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two roasted turkey breasts thinly sliced on an oval serving platter surrounded but citrus, herbs and persimmons
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5 from 1 vote

Roasted Turkey Breast with Garlic Herb Butter

This oven-roasted turkey breast is perfect for a Thanksgiving feast for a smaller crowd. It's juicy and moist with the most incredible golden-brown crispy skin.
Prep Time10 mins
Cook Time1 hr 30 mins
Resting Time12 hrs
Course: Main Course
Cuisine: American
Servings: 6
Calories: 282kcal


  • 1 whole bone-in turkey breast 6-7lbs

Citrus-Black Pepper Dry Brine

  • 1/2 c kosher salt
  • 2 tbsp coarsely ground black pepper
  • 2 tbsp orange zest
  • 1 tbsp lemon zest

Garlic Herb Butter

  • 1 c unsalted butter
  • 8 fresh sage leaves
  • 8 sprigs thyme
  • 4 sprigs rosemary
  • 1 head garlic cut in half


  • In a small bowl, mix together the salt, pepper, and citrus zest. Use the mixture to liberally salt the turkey all over, and under the skin if possible, trying not to tear it. You may not use all of the salt mixture. Place the turkey on a baking tray or in its roasting pan, ideally lined with a rack, then put it back in the refrigerator for at least 12 hours and up to 24.
  • Preheat your oven to 450. Take the turkey out of the fridge and if it's not already, place it in a high-sided roasting pan. Pour a cup of water into the bottom of the roasting pan to prevent the drippings from scoarching. Roast the turkey for 30 minutes at 450.
  • Meanwhile, heat a small sauce pot over low heat. Melt the butter in the pot along with the garlic and herbs. When the butter is melted and aromatic, about 5 minutes, turn off the heat.
  • After 30 minutes, lower the oven temperature to 325 and cook the turkey for an additional 1hr-90 minutes, brushing the bird with the garlic and herb butter every 20-30 minutes. Cook the turkey until a thermometer inserted into the thickest part of the breast reads 150°, don't worry the temperature will continue to climb as the bird rests.
  • When the turkey is done, remove it from the oven, loosely cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 30 minutes, or up to an hour. Slice and serve with any remaining herb butter.


Frequently Asked Questions:
  • How do I know when the turkey breast is done cooking?
    Take the turkey out of the oven when an instant-read thermometer registers 150°-155° F in the thickest part of the breast. The bird will continue to cook as it rests outside of the oven.
  • What's the best way to defrost a turkey breast?
    If you purchase a frozen turkey breast be sure to take it out of the freezer and put it into the refrigerator 24 hours before you will salt it. To speed up the defrosting process you can defrost under cold water which will take 3-4 hours.
  • How do I keep the turkey breast from drying out.
    This recipe ensures a moist and juicy turkey through a few different methods. First, salting or dry brining the turkey infuses it with flavor and moisture. Second, basting the turkey with butter as it cooks will prevent it from being dry. Third, adding water to the roasting pan gives the turkey some extra moisture. Fourth, and most importantly, pull the turkey out of the oven at 150°. Overcooking is the leading culprit of dry turkey.

Storing Leftovers and Reheating
  • Leftovers can be stored in the refrigerator for up the 5days. To reheat sprinkle the turkey with water, or stock if you have it, then cover with foil and place in a 325 oven for 10 minutes.
Roasting Pan | Instant-Read Thermometer | Basting Brush


Calories: 282kcal | Carbohydrates: 3g | Protein: 1g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 81mg | Sodium: 9437mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1017IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg