Juicy Herb-Roasted Turkey Breast
Juicy Herb-Roasted Turkey Breast is the juiciest, yummiest, turkey breast recipes you’ll ever try! With a herbed butter rub, perfectly blended herbs seasoning, and a simple technique to give you crispy skin, this recipe is shamelessly delicious!
Juicy, No-Hassle Turkey
This recipe is a simple way to get the moistest turkey breast with virtually no hassle. You won’t need to flip it or mess with it at all.
Why use a turkey breast instead of a whole turkey? It makes sense for smaller families to use a turkey breast rather than a whole turkey. A turkey breast can easily feed up to 6 people, which would be perfect for my family. It’s easier, quicker, and stays juicier than a whole turkey.
Another nice benefit is you don’t need a large roasting pan with a rack. Just use your 13 X 9 pan and place the turkey breast right in the pan.
Which kind of turkey breast should I buy? I always go for the bone in because it gives the meat a tremendous amount of more flavor. The boneless is good, too, and will reduce your cooking time. However, if you have a choice, I definitely recommend bone in.
Juicy Herb-Roasted Turkey Breast
For my turkey breast, I use a few techniques that will keep this moist and juicy and give you a crispy skin!
First, I use a simple technique to get the skin crispy. It’s the same technique I use for obtaining crispy skin on fish. You don’t need to do this if you don’t like crispy skin
Salt the turkey breast with Kosher salt, both on the skin and under it, too, and leave it out on the counter at room temperature for an hour. Pre-salting it like this will draw out the moisture from the skin and tenderize the meat at the same time. Don’t worry, meat can be left out at room temp for up to 2 hours. Plus, the meat will cook quicker and more evenly not coming straight out of the fridge.
Next, I use a herbed butter rub underneath the skin. For this part I use fresh herbs. The fresh herbs give a stronger, more intense flavor. I use dry herbs on the skin, but I want the skin to dry out and become crispy. The fresh herbs will get cooked in the butter and will be infused into the meat. If the meat is wet, the butter will just slide around. So you will need to dry it with paper towels before adding the butter mix.
How Long Should I Cook the Turkey Breast?
I use a method similar to deep frying. The instant shock of heat cooks the outside faster, leaving the inside moist. The temperature drops a bit while the food is cooking. I use a similar method for my hard boiled eggs, as well.
Similarly, I heat the oven to 450ºF. This will keep your bird nice and juicy without drying out! Once you put the pan in the oven, drop the temperature to 325ºF. Set your timer for 15-17 minutes per pound. Start testing the internal temp at the lowest end of that time. This recipe uses a 7 pound bird. So, at 1:15 hours, I would start testing the temperature.
How do I test the temperature? Using a instant read thermometer, insert it into the thickest, meatiest part. I recommend testing in 2-3 locations. The internal temperature needs to reach 165ºF. However, take the turkey out once it reaches 150-155º. Take some aluminum foil and loosely tent the turkey, making sure the foil seals around the edges of the pan. The internal temperature will continue to rise as the turkey will continue to cook out of the oven.
Let the turkey rest for 20 minutes before carving it or the juices will spill out and you’ll end up with a dry turkey anyway despite all your prior efforts.
What Sides Can I Serve with This?
Roasted Garlic Turkey Gravy
Simple Sweet Potato Pie
Best Sausage and Herb Stuffing
Haricot Verts (French Green Beans) with Garlic and Mushrooms
Sour Cream and Chives Smashed Potatoes
What Ingredients Are in Juicy Herb-Roasted Turkey Breast?
- Turkey Breast on the bone
- Fresh Head of Garlic
- White Wine
- Stick of Butter
- Fresh Parsley
- Fresh Thyme
- Fresh Sage
- Kosher Salt
- Dried Oregano
- Dried Basil
- Dried Parsley
- Garlic Powder
- Black Pepper
Ingredient Notes & Substitutions
Turkey Breast on the bone – using one on the bone will give you more flavor, but it will take a little longer to cook. But it’s well worth the little extra time.
