By Becky Hardin
Published Oct 27, 2025
This Roasted Turkey Breast recipe is perfect for Thanksgiving, Christmas, and other special occasions. This oven roasted turkey breast is basted in garlic butter for a real flavor explosion! It’s simple to prep, and it’s a real show-stopper. The skin is perfectly crispy, and the meat is so succulent and flavorful!
5-Star Review
“This is such a great recipe – it turns “boring” turkey into something really, really tasty!” – Erin
When I first started cooking turkey for our family on Thanksgiving, I stuck with roasting just the breast. It felt a lot less intimidating than tackling the whole bird, and it still turned out juicy and delicious every time. Sometimes I turn to my crockpot turkey breast when I want a hands-off option, but this roasted garlic butter turkey breast is the one I come back to again and again for holiday meals. It only takes about 20 minutes to prep, which means I can spend the next couple of hours working on sides or just enjoying time with family. The skin gets beautifully crispy, the meat stays tender and juicy, and thanks to 40 cloves of garlic and fresh herbs, every bite is full of incredible flavor.
Tips for Beginners
- Plan for the right amount of turkey . Buy ¾–1 pound of turkey breast per person. A 5–7 pound breast will feed 6–8 people.
- Defrost safely and fully . Always thaw the turkey breast in the fridge. The general rule for thawing is about 1 day for every 4–5 pounds. A 5–7 pound breast needs 2–3 days.
- Use weight to guide cook time . Roast turkey breast for about 15–20 minutes per pound if bone-in, or 10–12 minutes per pound if boneless.
- Check internal temperature, not just time . Cook until the thickest part reaches 162–163°F, then rest. Carryover cooking will bring it to 165°F.
- Protect the skin . If the skin starts browning too fast, tent the turkey loosely with foil.
- Lock in moisture . Roast at a moderate oven temperature. Always rest the turkey for at least 15 minutes before slicing so the juices redistribute.
- Even cooking matters . Rotate the pan halfway through roasting if one side is browning more quickly.
Ingredients1x2x3x
- ▢ 5-7 lbs skin-on turkey breast boneless or bone-in; natural and un-brined
- ▢ 16 tbsp unsalted butter room temperature (2 sticks)
- ▢ 4 heads garlic divided
- ▢ 1 tbsp Dijon mustard
- ▢ 1 tbsp chopped fresh rosemary leaves
- ▢ 2 tsp chopped fresh sage leaves
- ▢ 2 tsp chopped fresh thyme leaves
- ▢ 2 tsp kosher salt
- ▢ 1 tsp freshly ground black pepper
- ▢ 1 lemon juiced and zested
- ▢ ½ cup dry white wine
- ▢ 1 cup low-sodium chicken broth
Video
Instructions
- Preheat oven to 325°F and line a large roasting pan with foil. Spray both sides of a wire rack with nonstick spray, and place the wire rack over the pan.
- Pat the turkey breast dry, inside and out, with paper towels and set it, skin side up, on the wire rack. 5-7 lbs skin-on turkey breast
- Mince 20 cloves (about 2 heads) of garlic and cut the other 2 heads of garlic in half. 4 heads garlic
- In a small bowl, mix the butter, minced garlic, Dijon mustard, rosemary, sage, thyme, salt, black pepper, lemon juice, and lemon zest together. 16 tbsp unsalted butter, 4 heads garlic, 1 tbsp Dijon mustard, 1 tbsp chopped fresh rosemary leaves, 2 tsp chopped fresh sage leaves, 2 tsp chopped fresh thyme leaves, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 lemon
- Using your fingers, loosen the skin from the breast meat.
- Smear 1/2 of the garlic butter underneath the skin and directly over the meat on each side of the breasts. Use the remaining 1/2 garlic butter to coat the outer skin of the breasts.
- Use 2-3 toothpicks per each half of the breasts to secure the skin to the breasts. This will keep the skin from shrinking too much during roasting.
