I’m sharing my Oven Roasted Turkey Breast and the simple trick I use to keep it exceptionally juicy for a Thanksgiving dinner for two to four guests.

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I still remember the first time I roasted a turkey breast and it actually came out juicy, skin crisp and the house smelled like a holiday market. This version, The Best Oven Roasted Turkey Breast Recipe, makes a small feast for two to four guests and it’s especially great when you go Slow Roasted Turkey Breast In Oven for hours, letting flavors build.

I rub it with softened unsalted butter and tuck smashed garlic under the skin, not a complicated thing but it changes everything. I won’t promise perfection, I’ve burnt one or two, but this one is the keeper.

Ingredients

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Turkey breast: Lean protein centerpiece, supplies iron and B vitamins, keeps you full.
Butter: Adds rich flavor and brown crispy skin, mostly fat so use sparingly.
Garlic: Pungent savory boost, gives depth and mild sweetness when roasted, has immune perks.
Thyme rosemary and sage: Brighten flavor, add antioxidants and earthy fragrant notes.
Lemon: Zest lifts richness with citrusy brightness, adds slight acidity and aroma.
Onion: Caramelizes sweetly, adds savory base and body, offers fiber and natural sugars.
Chicken broth: Keeps meat moist while roasting, adds savory depth, low calorie stock flavor.
Kosher salt: Essential for seasoning, draws out moisture and enhances natural turkey flavor.

Ingredient Quantities

3 to 4 lb bone-in turkey breast, skin on

2 teaspoons kosher salt per pound (about 2 to 3 tbsp total)

1 teaspoon freshly ground black pepper

4 tbsp (1/2 stick) unsalted butter, softened

2 tbsp olive oil

4 cloves garlic, smashed or minced

1 tbsp fresh thyme leaves, chopped

1 tbsp fresh rosemary, chopped

1 tbsp fresh sage, chopped

1 lemon, zested and halved

1 small yellow onion, quartered

1 cup low sodium chicken broth

How to Make this

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1. Preheat oven to 325°F. Pat the turkey breast very dry with paper towels, then rub it all over with 2 teaspoons kosher salt per pound and 1 teaspoon freshly ground black pepper; set on a rack in a roasting pan.

2. In a bowl mash together 4 tablespoons softened butter, 2 tablespoons olive oil, 4 smashed or minced garlic cloves, 1 tablespoon chopped thyme, 1 tablespoon chopped rosemary, 1 tablespoon chopped sage, and the lemon zest from 1 lemon until well combined.

3. Gently loosen the skin from the meat with your fingers and spread about two thirds of the herb butter directly onto the meat under the skin, trying to cover the thickest part; spread the rest on top of the skin.

4. Tuck the halved lemon, the quartered yellow onion, and any extra smashed garlic around the breast in the pan to flavor the drippings.

5. Pour 1 cup low sodium chicken broth into the bottom of the pan (not over the breast) to keep the oven moist and catch drippings.

6. Roast uncovered, skin side up, until the thickest part of the breast reaches about 155 to 160°F on an instant read thermometer. For a 3 to 4 pound bone in breast expect roughly 18 to 20 minutes per pound, start checking at about 60 minutes though because ovens vary.

7. If the skin is getting too dark before the meat is done, loosely tent with foil. Baste once or twice with pan juices if you want extra color and flavor.

8. Remove the turkey when it hits 155 to 160°F, tent loosely with foil and let rest 20 to 25 minutes. Carryover heat will bring it to the safe 165°F and the meat will stay juicy.

9. While it rests skim fat from the pan juices, then deglaze the roasting pan with a splash of the reserved broth and simmer to make a simple gravy, scraping up browned bits.

10. Carve the breast against the grain into slices and serve with the pan gravy and roasted lemon and onions. Don’t overthink the carving, just slice to your preferred thickness and enjoy.

Equipment Needed

1. Roasting pan with rack big enough for a 3 to 4 lb bone-in breast
2. Instant-read thermometer to check for 155 to 160°F
3. Mixing bowl and rubber spatula, you’ll want something sturdier than a flimsy spoon
4. Measuring spoons plus a 1-cup measuring cup for the broth
5. Sharp chef’s knife and cutting board
6. Paper towels for patting the turkey dry
7. Baster or large heatproof spoon for basting and scraping up drippings
8. Carving knife and fork or tongs for slicing and serving

FAQ

Q: How long should I roast a 4 lb turkey breast? A: After a 15 minute high-heat start at 425 F, roast at 325 F about 13 to 18 minutes per pound. For 4 lb expect roughly 1 hour total after the initial 15 minutes, but always check the internal temp – 165 F in the thickest part.

Q: Can I skip the overnight salt step? A: You can, but the dry brine step really improves flavor and crispiness. If you skip it, increase surface seasoning and expect slightly less crispy skin.

Q: Should I put butter under the skin or on top? A: Both. Put a good amount under the skin so the meat stays juicy, then spread some on top to help browning and add flavor.

Q: My turkey is browning too fast, what do I do? A: Loosely tent with foil over the skin until the internal temp reaches 165 F. That slows browning while the meat finishes cooking.

Q: How do I make gravy from the pan drippings? A: Remove drippings to a saucepan, skim excess fat, add 2 tbsp butter and 2 tbsp flour to make a roux, whisk in the juices and some extra broth, simmer until thick. Or use a cornstarch slurry for a gluten free option.

Q: Can I use skinless or boneless turkey breast with this method? A: You can, but cooking time will be shorter and it’s easier to overcook. If boneless or skinless, watch temp carefully and aim for 160 to 165 F, then rest 10 minutes.

The Best Oven Roasted Turkey Breast Recipe Substitutions and Variations

Kosher salt (2 tsp per lb): swap for fine table salt or fine sea salt. Use about 1 tsp table salt per pound since table salt is finer, you’ll need less so it doesn’t get too salty.
Unsalted butter (4 tbsp): use 4 tbsp olive oil or 4 tbsp ghee instead, same amount works fine though ghee gives a richer, nuttier flavor.
Fresh herbs (1 tbsp each thyme, rosemary, sage): replace with dried herbs at about 1 tsp each (1 tbsp fresh = 1 tsp dried). Crush the dried a bit and add earlier in cooking cause they take longer to release flavor.
1 cup low sodium chicken broth: use 1 cup low sodium vegetable broth, or 1 cup dry white wine, or 1 cup water plus 1 tsp chicken bouillon for similar depth of flavor.

Pro Tips

– Do a dry brine the day before if you can, salt the breast and leave it on a rack in the fridge overnight uncovered. It dries the skin a bit so it crisps better and the meat gets more evenly seasoned, trust me it makes a real difference.

– Warm the butter mixture just enough so it spreads easy, then shove most of it under the skin with your fingers, not just on top. Getting fat right against the meat keeps the breast juicy and gives better flavor, plus it helps the skin brown from the inside out.

– Use a leave-in probe thermometer and pull the breast a few degrees before your target so carryover heat finishes it while it rests, don’t skip the 20 to 30 minute resting or you’ll lose juices when you slice. Tent it loosely with foil while it rests, but dont wrap it tight or the skin will soften.

– Save the pan juices, chill briefly to skim the fat, then deglaze with a splash of broth or wine and reduce for gravy, strain if you want it smooth. A quick hit of acid like lemon or a splash of vinegar at the end brightens it up, so don’t forget that little pop of brightness.