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+ servings
Herb and garlic roasted turkey breast on a serving platter

Herb and Garlic Oven Roasted Turkey Breast

Herb and Garlic Oven Roasted Turkey Breast is the best way to get delicious roast turkey without the fuss! It's dry brined, so it's juicy and flavorful, and it's roasted with herbs and garlic until golden brown and crispy. It's an easy holiday recipe or weeknight dinner that the entire family will love!

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  • 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


  • 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!



  • 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.


Calories: 379kcal, Carbohydrates: 1g, Protein: 73g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 184mg, Sodium: 1573mg, Potassium: 839mg, Fiber: 1g, Sugar: 1g, Vitamin A: 118IU, Vitamin C: 2mg, Calcium: 62mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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