Garlic Herb Roasted Turkey Breast Recipe with Orange

How to make perfectly juicy oven-roasted turkey breast with garlic, herbs, and orange. Jump to the Garlic Herb Roasted Turkey Breast Recipe or read on to see our tips for making it.

Garlic Herb Roasted Turkey Breast with Orange

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 calls for the classics – mustard, garlic, rosemary, sage, and orange. We absolutely love it. It’s simple, beautiful and perfect for sharing with family.

Oven Baked Chicken Breast RecipeYOU MAY ALSO LIKE: If you’ve been searching for a baked chicken breast recipe that guarantees chicken that’s juicy, tender and flavorful then let us introduce you to this Lemon Garlic Baked Chicken Breast Recipe.

How To Make the Juiciest Turkey Breast 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 6 to 7 people, allowing for some leftovers.

For this recipe, you will need  a 6 1/2- to 7-pound bone-in turkey breast. Make sure it’s completely thawed.

How To Make the Juiciest Turkey Breast Ever!

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.

How to Roast 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 Garlic and Herb 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.

Our Favorite Garlic and Herb Turkey Rub

We like to rub the garlic-herb 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.

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!

Serving Suggestions

We have lots of side dishes on Inspired Taste, the following recipes compliment roasted turkey very well.

  • Our Favorite Mashed Potatoes Recipe – This is our favorite homemade mashed potatoes recipe (skin-on or peeled). Learn which potatoes to use and how to cook them so that they are creamy and delicious. For a low-carb option, try our Creamy Mashed Cauliflower Recipe
  • Cinnamon Roasted Butternut Squash Recipe – Butternut squash is roasted until tender and lightly caramelized. Cinnamon and cayenne add warmth while brown sugar sweetens things up a little.
  • Roasted Carrots with Parsley Butter – Roasted carrots are sweet, tender and completely delicious. In this recipe, we toss them with a garlicky, parsley-laced butter.
  • Shaved Fennel and Arugula Salad – This salad is crunchy, fresh, and light. There is orange juice in the dressing, so this is perfect with the turkey.

Garlic Herb Roasted Turkey with Orange

Recipe updated, originally posted November 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Garlic Herb Roasted Turkey Breast Recipe with Orange

  • PREP
  • COOK
  • TOTAL

Roasted turkey breast is quicker to make than a whole turkey, but will still easily serve six. It’s unbelievably moist and juicy, too. It’s easiest to use a roasting pan with a rack. Since we’re only roasting the breast, the rack keep the breast 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).

Makes 6 generous servings

You Will Need

1 whole bone-in turkey breast, 6 1/2 to 7 pounds, thawed

3 garlic cloves, finely chopped

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 fresh ground black pepper

2 tablespoons extra-virgin olive oil

2 teaspoons Dijon mustard

1/2 cup fresh squeezed orange juice

2 tablespoons fresh squeezed lemon juice

1/2 cup chicken broth

1 orange, sliced

Directions

  • Prepare Turkey
  • Heat oven to 325 degrees F.

    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 outside of the turkey.Roasted Turkey Breast Step 1

    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.Roasted Rosemary Orange Turkey Breast Recipe Steps

    • To Finish
    • 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.

      When the turkey is done, remove from the oven, cover with aluminum foil, and allow it to stand at room temperature for 10 minutes. Pour the juices left in the roasting pan into a small jug and skim any fat from the top. Slice the turkey and serve with the pan juices spooned over the top.

Adam and Joanne's Tips

  • 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.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed 6 servings, which means 6 very generous portions. You will likely have leftovers.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 511 / Protein 70 g / Carbohydrate 3 g / Dietary Fiber 0 g / Total Sugars 2 g / Total Fat 23 g / Saturated Fat 6 g / Cholesterol 179 mg
AUTHOR: Adam and Joanne Gallagher

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20 comments… Leave a Comment
  • suzana demrovsky January 3, 2016, 1:30 pm

    Joann this recipe sounds great. Would I be able to use the breast without the bone in it?
    Thank you.

    Reply
    • Joanne January 4, 2016, 4:28 pm

      Hi there, you can but will need to consider cooking time. Boneless turkey breast will take less time.

