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Roasted Turkey Breast 

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  • 1/2 cup unsalted butter softened

  • 3 sprigs fresh rosemary

  • 10 leaves fresh sage

  • 2 cloves of garlic, minced

  • 1 Tbsp dried thyme leaves

  • 2 tsp salt

  • 2 tsp coarse ground black pepper

  • 1 turkey breast 4-6 pound, patted dry


8 servings

Total Time

15 mins. prep

1 hour and 30 mins. cooking

1 hour and 45 mins. total


  1. Preheat the oven to 325 degrees. Set up oven so there is only the bottom rack. Add the turkey breast to a large roasting pan and pat dry with paper towels inside and out.

  2. Combine the butter, herbs, salt and pepper in a small bowl. Set a few tablespoons aside for later.

  3. Lift the skin from the turkey breast and spread butter inside. Smooth the skin back down to spread the butter all over the breast. Be careful not to tear the skin as the butter will drip out when cooking.

  4. Roast for 90 minutes, or until the innermost part of the breast is cooked to 165 degrees.

  5. Top with remaining butter and let rest for 20 minutes before serving

The breast of the turkey has less fat and calories than most other cuts of meat. Not to mention if you remove  the skin after cooking, you will have yourself an even leaner cut of meat.

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