Roasted Turkey Breast

By Becky Hardin

Published Oct 27, 2025

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This Roasted Turkey Breast recipe is perfect for Thanksgiving, Christmas, and other special occasions. This oven roasted turkey breast is basted in garlic butter for a real flavor explosion! It’s simple to prep, and it’s a real show-stopper. The skin is perfectly crispy, and the meat is so succulent and flavorful!

When I first started cooking turkey for our family on Thanksgiving, I stuck with roasting just the breast. It felt a lot less intimidating than tackling the whole bird, and it still turned out juicy and delicious every time. Sometimes I turn to my crockpot turkey breast when I want a hands-off option, but this roasted garlic butter turkey breast is the one I come back to again and again for holiday meals. It only takes about 20 minutes to prep, which means I can spend the next couple of hours working on sides or just enjoying time with family. The skin gets beautifully crispy, the meat stays tender and juicy, and thanks to 40 cloves of garlic and fresh herbs, every bite is full of incredible flavor.

Tips for Beginners

• Plan for the right amount of turkey. Buy ¾–1 pound of turkey breast per person. A 5–7 pound breast will feed 6–8 people.
• Defrost safely and fully. Always thaw the turkey breast in the fridge. The general rule for thawing is about 1 day for every 4–5 pounds. A 5–7 pound breast needs 2–3 days.
• Use weight to guide cook time. Roast turkey breast for about 15–20 minutes per pound if bone-in, or 10–12 minutes per pound if boneless.
• Check internal temperature, not just time. Cook until the thickest part reaches 162–163°F, then rest. Carryover cooking will bring it to 165°F.
• Protect the skin. If the skin starts browning too fast, tent the turkey loosely with foil.
• Lock in moisture. Roast at a moderate oven temperature. Always rest the turkey for at least 15 minutes before slicing so the juices redistribute.
• Even cooking matters. Rotate the pan halfway through roasting if one side is browning more quickly.

Recipe Card

Roasted Turkey Breast Recipe

4.63 from 48 votes

Prep: 20 minutes mins

Cook: 2 hours hrs

Total: 2 hours hrs 20 minutes mins

Servings: 8 servings

Author: Becky Hardin

Print Rate Pin

Roasting turkey breast is a simple way to make juicy turkey for Thanksgiving, or any meal. The garlic butter rub on this turkey adds so much flavor!

Step-by-step photos can be seen below the recipe card

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Equipment

• 1 Roasting Pan
• 1 Instant Read Meat Thermometer

Ingredients 

1x2x3x

• ▢ 5-7 lbs skin-on turkey breast boneless or bone-in; natural and un-brined
• ▢ 16 tbsp unsalted butter room temperature (2 sticks)
• ▢ 4 heads garlic divided
• ▢ 1 tbsp Dijon mustard
• ▢ 1 tbsp chopped fresh rosemary leaves
• ▢ 2 tsp chopped fresh sage leaves
• ▢ 2 tsp chopped fresh thyme leaves
• ▢ 2 tsp kosher salt
• ▢ 1 tsp freshly ground black pepper
• ▢ 1 lemon juiced and zested
• ▢ ½ cup dry white wine
• ▢ 1 cup low-sodium chicken broth

Video

Instructions 

• Preheat oven to 325°F and line a large roasting pan with foil. Spray both sides of a wire rack with nonstick spray, and place the wire rack over the pan.
• Pat the turkey breast dry, inside and out, with paper towels and set it, skin side up, on the wire rack.
  5-7 lbs skin-on turkey breast
• Mince 20 cloves (about 2 heads) of garlic and cut the other 2 heads of garlic in half.
  4 heads garlic
• In a small bowl, mix the butter, minced garlic, Dijon mustard, rosemary, sage, thyme, salt, black pepper, lemon juice, and lemon zest together.
  16 tbsp unsalted butter, 4 heads garlic, 1 tbsp Dijon mustard, 1 tbsp chopped fresh rosemary leaves, 2 tsp chopped fresh sage leaves, 2 tsp chopped fresh thyme leaves, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 lemon
• Using your fingers, loosen the skin from the breast meat.
• Smear 1/2 of the garlic butter underneath the skin and directly over the meat on each side of the breasts. Use the remaining 1/2 garlic butter to coat the outer skin of the breasts.
• Use 2-3 toothpicks per each half of the breasts to secure the skin to the breasts. This will keep the skin from shrinking too much during roasting.
• Pour the wine and broth into the bottom of the roasting pan, and set the garlic halves in the roasting pan.
  ½ cup dry white wine, 1 cup low-sodium chicken broth
• Roast the turkey at in the preheated oven for 1½-2 hours, or until the internal temperature registers 162°F-163°F on an instant-read thermometer when inserted into the meatiest part of the breast. If the skin is darkening too quickly, tent the turkey with aluminum foil. If the skin doesn’t crisp enough, broil for 2–3 minutes at the end (watch closely).
• Remove the turkey from the oven and tent snugly with foil for 15 minutes before slicing.
• Taste the pan juices and, if desired season. Serve the turkey with the pan juices.