      Reply
  • Helen Jaffe January 16, 2015, 3:46 pm

    The photo is as good as the turkey breast tastes. Oranges and olive oil are great with turkey. Jerusalem flavors. Roasted carrots and potatoes are a great side dish here. Even a nice salad with orange slices and Balsamic roasted Brussels sprouts. I always wanted to live in a warmer climate again. I made this meal and it was delicious. A new reason to move back to Jerusalem, the oranges and all of the rest of the wonderful,fresh produce. my family and I lived in Israel when I was a young child. I will always remember my Grandmother’s poppy seed cookies. And who can forget the street carts with Falafel Sandwiches? The best in the world.

    Reply
  • Maureen | Orgasmic Chef November 11, 2014, 11:43 pm

    This looks too good not to make this weekend. It looks incredibly juicy and delicious.

    Reply
  • sjm May 11, 2014, 11:34 pm

    made this for mother’s day! so surprised it was soo juicy! loved it!

    Reply
    • Joanne May 12, 2014, 5:36 pm

      Great! So glad it worked well for you.

      Reply
  • Karen April 16, 2014, 9:42 am

    Wonderful recipe! it came out just perfect. Moist and deliciously seasoned. Thanks!

    Reply
    • Joanne April 16, 2014, 12:21 pm

      So glad you enjoyed it!

      Reply
  • Mandy Mason March 10, 2014, 8:27 pm

    Love this! This got me over my fear of cooking a turkey breast. I’ve made this twice and it came out perfect both times. Thank you!!

    Reply
    • Joanne March 17, 2014, 3:34 pm

      Great! No need to be fearful when cooking 🙂

      Reply
  • Heath Melrose December 21, 2013, 1:56 pm

    Very nice – my first solo turkey! I couldn’t get all the herbs where I live, so I only used thyme from a packet but kept everything else the same and cooked it uncovered as well. My people loved it, and I would make it again for sure. I will also check out the rest of your site during my school holiday. I already saw some brownies that caught my attention 🙂

    Reply
    • Joanne December 30, 2013, 12:29 pm

      Great! So glad you enjoyed it!

      Reply
  • Sommer @ ASpicyPerspective December 3, 2013, 11:20 am

    This turkey looks so moist and flavorful!

    Reply
  • jackie November 24, 2013, 4:36 pm

    Can you use this recipe on a full turkey, not just the breast?

    Reply
    • Adam November 25, 2013, 3:29 pm

      Yes, the cooking time for a full turkey will be longer.

      Reply
  • Michelle November 22, 2012, 11:20 pm

    Aww, thank you for writing back so promptly! Happy Thanksgiving to you! We made the recipe, just as printed, with the exception of using unrefined extra virgin coconut oil instead of olive oil, and we roasted it uncovered for 1 hour and 50 minutes, it was a 5 pound, free range, vegetable fed, hormone free whole turkey breast with bone, and it turned out amazing!! So juicy and delicious!!! I also added a little bit of dried sage and thyme to the rub. Wow, it was soooo good! Thanks for the recipe and for making our turkey feast quite tasty and simple at the same time! Will be making again for sure!

    Reply
    • Joanne November 23, 2012, 4:56 pm

      Great, so happy you both enjoyed it! Happy Holidays!

      Reply
    • Lindsay November 29, 2014, 9:58 am

      Did you taste a coconut flavor when using extra virgin coconut oil?

      Reply
  • Michelle November 22, 2012, 2:31 am

    We’re excited to try this one out tomorrow for Thanksgiving, since it’s just the 2 of us this year while in a vacation rental. Was curious about cooking it uncovered the entire time though, it doesn’t dry out too much? I’m tempted to cover it with foil – but will try it your method and see how it goes! Love your photos, looks yummy!

    Reply
    • inspiredtaste November 22, 2012, 10:25 am

      Uncovered is the way to go – if after 1 1/2 – 2 hours the turkey is still not fully cooked in the middle, you can cover.

      By cooking uncovered the skin becomes golden brown and holds in all the turkey juices.

      Reply

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