Want a delicious roast turkey without the fuss? This Oven Roasted Turkey Breast is simple, reliable, and full of flavor. The turkey is dry-brined for juicy meat, then rubbed with chopped fresh herbs and garlic before roasting to a golden, crispy finish. It’s an easy, foolproof recipe that can be prepared up to three days ahead.
I’ll never forget the first Thanksgiving I hosted. Planning the menu felt overwhelming, arranging oven space was tricky, and my biggest worry was a dry turkey. With help it turned out fine, and over the years I’ve learned to enjoy making the turkey as much as the sides and desserts.
I usually spatchcock my turkey when I want faster, even cooking, but for a more traditional presentation I turn to my orange-rosemary oven roasted turkey or this herb and garlic oven roasted turkey breast when the crowd prefers breast meat. I often make a turkey breast in addition to a whole bird so there are plenty of leftovers for sandwiches and soups.
This roast turkey breast is great for smaller gatherings or an easy weeknight dinner. It’s straightforward to prepare, and because it benefits from a dry brine, the results are consistently juicy and flavorful.
Why you’ll love this recipe
- This roast turkey breast gives you all the best parts of roasted turkey—moist, tender meat and ultra-crisp skin—without the full-bird hassle.
- A dry brine means no messy liquids. Simply salt the breast and refrigerate uncovered for up to three days to let the flavor develop.
- Perfect for smaller holiday gatherings or a special weeknight meal when you don’t need a whole turkey.
- Quick to prep—most of the work is hands-off, and active prep time is only about 10–15 minutes.
Recipe ingredients
This roast turkey breast is straightforward and adaptable. Use the herbs you prefer and swap dried for fresh if needed (reduce quantities for dried herbs).
- Turkey breast — Bone-in, skin-on turkey breast is recommended for the best flavor and juiciness. A full 6 lb. breast is used here; a half breast will cook faster.
- Salt — Kosher salt is preferred for the dry brine because of its larger crystals. If you only have table salt, use about half the amount.
- Herbs and garlic — Fresh herbs and garlic give the brightest flavor, but dried herbs and garlic powder can be used in a pinch (use about one-third the amount of dried herbs compared to fresh).
See the recipe card below for exact quantities and a complete ingredient list.
How to make this recipe
The method has two main steps: dry brining the turkey breast, then roasting it with an herb-and-garlic rub. The dry brine tenderizes the meat and helps it retain moisture, while the herb rub adds fresh savory flavor and helps the skin brown nicely.
Pro tip: For the juiciest results, use bone-in turkey breast with the skin left on.
Full, step-by-step instructions are provided below in the recipe card.
Dry brine the turkey breast
Dry brining uses only salt to draw out juices and then let them reabsorb into the meat, breaking down proteins and yielding a more tender, flavorful turkey without a bucket of brine.
- Gently loosen the skin over the turkey breast with your hand, taking care not to tear it.
- Rub kosher salt over the entire breast, including under the loosened skin. Place the breast on a rimmed baking sheet and refrigerate uncovered for 1–3 days.
- The skin will look dry; that’s expected. Remove the breast from the refrigerator 1–2 hours before roasting so it can come closer to room temperature for more even cooking.
Roast the turkey breast
When the turkey has warmed slightly, preheat the oven and prepare the herb-and-garlic rub. Starting at a higher temperature helps the skin brown, then lowering the heat allows the meat to cook through without drying out.
- Combine minced garlic, chopped fresh herbs (or dried, adjusted), black pepper, and olive oil in a small bowl.
- Rub the mixture evenly over the top, bottom, and under the skin of the turkey breast.
- Roast at 400°F (205°C) for 30 minutes to brown the skin. Reduce the oven to 350°F (175°C), loosely tent the breast with foil, and roast until an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reaches 160°F (71°C). Remove from the oven and let rest about 15 minutes before carving.
Recipe FAQs
Dry brine a turkey breast for 1–3 days in the refrigerator for best results.
Use a bone-in, skin-on breast and dry brine it. The salt breaks down muscle proteins and helps the meat retain moisture during roasting.
Plan on roughly 15–20 minutes per pound after the initial high-heat browning, but always use an instant-read thermometer to confirm doneness: 160°F (71°C) in the thickest part of the breast.
Start uncovered at higher heat to crisp and brown the skin, then lower the temperature and loosely cover with foil for the remainder of the cook to prevent drying.
Recipe notes
- Pro tip: Bone-in, skin-on breast provides better flavor and juiciness than boneless or skinless cuts.
- Actual cooking time will vary by size; estimate 15–20 minutes per pound after the initial browning period.
- If using table salt instead of kosher salt, reduce the amount by about half to avoid over-salting.
- The skin will look dry after the brine—that’s normal. The extracted moisture has been reabsorbed into the meat, improving texture and flavor.
- Save the carcass or any trimmings to make homemade stock, which is excellent for gravy and soups.
More holiday recipes you’ll love:
- Cranberry orange sauce
- Green bean casserole with crispy shallots
- Easy turkey gravy
- Pumpkin pie from scratch
- Maple orange sweet potato casserole with oat-pecan streusel
- A collection of Thanksgiving recipes
Did you try this recipe? If so, please leave a review below and share a photo on social media so others can see your results.
Herb and Garlic Oven Roasted Turkey Breast
Ingredients
- 6 lbs. turkey breast — bone in, skin on
- 1 tablespoon kosher salt (use half this amount if using table salt)
- 2 cloves garlic, minced
- 1 tablespoon freshly chopped thyme leaves (or 1 tsp dried)
- 1 tablespoon freshly chopped rosemary (or 1 tsp dried)
- 1 tablespoon freshly chopped sage leaves (or 1 tsp dried)
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Dry brine the turkey: Gently loosen the skin and season the breast meat and both sides of the turkey with kosher salt. Place on a rimmed baking sheet and refrigerate uncovered for 1–3 days.
- Remove from the refrigerator 1–2 hours before cooking. Preheat the oven to 400°F (205°C). Combine garlic, herbs, pepper, and olive oil.
- Rub the herb mixture evenly over the top, bottom, and under the skin of the turkey breast.
- Roast at 400°F for 30 minutes to brown the skin. Reduce heat to 350°F (175°C), loosely tent with foil, and roast an additional 45–60 minutes, or until an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reads 160°F (71°C).
- Cover loosely with foil and let rest at least 15 minutes before carving. Serve and enjoy.
Notes
- Use bone-in, skin-on breast for the best flavor and moisture.
- Estimate cooking at 15–20 minutes per pound after initial browning, but rely on temperature rather than time alone.
- Reduce salt if substituting table salt for kosher salt.
- The dry-brined skin will appear dry before roasting; this is normal and desirable.
- Save bones and trimmings to make stock for gravy or soup.
Nutrition
Nutrition estimates are for informational purposes only.
Note: This post was originally published in November 2014. Photos and instructions have been updated to provide clearer guidance and more recipe details.