Becky’s Tips

• Foil method: If you’re worried about dryness, cover with foil for most of the cook time, then uncover for the last 30 minutes.
• Garlic care: Prevent garlic from burning by nestling cloves under the turkey skin or covering with foil if needed.

Size vs cook time chart:

Bone-in Turkey Breast

• 3–4 lb bone-in: ~1 hr 45 min
• 5–6 lb bone-in: ~2 hrs 15 min

Boneless Turkey Breast

• 2–3 lb: ~30–40 minutes
• 4–5 lb: ~1 hour – 1 hour 15 minutes
• 6–7 lb: ~1 hour 20 minutes – 1 hour 40 minutes

Serving: 1servingCalories: 595kcalCarbohydrates: 10gProtein: 58gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 211mgSodium: 1130mgPotassium: 131mgFiber: 1gSugar: 1gVitamin A: 738IUVitamin C: 12mgCalcium: 47mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Roast Turkey Breast Step by Step

Prep the Turkey: Preheat your oven to 325°F and line a large roasting pan with foil. Spray both sides of a wire rack with nonstick spray, and place the rack over the pan. Pat a 5-7 lb skin-on turkey breast dry, inside and out, with paper towels, and set it skin side up on the wire rack.

Make the Butter: Mince 20 cloves (about 2 heads) of garlic and mix with 16 tbsp of unsalted butter, 1 tbsp of Dijon mustard, 1 tbsp of chopped fresh rosemary leaves, 2 tsp of chopped fresh sage leaves, 2 tsp of chopped fresh thyme leaves, 2 tsp of kosher salt, 1 tsp of freshly ground black pepper, and the juice and zest of 1 lemon.

Coat the Turkey: Using your fingers, loosen the skin from the breast meat. Smear ⅓ of the garlic butter underneath the skin and directly over the meat on each side of the breasts. Use the remaining ⅓ garlic butter to coat the outer skin of the breasts.

Secure the Skin: Use 2-3 toothpicks per each half of the breasts to secure the skin to the breasts. This will keep the skin from shrinking too much during roasting.

Add the Liquid: Pour ½ cup dry white wine and 1 cup low-sodium chicken broth into the bottom of the roasting pan. Halve the remaining 2 heads of garlic and set them in the roasting pan.

Roast and Serve: Roast the turkey in the preheated oven for 1½-2 hours, or until the internal temperature registers 162°F-163°F on an instant-read thermometer when inserted into the meatiest part of the breast. For crispy skin, broil for 2–3 minutes at the end (watch closely). If the skin is darkening too quickly, tent the turkey with aluminum foil. Remove the turkey from the oven and tent it snugly with foil for 15 minutes before slicing and serving with the pan juices.

Variations on Oven Roast Turkey Breast

You can easily change up the flavor of this roasted turkey breast by swapping the seasoning or adjusting the garlic to suit your taste:

• Turkey rub
• Creole seasoning
• Italian seasoning
• Blackened seasoning
• Herbs de Provence
• Use all 40 cloves for bold, rich garlic flavor or scale down to 20 for a milder version

How to Store and Reheat

After the turkey has cooled completely, store leftover roast turkey breast in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When you’re ready to enjoy it again, place the turkey in a baking dish and add a splash of turkey stock or the reserved pan drippings to keep it moist. Cover with foil and bake at 350°F for about 30 minutes, or until the meat is heated through.

For longer storage, transfer the cooled turkey to an airtight container or freezer-safe bag and freeze for up to 3 months. When you’re ready to use it, let the turkey thaw overnight in the refrigerator before reheating as directed above.

To make ahead, mix the garlic butter up to 2 days in advance and store in the fridge.

Serving Suggestions

Serve this delicious oven roasted turkey breast alongside all of your favorite side dishes to create a meal that feels truly special. Pair it with cauliflower au gratin, which adds a creamy, cheesy richness, or cacio e pepe roasted potatoes. For something earthy, creamy garlic mushrooms are always a hit, and sauteed carrots with scallions bring a bright, slightly sweet freshness to the table. And of course, no turkey dinner is complete without a generous pour of turkey gravy!

More Turkey breast recipes we love

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Our Roasted Turkey Breast recipe was originally published 11/18/21. It was retested, reworked, and republished to be better than ever 10/27/25.