American
Herb Roasted Turkey Breast
A boneless turkey breast is rubbed with garlic, rosemary, and thyme, then roasted until the skin is golden. It slices cleanly for a holiday table without needing a whole bird.
- Prep
- 15 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 25 min
- Servings
- 6
- Difficulty
- Medium
Why you’ll love it
- Feeds a small holiday group without leftover mountain from a whole turkey.
- Fresh herbs and lemon keep the meat bright instead of bland.
- Oven roasting needs little hands-on time after the rub goes on.
- Slices work for dinner plates and next-day sandwiches.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 375°F. Pat the turkey breast dry with paper towels.
- 2
Stir olive oil, garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice into a paste.
- 3
Rub the paste all over the turkey, including under the skin where possible. Place in a roasting pan and pour broth around the base.
- 4
Roast 60 to 70 minutes until the thickest part reads 165°F on a thermometer.
- 5
Rest 10 minutes on a cutting board, then slice across the grain and spoon pan juices over the top.
Pro tips
- If the skin browns too fast, tent loosely with foil for the last 15 minutes.
- A probe thermometer removes guesswork on doneness.
- Save the pan drippings to thin with a splash of broth for a quick sauce.
Easy substitutions
- fresh rosemary
- 1 tsp dried rosemary
- chicken broth
- turkey broth or water
- olive oil
- melted butter
Storage and reheating
Storage
Refrigerate sliced turkey in an airtight container up to 4 days.
Reheating
Warm covered at 300°F with a spoon of broth until heated through, about 15 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 48 g
- Carbs
- 2 g
- Fat
- 13 g
- Fiber
- 0 g
Moderate · Oven · High Protein
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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