- Pour the wine and broth into the bottom of the roasting pan, and set the garlic halves in the roasting pan. ½ cup dry white wine, 1 cup low-sodium chicken broth
- Roast the turkey at in the preheated oven for 1½-2 hours, or until the internal temperature registers 162°F-163°F on an instant-read thermometer when inserted into the meatiest part of the breast. If the skin is darkening too quickly, tent the turkey with aluminum foil. If the skin doesn’t crisp enough, broil for 2–3 minutes at the end (watch closely).
- Remove the turkey from the oven and tent snugly with foil for 15 minutes before slicing.
- Taste the pan juices and, if desired season. Serve the turkey with the pan juices.
Equipment
- 1 Roasting Pan
- 1 Instant Read Meat Thermometer
Becky’s Tips
Foil method : If you’re worried about dryness, cover with foil for most of the cook time, then uncover for the last 30 minutes.
Garlic care : Prevent garlic from burning by nestling cloves under the turkey skin or covering with foil if needed.
3–4 lb bone-in: ~1 hr 45 min
5–6 lb bone-in: ~2 hrs 15 min
2–3 lb: ~30–40 minutes
4–5 lb: ~1 hour – 1 hour 15 minutes
6–7 lb: ~1 hour 20 minutes – 1 hour 40 minutes
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Roast Turkey Breast Step by Step
Prep the Turkey: Preheat your oven to 325°F and line a large roasting pan with foil. Spray both sides of a wire rack with nonstick spray, and place the rack over the pan. Pat a 5-7 lb skin-on turkey breast dry, inside and out, with paper towels, and set it skin side up on the wire rack.
Make the Butter: Mince 20 cloves (about 2 heads) of garlic and mix with 16 tbsp of unsalted butter, 1 tbsp of Dijon mustard, 1 tbsp of chopped fresh rosemary leaves, 2 tsp of chopped fresh sage leaves, 2 tsp of chopped fresh thyme leaves, 2 tsp of kosher salt, 1 tsp of freshly ground black pepper, and the juice and zest of 1 lemon.
Coat the Turkey: Using your fingers, loosen the skin from the breast meat. Smear ⅓ of the garlic butter underneath the skin and directly over the meat on each side of the breasts. Use the remaining ⅓ garlic butter to coat the outer skin of the breasts.
Secure the Skin: Use 2-3 toothpicks per each half of the breasts to secure the skin to the breasts. This will keep the skin from shrinking too much during roasting.
Add the Liquid: Pour ½ cup dry white wine and 1 cup low-sodium chicken broth into the bottom of the roasting pan. Halve the remaining 2 heads of garlic and set them in the roasting pan.
Roast and Serve: Roast the turkey in the preheated oven for 1½-2 hours, or until the internal temperature registers 162°F-163°F on an instant-read thermometer when inserted into the meatiest part of the breast. For crispy skin, broil for 2–3 minutes at the end (watch closely). If the skin is darkening too quickly, tent the turkey with aluminum foil. Remove the turkey from the oven and tent it snugly with foil for 15 minutes before slicing and serving with the pan juices.
Variations on Oven Roast Turkey Breast
You can easily change up the flavor of this roasted turkey breast by swapping the seasoning or adjusting the garlic to suit your taste:
- Turkey rub
- Creole seasoning
- Italian seasoning
- Blackened seasoning
- Herbs de Provence
- Use all 40 cloves for bold, rich garlic flavor or scale down to 20 for a milder version
How to Store and Reheat
After the turkey has cooled completely, store leftover roast turkey breast in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When you’re ready to enjoy it again, place the turkey in a baking dish and add a splash of turkey stock or the reserved pan drippings to keep it moist. Cover with foil and bake at 350°F for about 30 minutes, or until the meat is heated through.
For longer storage, transfer the cooled turkey to an airtight container or freezer-safe bag and freeze for up to 3 months. When you’re ready to use it, let the turkey thaw overnight in the refrigerator before reheating as directed above.
