There’s something truly satisfying about a perfectly juicy, fragrant turkey without the fuss of a whole bird. This Herb-Infused Roasted Turkey Breast Recipe is the one I turn to when I want tender, flavorful meat with crispy skin, and it never disappoints. Plus, it’s a joy to make any time of year!

The image shows six thick slices of roasted turkey arranged in two layers on a white plate with a subtle pattern, placed on a white marbled surface. Each slice has a golden-brown crust with a moist white interior, topped with a light brown gravy that drips slightly over the edges. Small green herb pieces are sprinkled on the turkey and gravy. Around the turkey on the plate are fresh green herbs, including sage leaves and a sprig of small white flowers, adding a fresh touch. 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 Herb-Infused Roasted Turkey Breast Recipe
Top Tip
How to Serve Herb-Infused Roasted Turkey Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herb-Infused Roasted Turkey Breast Recipe

Why You'll Love This Recipe

This recipe has become my go-to for making turkey that feels special without the stress. What I love most? The way the herb butter seeps into the meat under the skin, giving every bite that irresistible flavor burst.

Simple yet flavorful: A blend of herbs and spices that you likely have on hand makes this turkey deliciously aromatic without overcomplicating things.
Juicy with crispy skin: The method ensures the meat stays moist while the skin crisps up beautifully – no more dry turkey!
Perfect for any occasion: Whether it’s a small gathering or a holiday, this turkey breast recipe scales well and impresses guests every time.
Easy make-ahead option: You can prep it the day before, letting flavors deepen, which makes the actual cooking day a breeze.

The dish shows multiple layers of sliced cooked chicken arranged on a white plate. Each slice has a browned, slightly crispy outside and a tender, white inside. A light brown gravy sauce is drizzled over the chicken, adding shine and moisture, with tiny green herb pieces sprinkled across the top. The plate is adorned with green herb sprigs on the left and a bright orange flower on the lower right, all set against a white marbled surface. A gold fork is partly visible on the right side beside the plate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Herb-Infused Roasted Turkey Breast Recipe plays a role in building flavor or keeping the meat juicy. Using a brined turkey breast is key because it locks in moisture during roasting, and the fresh herbs combined with garlic and citrus uplift the whole dish.

Flat lay of one whole bone-in, skin-on turkey breast with natural skin texture, a small pile of twelve whole garlic cloves with papery skins, two medium onions sliced into rings, several round orange slices showing juicy segments, a handful of fresh green poultry herbs including thyme sprigs, rosemary stems, and sage leaves, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl of softened unsalted butter, a small white ceramic bowl of smooth Dijon mustard, a small white ceramic bowl containing a mix of dried herbs and spices (paprika, garlic powder, dried rosemary, dried parsley, dried thyme, dried oregano, onion powder, ground cumin, pepper, and salt) in visible powder form, a small white ceramic bowl holding low sodium chicken broth with a light golden color, and three whole brown eggs with clean shells arranged symmetrically; all ingredients placed 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 bone-in, skin-on, and brined if possible – it adds flavor and moisture that’s hard to beat.
Garlic Cloves: Smashing them releases aromatic oils that mingle with the turkey for a rich profile.
Onions: They caramelize in the roasting pan, adding natural sweetness and depth to the drippings for gravy.
Orange Slices: A touch of citrus brightens and balances the savory elements in the pan.
Fresh Poultry Herbs: Thyme, rosemary, and sage are classics that complement turkey beautifully with their woodsy notes.
Chicken Broth: Adds moisture and flavor to the pan, keeping the turkey tender and creating the base for a luscious gravy.
Unsalted Butter & Olive Oil: Together in the herb butter, they add richness and help the skin crisp without burning.
Dijon Mustard: Gives a subtle tang to the herb butter, balancing richness and amplifying flavors.
Herb Spices (garlic powder, paprika, rosemary, parsley, thyme, oregano, onion powder, cumin, salt, pepper): These dry spices build layers of fragrance and savory notes that keep every bite interesting.

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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 playing with the herbs and spices in this Herb-Infused Roasted Turkey Breast Recipe depending on the season or what’s in my herb garden. You should absolutely feel free to swap in what you love or have on hand to make this your own.

Variation: I once added a little smoked paprika and cayenne for a subtle smoky heat, which turned out fantastic and gave the turkey an unexpected kick.
Make it citrusy: Sometimes I swap the orange slices for lemon or lime for a brighter zing, especially in warmer months.
Herb blends: Feel free to add fresh tarragon or marjoram if you’ve got them handy—they add nice complexity.
Dietary tweaks: For dairy-free, replace the herb butter with olive oil infused with the same spices and herbs, spread under the skin.

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

Step 1: Bring the Turkey to Room Temperature & Prep the Pan

Always start by removing your turkey breast from the fridge and letting it sit out for about 45-60 minutes so it comes to room temp. This helps it cook evenly and prevents some parts from drying out. Meanwhile, prep your roasting pan by layering smashed garlic, sliced onions, orange slices, and fresh herbs in the center. Pour in 1 cup of chicken broth – this trick adds moisture and flavor as the turkey roasts. I like using a 9x13 baking dish or a similar roasting pan for stability and even cooking.

