This roasted turkey breast is so simple to make, loaded with flavor, and super tender and juicy inside, with crispy skin. Perfect for Thanksgiving, Christmas, and roast dinners!
If your turkey breast is frozen, fully thaw it first. It's best to do so in a refrigerator for at least 18 hours (+ or - 6 hours per lb) OR in cold water for 2-2 ½ hours (+ or – 30-60 min per lb).Then bring the meat to room temperature for 30-40 minutes and pat it dry with paper towels.
Preheat the oven to 325ºF/165ºC, and ensure the oven rack is placed so the meat can cook in the center of the oven.
Zest the lemon, then slice it into ¼-inch slices. Mince the garlic and herbs (but leave 2-4 rosemary sprigs to one side). Mix the softened butter with the herbs, lemon zest, salt, and pepper.
Place the lemon slices and the remaining few rosemary springs (rubbed with a bit of oil so they don't burn) into the bottom of a deep baking dish. Add the breast on top and brush or rub the herby butter mixture inside and out (including under the skin), making sure it's entirely coated.
Bake
Cover the baking dish loosely with foil. Bake the turkey breast in the center of the oven at 325ºF/165ºC for a total of 1 hour 20 minutes (about 20 minutes per pound).There's no need to baste it unless you want to.
In the last 20 minutes, remove the foil and pour all the liquid (drippings) into a separate bowl - you can turn this into gravy. If your turkey is well charred, you can place the foil back on. Roast for the last 20 minutes and optionally use the broiler at the end for just a few minutes for a crispier, golden-brown top.To check for doneness: insert a meat thermometer into the thickest part of the breast, avoiding bone - it should read 165ºF/75ºC. If you don't have a thermometer, pierce the meat - the juices should run clear and the meat should not appear pink. Also, monitor it closely when broiling to avoid burning it.
Remove the roasted turkey breast from the oven and leave it to rest, loosely covered with foil, for at least 15-20 minutes. During this time, the juices will redistribute and settle for perfectly juicy turkey breast. Carve and enjoy!
Video
Notes
Butter it thoroughly: Inside and out (including under the skin), for the juiciest, most flavorful meat.Don’t skip the lemon slices: They add extra flavor and moisture! Just make sure to place them beneath the breast; otherwise, they’ll burn.To use boneless turkey breast: You can use the same recipe, but the cooking time will be shorter.Storage InstructionsStore: Leave it to cool and store it in an airtight container in the refrigerator for 3-4 days. Never leave it for over 2 hours at room temperature.Freeze: Spread it across a tray to flash freeze, then transfer it to a Ziplock/freezer-safe container for up to 3 months. Thaw in the fridge overnight to serve.Reheat: For small amounts, place it in a saucepan with some water, broth, or gravy and reheat over medium-low or steam it for several minutes. For large amounts, bake it in a foil-covered dish at 275ºF/135ºC for about 20-30 minutes. Use a thermometer to check the reheated turkey reaches 165ºF/75ºC.Check the blog post for serving suggestions and what to do with the leftovers!