Herb Roasted Turkey Breast

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If you have a small family, or simply don’t want to prepare an entire turkey, you always have the option of a turkey breast. My herb Roasted Turkey Breast couldn’t be an easier. Let me show you how I prepared it.

How to make Herb Roasted Turkey Breast:

If frozen, thaw the turkey breast on a plate in your refrigerator for 24-36 hours (depending on size) and remove the packaging.

Your turkey breast will likely come with some sort of netting that looks like this and has been injected with all sorts of good flavors. You can choose all white meat or a combination of white and dark as I have here. It will also include a packet for making gravy. Remove that packet and place it into a bowl in the refrigerator until we are ready to make the gravy. We’ll do that while the turkey is resting. For now, place your turkey breast into an oven safe baking dish.

Season liberally with your favorite herbs and spices. I used salt, pepper and a bottled blend of mixed spices such as onion, garlic, etc. Something like Mrs. Dash Original is always a safe bet.

In a small sauce pan, melt butter and add fresh herbs. I am using thyme and rosemary. This will infuse the butter with those flavors.

Brush the butter onto the turkey breast. I am in LOVE with these silicone pastry brushes. Clean up is a breeze! I got this one on (*affiliate link).

Let’s talk a little bit about basting…

You’ll want to begin basting at about 45 minutes into the process of roasting. By now, the pan should have some juices in it that have mixed with your butter mixture. Spoon those juices over the turkey breast.

Towards the end, remove that netting and give it one last basting. I moved my turkey up to the top rack for the remaining time to ensure a golden color.

To give you an exact roasting time would be difficult because all ovens cook differently and your turkey may be smaller or larger than mine. A perfectly cooked turkey breast will read about 165 degrees on an oven thermometer. I love this little one from (*affiliate link). You can almost always find them in the baking aisle of grocery stores.

Keep in mind that we will be letting the turkey breast rest and it will continue to cook, so if it reads like mine, don’t worry…it will most certainly get to 165 by the time we are ready to enjoy it! Resting also allow the juices to distribute evenly and not run out all over the cutting board as you are slicing.

What you will end up with is a moist, tender and juicy turkey breast. That golden color is due to all of the effort you  put into basting during the roasting process.

I like to serve several slices per person and top with gravy using that packet we saved in the refrigerator.

Did you make this recipe for Herb Roasted Turkey Breast? If so, leave me a comment below and let me know what you thought. And, if you enjoyed the recipe why not PIN it for later? As always, I appreciate your likes, comments and shares. It really helps the blog grow 🙂

Herb Roasted Turkey Breast

Herb Roasted Turkey Breast

Herb Roasted Turkey Breast
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 slices


  • 3 lb Turkey Breast boneless, defrosted
  • 2 tbsp Butter or Margarine melted
  • 2 tsp Seasoning Blend such as Mrs. Dash Original
  • Fresh Herbs such as thyme and rosemary
  • Salt & Pepper to taste


  • Defrost the turkey in the refrigerator for 24-36 hours prior to cooking.
  • Preheat the oven to 325 degrees.
  • In a small saucepan, melt the butter and add fresh herbs such as thyme and rosemary. Allow to cool, the flavors will infuse the butter.
  • Meanwhile, remove the packaging and refrigerate the sauce packet (if included). IMPORTANT: Do this OVER THE SINK as there will plenty of liquids in that package. This is the broth and flavoring injected into the turkey.
  • Give a quick rinse and pat dry.
  • Season and brush with the infused butter (or brush first, season after). Either works 🙂
  • Place the turkey into an oven safe baking dish and roast UNCOVERED until the internal temperature reaches about 165 degrees, basting several times during the process. For the final few degrees of cooking, remove the netting and give a final baste, moving the turkey to the top rack of the oven if you prefer a more golden exterior.
  • Cover the turkey with foil and allow to rest. This allows the juices to distribute rather than run out when you slice it.
  • Meanwhile, add the sauce packet to a pan and thicken with a bit of flour. Bring to a full boil and whisk to remove any lumps. Strain if necessary.


Serving size: 4 oz | Calories 200 kcal | Carbohydrates: 1 g | Protein 20 g | Fat: 12.5 g
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