Simple Herb and Garlic Roasted Turkey Breast
Simple Herb and Garlic Roasted Turkey Breast is the perfect way to get delicious roast turkey breast in about one hour without the fuss!
I dread fussing over roasting a whole turkey most of the time….who’s with me? Of course I do it every Thanksgiving like everybody else, but on most days I really don’t need that much turkey.
This roast turkey breast is the best way to get delicious, homemade roast turkey in one hour or less. It’s perfect for weeknight dinners or when you’re having a small holiday gathering.
I make this recipe very often, and there’s usually enough turkey leftover for a few sandwiches the next day.
You can even skip the full-fledged dinner and go straight to sandwiches, because there’s nothing like a good, roast turkey sandwich is there? 🙂
Roast Turkey Breast
I have an herb garden, so I love using fresh herbs for this Simple Herb and Garlic Roasted Turkey Breast. This recipe works perfectly with dried herbs too, so no need to buy fresh herbs if you don’t have a garden!
A good rule of thumb is 1 teaspoon dried herbs for every tablespoon of fresh.
How to make roast turkey breast
- To prep the turkey breast, simply rub the turkey from top to bottom with the olive oil, garlic, herbs, salt, and pepper.
- From there, place it in your roasting pan or a large rimmed baking sheet and let it sit at room temperature. The turkey breast will cook more evenly and quickly if it’s not ice cold when it goes into the oven.
- I like to leave the skin on the turkey because it keeps the turkey nice and moist. Golden brown crispy skin makes it downright heavenly, but you can remove the skin if you’d like to keep things healthier.
- If you do keep the skin on, make sure you loosen the skin and rub the herb mixture underneath the skin, directly on the breast meat also.
- Roast at 350 degrees for 45 minutes to 1 hour, or until an instant read thermometer inserted into the thickest part of the breast registers 165 degrees.
- Cover loosely with foil and let rest for 10 minutes, then slice and serve.
Recipe tips and substitutions
- Use the drippings to make a pan gravy….or not. It’s great without gravy, too!
- Save the carcass to make my homemade turkey stock!
See all of my Thanksgiving Recipes.
More holiday recipes you’ll love:
- 3 pound turkey breast, bone in, skin on
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- Preheat the oven to 350 degrees. Rinse the turkey and pat it dry.
- Combine the garlic, herbs, salt, pepper, and olive oil in a small bowl. Rub the mixture all over the turkey, top to bottom, and underneath the skin. Place in a roasting pan or a rimmed baking sheet. No rack required.
- Roast at 350 degrees for 45 minutes to one hour, or until an instant read thermometer inserted into the thickest part of the breast, without touching bone, reaches 165 degrees.
- Cover the turkey with foil and allow it to rest for at least 10 minutes. Carve and serve!
- For best results, rub the turkey breast and leave out at room temperature for about one hour prior to roasting. This way, it will cook much more evenly.
- Use the drippings to make a pan gravy if you wish. The meat will be plenty moist without it, so the choice is yours!
- I used the convection roast feature on my oven at 325 degrees. If you don't have convection, simply roast at 350 degrees.
- Fresh herbs may be substituted for dried -- use about 1 tablespoon of each.
Amount Per Serving: Calories: 282 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 136mg Sodium: 433mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 51g