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Roast Turkey Breast with Garlic and Rosemary

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 1 whole boneless turkey breast (4–5 lb / 1.8–2.3 kg), skin on
  • 4 tablespoons olive oil or softened butter
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped (or 2 tsp dried)
  • 1 teaspoon fresh thyme leaves (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika (optional, for color)
  • ½ cup chicken or turkey broth (for basting or roasting pan)
  • 1 lemon, halved (optional, for roasting)

Instructions
 

  • Step 1: Prepare the Turkey Breast : Preheat your oven to 350°F (175°C). Pat the turkey breast dry with paper towels. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, and paprika.
  • Step 2: Season the Turkey : Rub the herb-garlic mixture evenly over the turkey breast, making sure to coat under the skin if possible for maximum flavor. Optional: Place lemon halves inside the cavity or beside the breast in the pan for extra aroma. Let the turkey rest at room temperature for 30 minutes before roasting, if time allows.
  • Step 3: Roast the Turkey : Place the turkey breast on a roasting rack in a roasting pan. Pour chicken or turkey broth into the bottom of the pan to keep the meat moist. Roast in the preheated oven for about 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C). Baste occasionally with pan juices for extra moisture.
  • Step 4: Rest the Meat : Remove the turkey from the oven and tent with foil. Let it rest for 15–20 minutes before slicing to retain juices.
  • Step 5: Slice and Serve : Slice turkey breast against the grain for maximum tenderness. Serve with pan juices, roasted vegetables, mashed potatoes, and cranberry sauce for a classic holiday presentation.