To make ahead, mix the garlic butter up to 2 days in advance and store in the fridge.
Serving Suggestions
Serve this delicious oven roasted turkey breast alongside all of your favorite side dishes to create a meal that feels truly special. Pair it with broccoli and cauliflower au gratin , which adds a creamy, cheesy richness, or cacio e pepe roasted potatoes . For something earthy, creamy garlic mushrooms are always a hit, and sauteed carrots with scallions bring a bright, slightly sweet freshness to the table. And of course, no turkey dinner is complete without a generous pour of turkey gravy !
More Turkey breast recipes we love
Air Fryer Turkey Breast
Instant Pot Garlic Herb Turkey Breast
Sheet Pan Turkey Breast (One Pan Thanksgiving Dinner)
Deep Fried Turkey Breast
Our Roasted Turkey Breast recipe was originally published 11/18/21. It was retested, reworked, and republished to be better than ever 10/27/25.
Roasted Turkey Breast Recipe
Equipment
- 1 Roasting Pan
- 1 Instant Read Meat Thermometer
Ingredients
- 5-7 lbs skin-on turkey breast boneless or bone-in; natural and un-brined
- 16 tbsp unsalted butter room temperature (2 sticks)
- 4 heads garlic divided
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh rosemary leaves
- 2 tsp chopped fresh sage leaves
- 2 tsp chopped fresh thyme leaves
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 lemon juiced and zested
- ½ cup dry white wine
- 1 cup low-sodium chicken broth
Instructions
- Preheat oven to 325°F and line a large roasting pan with foil. Spray both sides of a wire rack with nonstick spray, and place the wire rack over the pan.
- Pat the turkey breast dry, inside and out, with paper towels and set it, skin side up, on the wire rack. 5-7 lbs skin-on turkey breast
- Mince 20 cloves (about 2 heads) of garlic and cut the other 2 heads of garlic in half. 4 heads garlic
- In a small bowl, mix the butter, minced garlic, Dijon mustard, rosemary, sage, thyme, salt, black pepper, lemon juice, and lemon zest together. 16 tbsp unsalted butter, 4 heads garlic, 1 tbsp Dijon mustard, 1 tbsp chopped fresh rosemary leaves, 2 tsp chopped fresh sage leaves, 2 tsp chopped fresh thyme leaves, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 lemon
- Using your fingers, loosen the skin from the breast meat.
- Smear 1/2 of the garlic butter underneath the skin and directly over the meat on each side of the breasts. Use the remaining 1/2 garlic butter to coat the outer skin of the breasts.
- Use 2-3 toothpicks per each half of the breasts to secure the skin to the breasts. This will keep the skin from shrinking too much during roasting.
- Pour the wine and broth into the bottom of the roasting pan, and set the garlic halves in the roasting pan. ½ cup dry white wine, 1 cup low-sodium chicken broth
- Roast the turkey at in the preheated oven for 1½-2 hours, or until the internal temperature registers 162°F-163°F on an instant-read thermometer when inserted into the meatiest part of the breast. If the skin is darkening too quickly, tent the turkey with aluminum foil. If the skin doesn’t crisp enough, broil for 2–3 minutes at the end (watch closely).
- Remove the turkey from the oven and tent snugly with foil for 15 minutes before slicing.
- Taste the pan juices and, if desired season. Serve the turkey with the pan juices.
Video
Notes
Foil method : If you’re worried about dryness, cover with foil for most of the cook time, then uncover for the last 30 minutes.
Garlic care : Prevent garlic from burning by nestling cloves under the turkey skin or covering with foil if needed.
3–4 lb bone-in: ~1 hr 45 min
5–6 lb bone-in: ~2 hrs 15 min
2–3 lb: ~30–40 minutes
4–5 lb: ~1 hour – 1 hour 15 minutes
6–7 lb: ~1 hour 20 minutes – 1 hour 40 minutes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
