Lemon Garlic Herb Roasted Turkey Breast

Juicy oven-roasted turkey breast in about 60–75 minutes, simple pan sauce, holiday-worthy yet weeknight-easy

Crisp herb skin, tender slices, and a bright lemon-garlic pan sauce that stays juicy to 165°F every time.

Why You’ll Love It

• Herb-roasted flavor that hits classic Herb Roasted Turkey Breast notes with lemon, garlic, thyme, and rosemary.
• Reliable juiciness with clear temps and timing for Oven Roasted Turkey lovers—no guesswork, just 165°F.
• Holiday ready for Turkey Recipes Thanksgiving and simple enough for Sunday meal prep.
• Flexible cut options whether bone-in, boneless, or smaller half-breasts for Baked Turkey nights.
• Pan sauce built-in from the roasting juices—no separate pot, restaurant gloss in minutes.

Ingredients (notes only)

Turkey & Aromatics

• 1 bone-in, skin-on half turkey breast (about 3–4 lb) or 2.5–3 lb boneless
• Kosher salt (about 1 tsp per lb for dry brine), black pepper
• 1 onion (quartered), 1 head garlic (halved), 1 lemon (sliced), fresh thyme/rosemary sprigs

Lemon-Garlic Herb Butter

• Softened unsalted butter + a little olive oil (spreads under skin, protects lean meat)
• Lemon zest + lemon juice (bright, cuts richness)
• Minced garlic (4 cloves for savory punch)
• Chopped thyme, rosemary, parsley (classic Herb Turkey profile)
• Paprika (optional, boosts color)

Pan Sauce

• Chicken broth or low-sodium stock, optional splash of dry white wine
• 1 tsp cornstarch slurry (optional) to thicken, extra lemon to finish

Step-by-Step Instructions

1. Dry brine (best flavor): Pat turkey dry. Season all over with kosher salt (about 1 tsp per lb). Refrigerate uncovered 4–24 hours.
2. Preheat: Set rack center. Heat oven to 450°F (232°C).
3. Mix butter: In a bowl, combine 4 Tbsp softened butter, 1 Tbsp olive oil, 2 tsp lemon zest + 2 Tbsp juice, 4 minced garlic cloves, 1 Tbsp each chopped thyme/rosemary/parsley, 1 tsp black pepper, ½ tsp paprika.
4. Butter under skin: Loosen skin over the breast. Rub two-thirds of butter under skin, the rest over the top. Place turkey on a rack in a roasting pan over onion, lemon slices, and halved garlic.
5. Roast hot, then reduce: Roast 15 minutes at 450°F for color. Reduce to 350°F (177°C) and continue roasting:
   • Bone-in 3–4 lb: ~35–55 minutes more
   • Boneless 2.5–3 lb: ~25–40 minutes more
     Insert a probe into thickest part (not touching bone).
6. Doneness: Pull at 162–163°F (72°C); carryover will reach 165°F during rest. If skin browns too fast, tent loosely with foil.
7. Rest: Transfer to board, tent, rest 15–20 minutes.
8. Pan sauce: Spoon off excess fat. Place pan over medium heat, add ½ cup wine (optional) + 1 cup broth, scrape brown bits. Simmer 3–5 min. Whisk in cornstarch slurry if desired. Finish with a squeeze of lemon and salt to taste.
9. Slice & serve: Slice against the grain, serve with warm lemon-garlic pan sauce.

Pro Tips

• Salt by weight: About 1 tsp kosher salt per pound for dry brine, then reduce added salt in the butter.
• Keep it dry: Moisture on skin = steaming, not crisping. Pat very dry before buttering.
• Thermometer wins: A leave-in probe prevents overcooking. Always rest to hit 165°F safely.
• Foil shield: If color is perfect but center lags, tent the top to protect skin while the temp climbs.

Variations (mapped to interests)

• Classic Herb Roasted Turkey: Swap parsley for sage, add more thyme and rosemary.
• Citrus-Herb: Add orange zest and a splash of orange juice to the pan sauce.
• Garlic-Paprika Roast Turkey Breast: Increase paprika to 1 tsp for deeper color and smoky aroma.
• Thanksgiving Pan Gravy: Use pan drippings + flour roux instead of cornstarch; finish with fresh thyme.

How to Serve

• Slice over mashed potatoes with green beans and the lemony pan sauce.
• Build Turkey Dishes like warm grain bowls with roasted vegetables, arugula, and extra sauce.
• Leftovers: layer into sandwiches with cranberry relish or toss into light pasta with lemon and herbs.

Make Ahead & Storage

• Make ahead: Dry brine 1 day ahead; compound butter can be made 3 days ahead.
• Fridge: Sliced turkey keeps 3–4 days in an airtight container with some pan sauce.
• Freeze: Up to 3 months. Thaw overnight in fridge.
• Reheat: Cover slices with a splash of broth, 300°F oven 10–15 minutes or until warm; avoid boiling.

FAQs

How long to roast a turkey breast at 350°F?
After an initial 15 min at 450°F, plan 25–55 minutes at 350°F depending on size and bone. Always use 165°F final temp.

Bone-in or boneless—what’s better?
Bone-in gives flavor and moisture; boneless cooks faster and slices neatly. Both work with the same temp cues.

Can I skip the butter?
Use olive oil for dairy-free; skin still crisps if the surface is dry and temp is correct.

What herbs work best?
Thyme, rosemary, and parsley are classic. Add sage for holiday flavor or dill for a spring profile.

Simple Nutrition Table (estimate, per serving, 6 servings)

Calories: 285 | Protein: 39 g | Fat: 12 g | Carbs: 2 g | Sodium varies by salt use
Nutrition is an estimate based on 3.5–4 lb bone-in breast, butter, and pan sauce.