Herb & Garlic Oven Roasted Turkey Breast
Want delicious roast turkey without the fuss? This Oven Roasted Turkey Breast recipe is the perfect solution! It’s dry brined to ensure that it’s juicy and flavorful, then coated with chopped fresh herbs and garlic and roasted to golden brown perfection. It’s an easy foolproof recipe that may be prepped up to 3 days in advance!
**This post was originally published in November 2014. The photos have been updated, and the post has been modified to include more recipe information and step by step instructions.
I’ll never forget the year that I hosted Thanksgiving for the first time. Planning the entire menu was daunting, having enough space for everything in the oven was another challenge, and we haven’t even talked turkey yet.
My worst fear was that the turkey would be dry, of course. I had help and it turned out just fine, and after years of experience hosting the holidays, cooking the turkey has even become fun for me.
I know side dishes and dessert are holiday favorites for most people, but the turkey is my favorite part.
Typically I make my spatchcock turkey because it cooks much more quickly and evenly, but when I’m going with a traditional presentation, my orange rosemary dry brine turkey is my go-to.
Most of the people in my family prefer breast meat, so it goes quickly. I normally make this Herb and Garlic Oven Roasted Turkey Breast in addition to a large bird so that we have leftovers for sandwiches and my turkey wild rice soup.
Roast turkey breast is also perfect for smaller holiday gatherings and even weeknight dinners. I for one enjoy it much more often than a couple of times a year. 🙂
Why you’ll love this recipe:
- This oven roasted turkey breast is everything you love about roast turkey without the hassle. It’s juicy and flavorful with the crispiest skin ever.
- It’s dry brined so there’s no messy liquid to deal with and it may be brined up to 3 days prior to cooking. Simply salt and refrigerate!
- This recipe is great for smaller holiday gatherings or a special weeknight dinner.
- It’s so easy to make and takes about 10-15 minutes of prep.
Recipe ingredients
This roast turkey breast recipe is so easy that you’ll find yourself making turkey more often than the holidays! There are just a few ingredients that can be customized to your liking.
Ingredient notes
- Turkey breast. I always use Diestel organic turkey breast because it’s sustainably and humanely raised, and it has amazing flavor. Pro tip: For best results, use bone in turkey breast with the skin on as it adds flavor and helps prevent the meat from becoming dry. This recipe is based on a full breast, but if you prefer to cook a half breast for a smaller amount of turkey, it will cook much more quickly.
- Salt. I use kosher salt for my dry brine, which is in larger grains than regular table salt. If you don’t have kosher salt on hand, decrease the amount of salt by half.
- Herbs and garlic. I love using fresh herbs, but dried may be used if that’s all you have on hand. One tablespoon of fresh herbs may be subbed with 1 teaspoon dried herbs. If you don’t have fresh garlic on hand, use about a teaspoon of garlic powder.
How to make this recipe
This oven roasted turkey breast recipe is much more manageable with all the flavor and juiciness of a big bird.
There are two parts to this recipe — dry brining the turkey breast, then roasting it with herbs, garlic and oil.
Dry brine the turkey breast
Many turkey breast recipes include slathering butter over the breast meat to keep it juicy, but I prefer to achieve tender, juicy turkey breast by using an easy dry brine.
The good news is that there’s no messy liquid involved in a dry brine — all you need is salt. The salt draws out the juices in the meat, then it’s absorbed into the meat.
The dry brine acts as a wet brine by breaking down the tough muscle proteins, which results in a juicier more flavorful turkey.
- Loosen the skin over the turkey breast using your hand, being careful not to tear it.
- Season the entire turkey breast with the kosher salt, even underneath the skin. Place the turkey on a rimmed baking sheet and place in the refrigerator uncovered for 1-3 days.
- The skin of the turkey breast will look dry and that’s ok! The moisture has been removed and absorbed into the turkey breast. Remove the dry brine turkey breast from the refrigerator 1-2 hours before you plan to roast it to ensure that it cooks evenly.
Roast the turkey breast
Once the turkey breast has come to room temperature, it’s time to preheat the oven and roast it!
I like roasting it at a higher temperature of 400 degrees to get the skin nice and brown, then I decrease the heat to 350 degrees and roast it covered loosely with foil until it’s done.
