Roasted Turkey Breast Recipe

Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: people

Calories: 530kcal

Author: Becky Hardin

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

Roasting Pan

Ingredients

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

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 pounds 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 tablespoons unsalted butter, 4 heads garlic, 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh rosemary leaves, 2 teaspoons chopped fresh sage leaves, 2 teaspoon chopped fresh thyme leaves, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 lemon
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.
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.
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.

Video

Notes

If frozen, let the turkey thaw properly before cooking.
Adjust the final cooking time based on the weight of your turkey; increase or reduce by 15-20 minutes per pound.
The turkey is cooked when 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 during cooking, tent the turkey with aluminum foil.
Be sure to let the turkey breast rest for at least 15 minutes before slicing.
Watch the video to see the step by step recipe!

Storage: Store roast turkey breast in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition