There’s something so satisfying about perfectly roasted turkey breast that’s tender, flavorful, and irresistibly juicy. This Juicy Herb-Roasted Turkey Breast Recipe strikes that perfect balance with a fragrant herb butter and a crispy golden skin—trust me, it’s worth every bite and super approachable for a home cook like you or me.

The image shows a white plate with five thick slices of cooked chicken, arranged in a row from front to back. Each chicken slice is light in color with a golden brown edge, showing a grilled texture. A light brown sauce is drizzled over the chicken slices, with small green herb pieces sprinkled on top. The plate is garnished with fresh green herbs on the left and bottom edges, including sage leaves and small flowers. The plate sits on a white marbled surface, and a gold fork is partially visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Juicy Herb-Roasted Turkey Breast Recipe
Top Tip
How to Serve Juicy Herb-Roasted Turkey Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Juicy Herb-Roasted Turkey Breast Recipe

Why You'll Love This Recipe

Honestly, this turkey breast recipe has become my go-to whenever I want a show-stopper that’s not intimidating. The way the herb butter seeps under the skin makes every slice packed with flavor while keeping it juicy and tender.

Flavor Explosion: The combination of fresh herbs with a buttery spread under the skin creates a deep, savory flavor you won’t forget.
Juicy & Tender: Thanks to brining and slow roasting, the meat stays moist instead of drying out like some turkey breasts can.
Crispy Skin: Roasting at a high temp first and finishing low helps you get that perfect golden, crackly skin everyone loves.
Simple Yet Impressive: It feels like a fancy dish, but with straightforward steps anyone can follow and nail.

The dish shows a white plate on a white marbled surface, with two parts of sliced roasted chicken placed side by side. Each part has about six layers of thick, pale cooked chicken slices with a golden brown seared edge. A creamy light brown gravy is poured over the top, drizzling down the layers, and small green parsley bits are sprinkled on the chicken and sauce. Around the edges of the plate are green herb sprigs and a bright orange flower adding color and decoration. A golden fork is placed on the right side of the plate beside the chicken. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Juicy Herb-Roasted Turkey Breast Recipe plays a key role—from the brined turkey breast that ensures juiciness to the warm, aromatic herbs that add complexity. Here’s a quick breakdown to help you shop smart and understand the magic behind it all.

Flat lay of a large raw bone-in, skin-on turkey breast with two breasts still joined at the breast bone, a small pile of twelve whole uncracked garlic cloves, two fresh medium onions thinly sliced, a few bright orange slices from one orange, a handful of fresh green poultry herbs including thyme, rosemary, and sage, small white ceramic bowls containing softened unsalted butter with a pale yellow creamy texture, golden olive oil, and bright yellow Dijon mustard, and a small white bowl with a sprinkling of dried herbs and spices including garlic powder, paprika, dried rosemary, dried parsley, salt, dried thyme, dried oregano, onion powder, ground cumin, and black pepper, plus an additional small white bowl with clear low sodium chicken broth, all carefully arranged with perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Turkey breast: Opt for a bone-in, skin-on breast—it keeps the meat moist and the skin crisps up beautifully.
Garlic cloves: Smashing them releases a mellow, earthy flavor that's subtle but essential.
Onions: They add sweetness and a gentle caramelized base to the roasting pan.
Orange slices: Provide a fresh, bright contrast that balances the rich herb butter.
Poultry blend herbs (thyme, rosemary, sage): Classic, fragrant herbs that bring timeless flavor.
Chicken broth: Keeps the pan moist and creates a flavorful base for the drippings and gravy.
Unsalted butter: The star of the herb butter—softened for easy mixing and rich in taste.
Olive oil: Adds silkiness and helps with even browning.
Dijon mustard: A touch of tang that elevates the herb butter’s complexity.
Spices (garlic powder, paprika, dried rosemary, parsley, thyme, oregano, onion powder, cumin, pepper): A balanced mix that layers in warmth and aroma without overpowering.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting a bit here—sometimes swapping herbs based on what’s fresh or adding a splash of white wine to the pan for extra depth. But truly, this recipe is forgiving, so feel free to make it your own.

Variation: When I want a slightly smoky touch, I toss in some smoked paprika instead of regular, and it adds a warm, cozy vibe that’s stunning for fall dinners.
Herb Swaps: Fresh tarragon or marjoram can be great in place of rosemary for a milder herbal note.
Spice it Up: A pinch of crushed red pepper flakes in the herb butter adds a subtle heat you might really enjoy.
Gluten-Free: To keep the gravy gluten-free, substitute the flour with cornstarch dissolved in broth at the end of roasting.

Step-by-Step: How I Make Juicy Herb-Roasted Turkey Breast Recipe

Step 1: Bring Your Turkey to Room Temperature

First things first, take that beautiful turkey breast out of the fridge an hour before cooking. Pat it super dry to ensure crisp skin, then let it sit uncovered at room temp. Trust me, this helps it cook evenly and makes a big difference for juiciness.

