Oven Roasted Turkey Breast – Girl Carnivore

Ditch the dry, flavorless turkey breast. Our herb-crusted boneless roast brings juicy, aromatic deliciousness to your table any day of the year.

This herb-crusted Butterball turkey breast transforms bland white meat into a stunning centerpiece that’ll have everyone asking for seconds. The vibrant herb paste infuses every bite with fresh, aromatic flavors while keeping the meat incredibly tender and moist.

Best of all, in under two hours, you’ll be serving restaurant-quality turkey that’s perfect for small gatherings or when you want cozy holiday vibes without the usual hassle. Trust us—once you try this method, you’ll never look at turkey breast the same way again.

What is a Roasted Turkey Breast?

A roasted turkey breast is a boneless cut of turkey that’s quicker to cook than a whole turkey and is perfect for smaller gatherings. It’s cut from the light breast meat of a turkey, which can be left bone-in or boneless for easier slicing. For boneless, the meat is removed from the bone and often rolled into a cylindrical shape and tied with netting or kitchen twine to help with even cooking. 

Ingredients for a boneless turkey breast recipe

• 3 lbs Turkey Breast – we’re using a boneless Butterball turkey breast. If you want to use a whole bone-in turkey breast, omit the rolling and tying and increase the cooking time.
• For the Herb Paste and Butter:
  • Kosher Salt
  • Garlic and fresh herbs like Rosemary, Sage, and Thyme
  • Black Pepper
  • Oil – use a neutral oil
  • 2 tbsp Butter
• For Roasting:
  • Carrots
  • Celery sticks
  • Onion
  • Lemon
  • Garlic
  • Chicken broth

How to Make Roasted Turkey Breast

To minimize clean-up, we use an enamel cast iron braising dish for this recipe. This dish can be used from the cooktop to the oven. If you don’t have a dish that can do both, we recommend a cast iron skillet or a skillet and roasting pan.

1. Prepare the Herb Paste: In a bowl, mix salt, garlic, rosemary, sage, thyme, black pepper, and oil to create a paste.
2. Prep the Turkey: Pat the turkey breast dry, apply the herb paste under and over the skin, and tie it up with butcher’s twine to hold its shape.
3. Sear: Preheat your cast iron skillet or braiser, brown the turkey breast in it, and then set aside.
4. Roast: Place the turkey breast on the bed of vegetables and broth and roast in a preheated oven at 275°F until it reaches an internal temperature of 150°F. Brush with herb butter, then increase the oven temperature to 350°F to finish cooking to an internal temperature of 160°F with a meat thermometer inserted into the thickest part of the breast.
5. Rest and Serve: Let the turkey rest before slicing. Serve with homemade gravy made from the pan drippings and garnish as desired.

How to Serve Roasted Turkey Breast

Serve this juicy turkey breast with classic sides like garlic mashed potatoes, green bean casserole, roasted or smoked Brussels sprouts, or a simple tossed salad. For a festive touch, add cranberry sauce or a rich turkey gravy.

Leftovers and Reheating

Store leftover turkey breast in an airtight container or wrapped tightly in aluminum foil in the refrigerator for up to three days.

To Reheat: Warm slices of leftover turkey breast gently in a covered skillet over low heat or in the oven at 275°F to keep the meat moist and tender, about 7 to 10 minutes or until heated through. 

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