Roasted Turkey Breast

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Roasted Turkey Breast made with butter, herbs, salt, and pepper has tender juicy meat and CRISPY skin, and roasts in only 90 minutes!

It’s officially turkey season in our kitchen, and we’ve been cooking them up all week to prepare for Thanksgiving! Just in case you need some FAST last minute turkey ideas, check out Spatchcock Turkey, Easy Roasted Turkey Thighs, and Crispy Slow Cooker Turkey Breast.

Roasted Turkey Breast

Roasted Turkey Breast is my go-to choice when I have to cook for the holidays, but don’t have much time to prep and roast a whole turkey. This is also a great last minute option if you didn’t buy a whole turkey in time to defrost it properly.

It’s Thanksgiving morning, are you in a panic? This turkey breast recipe is your saving grace! Plus if you serve it along side my Crispy Slow Cooker Turkey Thighs your family won’t even miss the whole bird!

The holidays can get a little crazy in this house, with family coming in and coordinating schedules, so I totally get it.

Turkey breast is just as good as a whole turkey, but it’s ready in only 90 minutes. It’s also a great option if you need a little bit more to feed a crowd but don’t want to cook an entire second turkey. All you have to do is season some butter with herbs, salt, and pepper, then rub it under the skin, and get it in the oven.

The seasoned butter is a chef-approved restaurant trick that makes the meat incredibly juicy and flavorful, your guests will think you had it catered. Plus you get mostly white meat, which is better for making turkey sandwiches the next day like my Moist Maker!


A turkey breast takes about an 1 to 1 1/2 hours to cook per 4 pounds of meat. So if you get an 8 pound turkey breast, your cooking time will be more like 3 hours. The most important thing is that you use a meat thermometer to check the innermost part of the turkey breast for food safety. It’s done when the temperature reaches 165 degrees F.

Turkey Breast Roasted in the oven

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You want to make sure you have about 1/2 to 3/4 pound of turkey breast per person, so a 4 pound breast will comfortably feed about 6-8 people. If you’re going to have a larger group, you’re looking at an 8 pound turkey breast, or just go for the whole turkey.

But most importantly, make sure you have enough for leftovers. Leftovers are basically mandatory on Thanksgiving, right?



  • You can use other other flavors or herbs like sage and lemon to the butter to add extra flavor, or season the turkey breast with spices like my Cajun Roasted Turkey. It’s entirely a personal preference.
  • Roast your turkey breast skin-side-up, to give it a chance to get really crispy when it’s roasting.
  • You should have more than enough pan drippings for homemade gravy, too!
  • ALWAYS check your turkey with a meat thermometer to make sure it gets to 165 degrees F for food safety. Another visual indicator is that the juices will start running clear when the turkey is done.
  • You don’t have to cover the turkey breast with tinfoil because it’s only going to take 90 minutes to roast, so the skin will be extra crispy by the time it’s done!

Crispy Roasted Turkey Breast

Also, HAPPY THANKSGIVING!! Oh and when you’re ready for leftovers, use this recipe: Leftover Turkey Casserole

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Roasted Turkey Breast

5 from 11 votes
  • Yield: 8 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Course: Main Dish
  • Cuisine: American
  • Author: Sabrina Snyder

Roasted Turkey Breast made with butter, herbs, salt, and pepper has tender juicy meat and CRISPY skin, and roasts in only 90 minutes!


  • 1 cup unsalted butter softened
  • 3 sprigs fresh rosemary
  • 10 leaves fresh sage
  • 1 tablespoon fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 turkey breast 4-6 pound, patted dry


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 325 degrees. Set up oven so there is only the bottom rack. Add the turkey breast to a large roasting pan and pat dry with paper towels inside and out.

  2. Mash the butter, herbs, salt and pepper in a small bowl. Set 2-3 tablespoons aside for later.
  3. Use the back of a spoon to lift the skin from the turkey breast and spread butter inside. Smooth the skin back down to spread the butter all over the breast. Be careful not to tear the skin as the butter will drip out when cooking.
  4. Roast for 90 minutes, or until the innermost part of the breast is cooked to 165 degrees (this is vital for food safety). Top with remaining butter and let rest for 20 minutes before serving.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

Yield: 8 servings, Amount per serving: 303 calories, Calories: 303g, Protein: 21g, Fat: 24g, Saturated Fat: 14g, Cholesterol: 113mg, Sodium: 785mg, Potassium: 248mg, Vitamin A: 780g, Vitamin C: 1.4g, Calcium: 24g, Iron: 0.7g

All images and text © for Dinner, then Dessert.

Keyword: roasted turkey breast

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  1. I am interested in trying this recipe for Roasted Turkey Breast. Do you use a rack in the roasting pan? Also, what dimensions of pan is needed?

    1. Did I misread the recipe?
      I have an almost 3lb turkey breast in a 325° oven. It’s been roasting for 80 minutes and is 125°
      It smells delicious and I will reply with another review once it’s done!

    2. This recipe is so easy and comes out amazing. The turkey is so juicy and tender. This is the only way I will make turkey breast from now on. My husband said this may be the best turkey he has ever had. Thanks for the recipe.

