Roasted turkey breast is the easiest way to put Thanksgiving turkey on a smaller table: a 6- to 7-pound bone-in breast, garlic-herb butter under the skin and under two hours in the oven. Trust a thermometer, not the clock. The USDA says turkey is safe once the thickest part reaches 165°F (USDA Food Safety and Inspection Service, 2026), so we pull it at 160°F and let the rest carry it the final few degrees.
Key Takeaways
- A 6- to 7-pound bone-in breast serves 6 to 8 and roasts in 1 hour 30 to 1 hour 50 minutes.
- Salt it 1 to 2 days ahead for seasoned meat and crisper skin.
- Pull it at 160°F. USDA FSIS puts the safe minimum at 165°F, and the 20-minute rest gets it there.
- It can be roasted a day early, sliced cold and reheated with gravy.
Why Roast a Turkey Breast Instead of a Whole Bird?
A turkey breast cooks faster and more evenly than a whole bird, and it skips the classic problem of dry white meat waiting for the thighs to finish. For four to eight people, it’s simply the right amount of turkey. Buy it bone-in and skin-on: the bone slows cooking and the skin holds the herb butter.
We’ve roasted breasts low and slow, hot and fast, and butterflied. A short 425°F blast followed by a steady 350°F gave the best balance of browned skin and juicy meat, with no basting. It’s the main our small Thanksgiving dinner menu is built around.
Ingredients
For the Turkey
- 1 bone-in, skin-on turkey breast (6 to 7 pounds), thawed
- 1 tablespoon Diamond Crystal kosher salt (or 2 teaspoons Morton kosher salt)
- 1 teaspoon freshly ground black pepper
For the Herb Butter
- 6 tablespoons unsalted butter, softened
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons finely chopped fresh rosemary
- 2 tablespoons chopped fresh flat-leaf parsley
- 3 garlic cloves, finely grated
- 1 lemon (zest finely grated for the butter; the zested lemon is used in the pan)
For the Pan and the Jus
- 1 large yellow onion, cut into ½-inch-thick rounds
- 2 medium carrots, cut into 2-inch pieces
- 2 celery ribs, cut into 2-inch pieces
- 1 tablespoon olive oil
- 2 cups low-sodium chicken or turkey broth, divided
- 1 tablespoon cold unsalted butter
Frozen breast? Thaw it in the refrigerator, which the USDA says takes about 24 hours per 4 to 5 pounds, so allow a day and a half. Our guide to thawing a turkey safely covers the faster cold-water method.
How to Make Herb-Roasted Turkey Breast
Prep Time: 20 minutes, plus optional 12 to 48 hours salting | Cook Time: 1 hour 30 minutes to 1 hour 50 minutes | Rest: 20 minutes | Total Time: about 2 hours 30 minutes | Serves: 6 to 8
- Salt the turkey. Pat the breast dry. Mix the salt and pepper, gently loosen the skin with your fingers, and season under the skin and all over the outside. For the best results, set it on a rack over a rimmed sheet and refrigerate it uncovered for 12 to 48 hours, or roast it right away.
- Make the herb butter. Mash the softened butter with the sage, thyme, rosemary, parsley, garlic and lemon zest. Cut the zested lemon into quarters.
- Heat the oven. Set a rack in the lower-middle position and heat the oven to 425°F.
- Build the rack. Toss the onion, carrots, celery and lemon quarters with the olive oil in a 9-by-13-inch metal roasting pan. Spread them out and pour in 1 cup of the broth.
- Butter the breast. Spread about two-thirds of the herb butter under the skin, pushing it over both sides of the breast. Rub the rest over the outside. Set the turkey skin side up on the vegetables.
- Roast hot, then lower the heat. Roast for 20 minutes, then reduce the oven to 350°F. If the pan looks dry, add ½ cup of the remaining broth. If the skin browns too fast, tent it loosely with foil.
- Check the temperature. Start checking after 1 hour of total roasting. Insert an instant-read thermometer into the thickest part of the breast without touching bone. Pull the turkey at 160°F, usually 1 hour 30 minutes to 1 hour 50 minutes in total.