Step 2: Prep the Herb Butter and Pan Base

While your turkey is warming up, mix the softened butter, olive oil, Dijon, and all those delicious spices into a creamy herb butter. Then grab your roasting pan and layer smashed garlic, sliced onions, orange slices, and fresh herbs—pour in the chicken broth to create a fragrant, juicy bed for your turkey.

Step 3: Apply Herb Butter Beneath the Skin

This step feels a bit fancy but don’t let it intimidate you! Gently loosen the skin from the meat using the back of a spoon and your fingers. Spread about two-thirds of the butter underneath the skin evenly—this infuses the meat with incredible flavor. The rest goes on top for a golden, crispy finish.

Step 4: Roast at High Heat, Then Slow Down

Pop your turkey breast in the oven skin side up at 450°F for 20 minutes—this jump-starts crisping the skin. Then reduce the heat to 325°F. Baste every 20 minutes during the first hour to keep it moist, but don’t overdo it or the skin won’t crispize. Roast until an instant-read thermometer hits 155-160°F in the thickest part. This might take roughly 2 - 2.5 hours for a 7-pound breast. Keep an eye and tent with foil if it’s browning too fast.

Step 5: Rest & Make the Gravy

Once out of the oven, rest the turkey uncovered for 15 minutes—this helps the juices redistribute without soggy skin. Meanwhile, strain the pan drippings to separate fat, then use a combo of that, reserved herb butter, flour, and broth to whisk up a rich, silky gravy. I’ve included tricks below for skimming fat and seasoning perfectly!

Top Tip

Roasting turkey breast perfectly took me a few tries to get right. These tips finally made a huge difference.

Use a Digital Meat Probe: I can’t stress this enough—set the probe and walk away. It beeps right when it hits the perfect temp, so you never overcook.
Pat Dry, Always: Moisture on the skin equals steam, which prevents crisping. Dry skin is your crispy-skin ticket.
Baste Smart: Baste during the first part of roasting only. Over-basting keeps the skin wet and stops it from getting golden and crackly.
Rest Uncovered: Always rest the turkey uncovered to keep skin crisp instead of soggy.

How to Serve Juicy Herb-Roasted Turkey Breast Recipe

herb roasted turkey - Serving Suggestion

Garnishes

I usually garnish with a handful of fresh thyme or rosemary sprigs—they make the dish look as fragrant as it smells! A little twist of fresh orange peel on top can brighten the plate and hint at the citrusy notes inside.

Side Dishes

My favorite sides are creamy mashed potatoes for that classic comfort combo, garlic green beans sautéed in butter and herbs, and a fresh cranberry sauce for a tangy contrast. Roasted carrots or Brussels sprouts tossed with balsamic glaze work beautifully too.

Creative Ways to Present

For a festive dinner, I like laying the sliced turkey atop a bed of wild rice pilaf garnished with toasted pecans and chopped fresh herbs. You can also arrange orange slices and herb sprigs around the platter for an inviting centerpiece that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

I wrap leftover turkey breast tightly in plastic wrap and store it in an airtight container in the fridge. It stays juicy and delicious for up to 5 days—perfect for sandwiches or quick dinners.

Freezing

To freeze, I remove the meat from the bone, wrap it snugly in plastic wrap, then place it in freezer bags with as much air removed as possible. It keeps well for up to 3 months—ideal for meal prep or holiday leftovers.

Reheating

For reheating, my favorite trick is to warm slices in a skillet with a splash of broth and a little butter, covered, on low heat until just warmed through. This keeps the turkey tender and juicy, unlike microwave reheating, which can dry it out quickly.

Frequently Asked Questions:

Can I use a boneless turkey breast instead?

Using a boneless breast is possible, but a bone-in turkey breast stays moister and adds flavor. If you use boneless, watch the cooking time closely as it will cook faster and can dry out easier.

Do I have to brine the turkey breast?

This recipe calls for a pre-brined turkey breast to ensure juiciness. If you buy an unbrined turkey breast, I recommend brining it yourself or using a marinade to help keep the meat tender and flavorful.

How do I know when the turkey breast is done?

The best way is with an instant-read meat thermometer. The internal temperature should reach 155-160°F in the thickest part. This guarantees that it’s fully cooked but still juicy.

Can I prepare the turkey breast a day ahead?

Absolutely! You can prep the turkey with the herb butter and let it rest, covered, in the fridge for up to 24 hours. Just bring it to room temp before roasting. This step even helps develop deeper flavors and crispier skin.

Final Thoughts

This Juicy Herb-Roasted Turkey Breast Recipe has been a staple in my kitchen, especially when I want the rich flavors and tenderness of turkey without the fuss of roasting a whole bird. It’s reliably delicious, beautifully aromatic, and a total crowd-pleaser. I hope you'll give it a whirl—you might just end up loving it as much as I do!