Hosting a smaller holiday gathering or just craving the classic flavors of Thanksgiving any time of the year? This Juicy Roasted Turkey Breast is your answer! Forget wrestling with a whole bird; this recipe delivers all the rich, herby, buttery goodness of a holiday centerpiece with minimal fuss and maximum flavor. By stuffing a fragrant garlic herb butter under the skin and roasting it over lemon slices, we guarantee the most flavorful, succulent, and perfectly cooked turkey breast you’ve ever made. It’s elegant, impressive, and so much easier than you think.
Why You’ll Love This Recipe
- Perfect for Small Gatherings: A 5 pound bone in breast is ideal for 4-6 people, with delicious leftovers but no overwhelming quantity.
- The Butter Secret: Spreading herb butter under the skin infuses the meat with incredible flavor and keeps it incredibly moist.
- Simple & Foolproof: With just a few fresh ingredients and a reliable oven temperature, this recipe is virtually impossible to mess up.
- The Lemon Trick: Roasting the turkey on a bed of lemon slices adds a subtle brightness and keeps the bottom from drying out.
Ingredients for Juicy Roasted Turkey Breast
- 1 (5 pound) bone in, skin on turkey breast
- 1 lemon, thinly sliced
- 6 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, chopped
- 1 ½ teaspoons fresh sage leaves, chopped
- 1 ½ teaspoons fresh rosemary, chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions for Making Juicy Roasted Turkey Breast
1Prep the Turkey: Remove the turkey breast from the refrigerator and let it sit at room temperature for 30-60 minutes. This helps it cook more evenly.
Preheat your oven to 325°F (165°C). Lightly grease a 9×13 inch baking dish or a small roasting pan.
Arrange the lemon slices in a single layer on the bottom of the prepared dish.
2Make the Flavor-Packed Herb Butter: In a small bowl, mash together the softened butter, minced garlic, thyme, sage, and rosemary until well combined.
3The Most Important Step: Butter Under the Skin: Pat the turkey breast completely dry with paper towels. This is crucial for crispy skin.
Using your fingers, gently loosen the skin from the breast meat, starting at the cavity end. Be careful not to tear the skin.
Take half of the herb butter and spread it evenly underneath the skin, directly over the breast meat. Use toothpicks to secure the skin back down over the butter.
4Season and Roast: Place the turkey breast, skin side up, directly on top of the lemon slices. Spread the remaining half of the herb butter all over the outside of the skin. Season generously all over with the salt and pepper.
Roast in the preheated oven for approximately 1 hour and 30 minutes. The key is to use a meat thermometer. The turkey is done when an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) reads 165°F (74°C).
5Rest is Everything: Once the turkey reaches temperature, remove it from the oven. Transfer it to a cutting board or platter and tent it loosely with foil. Let it rest for a full 20 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
After resting, carve, and serve with your favorite gravy and sides.
Juicy Roasted Turkey Breast
Ingredients
- 1 5 lb bone in, skin on turkey breast
- 1 lemon sliced
- 6 tablespoons unsalted butter softened
- 3 cloves garlic minced
- 2 teaspoons fresh thyme chopped
- 1 ½ teaspoons fresh sage chopped
- 1 ½ teaspoons fresh rosemary chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Let turkey sit at room temp for 30 mins. Preheat oven to 325°F. Grease a 9x13 dish; arrange lemon slices on bottom.
- Mix butter, garlic, thyme, sage, and rosemary in a bowl.
- Pat turkey dry. Gently loosen skin from meat. Spread half the herb butter under the skin. Secure skin with toothpicks.
- Place turkey on lemon slices. Spread remaining butter over skin. Season with salt and pepper.
- Roast for about 1 hour 30 mins, until internal temperature reaches 165°F.
- Let rest, tented with foil, for 20 minutes before carving.
