Why You’ll Love Easy Oven Roasted Turkey Breast Recipe

It’s easy even for less experienced cooks — no complicated steps.
The compound butter (herb butter) rubbed under and over the skin helps keep the meat moist.
You don’t need to baste, which avoids drying out the meat and saves you time.
It works for both turkey breast and whole chicken, giving you flexibility.
The resting period after roasting allows juices to redistribute, giving tender slices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Turkey breast, bone‑in (or a whole chicken)
Unsalted butter, softened
Garlic, minced
Fresh (or dried) thyme
Fresh (or dried) rosemary
Fresh (or dried) sage
Salt
Black pepper

Directions

Preheat your oven to 350 °F (about 175 °C) and place a rack in the lower third of the oven.
Pat the turkey breast (or chicken) dry with paper towels, inside and out.
In a small bowl, mix together the softened butter, minced garlic, thyme, rosemary, sage, salt, and pepper to make a herb butter (compound butter).
Carefully loosen the skin over the breast meat by sliding your fingers between the skin and the meat, without detaching the skin entirely.
Spread about half of the herb butter mixture underneath the skin (directly onto the meat).
Rub the remaining butter mixture over the outer skin of the bird.
Place the turkey breast (or chicken) breast‑side up in a roasting pan.
Insert a meat thermometer into the thickest part of the breast (if you have one).
Roast in the oven until the internal temperature reaches 165 °F (about 74 °C). This typically takes about 1½ to 2 hours for a turkey breast (90 to 120 minutes), depending on size and oven performance.
About 65–75 minutes into cooking, check if the skin is darkening too fast. If so, loosely tent aluminum foil over the top (don’t tightly wrap) to prevent over‑browning.
Once done, remove from oven and let rest, loosely covered with foil, for 10 to 15 minutes before carving.

Servings and timing

Servings: This recipe generally serves about 8 to 10 people (depending on size of turkey breast).
Prep time: ~15 minutes
Cooking time: ~90 to 120 minutes (1½ to 2 hours)
Resting time: 10 to 15 minutes
Total time: about 2 to 2½ hours

Variations

Use boneless turkey breast instead — cooking time will be shorter, so monitor the internal temperature.
Substitute fresh herbs with dried ones (adjust amounts accordingly).
Add other aromatics (e.g. onion slices, garlic cloves, citrus slices) in the roasting pan to flavor the drippings.
For a whole chicken: adjust roast time by weight, following the same method.
After cooking, use the pan juices to make gravy.

Storage/Reheating

Store leftover meat in an airtight container in the fridge for up to 4 days.
To freeze, slice off the meat from the bone and freeze in freezer‑safe bags or containers for up to 3 months.
To reheat: gently warm slices in a covered baking dish with a little broth or water (to maintain moisture), or heat in the oven at a lower temperature until warmed through.

FAQs

What internal temperature should the turkey breast reach to be safe?

It should reach 165 °F (74 °C) in the thickest part of the breast.

Can I baste the turkey during cooking?

No, in this method you skip basting. The herb butter under and over the skin keeps the meat moist, and opening the oven door to baste can slow down cooking and dry out the meat.

Do I need to tent the turkey with foil?

Only if the skin begins to get too dark before the meat is fully cooked. In that case, loosely tent aluminum foil over the top for the remainder of cooking.

How long should I let the turkey rest after roasting?

Let it rest for 10 to 15 minutes, loosely covered with foil. This allows the juices to redistribute and helps ensure moist meat when slicing.

How much turkey breast should I buy per person?

For bone-in turkey breast, plan for about ¾ to 1 pound (≈ 350 to 450 g) per person, especially if you want leftovers.

Can I cook a turkey breast from frozen?

Yes, but expect it to take about 50% longer. Ensure the internal temperature still reaches 165 °F (74 °C).

Can I roast a whole chicken instead of turkey breast?

Yes—the technique is the same. Adjust roasting time according to weight and monitor the internal temperature.

What if I don’t have a meat thermometer?

It’s riskier. You would need to rely on cooking time and visual cues (skin color, juices running clear), but a thermometer is strongly recommended for safety and best results.

Can I use only dried herbs instead of fresh ones?

Yes. Use dried herbs at roughly one‑third the quantity of fresh (since dried are more concentrated). Adjust according to taste.

How can I make gravy from the drippings?

Use the pan drippings, deglaze the pan with broth or wine, then thicken with a flour or cornstarch slurry to make a gravy.

Conclusion

This oven roasted turkey breast (or whole chicken) recipe is an elegant but approachable option for holiday meals, Sunday dinners, or any occasion when you want moist, flavorful poultry without the stress. The herb butter, simple technique, and minimal steps yield tender, golden meat that’s sure to impress.