Oven Roasted Turkey Breast

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

Course Main Course

Cuisine American

Keyword oven roasted turkey breast, roasted turkey breast

Prep Time 30

Cook Time 1

Marinating Time 4

Total Time 5 30

Servings

Calories 200kcal

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!

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.