Step 2: Make & Apply the Herb Butter

Mix the softened butter, olive oil, Dijon mustard, and spices until you have a creamy, aromatic blend. I reserve a tablespoon of this butter for the gravy later – trust me, it makes a difference. Then, gently loosen the turkey skin (soft spoon upside helps!) and spread about two-thirds of the herb butter underneath, coating the meat itself. Rub the rest over the skin for that golden, crispy finish.

Step 3: Roast the Turkey at High Heat, then Low & Slow

Preheat your oven to 450°F. Place the turkey breast skin side up on top of your herb and citrus bed. Roast uncovered at 450°F for the first 20 minutes – this initial blast crisps up the skin. Then baste with pan juices, lower the heat to 325°F, and continue roasting uncovered. I usually baste every 20 minutes for the first hour but stop after that so the skin crisps more intensely. Use an instant read thermometer to check internal temperature, aiming for 155-160°F at the thickest part. Your turkey will usually need about 15-20 minutes per pound. My 7-pound breast took roughly 2.5 hours total.

Step 4: Rest & Prepare the Gravy

After roasting, transfer the turkey to a cutting board and let it rest uncovered for 15 minutes. Resting helps juices redistribute and maintains that crispy skin. Meanwhile, collect your pan drippings by removing solids and separating the fat either with a fat separator or a clever bag pour trick I swear by. Mix the drippings with chicken broth to 2½ cups, melt butter with reserved herb butter in a saucepan, whisk in flour to form a roux, then gradually whisk in the drippings mixture until thickened. Taste and season as needed with pepper and occasionally a pinch of chicken bouillon for extra depth.

Top Tip

Over the years, I’ve realized that the key to a perfectly cooked turkey breast isn’t just the recipe – it’s the temperature checks and resting time that make all the difference. Here are some tips from my own kitchen adventures:

Use a reliable meat thermometer: I can’t stress this enough. It guarantees juicy meat every time and saves you guessing.
Don’t rush the resting period: Let the turkey sit uncovered; it keeps the skin crispy longer and helps the juices settle nicely.
Gentle skin separation: Slide your fingers carefully under the skin instead of forcing it, to avoid tearing and drying out the meat.
Check meat temperature early and often: Ovens vary, so begin testing before you think it’s done. This prevents overcooking.

How to Serve Herb-Infused Roasted Turkey Breast Recipe

Herb-Infused Turkey Breast - Serving Suggestion

Garnishes

I usually garnish slices of the turkey with fresh thyme sprigs and a light drizzle of the homemade gravy. Sometimes I add a few thin orange zest curls for an elegant touch and a hint of brightness—it looks great and complements the flavors beautifully.

Side Dishes

My go-to sides with this turkey are creamy mashed potatoes, buttery roasted Brussels sprouts, and a simple cranberry relish. Roasted root vegetables and a fresh green salad add lovely color and balance, keeping the plate vibrant yet cozy.

Creative Ways to Present

One of my favorite presentation ideas is carving the turkey breast into thick, rustic slices and fanning them out around a platter with herbs strewn casually. For holiday meals, I’ve arranged the slices around a bed of wild rice pilaf for a show-stopping centerpiece that’s as pretty as it is delicious.

Make Ahead and Storage

Storing Leftovers

Leftover turkey is just as delightful when stored properly. I slice what we won’t eat immediately and keep it in airtight containers in the fridge for up to five days. This way, those flavorful slices are ready to turn into sandwiches, salads, or quick dinners.

Freezing

When freezing, I remove the meat from the bone, wrap slices tightly in plastic wrap, then seal in freezer bags with as much air pressed out as possible. This prevents freezer burn and keeps the turkey fresh for up to three months. It’s a lifesaver for busy weeks!

Reheating

For reheating, I find gently warming slices in the oven with a splash of broth and a few butter pats makes the turkey taste nearly fresh. Covering with foil traps moisture, preventing it from drying out. You can also microwave in short bursts, but the oven method gives better texture.

Frequently Asked Questions:

Can I use a boneless turkey breast for this recipe?

While you can, bone-in turkey breast tends to cook more evenly and stay juicier because the bone insulates the meat. Boneless breasts cook faster but require careful monitoring to avoid drying out.

Do I have to brine the turkey breast first?

No, the recipe works well with pre-brined store-bought turkey breasts or unbrined ones. If you use an unbrined breast, consider a simple brine soak beforehand to ensure extra juiciness, especially during longer roasting times.

How long can I prep the turkey breast in advance?

You can prepare the turkey breast with the herb butter and tuck it in the fridge, tented with foil, for up to 24 hours before roasting. Just make sure to bring it to room temperature for about an hour before putting it in the oven.

What’s the best way to get crispy skin on the turkey breast?

Starting the roast at a high temperature (450°F) and roasting uncovered helps set and crisp the skin early. Additionally, rubbing herb butter under and on top of the skin, and avoiding too much basting late in the cooking process helps maintain crispiness.

Final Thoughts

This Herb-Infused Roasted Turkey Breast Recipe holds a special spot in my kitchen rotation because it brings together simplicity and great flavor so effortlessly. Whether it’s a midweek dinner or a festive meal, this turkey lets you enjoy juicy, seasoned meat with minimal fuss and maximum satisfaction. Give it a try—you’ll feel like you’ve outdone yourself without breaking a sweat!