and flavored every single time. Be sure to grab this foolproof turkey breast recipe this year. It's the best!

Prep Time
25 mins
Cook Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 6 servings
Calories: 681 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 6 lb turkey breasts half or whole breast, completely thawed out
  • 1 onion cut into 4 wedges
  • 2 celery ribs cut into 3 “ pieces
  • 2 carrots cut in 2-3” pieces
  • 3-4 garlic cloves cut in half lengthwise
  • 1 lemon quartered
  • 4 fresh thyme sprigs
  • ½ cup chicken stock
Garlic Lemon Butter
  • ½ cup butter 1 stick, softened
  • 4 cloves garlic pressed
  • Zest and Juice from 1 lemon
  • 1 Tablespoon fresh Rosemary chopped
  • 1 Tablespoon fresh thyme chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
Spice Rub
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 teaspoons salt
  • ½ teaspoon fresh ground pepper
  • 2 tablespoons olive oil

Instructions

    Cup of Yum
  1. Preheat the oven to 425 F.
  2. Wash turkey breast and pat it dry with paper towels. Remember to take out the giblets.
  3. Season inside of turkey cavity generously with salt and pepper.
  4. Using the back of a spoon, carefully separate the skin from the turkey meat, moving downwards with the spoon’s back. Loosen the skin from both sides of the turkey breast. You can also just use your fingers to do this, but I find it easier with the spoon. Set aside.
  5. Make compound butter by adding butter, lemon juice, lemon zest, minced garlic, and chopped herbs to a small bowl. Using a fork mash and mix until well combined.
  6. Spread out 2/3 of the garlic lemon compound butter under the turkey’s skin using a spoon and using your hands to spread it evenly. Spread the rest of the compound butter over the top of the skin. Set aside.
  7. In a small mixing bowl combine paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, and fresh ground pepper; pour in olive oil and mix until well incorporated.
  8. Slather the spice rub all over the turkey breast on the outside.
  9. Add onion wedges, chopped celery and carrots, garlic, and fresh thyme sprigs to a small roasting pan or large enough baking dish or skillet.
  10. Place turkey breast on top, skin side up. If making ahead, stop here; cover turkey with foil and refrigerate for up to 24 hours. Remove from the fridge 1 hour before cooking.
  11. Pour chicken stock into the pan.
  12. Transfer to the oven and place on the middle-lower rack, don’t cover the turkey. Reduce oven heat to 325˚F.
  13. Bake for 2 to 2.5 hours depending on the size of the turkey breast (see turkey breast cooking time chart below,, or until internal temperature reaches 155˚F. About 15 to 18 minutes per pound. Use a instant read meat thermometer to check for doneness.(If you want crispier skin, baste the turkey breast every 30 minutes. If the top of the turkey breast starts to brown too quickly, loosely tent a piece of foil over the turkey breast and continue to roast.)
  14. Remove from the oven & let stand for 20 - 30 minutes before cutting.

Notes

  • If using frozen turkey breast, allow time for it to thaw fully before seasoning. You need about 24 to 48 hours in the refrigerator to thaw a whole turkey breast.
  • Patting the skin of the turkey removes any excess moisture and helps to get crispy skin.
  • If making ahead of time, take the turkey out of the fridge an hour before roasting it.
  • Roast the turkey breasts for about 15 - 18 minutes per pound of turkey. (see cooking time chart above)
  • Make sure you add herbs and butter under the skin to keep the meat juicy and flavorful.
  • Make sure the skin is well brushed with oil or with the oil spice rub from the recipe.
  • Baste the turkey breasts if you want a crispy skin, and use a baster.
  • If the top of the turkey breast starts to brown too quickly, loosely tent a piece of foil over the turkey breast and continue to roast.
  • Let the roast turkey breast rest for at least 20 minutes before slicing and serving.
  • Cooking time chart: 
  • 4 - 6 lbs - 1 to 1 3/4 hours
  • 6 - 8 lbs - 1 1/2 to 2 1/2 hours
  • 8 - 10 lbs - 2 to 3 hours
  • 10 - 12 lbs - 2 1/2 to 3 1/2 hours
  • 12 - 14 lbs - 3 to 4 1/4 hours
  • 14 - 16 lbs - 3 1/2 to 4 3/4 hours

Nutrition Information

Calories 681kcal (34%) Carbohydrates 11g (4%) Protein 100g (200%) Fat 28g (43%) Saturated Fat 12g (60%) Cholesterol 286mg (95%) Sodium 2279mg (95%) Potassium 1295mg (37%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 4221IU (84%) Vitamin C 26mg (29%) Calcium 105mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 681

% Daily Value*

Calories 681kcal 34%
Carbohydrates 11g 4%
Protein 100g 200%
Fat 28g 43%
Saturated Fat 12g 60%
Cholesterol 286mg 95%
Sodium 2279mg 95%
Potassium 1295mg 28%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 4221IU 84%
Vitamin C 26mg 29%
Calcium 105mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.