There’s nothing quite like the aroma of a perfectly seasoned roast filling your kitchen, and that’s exactly what happens with this Herb Roasted Turkey Breast Recipe. It’s straightforward, packed with flavor, and offers juicy, tender meat with a crisp skin that makes weeknight dinners or holiday meals feel extra special.

The image shows a white plate with five thick slices of cooked chicken, arranged in a row from front to back. Each chicken slice is light in color with a golden brown edge, showing a grilled texture. A light brown sauce is drizzled over the chicken slices, with small green herb pieces sprinkled on top. The plate is garnished with fresh green herbs on the left and bottom edges, including sage leaves and small flowers. The plate sits on a white marbled surface, and a gold fork is partially visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Herb Roasted Turkey Breast Recipe
Top Tip
How to Serve Herb Roasted Turkey Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herb Roasted Turkey Breast Recipe

Why You'll Love This Recipe

One of my favorite things about this Herb Roasted Turkey Breast Recipe is how approachable it is, yet it delivers flavors that feel like a feast. Whether you're new to roasting turkey or a seasoned pro, this method gives you juicy results every time, and I always appreciate recipes that let the herbs shine without overwhelming the natural flavor of the bird.

Simple, flavorful herb butter: The herb butter under the skin hydrates the meat and infuses every bite with delicious savory notes.
Perfect crispy skin: Roasting at high then lower temperature guarantees golden, crispy skin that's irresistible.
Make-ahead friendly: You can prep this turkey the day before, which means less stress on cooking day.
Versatile and elegant: Great for family dinners or holiday gatherings but easy enough for a cozy Sunday meal.

The dish shows a white plate on a white marbled surface, with two parts of sliced roasted chicken placed side by side. Each part has about six layers of thick, pale cooked chicken slices with a golden brown seared edge. A creamy light brown gravy is poured over the top, drizzling down the layers, and small green parsley bits are sprinkled on the chicken and sauce. Around the edges of the plate are green herb sprigs and a bright orange flower adding color and decoration. A golden fork is placed on the right side of the plate beside the chicken. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how these simple yet thoughtful ingredients come together to create a balanced flavor profile. The fresh herbs bring brightness, the garlic adds depth, and the orange slices? They add just a hint of sweetness and acidity that makes all the difference.

Flat lay of a large raw bone-in, skin-on turkey breast with two breasts still joined at the breast bone, a small pile of twelve whole uncracked garlic cloves, two fresh medium onions thinly sliced, a few bright orange slices from one orange, a handful of fresh green poultry herbs including thyme, rosemary, and sage, small white ceramic bowls containing softened unsalted butter with a pale yellow creamy texture, golden olive oil, and bright yellow Dijon mustard, and a small white bowl with a sprinkling of dried herbs and spices including garlic powder, paprika, dried rosemary, dried parsley, salt, dried thyme, dried oregano, onion powder, ground cumin, and black pepper, plus an additional small white bowl with clear low sodium chicken broth, all carefully arranged with perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in, skin-on turkey breast: Keeps the meat juicy and flavorful; the skin crisps up beautifully when roasted.
Garlic cloves: Smashed to release their aroma without overpowering the other flavors.
Onion slices: Create a natural roasting rack and impart subtle sweetness.
Orange slices: Add brightness and a touch of citrusy aroma that complements the herbs.
Fresh poultry blend herbs (thyme, rosemary, sage): Classic turkey herbs that infuse the meat with traditional savory flavor.
Chicken broth: Keeps the roasting pan moist, contributes to the pan drippings for a rich gravy.
Unsalted butter & olive oil: The base for the herb butter to keep things moist and give that golden finish.
Dijon mustard: Adds subtle tang and helps the herb butter develop complexity.
Garlic powder, paprika, dried rosemary, dried parsley, dried thyme, dried oregano, onion powder, ground cumin, salt, pepper: A carefully balanced spice blend to layer flavor without overpowering the turkey’s natural taste.
Flour (for gravy): Thickens the pan drippings into a luscious sauce.
Chicken bouillon (optional): Helps adjust gravy seasoning to your taste.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Herb Roasted Turkey Breast Recipe is how easy it is to tweak to your personal taste or dietary needs. I often find myself swapping out herbs based on what's fresh or what I have on hand. Feel free to experiment and make this recipe truly yours.

Herb swaps: I like swapping rosemary for tarragon or adding a little marjoram when I want a more subtle herbal aroma.
Spice it up: Sometimes I add a pinch of cayenne or smoked paprika for a little heat and smokiness.
Dairy-free option: You can replace butter with a good quality olive oil spread or coconut oil if you're avoiding dairy – just expect a slight flavor difference.
Make it citrusy: Play around by adding lemon zest instead of orange or a mix of both for a brighter tang.

Step-by-Step: How I Make Herb Roasted Turkey Breast Recipe

Step 1: Bring It to Room Temperature and Prep the Pan

First things first: take the turkey breast out of the fridge about an hour before roasting so it can come to room temperature. This step is key to even cooking — I’ve learned the hard way that starting cold leads to unevenly cooked meat. Meanwhile, prepare your roasting pan by layering smashed garlic, sliced onions, fresh herbs, and orange slices. Pour in the chicken broth to create a flavorful base that keeps the turkey moist as it roasts.

