This easy Thanksgiving turkey breast is juicy, flavorful, and surprisingly simple to make. It’s seasoned with garlic, fresh herbs, butter, and olive oil before roasting until the skin is beautifully golden and crisp.
If you’re cooking Thanksgiving dinner for a smaller gathering, a turkey breast is an excellent alternative to roasting a whole turkey. It requires less preparation, cooks faster, and still gives you tender, flavorful turkey for your holiday table.
Serve it with mashed potatoes, green bean casserole, stuffing, cranberry sauce, and your favorite Thanksgiving sides for a classic holiday dinner.
Why You’ll Love This Thanksgiving Turkey Breast
- Easier than roasting a whole turkey
- Perfect for smaller Thanksgiving gatherings
- Juicy and flavorful
- Crispy golden skin
- Simple herb seasoning
- Great with homemade gravy
- Requires minimal preparation
- Excellent for holiday leftovers
- Perfect for Thanksgiving dinner
- Easy enough for beginner cooks
Ingredients
For the Turkey
- 1 bone-in turkey breast, approximately 5–7 pounds
- 3 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon
- 1 small onion, quartered
For the Roasting Pan
- 1 cup chicken or turkey broth
- 1 small onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
For Simple Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups turkey drippings or chicken broth
- Salt and black pepper, to taste
How to Make Easy Thanksgiving Turkey Breast
1. Thaw the Turkey
If using a frozen turkey breast, thaw it completely in the refrigerator before cooking.
A large turkey breast can require several days to thaw safely, so plan ahead.
2. Bring the Turkey Toward Room Temperature
Remove the turkey breast from the refrigerator about 30–45 minutes before roasting.
Keep it covered while it sits.
This helps the turkey cook more evenly.
3. Preheat the Oven
Preheat your oven to 375°F.
Position an oven rack in the lower-middle portion of the oven.
4. Prepare the Herb Butter
Add softened butter, olive oil, minced garlic, rosemary, thyme, parsley, paprika, salt, and black pepper to a small bowl.
Mix until evenly combined.
5. Prepare the Turkey
Pat the turkey breast thoroughly dry with paper towels.
Dry skin helps produce a crispier roasted exterior.
6. Season Under the Skin
Carefully loosen the skin from the turkey breast using your fingers.
Spread some of the herb butter underneath the skin.
This helps flavor the meat while it roasts.
7. Season the Outside
Rub the remaining herb butter evenly over the outside of the turkey skin.
Make sure the entire surface is lightly coated.
8. Prepare the Roasting Pan
Place chopped onion, carrots, celery, rosemary, and thyme in the bottom of a roasting pan.
Pour in the broth.
9. Place the Turkey in the Pan
Set the turkey breast on a roasting rack over the vegetables.
If you don’t have a rack, place the turkey directly over the vegetables.
10. Add Lemon and Onion
Place lemon halves and quartered onion around the turkey.
They will add additional flavor to the roasting pan.
11. Roast the Turkey
Place the turkey in the preheated oven.
Roast until the skin is deeply golden and the thickest part of the breast reaches 165°F.
A 5–7 pound turkey breast will often take approximately 1 1/2–2 1/4 hours, but cooking time varies depending on size and oven.
Always rely on an instant-read thermometer rather than time alone.
12. Baste if Desired
After about 45–60 minutes, you can spoon some pan juices over the turkey.
Avoid opening the oven repeatedly because this releases heat.
13. Protect the Skin if Needed
If the skin becomes too dark before the turkey reaches the proper internal temperature, loosely cover the breast with aluminum foil.
14. Check the Temperature
Insert an instant-read thermometer into the thickest part of the breast.
Avoid touching the bone.
The turkey should reach 165°F.
15. Rest the Turkey
Remove the turkey from the oven.
Transfer it to a cutting board and loosely tent it with foil.
Allow it to rest for 20–30 minutes before slicing.
This helps keep the meat juicy.
16. Make the Gravy
Pour the pan drippings through a fine-mesh strainer.
Melt butter in a saucepan over medium heat.
Whisk in flour and cook for about 1 minute.
Slowly whisk in the turkey drippings or broth.
Continue cooking until the gravy thickens.
17. Season the Gravy
Taste the gravy.
Add salt and black pepper as needed.
18. Slice the Turkey
Use a sharp carving knife to slice the turkey breast against the grain.
Keep the slices relatively even.
19. Serve
Arrange the turkey slices on a serving platter.
Spoon a little gravy over the top and serve the remaining gravy on the side.
How Do I Keep Turkey Breast Juicy?
Turkey breast is lean, so avoiding overcooking is especially important.
Use an instant-read thermometer and remove the turkey when the thickest part reaches 165°F.
Allowing it to rest before slicing also helps retain moisture.
Should I Brine the Turkey Breast?
Brining is optional.
A wet or dry brine can add flavor and moisture, but this recipe keeps the process simple with herb butter and proper roasting.
If your turkey breast is labeled pre-brined or enhanced, avoid adding excessive salt.
Can I Use a Boneless Turkey Breast?
Yes.
Boneless turkey breast can be used, but cooking time will vary based on its size and shape.
Use the internal temperature rather than the clock to determine when it’s done.
Can I Use a Frozen Turkey Breast?
Yes, but thaw it completely in the refrigerator before roasting.
Do not roast a frozen turkey breast using this recipe unless the product specifically provides instructions for cooking from frozen.
How Long Does Turkey Breast Take to Cook?
Cooking time depends on the weight, bone-in versus boneless, starting temperature, and oven.
