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Sliced roasted turkey breast with vegetables and fresh sage.
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How to Roast a Turkey Breast

Learn how to roast a turkey breast perfectly for a holiday meal or everyday dinner. Crispy golden brown skin, juicy and flavorful, it's a guaranteed crowd pleaser.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 7
Calories 521kcal

Ingredients

  • 6-7 pound bone-in skin-on turkey breast
  • 5 tablespoons butter, softened
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 3-4 large carrots, peeled and cut into large pieces
  • 3-4 russet potatoes, peeled and cut into large pieces
  • 1 yellow onion, quartered
  • 1 cup low-sodium chicken stock

Instructions

  • Preheat oven to 450°F. Position oven rack to the center of the oven.
  • In a mixing bowl, combine butter, herbs, garlic powder and salt.
  • In a roasting pan or large baking dish, add all the chopped vegetables and pour in chicken stock.
  • Pat the turkey breast dry with paper towels and place skin side up on top of the vegetables. Loosen the skin with your fingers. Rub half of the butter mixture underneath the skin. Then use the rest to coat the outside of the turkey.
  • Place turkey breast in the oven and immediately lower the temperature to 350°F. Roast for 20 minutes per pound or until the thickest portion reads 160°F on an instant-read thermometer.
  • Remove from the oven and cover loosely with foil. Allow the turkey to rest for 15-20 minutes. The final temperature should register 165°F. Carve the turkey off the bone. Then cut the breast into slices.

Notes

Transfer leftover turkey breast into an airtight container and refrigerate for up to 4 days. You can also freeze for up to 3 months.

Nutrition

Calories: 521kcal | Carbohydrates: 27g | Protein: 80g | Fat: 28g