  2. Absolutely delicious! Best turkey that I’ve ever had (not just made, but ever tasted). Didn’t have a roasting pan, so I used my largest cast iron skillet. Meat was tender, juicy, and delicious. Thanks for another great recipe, Sabrina!

  3. Thank you for the wonderful recipe. My seven year old grandson said “this is the best Chicken I’ve ever had”. Lol. Thank you again and Happy Holidays!

  4. This year I did an 8 lb turkey breast (with rib bones) for 4 adults, two small kids, and one toddler. I quartered an onion and cut two stalks of celery in half, and put them in the open part of the turkey, closing it with those little poultry “skewers.” I have potted herbs on the patio, and the sage, rosemary, and thyme were still good, so I cut 4-6 generous sprigs of each, rinsed them, and then stuffed them under the turkey skin with pats of real butter. Then I coated the outside liberally with olive oil, garlic and onion powder, thyme, rosemary, and a sprinkle of pepper. The turkey package said 325° and about 3.5 hours, so I started at 375, and it was done (180°) in about 2-2.5 hours. The fresh herb , onion and celery, butter and seasonings made the turkey and drippings (and hence the gravy) soooo good!

  5. Just want to say thank you for this recipe and tips! My fiancée said that this was the BEST Thanksgiving Turkey he has ever had! All your recipes are wonderful! Happy Holidays!

  6. I used this recipe for a small Thanksgiving dinner. Absolutely delicious. I was declared “the best cook ever”! Thanks for the great recipe!

  7. I know you said no need to cover when baking because you are only baking for 90 minutes but I am baking an 8 lb breast so it will take much longer. Should I cover for part of the baking time?

  8. Hello there. Last year I used a turkey roaster but I was not thrilled with the turkey. This year I have two bone-in turkey breasts, each a little over 6.5lbs. Each has its own roasting pan but will be cooked at same time. Using your 90mins for every 4lbs, that comes out to almost 5hrs. That’s if I did the math right! Since they will be in there for awhile, should they be covered with foil for part of the time?? Please advise: Thank you and Happy Thanksgiving to you and your family!

  9. Okay, just the two of us with a split 2lb rib in Turkey Breast.

    Your best estimate on cook time please?

    Happy Thanksgiving you in advance :)!


    1. I would say 45-60 minutes, make sure you use a meat thermometer to ensure it reaches 165 F internally. Let me know how it goes!

  10. I have never just the breast of the turkey because I usually have a Thanksgiving with more people. This year I am going to just be 5 people including myself, one of which is my 7 year old. So I definitely was looking to just do the turkey breast and found this wonderful looking recipe here. What I was wondering is do you need to, or can you/should you brine the turkey breast first? The past couple of years I’ve been brining my whole turkey and I didn’t know if I could or should do that when it comes to just making the turkey breast.

  11. I have 2 5-6 pound turkey breasts that I am roasting in my electric roaster. I was told 450 for 30 minutes then 325 for the remainder but how long should these take to cook in the one pan ? Do you treat the same as one ?

      1. I’m totally confused!?!?
        You say 1 1/2 hours for a 4 lbs breast and 3 hrs for an 8 lb breast. But your recipe says 8 lb breast 1 1/2 hours so which is it for an 8 lb breast 1 1/2 or 3 hrs? Thanks

      1. You’ll need to add about an extra 10-15 minutes of cook time with having two of them in the oven together. Make sure to use a meat thermometer to check for doneness.

  12. I made my life easy by using melted butter poured over the breast and herbs sprinkled over with salt and pepper. It was moist and delicious. Mine was 8.76 pounds. Very yummy!!!!

  13. Sabrina, my question is on your recipe for the 4-6 lb Turkey Breast. Can I use the same recipe for a 3 lb Turkey Breast? I am also Having Ham and Just needed a small Turkey Breast. Thanks for responding. Lauri

      1. I made a fresh turkey breast and didn’t realize it had a pop-up timer until I unwrapped it. I stuffed some onion, celery and celery leaves in the cavity and smeared soft butter all over the turkey, then salt and pepper and dried rosemary. I roasted it at 400° for 1 hour and when I checked on it, the timer had popped out! I figured that couldn’t be right so I tented it with foil as it was already nicely browned, turned the oven down to 325° and roasted one more hour. It was the most delicious, moist turkey I have ever eaten!

  14. I have to make this turkey breast separate, my daughter can’t eat butter what can I use to substitute? and will it taste as good?

  15. Can’t wait to try this this weekend. Question: If I am cooking 2 turkey breast approx. same size, do I follow same directions for 1? How long should they cook?

    1. It’s going to take a bit longer to cook with both breasts in the oven. You want to make sure they reach temperature. I would add 10-15 minutes extra and check from there.

    1. I don’t have a particular brand, I just like to go with the natural brands and not pumped too much through with saline. Usually I get them from Sprouts or Whole Foods.

    1. You can but it’s not going to get that crispy skin and it’s not going to keep as much moisture in it. I would suggest putting bacon over it if you are going skinless.

    1. Yes but dried herbs have a much more concentrated flavor, so the general rule of thumb is to use a third of the amount of dried as you would fresh herbs. Enjoy!