Oven roasted turkey breast is my go-to solution whenever I’m craving that Thanksgiving flavor without feeding an army. I’ve found that this simple herb and olive oil rub creates the most succulent meat while giving you that picture-perfect golden skin we all fight over at the dinner table. The first time I made this for my family’s smaller Easter gathering, my grandson Tommy declared it “even better than the big bird” a kitchen victory I’ve treasured ever since.
The aroma of herbs and roasting turkey always takes me back to my mother’s Midwest kitchen. She taught me that a good turkey doesn’t need fancy ingredients or complicated techniques just a little attention to detail and patience. Sunday afternoons in our farmhouse would fill with the scent of roasting poultry as neighbors would often stop by, drawn in by the promise of a comforting meal. Now, I’m passing this simplified version on to you. Time to get your hands a little messy and create some kitchen memories of your own!
What Makes This Oven Roasted Turkey Breast Special
When I first started cooking for smaller gatherings, I struggled to find the perfect way to enjoy turkey without days of leftovers. After years of testing in my farmhouse kitchen, this oven roasted turkey breast recipe became my trusted solution. There’s something incredibly satisfying about achieving that perfect balance of juicy meat and crispy skin.
What you’ll love about this recipe:
- Uses simple pantry spices you likely already have on hand
- Creates perfectly juicy meat without complicated brining
- Delivers that beautiful golden-brown skin everyone fights over
- Ready in just about 2 hours (compared to 4+ for a whole turkey)
- Works beautifully whether you’re feeding 4 people or 10
- Leaves you with manageable leftovers for sandwiches and soup
- Adaptable to both bone-in and boneless turkey breasts
Ingredient Spotlight
Turkey breast: I always choose a 4-6 pound breast for my family of 6, which gives us just enough for dinner and a few sandwiches the next day. The bone-in variety tends to stay juicier, but boneless works beautifully when you’re short on time.
Olive oil: This forms the base of our herb rub, helping the spices adhere while keeping the meat moist. In my kitchen, I prefer extra virgin for its richer flavor, but any olive oil works perfectly fine.
Paprika: I’ve found that paprika adds a subtle warmth and helps achieve that gorgeous golden color on the skin. It’s one of those background flavors that brings everything together.
Dried herbs: The combination of oregano, rosemary, and thyme creates that classic holiday aroma that fills the house. After years of making this, I’ve learned that dried herbs actually work better than fresh in this recipe because they don’t burn during the longer roasting time.
Salt and pepper: These humble ingredients are the foundation of any good turkey recipe. I use kosher salt for more even distribution and freshly ground black pepper for the best flavor.
Garlic and onion powder: Through trial and error, I discovered that powdered forms work better than fresh for this recipe they distribute more evenly under the skin and don’t scorch in the oven.
How to Make This Oven Roasted Turkey Breast
Step 1: Preheat and prepare
I always start by setting my oven to 375°F. Betty’s tip: Position your rack in the lower third of the oven for more even cooking. Place your 3-8 pound turkey breast skin side up on a roasting rack in your pan. If you don’t have a roasting rack, I’ve found that a 9×13 baking dish works just fine.
Step 2: Create your herb rub
In a small bowl, I combine 2 tablespoons olive oil with 2 teaspoons each of paprika, dried oregano, dried rosemary, and salt, plus 1 teaspoon each of dried thyme, black pepper, onion powder, and garlic powder. After years of making this, I’ve learned that mixing these into a paste rather than sprinkling them on gives much better coverage and flavor.
Step 3: Season under the skin
The key I discovered is getting that flavorful paste underneath the skin. Gently slide your fingers between the skin and meat to create a pocket, being careful not to tear the skin. I’ve found that a small spoon helps distribute the mixture evenly where your fingers can’t reach.
Step 4: Season the outside
Betty always finishes by rubbing any remaining herb mixture over the outside of the skin. This step ensures you get that beautiful color and adds another layer of flavor to the crispy skin.
Step 5: Roast to perfection
I roast the turkey breast for approximately 20 minutes per pound. Through trial and error, I learned that the most reliable way to know when your turkey is done is with a meat thermometer inserted into the thickest part of the breast. You’re looking for 160°F it will continue cooking after you take it out.
