The first time I made this roast turkey breast, it was just me, my sister, and our dog, Charlie, curled up near the oven. No big crowd, no fuss — just the rich smell of garlic butter, rosemary, and the slow promise of something tender and golden. That’s the beauty of it. You don’t need a feast to feel full.
Roast turkey breast is everything we love about Thanksgiving — juicy, aromatic, deeply comforting — but without the pressure of roasting a whole bird. This version is ideal for smaller gatherings or cozy fall dinners, serving 6 to 8 hungry people with crisp skin and flavorful meat. It’s quicker, simpler, and packed with bright, herby goodness from garlic lemon butter and a warming spice rub.
In this post, I’ll guide you through each step, from prep to carving. You’ll also find tips for crispy skin, perfect timing, and what to do with leftovers. Let’s make it something special.
Table of Contents
Why You’ll Love This Roast Turkey Breast
Roasting just the breast means dinner is ready faster, and every bite turns out juicy and flavorful. Here’s why it works so well:
- Great for smaller holiday tables or weeknight comfort
- Quicker and easier than roasting a whole turkey
- Garlic lemon butter melts under the skin for rich flavor
- Spice rub adds warmth and depth with pantry staples
- Leftovers make incredible next-day meals
Ingredients You’ll Need
For the Turkey
- 8-pound whole turkey breast, bone-in and skin-on
Brined is best for flavor and moisture. Be sure it’s fully thawed.
Garlic Lemon Butter
- 5 tablespoons butter, melted
- Juice of 1 lemon
- 6 garlic cloves, minced
- ½ tablespoon fresh rosemary
- ½ tablespoon fresh thyme
Spice Rub
- 1 tsp paprika (sweet or smoked)
- ½ tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the Roasting Pan
- 1 yellow onion, quartered
- 2 celery ribs, cut in chunks
- 3 garlic cloves, halved
- 4 thyme sprigs
- 1 cup chicken broth or dry white wine
How to Make Roast Turkey Breast
1. Preheat and Prep
- Set your oven to 425°F.
- Pat turkey dry with paper towels.
- Make sure it’s thawed and giblets are removed.
2. Make Garlic Lemon Butter
- Mix melted butter, lemon juice, garlic, and fresh herbs.
- Loosen the skin from the meat using your fingers or a spoon.
- Gently rub the garlic lemon butter under the skin.
3. Make the Spice Rub
- In a small bowl, combine all spices and olive oil.
- Mix into a paste and rub all over the skin.
4. Build the Roasting Base
- In a roasting pan, add onion, celery, garlic, and thyme.
- Place the turkey breast on top, skin side up.
5. Roast
- Pour broth or wine into the pan.
- Place the turkey in the oven, then reduce heat to 325°F.
- Roast uncovered for about 2 to 2.5 hours. That’s roughly 18–20 minutes per pound.
6. Check Temperature
- Use a thermometer. Remove turkey at 155°F — it’ll rise to 165°F as it rests.
- If the skin darkens too fast, tent with foil.
7. Rest and Serve
- Let it rest 20–30 minutes before slicing.
- Save pan drippings for gravy, if you’d like.
Cooking Time & Temperature
- Start at 425°F to crisp the skin.
- Lower to 325°F to finish roasting evenly.
- Roast about 18–20 minutes per pound.
- Pull at 155°F, rest until it hits 165°F.
Tips for Perfect Roast Turkey Breast
- Thaw completely before roasting — even if it looks thawed outside.
- Use a thermometer to avoid guesswork.
- Brined turkey adds flavor and moisture. Just check if yours is pre-brined.
- Resting is key — don’t skip it.
- For extra crispy skin, baste every 30 minutes with pan juices.
Serving Suggestions
Pair it with your favorite sides. Here are a few ideas:
- Try this Buttery Herb Stuffing to Serve with Turkey
- Add a tray of Roasted Green Beans with Garlic and Parmesan
- Go cozy with Easy Creamy Cheesy Potato Bake
- For a lighter side, serve with a fresh green salad or Crispy Oven-Baked Sweet Potato Fries
How to Store Leftovers
- Store leftovers in the fridge up to 4 days.
- Freeze off the bone in bags for up to 3 months.
- Reheat gently with broth to keep it moist.