- Place the garlic, chopped herbs, oil and pepper in a small bowl and stir well to combine.
- Rub the top and bottom of the turkey breast with the herb and garlic mixture, as well as under the skin.
- Roast at 400 degrees for 30 minutes until browned, then decrease the temperature to 350 degrees and cover the turkey loosely with foil. Roast until an instant read thermometer inserted into the thickest part of the breast registers 160 degrees. Remove from the oven and allow to rest for about 15 minutes.
FAQs
Turkey may be dry brined for 1-3 days prior to roasting.
For best results, use a bone in turkey breast with the skin on. A dry brine is my favorite way to achieve juicy turkey breast. Simply salt the turkey and leave uncovered in the refrigerator for 1-3 days prior to roasting it.
Plan on roasting the turkey for 15-20 minutes per pound. A 6 lb. turkey will take roughly 2 hours, but be sure to check for doneness using an instant read thermometer to be on the safe side. The turkey breast is done when the thermometer is inserted into the thickest part of the breast and registers 160 degrees.
For the first 30 minutes, cook the turkey breast uncovered at 400 degrees in order for the skin to become golden brown and crispy. From there, decrease the temperature to 350 degrees and cover loosely with foil for the remaining cooking time.
Recipe notes
- Pro tip: For best results, use bone in turkey breast with the skin on as it adds flavor and helps prevent the meat from becoming dry.
- Cooking time will vary based on the actual size of your turkey. Plan on 15-20 minutes per pound.
- I use kosher salt for my dry brine, which is in larger grains than regular table salt. If you don’t have kosher salt on hand, decrease the amount of salt by half.
- The skin of the dry brine turkey breast will look dry and that’s ok! The moisture has been removed and absorbed into the turkey breast.
- Be sure to save the turkey carcass to make my homemade turkey stock! The stock is essential to an amazing, flavorful turkey gravy.
See all of my Thanksgiving Recipes.
More holiday recipes you’ll love:
If you try this recipe I’d love to hear from you! Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!
Herb and Garlic Oven Roasted Turkey Breast
Ingredients
- 6 lbs. turkey breast bone in, skin on
- 1 tablespoon kosher salt use half this amount if using regular table salt
- 2 cloves garlic minced
- 1 tablespoon freshly chopped thyme leaves or 1 teaspoon dried
- 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
- 1 tablespoon freshly chopped sage leaves or 1 teaspoon dried
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Equipment
Instructions
- Dry brine the turkey: Loosen the skin over the turkey breast using your hand, being careful not to tear it. Season the breast meat and the top and bottom of the turkey breast with the kosher salt. Place the turkey on a rimmed baking sheet and place in the refrigerator uncovered for 1-3 days.
- Remove the turkey breast from the refrigerator 1-2 hours before you plan to cook it. Preheat oven to 400 degrees. Combine the garlic, herbs, pepper and olive oil in a small bowl.
- Rub the mixture evenly over the top and bottom of the turkey breast and underneath the skin.
- Roast the turkey breast at 400 degrees for 30 minutes until browned, then reduce the heat to 350 degrees and roast for 45-60 minutes longer, or until an instant read thermometer inserted into the thickest part of the breast, without touching bone, reaches 160 degrees.
- Cover the turkey loosely with foil and allow it to rest for at least 15 minutes. Carve and serve!
Video
Notes
- Pro tip: For best results, use bone in turkey breast with the skin on as it adds flavor and helps prevent the meat from becoming dry.
- Cooking time will vary based on the actual size of your turkey. Plan on 15-20 minutes per pound.
- I use kosher salt for my dry brine, which is in larger grains than regular table salt. If you don’t have kosher salt on hand, decrease the amount of salt by half.
- The skin of the dry brine turkey breast will look dry and that’s ok! The moisture has been removed and absorbed into the turkey breast.
- Be sure to save the turkey carcass to make my homemade turkey stock! The stock is essential to an amazing, flavorful turkey gravy.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
59 Comments on “Herb & Garlic Oven Roasted Turkey Breast”
Hi Marcie, I love using fresh herbs whenever I can, love how you prepared this!
