We love roasting turkey breast. It’s much quicker to make than a whole turkey, but will still easily serve six. It’s unbelievably moist and juicy, too.
You can play around with the flavors, but our recipe uses lots of big flavors – mustard, garlic, rosemary, sage and orange. We absolutely love it. It’s simple, beautiful and perfect for sharing with family.
How To Make the Juiciest Turkey Breast Recipe Ever!
We’ve found that bone-in turkey breasts are a little easier to handle than whole turkeys. When we’re cooking for smaller numbers, they’re perfect and will feed 5 to 6 people, allowing for some leftovers.
You will need a 6 1/2- to 7-pound bone-in turkey breast. Make sure it’s completely thawed.
How to Thaw Turkey Breast
If you cannot find a fresh, unfrozen turkey breast, you will need to thaw it. To do this, buy the frozen turkey breast 2 days in advance then thaw breast side up, unopened on a baking sheet in the fridge. If you are in a rush, you can also thaw the turkey in cold water — this is much quicker. Thaw breast side down, unopened, with enough cold water to cover the turkey completely. Change the water every 30 minutes until it is completely thawed. A 7-pound turkey breast will take about 3 hours to thaw using the water method. For more information, take a look at Butterball’s tips for thawing turkey.
Roasting Turkey Breast
It’s easiest to use a roasting pan with a rack. Since we’re only roasting the breast it can be a little unstable. The rack helps keep turkey breast stay upright.
It is possible to roast turkey breast without a roasting pan and rack. In our photos, you’ll notice we used a baking dish without a rack. You can do this, as well. Use a dish that just fits the turkey breast, place it into the dish then if you find it to be unstable, use slices of orange to prop the breast up a little so it stands tall. (Instead of orange slices, try lemon or onion slices or even carrots).
Roast the turkey breast in a 325-degree F oven for 1 1/2 to 2 hours. The meat will be moist and juicy and the skin golden brown.
Our Favorite Turkey Rub
We love lots of flavor so we rub the turkey all over with a paste made from olive oil, Dijon mustard, garlic and lots of herbs. Here, we’re using rosemary, thyme and sage. You could do the same or just use one herb. Some orange zest added would be delicious, too.
A simple rub of softened butter, salt and pepper is also wonderful.
We like to rub the paste all over the turkey — even under the skin covering the breast. You want it everywhere. (We find our hands are the best tools for this, if you’d like, use a pastry brush or small spoon instead).
Once the turkey is completely rubbed down, pour orange juice and chicken stock into the pan along with a few slices of orange and slide into the oven.
Hint: Look for the poultry herb packet sold in stores. It has the perfect amount of each herb for this. The packet usually has all three herbs included and is cheaper than buying three separate packets.
We love serving the turkey off the bone. To do this, carefully cut each breast of the bone then slice into thick slices. The orange juice and chicken stock added to the pan for roasting is also wonderful spooned over the turkey slices. Enjoy!
More Turkey Recipes
- This recipe was originally inspired by Ina Garten’s Roasted Turkey Breast. It’s wonderful.
- We shared a similar recipe on Bettycrocker.com a few years ago, to see and print the recipe visit, Rosemary Orange Roasted Turkey Breast. For something different, we also shared a Tequila Lime Turkey Breast.
- Or, for something really different, try our Unbelievably Moist Turkey Meatloaf Recipe.
Perfect Side Dishes
- Our Favorite Mashed Potatoes Recipe
- Cinnamon Roasted Butternut Squash Recipe
- Roasted Carrots with Parsley Butter
- Creamy Mashed Cauliflower Recipe
- Easy Focaccia Bread Recipe with Herbs
- Shaved Fennel and Arugula Salad
- Warm Cabbage and Apple Salad Recipe
- 1 whole bone-in turkey breast, 6 1/2 to 7 pounds, thawed
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh sage leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup chicken broth
- 1 orange, sliced
- Heat oven to 325 degrees F.
- Prepare Turkey: Put turkey breast, skin-side up in a heavy roasting pan or baking dish, preferably on a rack. (If you do not have a rack, you will need to cushion and prop the turkey breast up with orange slices later so that it is stable).
- Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil and the mustard together to form a paste. Use your fingers to lift the skin away from the breast meat and spread half of the paste directly on the meat. Smear the remaining paste all over the turkey skin.
- Pour the orange juice, lemon juice and chicken broth into the bottom of the roasting pan. Scatter orange slices around the pan and if needed, use a couple slices to prop the turkey breast upright so that it is stable.
- Roast Turkey Breast: Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an internal thermometer registers 165 degrees F when inserted into the thickest part of the breast. (It’s best to check more than one location to be sure). If, while it roasts, you notice the turkey is browned more than you’d like, cover the turkey loosely with aluminum foil and continue to roast until done.
- To Finish: When the turkey is done cover with aluminum foil and allow it to stand at room temperature for 10 minutes.
- Pour juices left in the roasting pan into a small jug and skim any fat from the top.
- Slice and serve turkey with the pan juices spooned over the top.
We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
This recipe was originally inspired by Ina Garten’s Roasted Turkey Breast Recipe.