Leftover Turkey Recipe Ideas
- Turkey Wild Rice Casserole
- Leftover Turkey Pot Pie
- Turkey Corn Chowder
- Creamy Turkey Tetrazzini
- Cranberry Turkey Quesadillas
Roast Turkey Breast Recipe Card
Print
Roast Turkey Breast Recipe | Juicy & Easy Holiday Favorite
- Total Time: 2 hours 50 minutes
- Yield: 6 to 8 servings
Description
Juicy roast turkey breast with garlic lemon butter and savory spice rub. Perfect for smaller gatherings or a cozy holiday dinner.
Ingredients
8-pound whole bone-in, skin-on turkey breast (thawed and brined recommended)
5 tablespoons butter (melted)
Juice of 1 lemon
6 cloves garlic (minced)
½ tablespoon fresh rosemary (chopped)
½ tablespoon fresh thyme (chopped)
1 teaspoon sweet or smoked paprika
½ teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion (quartered)
2 celery ribs (cut into 3-inch pieces)
3 garlic cloves (halved)
4 fresh thyme sprigs
1 cup chicken broth or white wine
Instructions
1. Preheat oven to 425˚F.
2. Pat turkey dry. Make sure it’s fully thawed and giblets are removed.
3. Use fingers or a spoon to loosen the skin from the meat.
4. Mix melted butter, lemon juice, garlic, and herbs.
5. Pour garlic lemon butter under the skin and massage to coat evenly.
6. Mix all spice rub ingredients with olive oil to form a paste.
7. Rub spice paste over the skin of the turkey breast.
8. In a roasting pan, layer onion, celery, garlic, and thyme.
9. Place turkey breast on top of aromatics.
10. Pour broth or wine into the bottom of the pan.
11. Lower oven temperature to 325˚F and roast uncovered.
12. Roast for 2 to 2.5 hours, or about 18–20 minutes per pound.
13. Baste every 30 minutes for crispier skin.
14. Tent with foil if browning too quickly.
15. Remove when internal temp reaches 155˚F.
16. Let rest 20–30 minutes before slicing.
17. Reserve pan drippings for gravy if desired.
Notes
Use a meat thermometer for best accuracy.
Let turkey rest to retain juices.
Adjust cooking time based on weight.
Avoid over-brining if turkey is pre-brined.
Store leftovers in airtight container up to 4 days.
Freeze off the bone for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Thanksgiving Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 452.23
- Sugar: 0.83 g
- Sodium: 989.72 mg
- Fat: 22.33 g
- Saturated Fat: 8.36 g
- Unsaturated Fat: 13.97 g
- Trans Fat: 0 g
- Carbohydrates: 6.06 g
- Fiber: 0.81 g
- Protein: 60.5 g
- Cholesterol: 173.9 mg
More Such Recipes
- Buttery Herb Stuffing to Serve with Turkey
- Easy Creamy Cheesy Potato Bake
- Crispy Oven-Baked Sweet Potato Fries
FAQ
How long do you roast a turkey breast for?
You’ll need about 18–20 minutes per pound at 325°F. For an 8-pound breast, plan for 2 to 2.5 hours. Always use a thermometer to check doneness.
Is it better to roast a turkey breast at 325 or 350?
Start at 425°F for 15 minutes to crisp the skin. Then reduce to 325°F for the rest of the cooking time. This keeps the meat juicy without drying out.
Should you roast a turkey breast covered or uncovered?
Roast uncovered to let the skin brown and crisp. If it gets too dark, you can loosely tent with foil partway through.
How long does it take to cook a turkey breast per kg?
Roughly 40–45 minutes per kilogram at 325°F. Again, use a thermometer to be sure — pull it at 155°F and let it rest to 165°F.
Final Thoughts
This roast turkey breast brings everything you love about Thanksgiving into a manageable, easy-to-make centerpiece. It’s juicy, flavorful, and a reliable choice whether you’re cooking for a few people or want extra space in the oven for your sides.
Don’t wait for a holiday to try this one. Roast it for Sunday dinner or meal prep and enjoy the comfort all week long.
If you make it, I’d love to hear what sides you served. Drop a comment or come share a photo with us on Facebook or Pinterest. Happy cooking!