This Baked Turkey Breast is packed with flavor thanks to a generous garlic-and-herb butter rubbed all over the meat. It’s an excellent alternative to roasting a whole turkey—perfect for holiday meals or a satisfying family dinner.
The turkey is seasoned through and through, with a crisp browned skin and juicy, tender meat. Strong garlic and herb flavors penetrate the breast, so don’t be afraid of bold seasoning—follow the ingredient ratios below for the best results. Serve with your favorite sides for a complete meal.
I love this roast turkey breast because it never tastes bland. The garlic, fresh herbs, and butter create deep flavor, and the skin crisps up nicely while the interior stays moist. This recipe is straightforward and yields reliably delicious results.
If you like big, savory turkey flavor, this recipe delivers. The combination of garlic and herbs might seem generous, but it’s exactly what gives the breast its rich, well-seasoned taste. Leftovers are versatile—use them in sandwiches, salads, or pasta dishes.
Ingredients for Baked Turkey Breast
- Bone-in double turkey breast (or boneless turkey breasts)
- Unsalted butter, at room temperature
- Garlic, minced
- Fresh thyme, leaves removed and chopped
- Fresh rosemary, removed from stem and chopped
- Fresh parsley, chopped
- Salt
- Chicken bouillon powder (adds concentrated savory flavor)
- Ground white or black pepper
This roast is ideal if you don’t want to tackle a whole turkey. You can roast turkey breasts, thighs, or wings depending on your needs. The recipe below yields about 8 servings and makes excellent leftovers for sandwiches, salads, or pasta.
For exact ingredient measurements and the full recipe card, see the recipe section below.
How To Bake A Turkey Breast
1. Thaw the turkey. Keep the breast in its packaging and thaw in the refrigerator for 1–3 days. Once thawed, pat dry with paper towels.
2. Make the garlic-herb butter. Combine room-temperature unsalted butter with minced garlic, chopped rosemary, thyme, parsley, salt, white pepper, and chicken bouillon powder until well blended.
3. Season the turkey. Rub the herb butter over the skin and into the cavity, making sure the seasoning reaches every part of the breast. Place the breast in a roasting pan or sheet pan with lemon wedges and extra rosemary sprigs beneath it.
4. Marinate if possible. If time allows, cover and refrigerate for 2 hours or overnight to let flavors meld. If short on time, you can bake immediately—the turkey will still be flavorful.
5. Bake the turkey. Preheat the oven to 425°F (220°C). Roast the breast for about 1 hour for a 6–7 pound bone-in double breast. The internal temperature at the thickest point should reach 165°F (74°C). Rotate the pan halfway through and baste if desired. If the exterior browns too quickly, tent loosely with foil.
6. Rest before carving. Allow the turkey to rest for 15–20 minutes so the juices redistribute. Then carefully separate the breast from the bone and slice for serving.
How Long To Bake Turkey Breast
For a 6–7 pound bone-in double turkey breast, roast at 425°F for about 60 minutes, or until an instant-read thermometer registers 165°F at the thickest part.
Alternatively, you can slow roast at 350°F. A useful guideline is roughly 15 minutes per pound at 350°F—so a 6-pound breast would take approximately 1 hour and 30 minutes.
Best Baked Turkey Breast Recipe
This recipe produces a well-seasoned baked turkey breast with crispy skin and a rich garlic-herb flavor. Fresh herbs, plenty of garlic, and a touch of bouillon boost the savory profile and make leftovers especially useful for quick meals.
It’s versatile enough for holidays like Thanksgiving, Christmas, or Easter, and simple enough for a weeknight roast or a Sunday supper.
More Turkey Recipes
Other turkey and poultry recipes to try include roast turkey, baked turkey wings, lemon pepper turkey wings, roasted turkey thighs, and classic roast chicken. Leftover turkey works well in sandwiches, salads, and pasta.
If you make this recipe, please leave a rating. Your feedback helps others find the recipe and I appreciate your comments. Thank you!
Baked Turkey Breast
Equipment
- Roasting pan or 9×13-inch baking dish
Ingredients
- 6-7 pound bone-in double turkey breasts
- 1/2 cup unsalted butter room temperature
- 10 sprigs parsley chopped
- 10 sprigs fresh thyme leaves removed and chopped
- 4 sprigs rosemary removed and chopped
- 8 cloves garlic finely minced
- 2 teaspoons chicken bouillon powder
- 1 teaspoon salt
- 1 teaspoon ground white pepper substitute black pepper if needed
- Additional rosemary sprigs and lemon wedges for the bottom of the roasting pan
Instructions
- Thaw the turkey breast in the refrigerator for 24 hours or up to 1–3 days.
- Pat the turkey breast dry with paper towels.
- In a bowl, combine room-temperature butter, minced garlic, chicken bouillon powder, chopped parsley, thyme, rosemary, salt, and white pepper. Rub the mixture all over the turkey, including inside the cavity.
- Place rosemary sprigs and lemon wedges in the bottom of an 11×13-inch baking dish, roasting pan, or similar baking dish. Put the seasoned breast on top.
- Cover and marinate in the refrigerator for up to overnight if desired, or bake immediately.
- Preheat the oven to 425°F. Roast the turkey breast for about 1 hour, rotating the pan halfway and basting if you like. Tent with foil if it browns too quickly. The internal temperature should reach 165°F.
- Let the turkey rest 15–20 minutes before carving.
- Slice and serve with mashed potatoes, gravy, or your preferred side dishes.
Notes
2. Make sure both the turkey and butter are at or near room temperature before seasoning so the butter adheres well.
3. Herbs on the skin may darken during roasting; gently brush away any burnt bits after cooking if desired.
Nutrition
Additional Info
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