Name: Easy Oven Roasted Turkey Breast
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 12
Cuisine: American
Ingredients: Bone-in turkey breast ((about 8 pounds)); 4 tablespoons butter (softened); 1 large tablespoon minced garlic ((about 4 cloves)); 2 teaspoons kosher salt; 1 cup good chicken stock; 1 large apple; 1/2 a lemon; 3 to 4 springs fresh thyme; 1 small bunch flat leaf parsley; Pepper

ThisOven Roasted Turkey Breast Recipedelivers juicy, flavorful meat with irresistibly crispy skin—no whole turkey required. Using simple ingredients and a foolproof roasting method, you’ll get perfectly cooked turkey breast. It’s an easy, stress-free option for Thanksgiving, holiday meals, or weeknight dinners.

A roasted turkey with apples, lemon, parsley, and thyme in a white ceramic pan.

Honestly, one of the toughest parts about hosting a holiday at your home has to be thestress of roasting the meat just right. Turkey is theThanksgiving stapleacross America, and it’s a good one forChristmas Eve or Day dinner, too!

But the thought of dry, overcooked, or flavorless turkey can be enough to leave you calling your local market to pick up an already-roasted bird. That’s why I am so thrilled to share this recipe forsimple roasted turkey breastthat’s tender!

Raw turkey on a white rectangular dish with lemon, apple, and herbs.

Why You’ll Love Making Oven Roasted Turkey Breasts

This oven-roasted turkey breast has become my answer to holiday stress and busy weeknight dinners alike. The recipe streamlines the roasting process, making prep remarkably easy—even if you’ve never roasted turkey before. Starting covered allows the turkey to steam gently for perfectly cooked meat, then removing the foil creates crispy skin everyone loves.

What really sets this apart is the flavor combination. Garlic butter tucked under the skin, plus lemon juice, apple slices, and fresh herbs in the roasting pan create incredible aromatics that keep the meat moist and delicious. An 8-pound turkey breast serves 10-12 people generously, making this practical for gatherings without the intimidation of a whole bird.

The timing works beautifully—ready in a fraction of the time compared to whole turkey. I check the internal temperature on the thickest part of the breast during the final stretch to ensure it never overcooks. The leftovers are equally exciting, perfect for sandwiches, salads, and soups throughout the week.

Recipe Ingredients

Bone-in turkey breast– about 8 pounds
Butter
Garlic
Chicken stock
Apple
Lemon
Thyme –fresh is best, but dry will do!
Parsley– I prefer fresh, but dried will work in a pinch!

See the recipe card below for full information on ingredients and quantities.

Sliced roasted turkey with parsley, thyme, and apple in a white pan.

How to Make Simple and Juicy Oven Roasted Turkey Breast

Remove the turkey from packaging, rinse, pat dry, and place in a rimmed baking dish.
Combine butter, garlic, and salt; spread half under the skin and half on top.
Pour 1 cup of stock into the dish, and add quartered apple, lemon juice, thyme, parsley, and black pepper.
Cover with foil and bake at 400°F for 2 hours; remove the aluminum foil and bake until the turkey reaches 165°F. Let the turkey rest for 10-15 minutes before serving and bake until the turkey rest reaches 165°F.

Substitutions &Variations

Herb Variations

Replace thyme with fresh rosemary, sage, or a combination. Try tucking fresh sage leaves under the skin alongside the garlic butter for traditional Thanksgiving flavor.

Citrus Options

Swap lemon for orange or add both for a brighter, more complex flavor profile. The citrus also helps balance the richness of the butter.

Garlic-Free Version

If avoiding garlic, increase the herbs and add 1 tablespoon of dried Italian seasoning to the butter mixture for flavor depth.

Boneless Turkey Breast

Use a 4-5 pound boneless turkey breast and reduce total cooking time to about 1.5-2 hours. Check temperature frequently starting at 1 hour.

Make It Spicy

Add 1 teaspoon of smoked paprika or ½ teaspoon cayenne pepper to the butter mixture for a subtle kick.

Compound Butter Options

Mix in fresh herbs, lemon zest, or even honey into your butter for different flavor profiles. Herb butter with rosemary and sage is particularly delicious.

Recipe FAQs

How long does it take to cook a turkey breast?

An 8-pound turkey breast should roast for about 2.5 to 3 hours in a 400-degree F oven. For the first 2 hours, cover the baking dish with foil, and remove the foil for the last 30 minutes to an hour of baking time.

How do I know when my turkey breast is done?

At about the 2.5-hour mark when the turkey is roasting, begin checking the internal temperature every 10 minutes or so. The thermometer will read 165 degrees F when the turkey is done. Remove the turkey from the oven, and let it rest under some foil for 10 to 15 minutes before carving and serving.

How do you store turkey breast?

Carve the turkey for easy storage, and let it cool completely before putting it in an airtight container. Store it in the fridge for up to 4 to 5 days or freeze leftover for much longer, up to 3 months.

Roasted turkey slices, roasted brussel sprouts, cranberry sauce, mashed potatoes, and sweet potato casserole all on a white plate.

Expert Tips

Use leftovers inturkeysoups, gumbo, salads, or as aturkey taquitoinstead of a plain sandwich.
If I’m only doing a few sides (more of a traditional meal and less a holiday meal) I’ll plan on a turkey breast this sizeserving closer to 12-15 people.
This is a meal thatyou can prepare several days in advance and store in the fridge/freezer, if you don’t have the time to make it the day of!
Working the garlic butter under the skin of the turkey breast seems fussy, but it’s the secret to incredibly flavorful, moist breast meat. Go slowly to avoid tearing the skin, and it gets easier as you work around.
The pan juices become an amazing turkey gravy base. Strain out the solids, skim excess fat, and whisk with a roux for restaurant-quality sauce.
Remove the turkey from the refrigerator 30-45 minutes before roasting. Room temperature turkey cooks more evenly and reaches the perfect internal temperature without drying out the exterior.