I’ve always found that a perfectly roasted turkey breast can elevate any meal, and the key lies in a simple yet flavorful herb rub. What makes this recipe stand out isn’t just the technique but the balance of ingredients that guarantees every bite stays juicy and tender. If you’ve struggled with dry turkey in the past, there’s a detail here that changes everything—something I learned after years of trial and error.
Recipe
This turkey breast recipe is the ultimate game-changer for anyone who wants a juicy, flavorful centerpiece without spending hours in the kitchen—trust me, it’s foolproof. The secret? A simple herb-infused rub that packs a punch and a quick brining step that guarantees every bite is tender and succulent.
I’ve made this countless times for family dinners and holiday feasts, and it always steals the show. Picture crisp, golden skin giving way to moist, perfectly seasoned meat that melts in your mouth.
Whether you’re a seasoned cook or new to roasting, this recipe is approachable and guarantees impressive results. Your kitchen will smell like pure comfort, and your guests will be begging for seconds. Let’s make this happen—you’ve got this!
Ingredients
For a perfectly juicy and flavorful turkey breast, selecting the right ingredients is key. Freshness matters, and a few secret touches can elevate this dish from simple to standout. Here’s what you’ll need, with tips to guarantee success every time.
- Boneless turkey breast (3–4 pounds): Opt for a high-quality, fresh cut for the best texture and flavor.
- Olive oil (3 tablespoons): Helps create a golden, crispy skin while keeping the meat moist.
- Garlic (4 cloves, minced): Fresh garlic adds depth and richness—don’t skimp.
- Fresh thyme or rosemary (2 tablespoons, chopped): Herbs are non-negotiable for aromatic flavor; dried herbs can work if fresh aren’t available, but reduce the quantity by half.
- Salt (1 tablespoon): Kosher salt is ideal for even seasoning.
- Black pepper (1 teaspoon): Freshly ground pepper adds a subtle kick.
- Lemon (1, zest and juice): Brightens the flavor—use both zest and juice for maximum impact.
- Chicken or turkey broth (1 cup): Keeps the turkey moist during cooking and forms a flavorful pan sauce.
- Butter (2 tablespoons, optional): Adds richness and helps crisp the skin—worth the extra indulgence.
For a little win, garnish with extra herbs or lemon slices before serving for a restaurant-worthy presentation.
How to Make the Best Juicy Herb-Roasted Turkey Breast
Spread the herb butter under the skin and all over the surface of the turkey breast. This keeps the meat moist and infuses it with flavor from the inside out.
Rub any remaining butter on the outside of the skin. This adds extra richness and helps the skin brown evenly.
Place the turkey breast on a rack in a roasting pan, with the skin side up. Elevating the meat allows air to circulate, guaranteeing crispier skin.
Insert a meat thermometer into the thickest part of the breast, avoiding the bone. This helps monitor the internal temperature for perfect doneness.
Roast the turkey breast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Cooking times may vary based on the size of the breast.
If the skin starts to brown too quickly, loosely tent it with aluminum foil. This prevents burning while allowing the meat to cook through.
Once done, remove the turkey breast from the oven and let it rest for 15-20 minutes before carving. Resting allows the juices to redistribute, securing a moist and tender slice.
Carve against the grain into thick slices for serving. This technique assures each bite is tender and easy to eat.
Nutrition
This delicious homemade turkey breast recipe is not only easy to prepare but also packed with essential nutrients. Below is the nutritional information per serving.
| Nutrient | Amount per serving |
|---|---|
| Calories | 235 kcal |
| Protein | 34g |
| Total Fat | 9g |
| Saturated Fat | 3g |
| Cholesterol | 85mg |
| Sodium | 320mg |
| Total Carbohydrate | 2g |
| Dietary Fiber | 0g |
| Sugars | 0g |
Chef Tips
To guarantee your turkey breast turns out perfectly, I recommend brining it beforehand. It adds moisture and seasoning throughout. Always pat the meat dry before roasting to secure a crispy skin.
Use a meat thermometer—cook to 165°F at the thickest part. Let it rest 10-15 minutes before slicing to retain juices.
Baste occasionally for extra flavor, and consider herb butter under the skin for richness.
