Savory Herb Roasted Turkey Breast (Printable)
Tender turkey breast infused with rosemary, thyme, sage, garlic, and lemon, roasted to golden perfection.
# What You Need:
→ Turkey
01 - 1 (3–4 lb) boneless turkey breast, skin-on
02 - 2 tablespoons olive oil
→ Herb Mixture
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme, finely chopped
05 - 2 tablespoons fresh sage, finely chopped
06 - 4 cloves garlic, minced
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - Zest of 1 lemon
→ For Roasting
10 - 1 lemon, sliced
11 - 1 onion, sliced
12 - 1 cup low-sodium chicken broth
# Steps:
01 - Preheat oven to 375°F. Pat turkey breast completely dry with paper towels, then position on a rack set inside a roasting pan.
02 - Combine olive oil, rosemary, thyme, sage, garlic, salt, pepper, and lemon zest in a small bowl, mixing until a cohesive paste forms.
03 - Carefully loosen the turkey skin without tearing, then massage half the herb paste directly onto the meat beneath. Spread remaining paste evenly across the skin surface.
04 - Scatter lemon and onion slices across the roasting pan bottom, then pour in chicken broth.
05 - Set turkey breast skin-side up on the rack, suspended above the aromatic bed.
06 - Roast 1 hour 10 minutes to 1 hour 20 minutes, basting with accumulated pan juices once or twice, until internal temperature registers 165°F at the thickest point.
07 - Transfer to a cutting board, tent loosely with foil, and rest 10–15 minutes to allow juices to redistribute before slicing against the grain.
# Expert Hints:
01 -
- The skin crackles like a good secret while the meat underneath stays impossibly tender.
- You get celebration dinner energy without the whole bird commitment.
02 -
- If you skip the resting period, you will watch your hard-won moisture pool on the board instead of staying in each slice.
- The internal temperature climbs another 5 degrees after you pull it from the oven, so remove it at 160°F if you want to be precise.
03 -
- Loosen the skin the night before, apply the paste, and let it sit uncovered in the fridge for skin that shatters like glass.
- If the skin browns too fast, tent with foil loosely rather than dropping the oven temperature.