Step 6: Rest before carving
When the thermometer reads 160°F, I remove the turkey from the oven and tent it loosely with foil. My family prefers when I let it rest for a full 15 minutes, which allows the temperature to reach 165°F and keeps all those delicious juices inside the meat instead of running all over your cutting board.
Storage and Reheating Tips
I typically store leftover turkey in airtight containers in the refrigerator, where it stays wonderfully fresh for up to 4 days. The key to preserving that juicy texture is to store it with a tablespoon or two of pan juices or broth poured over the sliced meat.
For longer storage, Betty’s freezing method works well because it prevents freezer burn. I slice the cooled turkey, wrap portions tightly in plastic wrap, then place in freezer bags with the air pressed out. Label with the date and use within 3 months for best quality.
For the best texture, I reheat by placing sliced turkey in a baking dish, adding a splash of chicken broth, covering with foil, and warming at 325°F for 15-20 minutes. This gentle method prevents the dreaded dry, microwave-reheated turkey that nobody enjoys. When I’m in a hurry, I’ll use the microwave at 50% power with a damp paper towel covering the meat.
Perfect Partners for This Oven Roasted Turkey Breast
A beautiful turkey breast deserves worthy companions on your plate. These sides create that perfect balance of flavors and textures:
- Creamy mashed potatoes and turkey gravy (the ultimate classic pairing)
- Homemade cranberry sauce (the tangy sweetness cuts through the richness of the turkey)
- Traditional bread stuffing with herbs that echo the turkey’s seasonings
- Christmas stuffed beef tenderloin (for an extra special holiday spread)
- Roasted butternut squash soup (for a comforting starter)
- Sweet potato casserole (for a touch of sweetness to balance the savory meal)
- Buttered dinner rolls (essential for soaking up every bit of juice and gravy)
FAQs
Can I use a frozen turkey breast? I recommend thawing your turkey breast completely before roasting. To thaw safely, place it in the refrigerator for 24 hours for every 4-5 pounds of turkey. Betty’s solution for when you’re short on time is to place the wrapped frozen breast in cold water, changing the water every 30 minutes.
How do I prevent the turkey breast from drying out? The best approach I’ve tested is using the herb-oil mixture under the skin, cooking to exactly 160°F, and allowing for that crucial 15-minute rest. Many home cooks find success with adding a cup of chicken broth to the bottom of the roasting pan for extra moisture.
Can I prep this turkey breast ahead of time? You can prepare the spice rub and season the turkey breast up to 24 hours in advance. I’ve found that this actually improves the flavor as the herbs have time to infuse into the meat. Just keep it covered in the refrigerator and bring to room temperature for 30 minutes before roasting.
What’s the difference in cooking time between bone-in and boneless turkey breasts? To prevent overcooking, I recommend reducing cooking time by about 5 minutes per pound for boneless turkey breasts. Always use a meat thermometer rather than relying solely on timing this is Betty’s number one tip for perfect turkey every time.
Can I add vegetables to roast alongside the turkey? Many of my Sunday dinner guests have asked this! For the best results, I add heartier vegetables like carrots, onions, and potatoes to the pan about 45 minutes before the turkey is done. This prevents them from becoming mushy while still allowing them to soak up the delicious turkey juices.
Simple Oven Roasted Turkey Breast
Ingredients
Equipment
Method
- In a small bowl, stir together 2 tablespoons olive oil, 2 teaspoons paprika, 2 teaspoons dried oregano, 2 teaspoons dried rosemary, 2 teaspoons salt, 1 teaspoon dried thyme, 1 teaspoon black pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder to form a paste.
- Loosen the skin with your finger and spoon some of the spice mixture underneath the skin. Smooth it out to cover as much of the meat as possible.
- Rub the remaining spice mixture on top of the turkey breast skin.
- Roast in the preheated oven for approximately 20 minutes per pound, until the turkey reaches an internal temperature of 160°F. Measure the temperature in the center of the thickest part of the breast.
- Remove from the oven and cover loosely with aluminum foil. Let rest for 15 minutes, until internal temperature reaches 165°F. Then slice and serve.
