Nothing says comfort and celebration quite like a perfectly juicy and flavorful turkey. This Herb Roasted Turkey Breast Recipe brings tender, aromatic meat to your table with just the right crispy skin—making it the perfect centerpiece for any cozy gathering or Sunday dinner.

The image shows a white plate with five thick slices of cooked chicken, arranged in a row from front to back. Each chicken slice is light in color with a golden brown edge, showing a grilled texture. A light brown sauce is drizzled over the chicken slices, with small green herb pieces sprinkled on top. The plate is garnished with fresh green herbs on the left and bottom edges, including sage leaves and small flowers. The plate sits on a white marbled surface, and a gold fork is partially visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Herb Roasted Turkey Breast Recipe
Top Tip
How to Serve Herb Roasted Turkey Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herb Roasted Turkey Breast Recipe

Why You'll Love This Recipe

I remember the first time I roasted a turkey breast with this herb butter blend—there was something magical about how the garlic and fresh herbs infused the meat as it roasted. This recipe isn’t just about cooking turkey; it’s about creating those memorable flavors that everyone will rave about.

Simple Preparation: No complicated steps—just a few fresh herbs and a delicious herb butter that you can whip up in minutes.
Juicy & Flavorful: The brined turkey breast stays incredibly moist and infused with flavor thanks to the herb butter under and over the skin.
Perfectly Crispy Skin: That high-heat start followed by slow roasting and optional basting creates beautifully golden, crispy skin.
Versatile & Make-Ahead: You can prep it a day ahead and easily reheat leftovers without losing any of the deliciousness.

The dish shows a white plate on a white marbled surface, with two parts of sliced roasted chicken placed side by side. Each part has about six layers of thick, pale cooked chicken slices with a golden brown seared edge. A creamy light brown gravy is poured over the top, drizzling down the layers, and small green parsley bits are sprinkled on the chicken and sauce. Around the edges of the plate are green herb sprigs and a bright orange flower adding color and decoration. A golden fork is placed on the right side of the plate beside the chicken. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Herb Roasted Turkey Breast Recipe works because each ingredient plays a special role: flavorful herbs, comforting aromatics, and a rich butter blend that locks moisture in while enhancing the savory notes of the turkey.

Flat lay of a large raw bone-in, skin-on turkey breast with two breasts still joined at the breast bone, a small pile of twelve whole uncracked garlic cloves, two fresh medium onions thinly sliced, a few bright orange slices from one orange, a handful of fresh green poultry herbs including thyme, rosemary, and sage, small white ceramic bowls containing softened unsalted butter with a pale yellow creamy texture, golden olive oil, and bright yellow Dijon mustard, and a small white bowl with a sprinkling of dried herbs and spices including garlic powder, paprika, dried rosemary, dried parsley, salt, dried thyme, dried oregano, onion powder, ground cumin, and black pepper, plus an additional small white bowl with clear low sodium chicken broth, all carefully arranged with perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in, skin-on turkey breast: The bone adds flavor and the skin crisps up beautifully, sealing in juices.
Garlic cloves: Smashed to release their flavor, providing a mellow but aromatic base in the roasting pan.
Onions: Add natural sweetness and keep the meat moist during roasting.
Orange slices: Brighten the flavor with subtle citrus notes, balancing the savory herbs.
Fresh poultry herb blend: Thyme, rosemary, and sage bring classic, earthy seasonings that complement turkey perfectly.
Chicken broth: Keeps the roasting environment moist, preventing dryness and enriching the pan drippings for gravy.
Unsalted butter: Base for the herb butter, it adds richness without overpowering the delicate flavors.
Olive oil: Helps loosen and blend the herb butter with moisture and flavor.
Dijon mustard: A subtle tang that adds depth to our herb butter.
Spices like garlic powder, paprika, rosemary, parsley, thyme, oregano, onion powder, cumin, salt, and pepper: These combine to create a complex, layered herb butter that’s bursting with flavor.
Flour: Thickens the pan gravy into that perfect, silky consistency.
Chicken bouillon (optional): For adjusting seasoning in gravy without overpowering the natural turkey flavor.

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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.

Make It Your Way

I love adding a little heat sometimes, so I often sneak in a pinch of cayenne or chili powder into the herb butter—it adds an unexpected warm kick that friends always ask me about. But you can easily leave that out for a more classic taste.

Variation: For a dairy-free option, swap the butter for a high-quality olive oil blend and use fresh herbs minced finely—that way, you'll still get that herbaceous aroma without dairy. I've tried this, and it still sings great flavor!
Seasonal twist: Swap the orange slices for lemon or even apple slices in fall to give the roast a subtle seasonal twist.

Step-by-Step: How I Make Herb Roasted Turkey Breast Recipe

Step 1: Bring Your Turkey to Room Temperature

Start by removing your turkey breast from packaging and pat it completely dry with paper towels. This step is crucial—it helps the skin crisp up in the oven instead of steaming. Let the turkey sit for 45 to 60 minutes to warm to room temperature while you prep the pan and whip up your herb butter. Trust me, this little patience pays off big time in juiciness and texture.

Step 2: Prepare the Roasting Pan

In your 9x13 baking dish or roasting pan, layer smashed garlic cloves, thick onion slices, orange slices, and a handful of fresh herbs in the center. Pour in a cup of low-sodium chicken broth—it’ll steam gently during roasting, keeping the meat flavorful and moist. This setup also elevates your pan drippings into flavor gold for the gravy later.

