A juicy and flavorful turkey breast perfect for holidays or weeknight dinners. This herb-crusted version is easy to prepare, full of fresh aromatic flavors, and guaranteed to impress guests or satisfy your family’s cravings any time of year.
1 (4-6 pound) bone-in, skin-on turkey breast
4 tablespoons olive oil or melted butter
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
4 garlic cloves, minced
Zest of 1 lemon
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon paprika (optional)
1 cup chicken or turkey broth
Preheat oven to 375°F (190°C). Place a rack inside a roasting pan and position the turkey breast on top. Pat the turkey dry with paper towels.
In a small bowl, combine olive oil or melted butter, rosemary, thyme, sage, garlic, lemon zest, salt, pepper, and paprika.
Gently loosen the turkey skin and rub half of the herb mixture under the skin directly onto the meat. Rub the remaining mixture all over the outside of the turkey breast.
Pour the chicken broth into the bottom of the roasting pan.
Roast uncovered for 1½ to 2 hours, basting every 30 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
Remove from the oven and let the turkey breast rest for at least 15 minutes before slicing.
For extra moisture, consider brining the turkey breast for 4-6 hours in advance.
You can substitute dried herbs if fresh aren’t available (use 1 teaspoon dried per tablespoon fresh).
If using a boneless turkey breast, reduce cooking time and check internal temperature earlier.
Leftovers make great sandwiches, salads, or soup additions.