Oven Roasted Turkey Breast

This delicious Oven Roasted Turkey Breast is tender, juicy, and bursting with bright citrus and herb flavors. The best part? It’s a whole lot faster than roasting a whole turkey, making it the perfect choice for an easy holiday feast!

Oven Roasted Turkey Breast Recipe

Roasted turkey is always a holiday favorite, but cooking a whole bird takes time. That’s why I love this oven-roasted turkey breast. It’s tender, juicy and has all the same garlicky-herb flavors and golden-brown crispy skin, just without the long prep.

Marinated in fresh herbs, citrus, mustard, and honey, it roasts beautifully in about an hour. That leaves plenty of time and oven space for those Holiday Sides and Desserts. Easy to prepare and full of flavor, this turkey breast is perfect for a fuss-free holiday feast.

If you love this recipe, you’ll want to check out these other mouth-watering Thanksgiving Turkey Recipes. After all, you can never have too much turkey, right?

Ingredients

• Boneless turkey breast (about 3 pounds)
• Olive oil
• Garlic cloves, minced
• Fresh rosemary, chopped
• Fresh thyme, chopped
• Fresh sage, chopped
• Lemon, juice and the zest
• Orange, juice and the zest
• Dijon mustard
• Honey
• Salt
• Ground black pepper

Step 1. In a small bowl, add the olive oil, garlic, rosemary, thyme, sage, lemon zest, orange zest, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper.

Step 2. Whisk until the ingredients are well combined.

Step 3. Pat the turkey dry with paper towels, then place it in a large dish. Pour the marinade over the turkey.

Step 4. Rub the mixture all over the top and sides of the breast, making sure it’s thoroughly coated.

Step 5. Cover the turkey breast with plastic wrap or place the turkey in a resealable bag. Marinate in the refrigerator for at least 4 hours or overnight for the best flavor.

Step 6. When ready to bake, preheat the oven to 375°F. Remove the turkey breast from the marinade and place it on a roasting rack in a baking dish. Discard any remaining marinade.

Step 7. Roast the turkey breast in the preheated oven for 1 to 1.5 hours, or until the internal temperature reaches 165°F in the thickest part of the breast. If the top begins to brown too quickly, loosely cover it with aluminum foil.

Step 8. When it’s done, remove it from the oven and let it rest for 10-15 minutes before slicing. These extra few minutes help the juices redistribute throughout the meat.

Step 9. Slice and enjoy!

How to Store Leftovers

• Fridge: Store the turkey in airtight containers or wrap it tightly in plastic wrap to prevent it from drying out in the fridge.
• Freezer: If you plan to store leftovers for more than a few days, wrap slices in plastic wrap and place them in a freezer-safe bag or container. Turkey breast will keep for up to 2-3 months in the freezer.
• Reheating: Reheat turkey slices in the oven at 300°F in a covered dish. Add a bit of broth or pan juices to prevent it from drying out.

Variations and Add-ins

• Herb butter: Instead of olive oil, you can mix softened butter with the herbs instead.
• Spicy seasoning: Add a bit of chili powder, smoked paprika, or even cayenne pepper to the marinade for a touch of heat.  
• Maple: For a nice fall flavor, swap the honey in the marinade for a little maple syrup.
• Other citrus fruits: Use different citrus flavors, like lime or grapefruit zest, in place of or along with lemon and orange for a fresh and slightly different twist.
• Smoky flavor: For a hint of smokiness, try adding a few drops of liquid smoke to the marinade.
• Wine: Substitute some of the citrus juice with white wine for a slightly richer and deeper flavor.
• Fruit add-ins: Toss some fresh cranberries or dried apricots into the roasting pan to add a little sweetness. These can also be used to create a simple pan sauce after the turkey has cooked.

Top Tips For Roasting a Turkey Breast

• For the best flavor, let the turkey marinate overnight if possible. This allows the herbs and citrus flavors to penetrate the meat more deeply.
• After marinating, pat the turkey breast dry with paper towels before roasting, then drizzle with a little more oil. This ensures the skin gets crispy and golden rather than steaming in the oven.
• The best way to make sure your turkey turns out perfect every time is to invest in a meat thermometer. You’ll cook it until the temperature reads 165°F when the thermometer is inserted into the thickest part of the breast.
• If you’re adding vegetables to the pan, make sure they’re not piled up around the turkey. This ensures even heat distribution and prevents steaming.
• Don’t waste those flavorful pan drippings! Use them to make a quick gravy or drizzle over the sliced turkey for extra juiciness.

FAQs

More Thanksgiving Recipes

• Maple Glazed Carrots
• Turkey Cheese Ball
• Sweet Potato Casserole
• Thanksgiving Charcuterie Board
• Cranberry Jalapeño Dip

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Oven Roasted Turkey Breast

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Marinating Time 4 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 6

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Tender, juicy, and bursting with bright citrus and herb flavors, this delicious oven roasted turkey breast will have everyone reaching for seconds!

Equipment

• Roasting pan with rack

Ingredients

 

1x2x3x

• ▢ 1 boneless turkey breast about 3 pounds
• ▢ 2 tablespoons olive oil
• ▢ 4 garlic cloves minced
• ▢ 1 tablespoon fresh rosemary chopped
• ▢ 1 tablespoon fresh thyme chopped
• ▢ 1 tablespoon fresh sage chopped
• ▢ Zest of 1 lemon
• ▢ Zest of 1 orange
• ▢ 1/4 cup fresh lemon juice
• ▢ 1/4 cup fresh orange juice
• ▢ 2 tablespoons Dijon mustard
• ▢ 1 tablespoon honey
• ▢ 1.5 tsp salt
• ▢ ½ tsp ground black pepper

Instructions

• In a small bowl, add the olive oil, garlic, rosemary, thyme, sage, lemon zest, orange zest, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper.
  2 tablespoons olive oil, 4 garlic cloves, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, 1 tablespoon fresh sage, Zest of 1 lemon, Zest of 1 orange, 1/4 cup fresh lemon juice, 1/4 cup fresh orange juice, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1.5 tsp salt, ½ tsp ground black pepper
• Whisk until the ingredients are well combined.
• Pat the turkey dry with paper towels, then place it in a large dish. Pour the marinade over the turkey.
  1 boneless turkey breast
• Rub the mixture all over the top and sides of the breast, making sure it’s thoroughly coated.
• Cover the turkey breast with plastic wrap or place the turkey in a resealable bag. Marinate in the refrigerator for at least 4 hours or overnight for the best flavor.
• When ready to bake, preheat the oven to 375°F. Remove the turkey breast from the marinade and place it on a roasting rack in a baking dish. Discard any remaining marinade.
• Roast the turkey breast in the preheated oven for 1 to 1.5 hours, or until the internal temperature reaches 165°F in the thickest part of the breast. If the top begins to brown too quickly, loosely cover it with aluminum foil.
• When it’s done, remove it from the oven and let it rest for 10-15 minutes before slicing. These extra few minutes help the juices redistribute throughout the meat.
• Slice and enjoy!

Notes

After placing the turkey in the roasting pan, you can pat it dry with paper towels and brush a little more olive oil on top for crispier skin.

Nutrition

Serving: 1g | Calories: 200kcal | Carbohydrates: 6g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 905mg | Potassium: 379mg | Fiber: 1g | Sugar: 4g | Vitamin A: 117IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 1mg

The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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