- Rest. Move the turkey to a cutting board, tent it with foil and rest it for 20 minutes. It should reach at least 165°F.
- Make the pan jus. Strain the pan liquid into a measuring cup, pressing on the vegetables, and spoon off the fat. Simmer it in a small saucepan with ½ cup of the remaining broth for about 5 minutes. Off the heat, whisk in the cold butter and taste for salt.
- Carve. Run a knife down one side of the breastbone and follow the ribs to lift off each half in one piece. Slice crosswise ½ inch thick and serve with the jus.
For a thicker sauce, serve it with our make-ahead turkey gravy, which needs no drippings.
How Do You Know When Turkey Breast Is Done?
A turkey breast is done when the thickest part reaches 165°F, the safe minimum the USDA sets for all poultry. Breasts vary in shape and ovens run hot or cool, so an instant-read thermometer is the one tool this recipe truly needs.
White meat dries out fast past 165°F, and its temperature keeps climbing for several minutes after it leaves the oven. That’s why we pull it at 160°F and let the rest finish the job. Take a second reading after resting, in two or three spots. If it hasn’t reached 165°F, return it to the oven for 10 minutes.
Can You Make Roasted Turkey Breast Ahead?
Yes, and it reheats well. The USDA advises refrigerating cooked turkey within 2 hours and eating it within 3 to 4 days (USDA FSIS, 2026), so you can roast on Wednesday and serve on Thursday.
- Herb butter: Make it up to 3 days ahead and refrigerate it, or freeze it for a month.
- Salting: Salt the breast up to 2 days ahead. Our dry-brined turkey explains why that uncovered rest crisps the skin.
- Roast a day early: Refrigerate the cooked breast whole within 2 hours and slice it cold the next day. Lay the slices in a baking dish, spoon over some jus or gravy, cover with foil and reheat at 325°F until they reach 165°F, about 20 to 25 minutes.
- Leftovers: Use within 3 to 4 days, or freeze slices with a little jus. Thin slices are great in sandwiches and these turkey pesto pinwheels.
Tips for Juicy Roasted Turkey Breast
- Dry the skin well. Moisture keeps skin pale and soft. Paper towels and an uncovered night in the fridge fix it.
- Butter under the skin, not just on it. Butter on top mostly ends up in the pan.
- Cooking a half breast? For about 3 pounds, halve the butter and salt and start checking after 40 minutes.
Frequently Asked Questions About Roasted Turkey Breast
How long does it take to roast a turkey breast?
Roasted at 425°F for 20 minutes and then at 350°F, a 6- to 7-pound bone-in breast takes about 1 hour 30 minutes to 1 hour 50 minutes. A 4- to 5-pound breast usually finishes 15 to 25 minutes sooner. Shape and ovens vary, so go by temperature: 160°F in the thickest part, then rest to 165°F.
Should I cover turkey breast while it roasts?
No. Roast it uncovered so the skin browns and crisps, because a lid or tightly sealed foil traps steam and leaves the skin soft. If the top darkens before the meat reaches temperature, lay a loose tent of foil over it for the remaining time.
Can I use a boneless turkey breast?
Yes. A boneless breast roast of about 3 pounds works with half the herb butter and salt. Roast it at 425°F for 15 minutes, then at 350°F, and start checking after 40 minutes. Without the bone it cooks faster and has less margin for error, so the thermometer matters even more.
Can I roast a turkey breast from frozen?
You can. The USDA says turkey can be cooked from frozen, but it takes at least 50 percent longer than a thawed bird. You’ll lose the herb butter under the skin, though, because the skin won’t loosen until the meat thaws. If you have a day and a half, thaw it in the fridge instead.
Make It the Center of a Smaller Table
An herb-roasted turkey breast gives you what people want from Thanksgiving turkey: golden skin, juicy slices and pan juices for the potatoes, without a 15-pound bird.
Salt it on Tuesday, make the herb butter on Wednesday and roast it Thursday afternoon. Pull it at 160°F, give it the full 20-minute rest and carve. Then tell us which herbs went into your butter.