Step 2: Make and Apply the Herb Butter

Mix all the herb butter ingredients in a bowl until smooth and creamy. Then gently loosen the skin of the turkey — I use the back of a spoon and then my fingers for this part. Carefully spread two-thirds of the butter under the skin, getting it all the way to the edges. This keeps the meat juicy and infuses it with aroma right beneath the skin. Rub the remaining butter all over the outside skin for that beautiful golden crust. I promise it’s worth the little extra effort!

Step 3: Roast at High Heat, Then Low

Pop the turkey breast skin side up into the roasting pan. Start roasting at 450°F for 20 minutes to get that skin crisped up. Then reduce the heat to 325°F and continue roasting. I like to baste it every 20 minutes for the first hour — it helps build flavor and keep the bird juicy — but you can skip basting after that if you want extra crispy skin. Keep an eye on the temperature with a meat thermometer; the thickest part should hit 155-160°F. This usually takes about 2 ½ hours for a 7-pound bird, but checking early is smart to avoid drying it out.

Step 4: Let It Rest and Make the Gravy

Once out of the oven, don’t be tempted to slice right away! Rest the turkey uncovered for 15 minutes so juices redistribute and skin stays crispy. While it rests, strain the pan drippings and use them to make the most delicious gravy. Melt butter and reserved herb butter in a saucepan, whisk in flour to create a roux, then slowly incorporate broth mixed with drippings. Whisk constantly until thickened, adding extra broth if needed. Season carefully – sometimes just a pinch of chicken bouillon helps balance the flavor.

Top Tip

I’ve roasted many turkeys over the years, and this Herb Roasted Turkey Breast Recipe taught me the true magic is in the details – especially resting and monitoring the temperature. Following these tips guarantees juicy, flavorful meat every time.

Use a digital meat probe thermometer: It’s hands-off and perfect for knowing exactly when your turkey is done without guessing.
Don't skip the resting period: Resting helps juices redistribute and stops the crispy skin from getting soggy.
Baste early, not late: Basting helps flavor and moisture in the first hour, but too much basting later can soften the skin.
Loosen skin gently: Ripping the skin will make your herb butter leak out, so take your time and be gentle!

How to Serve Herb Roasted Turkey Breast Recipe

Herb Roasted Turkey - Serving Suggestion

Garnishes

I like to keep garnishes simple and fresh. A sprinkle of chopped fresh parsley or thyme over the sliced turkey adds a burst of color and an extra herbal hit. Sometimes I add a few thin orange slices on the platter, which tie back nicely to the citrus notes in the roasting pan and make it look inviting.

Side Dishes

This turkey pairs beautifully with classic sides: creamy mashed potatoes, green beans almondine, roasted root vegetables, and a tart cranberry sauce. For something lighter, I often do a bright mixed green salad with a lemon vinaigrette, which balances the richness perfectly.

Creative Ways to Present

During holidays, I like serving the turkey breast sliced thick and fanned on a large wooden board with fresh sprigs of herbs scattered around. Adding a bowl of gravy right in the center invites guests to help themselves and adds a rustic charm. For intimate dinners, stacking slices on buttery crostini with a smear of cranberry sauce makes a lovely appetizer twist.

Make Ahead and Storage

Storing Leftovers

After enjoying the feast, store any leftover turkey in an airtight container in the fridge. I’ve found that slicing off the meat from the bone before storing helps it keep well — it lasts beautifully up to 5 days. Plus, it’s ready for sandwiches or salads straight from the fridge.

Freezing

I usually freeze leftover turkey by tightly wrapping slices in plastic wrap and storing them in freezer bags, pressing out as much air as possible. This way, turkey stays protected from freezer burn for up to 3 months. When I thaw it, the texture stays surprisingly good if thawed slowly in the fridge overnight.

Reheating

To reheat, I love popping slices in the oven covered with foil and a splash of broth at 350°F for about 15 minutes. For a quick fix, microwaving with a little butter works too — just keep an eye so it doesn’t dry out. My favorite trick is reheating on the stovetop in a covered skillet with a splash of broth, which keeps the turkey juicy and tender.

Frequently Asked Questions:

Can I use a boneless turkey breast for this recipe?

While you can use boneless turkey breast, the bone-in version helps the meat stay juicier and adds extra flavor during roasting. If using boneless, watch your cooking time carefully as it tends to cook faster.

How do I know when the turkey breast is fully cooked?

Invest in an instant-read meat thermometer and check the thickest part of the breast. When it reaches 155-160°F, it’s done. Resting will bring it up to the perfect temperature for juiciness.

Can I prepare this turkey breast recipe in advance?

Absolutely! You can rub the herb butter over the turkey and refrigerate it, covered, for up to 24 hours. Just bring it back to room temperature before roasting to ensure even cooking.

How should I store and reheat leftovers?

Store leftover turkey in an airtight container in the fridge for up to 5 days or freeze wrapped tightly for up to 3 months. For reheating, warm slices covered in the oven with a splash of broth or on the stovetop over low heat for best juiciness.

Final Thoughts

This Herb Roasted Turkey Breast Recipe has become my go-to for a flavorful, fuss-free roast that always impresses. It combines ease of preparation with deep, comforting flavors — the kind you want to share around the table with friends or family. I’m excited for you to give it a try and make it your own, enjoying every juicy, herb-packed bite just like I do!