Thank you, Cheri, and I agree, fresh herbs are definitely best. In a pinch, at least there’s dried! 🙂
haha oh my gosh, does your dog actually eat your fresh herbs?? That’s too funny!
Love this – except for Thanksgiving we never bother with a whole turkey. This is much more manageable! Or heck, even for a smaller Thanksgiving!
My dog gets into everything! I’m hoping he outgrows it this year because my garden awaits! The whole turkey is a pain, and once a year is plenty. This would be perfect for a smaller Thanksgiving if everyone was ok with white meat and no legs! haha
The chicken looks so delicious and juicy!
Thank you, Jocelyn! 🙂
Simple is key. I love bird that is simply seasoned with herbs and garlic. Yummy Marcie
Herbs and garlic are just magical, and you certainly don’t need much more! Thanks, Kathy! 🙂
I cannot keep my tongue in my mouth!!!!!! Thanksgiving is RIGHT AROUND THE CORNER and I refuse to eat ANY turkey until then! 😉
I couldn’t keep from making turkey…and it was SO good! The best part is, just making the breast gave us just enough and left us wanting more. The perfect Turkey Day Teaser! 🙂
We love turkey but I’m totally with ya when you don’t want to fuss over roasting a whole turkey! This sounds perfect for a weeknight or even a special dinner for a smaller group. Love how simple and flavorful this is too and the fact that there is still leftovers for turkey sandwiches – yum!
Thank you, Kelly! I love doing this for weeknight dinners…my boys go crazy, and they’re straight for the sandwiches. 🙂 I’d do 2 for a crowd so there’s leftovers — gotta have leftovers!
You are right on! Actually, the only time we roast a whole turkey is Thanksgiving day…the rest of the year, it’s breast only. And truth is – I don’t make it as often as I should! But I love it…especially the sandwiches! As a matter of fact, my family probably looks just as forward to the sandwiches Thanksgiving night while watching Elf as we do the meal!
Love this idea, especially if you are having a smaller Thanksgiving gathering. The last 3 years I’ve just carved the turkey away from the table anyway, so it’s not like anyone even sees the whole cooked bird (no Norman Rockwell moment I guess!). This is so great!
“simple”: Yup! That is what I need in my life!! I love the look of this roast turkey breast. It looks like the perfect recipe to have some fresh turkey meat around the house!! The story about your dog eating the herbs made me laugh! My dog always ate my peppers from my garden right before they were ready to pick……grrrrrrr!! 🙂
This turkey sounds like the perfect meal for a weeknight and lazy weekend, Marcie! I love how easy it is to prepare and all of the flavorful herbs. Definitely beats preparing a Thanksgiving turkey for hours on end! 🙂
It’s not wrong of you, and I actually didn’t even make sides for this particular one — except for cranberry sauce, of course! Served it up with some great sourdough and dinner was served! I do not herb snip yet…I was being sarcastic. I’d love a garden, but my 2 year old pup would get into it. One day…one day! 🙂
This turkey looks great!!! Simple and in about one hour sounds perfect to me!!! Pinned!!! and can’t wait to try this!
Thank you, Alice, and I appreciate the pin! 🙂
So simple, but this sounds so flavorful and delicious! We seem to reserve turkey for Thanksgiving, but I really need to try cooking it more often!
My family LOVES turkey (for turkey sandwiches mostly) all year so I make it pretty regularly. It’s great for lunches, too!
You made me laugh out loud about confusing your life with the Barefoot Contessa! I am always jealous of her huge herb garden on the show. How does she have a whole side yard with her bushes as tall as her, but my little pot of basil in my windowsill dies after 1 week? Guess I’m not much of a gardener. Thank goodness for dried herbs. This roast turkey breast looks delicious! All I really eat from the Thanksgiving turkey is the breast, so this is perfect for me! Faster to make too!
I’m so envious of Barefoot Contessa when she walks out to that beautiful lush garden! I can barely keep my herbs on the window sill alive either — what’s the deal? I’m glad you relate and I’m not the only one out there without a garden. haha
Love how easy this is! Would be perfect for when a weeknight dinner!
It is easy, and I love whipping this up during the week and use the leftovers for sandwiches! 🙂
This looks so good! I honestly have never made a whole turkey, and I’ve only made a turkey breast once, so I think this needs to go on my to-do list!
