Today I prepared a Turkey Breast in a Roaster Oven using a 4 to 5 lb bone-in turkey breast, unsalted butter, garlic, and fresh herbs like thyme, rosemary, and sage. Kosher salt and black pepper add bold flavor while the skin crisps ideally. I look forward to sharing this recipe.

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I’ve been tinkering with my turkey recipes for a while now, and this Easy Roasted Turkey Breast caught my eye with its promise for juicy meat and crispy skin in just 90 minutes. I started off with a 4 to 5 lb bone-in turkey breast and mixed together 1/2 cup softened unsalted butter, 4 minced garlic cloves, fresh thyme, rosemary, and sage.

I was amazed at how the simple blend of kosher salt and freshly ground black pepper brought out the flavors so perfectly. Cooking it in my electric roaster felt like a mini experiment in the best Thanksgiving Dinner For Two style, but it turned out like something you’d expect in a professional kitchen.

This recipe is one of those underrated finds that proves simplicity can still deliver an epic dining experience without a lot of fuss. Enjoy flipping through your food blogs for more tasty adventures!

Why I Like this Recipe

1. I love the flavor explosion in this recipe because the mix of butter, garlic, thyme, rosemary, and sage makes the turkey taste sooo rich and savory even though its simple to make
2. The skin turns out super crispy and that contrast with the juicy meat is just perfection, its like the best of both worlds
3. I really appreciate that it only takes 90 minutes to roast, which means even on busy days I can still make a tasty and impressive dinner
4. I dig how easy it is to prep too because rubbing the butter mix under the skin makes the meat extra flavorful and ensures every bite is amazing

Ingredients

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Turkey breast provides high-quality protein and juicy lean meat for a hearty meal.
Butter gives richness and moisture though it can add extra calories.
Garlic brings a punch of flavor and antioxidants that boost overall health.
Thyme offers a fresh, herby note along with some natural antioxidants.
Rosemary imparts an earthy aroma that lifts the dish with bold flavor.
Sage adds an earthy, savory kick and may help with digestion.
Salt enhances overall taste while its moderation is key for health.
Pepper introduces a mild heat that balances the savory ingredients nicely.

Ingredient Quantities

1 (4 to 5 lb) bone-in turkey breast with skin on

1/2 cup unsalted butter, softened

4 garlic cloves, minced

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh sage, chopped

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

How to Make this

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1. Preheat your oven to 425°F and make sure your roasting pan is ready to go with a rack if you have one.

2. Pat your turkey breast dry with paper towels so the skin can get really crispy.

3. In a bowl mix together 1/2 cup of softened butter, 4 minced garlic cloves, 1 tablespoon fresh thyme leaves, 1 tablespoon chopped rosemary, 1 tablespoon chopped sage, 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper.

4. Rub that butter mix all over the turkey breast, making sure you also get some under the skin if you can.

5. Place the turkey breast on the rack in the roasting pan skin side up.

6. Let it rest at room temperature for about 10-15 minutes so it cooks more evenly.

7. Roast the turkey in the preheated oven for roughly 90 minutes; if you can, baste it with its juices every 30 minutes to keep it moist.

8. Use a meat thermometer to check the thickest part of the breast, it should read 165°F when done.

9. Remove the turkey from the oven and let it rest for about 10-15 minutes before slicing.

10. Slice up your turkey and serve while hot enjoy your tender juicy meat and crispy skin!

Equipment Needed

1. Preheated oven set to 425°F
2. Roasting pan with a rack if you have one (or a pan that allows air circulation)
3. Paper towels to pat the turkey dry
4. Mixing bowl and a spoon for mixing the butter and herbs
5. Meat thermometer for checking the turkey’s doneness
6. Basting brush or spoon for basting the turkey every 30 minutes
7. Knife and cutting board for slicing the turkey after it rests

FAQ

How long does it take to roast the turkey breast?

Roast at 350°F for about 1.5 to 2 hours, depending on your oven and the size of the turkey. Make sure to use a meat thermometer to check the internal temp reaches 165°F.

Can I use boneless turkey breast instead?

Yes, but keep in mind that boneless pieces may cook faster. Adjust the cooking time accordingly and check for doneness early.

Do I need to brine the turkey before roasting?

No brining is needed for this recipe since the butter and herbs combined with the natural juices help keep the meat moist and flavorful.

What if I don't have all the fresh herbs?

You can use dried herbs in a pinch. Just use about one-third of the amount called for in fresh herbs since dried varieties are more potent.

How should I store leftovers?

Keep any leftovers in an airtight container and refrigerate within 2 hours of cooking. It should stay good for about 3 to 4 days in the fridge.

Easy Roasted Turkey Breast Recipe Substitutions and Variations

If you dont have unsalted butter, you can use olive oil or even a dairy-free spread. Just keep in mind that if you choose olive oil, the flavor might be a bit different.
Instead of 4 garlic cloves minced, you could substitute with garlic powder. Use about 1/2 teaspoon for each clove as a good replacement.
If you’re out of fresh thyme, rosemary and sage, you can use the dried versions instead. Just use roughly one third of the amount stated because dried herbs are more concentrated.

Pro Tips

1. Try to wiggle some of the butter mixture underneath the skin if you can; it makes the meat super juicy and flavorful.
2. Baste your turkey a few times during cooking, but dont overdo it—sometimes opening the oven door too much can make the temperature drop.
3. Make sure you let the turkey sit out for about 10-15 minutes before roasting; it helps it cook more evenly.
4. Always use a meat thermometer to check the thickest part of the meat instead of guessing the time, so you dont end up with dry turkey.

Easy Roasted Turkey Breast Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Preheated oven set to 425°F
2. Roasting pan with a rack if you have one (or a pan that allows air circulation)
3. Paper towels to pat the turkey dry
4. Mixing bowl and a spoon for mixing the butter and herbs
5. Meat thermometer for checking the turkey’s doneness
6. Basting brush or spoon for basting the turkey every 30 minutes
7. Knife and cutting board for slicing the turkey after it rests

Ingredients

1 (4 to 5 lb) bone-in turkey breast with skin on
1/2 cup unsalted butter, softened
4 garlic cloves, minced
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Directions

Preheat your oven to 425°F and make sure your roasting pan is ready to go with a rack if you have one.
Pat your turkey breast dry with paper towels so the skin can get really crispy.
In a bowl mix together 1/2 cup of softened butter, 4 minced garlic cloves, 1 tablespoon fresh thyme leaves, 1 tablespoon chopped rosemary, 1 tablespoon chopped sage, 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper.
Rub that butter mix all over the turkey breast, making sure you also get some under the skin if you can.
Place the turkey breast on the rack in the roasting pan skin side up.
Let it rest at room temperature for about 10-15 minutes so it cooks more evenly.
Roast the turkey in the preheated oven for roughly 90 minutes; if you can, baste it with its juices every 30 minutes to keep it moist.
Use a meat thermometer to check the thickest part of the breast, it should read 165°F when done.
Remove the turkey from the oven and let it rest for about 10-15 minutes before slicing.
Slice up your turkey and serve while hot enjoy your tender juicy meat and crispy skin!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.