There’s something about the smell of fresh herbs roasting in the oven that immediately feels like home. This Juicy Herb-Roasted Turkey Breast Recipe is that perfect cozy meal—you get tender, flavorful meat with crispy skin that’s anything but boring. Trust me, it’s worth every minute in the kitchen.

The image shows a white plate with five thick slices of cooked chicken, arranged in a row from front to back. Each chicken slice is light in color with a golden brown edge, showing a grilled texture. A light brown sauce is drizzled over the chicken slices, with small green herb pieces sprinkled on top. The plate is garnished with fresh green herbs on the left and bottom edges, including sage leaves and small flowers. The plate sits on a white marbled surface, and a gold fork is partially visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Juicy Herb-Roasted Turkey Breast Recipe
Top Tip
How to Serve Juicy Herb-Roasted Turkey Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Juicy Herb-Roasted Turkey Breast Recipe

Why You'll Love This Recipe

This isn’t just another roast turkey recipe—it’s crafted to keep your turkey breast unbelievably juicy, while layering in fresh herb flavors that make every bite sing. I’ve made this for family dinners and even quiet weeknights because it’s simple but special.

Incredible Juiciness: Brining and herb butter work together to keep the meat tender and succulent.
Herb-Forward Flavor: A poultry blend of thyme, rosemary, and sage infuses the turkey with stunning aroma and taste.
Perfectly Crispy Skin: Starting the roast at high heat locks in moisture, giving you that golden, crackly skin everyone loves.
Easy Make-Ahead Option: Prep it the day before, letting the flavors deepen overnight for an even more flavorful bird.

The dish shows a white plate on a white marbled surface, with two parts of sliced roasted chicken placed side by side. Each part has about six layers of thick, pale cooked chicken slices with a golden brown seared edge. A creamy light brown gravy is poured over the top, drizzling down the layers, and small green parsley bits are sprinkled on the chicken and sauce. Around the edges of the plate are green herb sprigs and a bright orange flower adding color and decoration. A golden fork is placed on the right side of the plate beside the chicken. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Juicy Herb-Roasted Turkey Breast Recipe has a role in turning simple turkey into something memorable. The fresh herbs and butter create a luscious coating, while garlic and onions add depth from beneath the skin. Here's a quick glance at what you'll need and why:

Flat lay of a large raw bone-in, skin-on turkey breast with two breasts still joined at the breast bone, a small pile of twelve whole uncracked garlic cloves, two fresh medium onions thinly sliced, a few bright orange slices from one orange, a handful of fresh green poultry herbs including thyme, rosemary, and sage, small white ceramic bowls containing softened unsalted butter with a pale yellow creamy texture, golden olive oil, and bright yellow Dijon mustard, and a small white bowl with a sprinkling of dried herbs and spices including garlic powder, paprika, dried rosemary, dried parsley, salt, dried thyme, dried oregano, onion powder, ground cumin, and black pepper, plus an additional small white bowl with clear low sodium chicken broth, all carefully arranged with perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in, skin-on turkey breast: Keeps all the flavor locked in and offers a great canvas for the herb butter.
Fresh garlic and onions: Infuse the pan juices with sweetness and savoriness.
Orange slices: Add a subtle citrus brightness that cuts through richness.
Fresh herb blend (thyme, rosemary, sage): The classic poultry trio that brings earthy, woodsy notes.
Chicken broth: Keeps the turkey moist and forms the base for a flavorful pan gravy.
Unsalted butter & olive oil: Create the creamy, herb-loaded butter rub essential to juicy meat and crispy skin.
Dijon mustard and spices: Add layer and a touch of tang, elevating simple herb butter into something special.
Flour: Thickens the gravy to velvety perfection.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to keep this recipe classic, but don’t hesitate to play around with the herb mix or the citrus slices based on what you have on hand. It’s one of those comforting recipes that’s easy to tweak and still deliver.

Variation: Once, I swapped out the orange for lemon zest and added a splash of white wine to the pan, and it gave the turkey a lovely bright twist—perfect for spring dinners.
Make it spicy: Adding a sprinkle of cayenne or smoked paprika to the herb butter amps things up without overwhelming the flavors.
Herb swap: If you don’t have fresh herbs, dried versions work too—just use less since dried herbs are more concentrated.
Diet-friendly: Using olive oil in place of butter makes this recipe a bit lighter but still bursting with flavor.

Step-by-Step: How I Make Juicy Herb-Roasted Turkey Breast Recipe

Step 1: Bring the Turkey to Room Temperature

First, take your turkey breast out of the fridge and pat it completely dry with paper towels. I know it’s tempting to rush this, but letting it sit out for 45-60 minutes makes a big difference—no one wants a cold center when you're aiming for juicy perfection!