Step 3: Whip Up the Herb Butter and Apply It

Mix all the softened butter ingredients in a bowl until well blended—that's your secret weapon for juicy, flavorful turkey. Slide a spoon under the skin and work your fingers gently to loosen it from the meat without tearing. Spread around two thirds of your butter under the skin, dividing it evenly between each breast, then rub the rest on top of the skin. This double-layer of herb butter seals in moisture and creates that irresistible roasted crust.

Step 4: Roast at High Heat, Then Low and Slow

Place your turkey breast skin side up on top of the aromatics in your pan, adjusting the slices as needed to keep it balanced. Start roasting at 450°F for 20 minutes to kick-start that crispy skin. Then baste with pan juices, lower the heat to 325°F, and continue roasting uncovered. For the first hour, baste every 20 minutes, then stop basting to allow the skin to crisp up without steaming. Keep an eye on your thermometer—you're aiming for 155-160°F in the thickest part. I always cover the bird with foil once it’s golden enough to avoid burning, especially for larger breasts. My 7-pound breast took about 2.5 hours total.

Step 5: Rest and Make Gravy

Once the turkey hits temperature, transfer it to a cutting board and let it rest uncovered for 15 minutes—this locks in those juices and keeps the skin crispy. While it rests, skim the fat from the pan drippings, then whisk up your homemade gravy with reserved herb butter, melted butter, flour, and broth. If your gravy needs a little extra saltiness, I recommend using chicken bouillon a pinch at a time rather than salt alone. This step really pulls the whole meal together!

Top Tip

Through many attempts and some “oops” moments, I’ve learned that the key to this Herb Roasted Turkey Breast Recipe is patience and the right thermometer. Here are my best tips so you avoid the pitfalls and nail that perfect roast every time:

Use an Instant Read Thermometer: This is non-negotiable for me. I usually rely on a digital probe thermometer that beeps when the turkey is done—no guesswork, just perfect juicy meat every time.
Don’t Skip the Resting: It’s tempting to cut right away, but resting lets the juices redistribute and keeps the meat moist.
Loosen the Skin Gently: Avoid tearing the skin when spreading butter underneath—this protects the juices and keeps that gorgeous crust intact.
Check Early and Often: Oven temperatures vary, so start checking the turkey's internal temp early. You can always cook longer, but it’s hard to fix overcooked turkey.

How to Serve Herb Roasted Turkey Breast Recipe

herb roasted turkey - Serving Suggestion

Garnishes

I like to garnish my turkey breast with fresh sprigs of rosemary and thyme—they add a rustic charm to the plate and a fresh punch of herbal aroma right at serving. Sometimes I scatter a few thin orange slices from roasting for a decorative and edible touch that pairs beautifully with the citrusy notes in the recipe.

Side Dishes

My go-to sides are creamy mashed potatoes, garlicky green beans, and a crisp apple and fennel salad to brighten things up. Roasted carrots tossed in a bit of maple syrup and thyme are another favorite. These sides complement the herb-roasted flavors perfectly without overpowering the turkey.

Creative Ways to Present

For festive occasions, I like to carve the turkey breast into thick slices and arrange them in a fan shape on a warm platter with fresh herb sprigs and orange slices. Adding little bowls of gravy alongside lets guests help themselves while keeping the presentation clean and elegant.

Make Ahead and Storage

Storing Leftovers

After dinner, I slice the leftover turkey and store it in an airtight container to keep it fresh for up to 5 days in the fridge. I’ve noticed it stays juicy when I add a little splash of broth between layers to maintain moisture.

Freezing

When I have more turkey than we can eat, I remove the meat from the bone, wrap it tightly in plastic wrap, and freeze it in freezer bags. This way, it keeps well for up to 3 months without freezer burn and defrosts evenly when I need it for future meals.

Reheating

To reheat, I prefer gently warming the turkey slices covered with foil in the oven at 350ºF for about 15 minutes with a drizzle of broth or dotting with butter. It keeps the slices moist and tender—way better than the microwave in my experience! But for a quick fix, the microwave works fine if you heat in short intervals.

Frequently Asked Questions:

Can I use a boneless turkey breast for this recipe?

You can, but keep in mind that bone-in turkey breasts tend to stay juicier and develop more flavor during roasting. If you use a boneless breast, reduce the cooking time and watch carefully with a meat thermometer to avoid drying out the turkey.

How long do I need to brine the turkey breast?

This recipe assumes you’re starting with a pre-brined turkey breast, which helps lock in moisture and flavor. If your turkey isn’t pre-brined, you can easily brine it yourself for 12-24 hours in a simple saltwater solution. Just remember to rinse and pat dry thoroughly before applying the herb butter.

Why do I need to bring the turkey to room temperature before roasting?

Bringing the turkey to room temperature ensures even cooking. If you put a cold turkey straight into the oven, the outside may cook too quickly while the inside remains underdone, leading to uneven textures and potentially dry spots.

Can I make the herb butter ahead of time and store it?

Absolutely! The herb butter can be made up to 3 days in advance and refrigerated. Just bring it back to room temperature before spreading it under and over the skin to make application easier. This is a great time-saver for busy cooking days.

Final Thoughts

This Herb Roasted Turkey Breast Recipe has become my go-to for special meals and even everyday dinners when I want something a little more exciting. It’s approachable, reliable, and absolutely delicious. I hope you’ll try it soon and find it just as rewarding—and tasty—as I do to make and share with your loved ones.