Oven roasted turkey breast gives you a full roast dinner without wrestling a whole bird, and it works on a regular weeknight as well as at a big gathering.
This version uses a bone in breast, a soft herb butter rubbed under the skin, and a bed of onion and carrots that flavors the pan juices. It takes about two and a half hours from fridge to table, and most of that time is hands off.
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Why This Oven Roasted Turkey Breast Recipe Works
A bone in breast roasts more evenly than a boneless one, and the bones add flavor to the pan juices while keeping the meat moist.
Butter under the skin seasons the meat directly, while butter on top helps the skin turn deep golden without extra steps or fussy basting.
A thermometer removes the guesswork, so the turkey comes out juicy and safe at 165 degrees F in the thickest part instead of dry from overcooking.
Ingredients for Oven Roasted Turkey Breast
- 6 pounds bone in turkey breast, thawed, with the skin on
- 1/2 cup softened unsalted butter, 2 teaspoons salt, 1 teaspoon black pepper, 2 teaspoons dried thyme or rosemary, and 1 teaspoon garlic powder (optional)
- 1 medium onion cut into wedges and 2 medium carrots, chopped, for roasting under the turkey
Bone in turkey breast. Choose a fully thawed breast of about six pounds so it cooks evenly and serves six people with some leftovers.
Unsalted butter. Softened butter spreads easily under the skin and lets you control the salt level in the final dish.
Salt and pepper. Two teaspoons of salt is enough for this size of breast and seasons the meat all the way through.
Dried herbs. Thyme or rosemary both work, and they bloom in the warm butter as the turkey roasts.
Onion and carrots. These sit under the turkey, lift it off the pan, and turn the drippings into a sweet base for gravy.
How to Make Oven Roasted Turkey Breast
1. Thaw and heat the oven Thaw the turkey breast in the refrigerator for about two days, then heat the oven to 350 degrees F and set a rack in the lower third.
2. Make the herb butter Stir the softened butter with the salt, pepper, dried herbs, and garlic powder until it looks like a smooth paste.
3. Season the turkey Pat the skin dry, loosen it gently with your fingers, and spread half the butter under it. Rub the remaining butter over the outside.
4. Build the pan Scatter the onion wedges and carrots in a roasting pan and place the turkey on top, skin side up.
5. Roast until done Roast for about twenty minutes per pound, around two hours, until a thermometer in the thickest part reads 165 degrees F.
6. Protect the skin If the skin browns too fast, tent it loosely with foil. Leave it uncovered if you want a crisper finish.
7. Rest and carve Rest the turkey for 15 to 20 minutes, then slice against the grain and spoon the pan juices over the slices.
How to Serve Oven Roasted Turkey Breast
Carve the turkey into thick slices and arrange them on a warm platter with the roasted carrots. Serve it with creamy mashed potatoes, garlic roasted Brussels sprouts, bacon green beans, and buttery homemade rolls to soak up the pan juices.
How to Store and Reheat Oven Roasted Turkey Breast
Refrigerate leftover turkey within two hours of cooking. Slice it first, pack it in shallow containers, and keep it up to four days. For longer storage, freeze slices in freezer bags for up to three months. Reheat to 165 degrees F with a splash of broth in a covered dish so the meat stays moist.
Tips and Variations for Oven Roasted Turkey Breast
Pat the skin dry. Dry skin browns better, so blot it with paper towels before adding the butter.
Check the thermometer. Insert it into the thickest part without touching the bone, since bone reads hotter than the meat.
Use a rack if needed. If you skip the vegetable bed, a rack lifts the breast so hot air circulates and the bottom does not steam.
Flag the allergens. This dish contains milk from the butter, so swap in olive oil for dairy free guests and label the platter.
Do not rinse raw turkey. Rinsing spreads bacteria around the sink, and cooking to 165 degrees F is what makes the meat safe.
Change the herbs. Swap in sage or poultry seasoning for a different flavor, using the same teaspoon amounts.
Make pan gravy. Strain the pan juices, whisk in a spoonful of flour, and simmer with broth until it coats a spoon.
Check trusted guidance. For general advice on handling and cooking poultry safely, read the Texas AgriLife Extension food safety guide before you start.
Frequently Asked Questions About Oven Roasted Turkey Breast
How long does oven roasted turkey breast take to cook?
A six pound bone in breast takes about two hours at 350 degrees F, or roughly twenty minutes per pound, until the thickest part reads 165 degrees F.
Can I make oven roasted turkey breast ahead of time?
Yes, roast it a day ahead, slice it cold, and reheat the slices covered with broth in a warm oven until they reach 165 degrees F.
Do you cover oven roasted turkey breast with foil?
Only if the skin is browning too quickly. Tent it loosely with foil for the last part of roasting, then remove it if you want drier, crisper skin.
Should I brine the turkey first?
This recipe skips brining because the herb butter and a bed of vegetables already keep the meat juicy. A dry rub with salt the night before is optional.
What can I do with leftover turkey?
Use it in sandwiches, soups, casseroles, or pasta, and keep slices chilled until you are ready to reheat them.
Oven Roasted Turkey Breast with Herb Butter
Equipment
- Roasting pan
- Meat thermometer
- Carving knife
Ingredients
Main Ingredients
- 6 lb bone in turkey breast thawed, skin on
- ½ cup unsalted butter softened, for the rub
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp dried thyme or rosemary
- 1 tsp garlic powder optional
- 1 medium onion cut into wedges
- 2 medium carrots chopped
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F. Mix the softened butter with the salt, pepper, herbs, and garlic powder.
- Season. Loosen the skin gently, spread half the herb butter under it, and rub the rest over the top.
- Arrange. Scatter the onion and carrots in a roasting pan and set the turkey breast skin side up on top.
- Roast. Roast about 2 hours, until the thickest part reads 165 degrees F. Tent with foil only if the skin darkens too fast.
- Rest. Rest 15 to 20 minutes before carving against the grain.