A 5–7 pound bone-in turkey breast may take approximately 1 1/2–2 1/4 hours at 375°F.
The safest way to determine doneness is an instant-read thermometer.
Should I Cover Turkey Breast While Roasting?
Usually, leave it uncovered so the skin can become golden and crisp.
If the skin browns too quickly, loosely cover the turkey with foil.
Can I Use a Turkey Roasting Bag?
Yes.
A roasting bag can help retain moisture, although the skin may not become as crisp.
Follow the manufacturer’s instructions for the roasting bag.
Can I Make This Turkey Ahead of Time?
Yes.
You can roast the turkey several hours before serving.
Allow it to rest, slice it, and keep the slices covered.
Reheat gently with a little broth or gravy.
How Long Does Cooked Turkey Last?
Store leftover turkey in an airtight container in the refrigerator and enjoy it within 3–4 days.
Can I Freeze Leftover Turkey?
Yes.
Slice or shred the cooled turkey and store it in freezer-safe containers or bags.
For best quality, use frozen turkey within a few months.
How Do I Reheat Turkey Without Drying It Out?
Place sliced turkey in a baking dish.
Add a small amount of broth or gravy.
Cover tightly with foil and warm gently in the oven until heated through.
Easy Thanksgiving Turkey Breast Variations
Garlic Herb Turkey Breast
Increase the garlic and add extra rosemary and thyme.
Lemon Herb Turkey Breast
Add extra lemon zest and fresh lemon juice to the herb butter.
Maple Herb Turkey Breast
Add a small amount of maple syrup to the herb butter for a subtle sweet-savory flavor.
Cajun Turkey Breast
Replace the herb seasoning with your favorite Cajun seasoning.
Garlic Butter Turkey Breast
Use additional butter and roasted garlic for a rich holiday flavor.
Rosemary Parmesan Turkey Breast
Add finely grated Parmesan to the herb butter before roasting.
Apple Herb Turkey Breast
Add sliced apples to the roasting pan with the onion, carrots, and celery.
Turkey Breast with Cranberry Glaze
Brush the cooked turkey with a thin cranberry glaze during the final few minutes of roasting.
What Should I Serve With Thanksgiving Turkey Breast?
Classic Thanksgiving sides include:
- Mashed potatoes
- Green bean casserole
- Stuffing
- Cranberry sauce
- Sweet potato casserole
- Roasted Brussels sprouts
- Dinner rolls
- Turkey gravy
- Pumpkin pie
Can I Use the Pan Vegetables?
Yes.
The roasted carrots, celery, and onions become flavorful from the turkey drippings.
You can serve them as a side or discard them after straining the drippings for gravy.
Can I Make Gravy Without Drippings?
Yes.
Use chicken or turkey broth instead.
Add a little butter and flour to create a simple roux before whisking in the broth.
Frequently Asked Questions
Is turkey breast easier than a whole turkey?
Yes. A turkey breast is smaller, cooks faster, and requires less carving and preparation.
How do I know when turkey breast is done?
Use an instant-read thermometer in the thickest part of the breast. It should reach 165°F.
Can I use dried herbs?
Yes. Use smaller amounts because dried herbs are more concentrated than fresh herbs.
Can I use olive oil instead of butter?
Yes, although butter helps create a richer flavor and golden skin.
Why is my turkey breast dry?
The most common reason is overcooking. Always check the internal temperature rather than relying only on cooking time.
How long should turkey breast rest?
Rest it for approximately 20–30 minutes before slicing.
Can I make this recipe with turkey tenderloin?
Yes, but turkey tenderloin cooks much faster, so adjust the cooking method and time.
Can I add vegetables to the roasting pan?
Absolutely. Carrots, celery, onion, potatoes, and Brussels sprouts all work well.
Can I use chicken broth?
Yes. Chicken broth is a convenient substitute for turkey broth.
Can I make this for Christmas?
Absolutely. This roasted turkey breast works well for Thanksgiving, Christmas, and other holiday dinners.
Recipe Card
Easy Thanksgiving Turkey Breast
Prep Time: 20 minutes
Cook Time: 1 1/2–2 1/4 hours
Resting Time: 20–30 minutes
Total Time: About 2 1/2 hours
Servings: 6–8
Course: Dinner
Cuisine: American
Ingredients
Turkey
- 1 bone-in turkey breast, 5–7 pounds
- 3 tablespoons softened butter
- 1 tablespoon olive oil
- 3 garlic cloves
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1 tablespoon parsley
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon
- 1 small onion
Roasting Pan
- 1 cup chicken or turkey broth
- 1 onion
- 2 carrots
- 2 celery stalks
- Rosemary sprigs
- Thyme sprigs
Gravy
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups turkey drippings or broth
- Salt and pepper
Instructions
- Thaw turkey completely if frozen.
- Preheat oven to 375°F.
- Mix softened butter, olive oil, garlic, rosemary, thyme, parsley, paprika, salt, and pepper.
- Pat turkey dry.
- Carefully loosen the skin and spread some herb butter underneath.
- Rub remaining herb butter over the outside.
- Add vegetables and broth to a roasting pan.
- Place turkey on a roasting rack.
- Add lemon and onion around the turkey.
- Roast until the thickest part reaches 165°F.
- Cover loosely with foil if the skin browns too quickly.
- Rest turkey for 20–30 minutes.
- Strain pan drippings.
- Make gravy with butter, flour, and drippings.
- Slice turkey against the grain.
- Serve with warm gravy and Thanksgiving sides.