This is just the easiest, full proof way to make turkey! 🙂
I don’t know why more people don’t roast a turkey breast. It is such an economical and flavorful meat that gives you several delicious meals.
You’re so right, Karen. When I roast turkey breast, my family is very excited for dinner, and there’s always great leftovers!
I’m with you! Turkey breast is so much easier! I love all of the garlicky, herbiness you’ve got going on! Pinning!
Thank you, Justine! This meal is always welcome in my house!
I love how moist and tender this turkey looks! I don’t really love roasting a whole turkey either, so this is perfect for weeknights! Pinned. 🙂
There was no dry meat here, thankfully, and it made the best weeknight meal…twice!
Mmmmm looks great Marcie! So moist and simple! Bet these make some killer sandwiches!!!
Thank you, Chris, and the sandwiches were killer!
The leftovers are so great for sandwiches or tetrazzini, or whatever! 🙂
I love all those herbs Marcie! I find the smell of sage to be absolutely intoxicating this time of year. I hate roasting a whole turkey too and find we can get by with just a turkey breast most of the time.
The smell of sage is intoxicating. I wish my sage plant hadn’t stopped producing but I think I’ve killed yet another herb plant. 🙁
Wow does this look awesome! So flavorful!!
Thank you, Cathy! 🙂
I think this looks perfect for Thanksgiving.
Do you grease the roasting pan or do anything to the pan? Sorry- probably an easy answer, but I always seem to make simple mistakes like that! Things I should know, but don’t!
Hi Jenna! You don’t need to grease it at all — it’s super easy!
I have a 14 pound turkey can you tell me how much of each ingredient youd recommend? Also how long to bake?
My suggestion is that you quadruple the recipe here since you have a 14 lb. turkey. One tablespoon each of chopped fresh herbs, 8 cloves garlic, and 6-8 tablespoons of olive oil should do the trick. Instead of adding salt to the rub, I would salt and pepper the entire turkey first, as well as inside the cavity. The cooking time would be about 3 hours in a 350 degree oven or until a thermometer inserted into the thickest part of the thigh registers at 165 degrees. For more tips on a whole turkey, you may want to check out my whole turkey recipe at https://flavorthemoments.com/dry-brined-orange-rosemary-roasted-turkey
Hi, Marcie! I just wanted to tell you how much we enjoyed this recipe. We had decided to scale down to a turkey breast instead of the whole bird this year, and I happened upon your recipe when looking for ideas on how to cook it. It was so simple and turned out perfectly!
Hi Jennifer! I’m so happy to hear that you enjoyed this and thanks so much for taking the time to give me your feedback! ?
Can you use boneless turkey breast. And if you can now long should I cook for
Hello! I’ve never made a boneless turkey breast, but I think it should work out fine. Cooking time should be about the same, just check for doneness with and instant read thermometer to be sure it’s at the right temperature.
I am using this recipe for the Thanksgiving turkey this year. I want to do something different. Thanks for sharing!
Many stores don’t sell it when it’s not the holiday season — I would check with your butcher! Sometimes they’ll special order it…I wish it were more readily available.
Made this last night as written and it was so delicious! Perfect recipe for our turkey breast and leftover slices are going to be used for club sandwiches tonight. Can’t wait to check out and try your other recipes!
I’m so happy to hear that you enjoyed this Suzy, and club sandwiches is a great way to use the leftovers! Thank you for leaving you feedback for me…I appreciate it! 🙂
Could you make this in a slow cooker? If so, for how long?
Hi Melissa. I’ve never cooked a turkey breast in the slow cooker so unfortunately I can’t help you with that. Sorry!
Ive never cooked a turkey or turkey breast so this might be a silly question. Do i need to put anything in the bottom of the pan or do i just put the breast in and season it and that’s it?
That not a silly question at all Jessica. You can simply season it well and place it on a rimmed baking sheet — no need for a rack, foil or anything. Hope you enjoy the recipe!
How long would you cook a 2 pound turkey breast?
Normally a good rule of thumb is 20 minutes per pound, but all oven temperatures vary. I recommend taking the temperature after 30 minutes and going from there. It shouldn’t take longer than 40-45 minutes.