Love turkey but hate wrestling a 15-pound bird? Same.
This garlic herb roasted turkey breast is your answer. All the juicy, savory, crispy-skin goodness of a holiday turkey, but it cooks in under 90 minutes. No brining required. No giant roasting pan. No leftovers for three weeks. Just perfect turkey any day of the week.
Serves 4-6.
Step-by-Step Instructions
1
1
Preheat and Prep
- Preheat oven to 400°F (200°C). Line a baking sheet or roasting pan with foil.
- Pat turkey breast completely dry with paper towels.
2
2
Make the Herb Butter
- In a small bowl, mix olive oil (or butter), garlic, rosemary, thyme, sage, salt, and pepper.
- Gently loosen the skin from the turkey breast with your fingers.
- Rub half the herb mixture directly under the skin. Rub the rest all over the outside.
3
3
Roast
- Place turkey on the pan. Tuck lemon quarters around it if using.
- Roast for 50-65 minutes, until internal temp hits 165°F (74°C).
- If skin is browning too fast, loosely tent with foil.
4
4
Rest and Serve
- Let rest for 10-15 minutes before slicing. This is critical for juiciness.
- Slice and serve with pan juices.
Summary
Prep Time: 10 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes
Yield: 4-6 servings
Difficulty: Easy
Storage Notes
- Fridge: Sliced turkey keeps for 4 days in an airtight container.
- Freezer: Freezes beautifully for up to 3 months. Slice first.
- Reheat: Oven at 325°F with a splash of broth. Skip the microwave.
- Leftover magic: Sandwiches, salads, soups, or turkey pot pie.