Turkey Breast – this recipe is for a 6-7 pound turkey breast because that is the typical size you will find in the store. However, it’s super simple to use a 3 pound turkey breast, which will serve about 4-6 people. Simply cut all the ingredients in half except the fresh garlic.
- Pro Tip: If you can’t find a 3 pound bird, buy the 6 pounder. Cook it according to this recipe. After it’s cooked, freeze one of the breasts for later use. You get 2 meals out of it!
Fresh Head of Garlic – this is used in the gravy which the recipe is in the Recipe Notes
Butter – I use salted butter, but you can use unsalted.
How Is Juicy Herb-Roasted Turkey Breast Made?
IMPORTANT! Planning Ahead Instructions!
You will need to follow these important instruction to make sure you can cook the meal.
- Defrost the turkey in the fridge which can take 1-2 days! Read the package for the details.
- Take the turkey breast out of the fridge 2 hours before roasting for even cooking.
- Take the butter out of the fridge and set it on the counter the 2-3 hours before or overnight preparing the recipe to allow it to soften.
Preparation
- Defrost the turkey breast according to the instruction on the package. This could take 1-2 days, so plan ahead. Be sure to take the turkey out of the fridge 2 hours before cooking. Salt the skin and meat under the skin at this time.
- Take a stick of butter out of the fridge and set it on the counter the night before cooking to let it soften.
- Heat the oven to 450°F. A 6-7 pound turkey breast will be both sides of the breast. Cut it in half so you wind up with 2 separate turkey breasts.
- In a small bowl, mix the butter, fresh parsley, fresh sage, and fresh thyme. Gently lift the skin on the turkey and spread the butter mix on the meat underneath the skin. If the meat is wet, use a paper towel to dry it first.
- Place the breasts in a cooking pan (I use an 11×15 glass pan). Pour the white wine over the turkey breasts.
- Cut the top off of the garlic head and remove any loose skin. Cover the garlic with a small piece of foil and place it in any free space in the pan.
- In another small bowl, mix the seasoning – salt, dried oregano, dried basil, dried parsley, garlic powder, and pepper. Rub the seasoning mix on the skin and entire outside of the breast, but not on the bone side.
Roasting the Turkey Breast
- Place the pan in the oven, uncovered. As soon as you close the door, lower the heat to 325°F. A 6 pound turkey will take about 90 minutes to cook. A 7 pound turkey will take about 105 minutes (1 hour 45 minutes) to cook.
- Using an instant read meat thermometer, start testing the temperature 15-20 before those time. Test the meat in the thickest part, but not near the bone. Take the turkey out of the oven once it reaches 150-155° because it will continue to cook even after it is taken out of the oven.
- Leave the turkey in the pan and cover it with aluminum foil. The turkey needs to be 165° which it will under the foil. Let the turkey rest for 20- minutes before carving it.
What Can I Do with the Leftovers?
The leftovers will keep in the fridge for 3-4 days. Heat the meat in a skillet to keep it moist. I love using the leftover turkey to make sandwiches. Here’s a few suggestions on how to use the leftovers:
- Turkey Sandwich
- Turkey Club Sandwich
- Turkey Salad
- Turkey Tetrazzini
Can I Freeze the Leftovers?
Yes! You can even freeze You need to use an airtight container or freezer bag and it’ll stay tasty for up to 3 months. Thaw it on the counter or overnight in the fridge.
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Other Amazing Recipes That You’ll Love!
