Herb and Garlic Oven-Roasted Turkey Breast Recipe

Want delicious roast turkey without the fuss? This Herb and Garlic Oven Roasted Turkey Breast is an ideal solution. Dry brined for deep flavor and extra juiciness, it’s rubbed with fresh herbs and garlic and roasted until the skin is golden and crisp. It’s easy to prepare, can be prepped up to three days ahead, and works equally well for holidays or a special weeknight dinner.

I’ll never forget hosting my first Thanksgiving: menu planning felt overwhelming, oven space was tight, and I worried the turkey might turn out dry. With practice I learned a few reliable techniques—dry brining being the most important—that consistently produce a moist, flavorful turkey. While spatchcocking speeds roasting for large birds, this herb-and-garlic roast turkey breast delivers all the classic flavors with far less work.

Many families prefer white meat, so a roast turkey breast is a great option when you want the familiar roast-turkey presentation without cooking an entire bird. It’s also perfect when you need good leftovers for sandwiches or soups.

Why you’ll love this recipe

• All the flavor of a roast turkey with less hassle: juicy meat and extra-crispy skin.
• Dry brining removes the need for messy liquid brines and may be done 1–3 days in advance.
• Perfect for smaller gatherings or a special weeknight meal.
• Quick prep—about 10–15 minutes—and straightforward roasting steps.

Recipe ingredients

This roast turkey breast uses a short list of flexible ingredients. Use fresh herbs when possible for the best flavor; dried herbs can be substituted (use about one-third the amount of dried herbs in place of fresh).

• Turkey breast – Use a bone-in, skin-on turkey breast for best flavor and moisture. A full breast yields about 6 lbs; a half breast will cook faster.
• Kosher salt – Used for dry brining. If you only have table salt, reduce the amount by about half.
• Garlic – Fresh garlic gives the best flavor; substitute a small amount of garlic powder if needed.
• Fresh herbs – Thyme, rosemary, and sage are classic with turkey. If using dried herbs, use roughly one-third the amount called for with fresh.
• Extra virgin olive oil and black pepper – To bind the herb mixture and season the meat.

The full ingredient list and quantities are provided below in the recipe card.

How to make this recipe

This method has two main steps: dry brining to lock in moisture and roasting with an herb-garlic rub for golden, flavorful skin. The approach is simple, reliable, and scalable depending on the size of the breast.

Pro tip: Bone-in, skin-on turkey breast yields the juiciest results and crispiest skin.

Dry brine the turkey breast

Dry brining is my preferred way to ensure tender, juicy turkey without slathering butter. The salt draws moisture out, then the juices are reabsorbed, seasoning and tenderizing the meat.

1. Gently loosen the skin over the breast with your hand, taking care not to tear it.
2. Season the entire breast generously with kosher salt, including under the skin. Place the turkey on a rimmed baking sheet and refrigerate uncovered for 1–3 days.
3. The skin will appear dry—that’s normal. Remove the turkey from the refrigerator 1–2 hours before roasting so it comes closer to room temperature for even cooking.

Roast the turkey breast

Roasting at a higher initial temperature browns the skin, then reducing the heat finishes the cooking evenly.

1. Preheat the oven to 400°F (205°C). Combine minced garlic, chopped herbs, black pepper, and olive oil in a small bowl.
2. Rub the herb-garlic mixture evenly over the top and bottom of the breast and under the skin.
3. Roast at 400°F for about 30 minutes to brown the skin, then reduce the oven to 350°F (175°C) and cover the breast loosely with foil. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast (without touching bone) reaches 160°F (71°C).
4. Remove the turkey from the oven and let it rest, covered loosely, for at least 15 minutes before carving so juices redistribute.

Recipe FAQs

Recipe notes

• Pro tip: Bone-in, skin-on breast gives the best texture and flavor.
• Cooking time will vary with the size of the breast—plan 15–20 minutes per pound after browning.
• If using table salt instead of kosher salt, reduce the amount by half to avoid over-salting.
• The dry-brined skin will look dry before roasting; this is expected and helps produce crisp skin.
• Save bones and trimmings to make homemade turkey stock for gravy or soup.

More holiday recipes you’ll love:

• Cranberry orange sauce
• Green bean casserole
• Easy turkey gravy
• Pumpkin pie from scratch
• Sweet potato casserole with oat-pecan streusel
• Full Thanksgiving menu ideas

Did you try this recipe? If so, please leave a review and share a photo—tag @flavorthemoments so the author can see your results.

Note: This post was originally published in November 2014 and has been updated with new photos and clearer step-by-step instructions.