Marinated Top Round London Broil
French Green Beans (Haricot Verts) with Sliced Garlic and Mushrooms
Asparagus with Garlic and Butter
Juicy Herb-Roasted Turkey Breast
Ingredients
- 6-7 pound Turkey Breast on the bone (see notes for instruction for a smaller turkey breast)
- 1 head Fresh Garlic
- 1 cup White Wine
- 1 stick Butter, softened at room temperature
- 1 teaspoon Fresh Parsley
- 1/2 teaspoon Fresh Thyme
- 1/2 teaspoon Fresh Sage
- teaspoons Kosher Salt
- teaspoons Dried Oregano
- teaspoons Dried Basil
- teaspoons Dried Parsley
- teaspoons Garlic Powder
- teaspoons Black Pepper
Instructions
-
Defrost the turkey breast according to the instruction on the package. This could take 1-2 days, so plan ahead. Be sure to take the turkey out of the fridge 2 hours before cooking. Salt the skin and meat under the skin at this time.
-
Take a stick of butter out of the fridge and set it on the counter the night before cooking to let it soften.
-
Heat the oven to 450°F. A 6-7 pound turkey breast will be both sides of the breast. Cut it in half so you wind up with 2 separate turkey breasts.
-
In a small bowl, mix the butter, fresh parsley, fresh sage, and fresh thyme. Gently lift the skin on the turkey and spread the butter mix on the meat underneath the skin. If the meat is wet, use a paper towel to dry it first.
-
Place the breasts in a cooking pan (I use an 11x15 glass pan). Pour the white wine over the turkey breasts.
-
Cut the top off of the garlic head and remove any loose skin. Cover the garlic with a small piece of foil and place it in any free space in the pan.
-
In another small bowl, mix the seasoning - salt, dried oregano, dried basil, dried parsley, garlic powder, and pepper. Rub the seasoning mix on the skin and entire outside of the breast, but not on the bone side.
-
Place the pan in the oven, uncovered. As soon as you close the door, lower the heat to 325°F. A 6 pound turkey will take about 90 minutes to cook. A 7 pound turkey will take about 105 minutes (1 hour 45 minutes) to cook.
-
Using an instant read meat thermometer, start testing the temperature 15-20 before those time. Test the meat in the thickest part, but not near the bone. Take the turkey out of the oven once it reaches 150-155° because it will continue to cook even after it is taken out of the oven.
-
Leave the turkey in the pan and cover it with aluminum foil. The turkey needs to be 165° which it will under the foil. Let the turkey rest for 20- minutes before carving it.
Recipe Notes
IMPORTANT! Planning Ahead Tips!
You will need to follow these important instruction to make sure you can cook the meal.
- Defrost the turkey in the fridge which can take 1-2 days! Read the package for the details.
- Take the turkey breast out of the fridge 2 hours before roasting for even cooking.
- Take the butter out of the fridge and set it on the counter the 2-3 hours before or overnight preparing the recipe to allow it to soften.
Using a Smaller Turkey Breast
A 3 pound turkey breast will serve about 4-6 people. Simply cut all the ingredients in half except the fresh garlic.
- Pro Tip: If you can't find a 3 pound bird, buy the 6 pounder. Cook it according to this recipe. After it's cooked, freeze one of the breasts for later use. You get 2 meals out of it!
Roasted Garlic Turkey Gravy
Ingredients
- 4 Tablespoons Butter
- 1/4 cup All Purpose Flour
- 2 Tablespoons Roasted Garlic, from the turkey recipe
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper
- 2 cups Chicken Stock
- 2-3 drops Browning Sauce (I use Kitchen Bouquet)
- 1/8 teaspoon Kosher Salt
Instructions
- In a medium saucepan over medium heat, add the butter. Once the butter is completely melted, whisk in the flour. Cook until the roux starts to slightly turn darker, about 3-4 minutes.
- Add in the roasted garlic, worcestershire sauce, onion powder, salt, pepper, and browning sauce. Continue to whisk and cook for another 2-3 minutes.
- Slowly pour in the chicken stock and continue to whisk to mix and avoid clumping. Continue until all the stock has been added to the saucepan.
- Turn the heat up to medium-high to thicken the sauce. Remove from the heat and cover.
- When ready to serve, heat it up until you see small bubbles.