Step 2: Prep the Pan with Aromatics

Next, in your roasting pan, create a cozy bed of smashed garlic cloves, sliced onions, fresh herb sprigs, and vibrant orange slices. Pour in the chicken broth—all these ingredients contribute moisture and infuse the turkey from the bottom as it roasts.

Step 3: Make and Apply Herb Butter

Mix the softened butter with olive oil, Dijon mustard, garlic powder, paprika, dried herbs, salt, and pepper until smooth and fragrant. Then carefully loosen the skin of the turkey (this part is a game-changer!) by sliding a spoon upside down under the skin and running your fingers between the skin and meat. Gently spread about two-thirds of the butter under the skin, then rub the rest all over the top—it locks in flavor and keeps the meat tender while crisping the skin beautifully.

Step 4: Roast the Turkey

Pop the turkey breast into your 450°F oven, skin side up, and roast uncovered for 20 minutes to get that golden start. Then, baste with pan juices and lower the heat to 325°F. Continue roasting, basting every 20 minutes for the first hour, then let the skin crisp up without basting. Roast until the thickest part hits 155-160°F on your instant-read thermometer—I love using a meat probe with an alarm so I can relax while it cooks!

Step 5: Rest and Make the Gravy

Once out of the oven, let the turkey rest on a cutting board uncovered for about 15 minutes. This helps the juices redistribute and keeps the skin crisp. While resting, skim the fat from the pan juices and whisk up a simple, silky gravy with butter, reserved herb butter, flour, and additional chicken broth—taste as you go to get the seasoning just right.

Top Tip

From personal experience, the key to an unforgettable Juicy Herb-Roasted Turkey Breast Recipe is the herb butter underneath the skin. It’s your secret weapon for moist meat and crispy skin.

Butter Under the Skin: Carefully separating the skin and applying herb butter right under it ensures the turkey stays juicy from the inside out—don’t skip this step!
Use an Instant-Read Thermometer: I can’t stress this enough—checking early and often means perfectly cooked turkey, no guesswork or dried-out bites.
High Heat Start: Roasting at 450°F at first crisps the skin and locks in moisture, then lowering the heat finishes the cooking gently.
Patience When Resting: Letting the turkey rest uncovered prevents soggy skin and gives you slices that hold their juices beautifully.

How to Serve Juicy Herb-Roasted Turkey Breast Recipe

herb roasted turkey - Serving Suggestion

Garnishes

I like scattering fresh sprigs of rosemary and thyme on the platter before serving—it adds a lovely herbal aroma that guests notice right away. A few extra orange slices brighten up the presentation too and hint at the citrus notes infused in the meat.

Side Dishes

For me, creamy mashed potatoes and roasted Brussels sprouts perfectly compliment the turkey’s richness. A bright cranberry sauce or a simple green salad with vinaigrette rounds out the meal while keeping it fresh and balanced.

Creative Ways to Present

Once for a holiday dinner, I served this turkey breast sliced over a bed of wild rice pilaf dotted with dried cranberries and toasted pecans. It not only looked stunning but also added texture and flavor contrasts that everyone loved.

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container in the fridge, usually tightly wrapped in plastic wrap underneath to lock in moisture. They keep great for up to 5 days, making weekday lunches something to look forward to.

Freezing

When freezing, I remove the meat from the bones, wrap it tightly in plastic wrap, and then seal it in freezer bags with as much air pressed out as possible. Frozen portions last up to 3 months without losing flavor or texture.

Reheating

I reheat slices gently in the oven at 350ºF, covered with foil and a splash of chicken broth to keep things moist, usually for about 15 minutes. You can also dot with butter before reheating for an extra indulgent finish.

Frequently Asked Questions:

What is the ideal internal temperature for perfectly cooked turkey breast?

The ideal internal temperature for turkey breast is between 155°F and 160°F. At this range, the meat stays juicy and safe to eat without overcooking. Always use an instant-read thermometer to check this, inserting it into the thickest part of the breast.

Can I make this turkey breast recipe ahead of time?

Yes! After applying the herb butter, you can refrigerate the turkey breast, tightly covered with foil or plastic wrap, for up to 24 hours before roasting. Be sure to take it out 60 minutes before cooking to bring it back to room temperature for even roasting.

Do I need to baste the turkey while roasting?

Basting helps keep the turkey moist, especially for the first hour of roasting, but it’s optional. If you want the crispiest skin, skip basting entirely or stop after the first hour to let the skin dry out and crisp up.

How do I make the best gravy from the turkey drippings?

After roasting, remove all solids like herbs, onions, and oranges from the pan juices. Skim off excess fat using a fat separator or a freezer bag trick. Then make a roux with butter and flour, slowly whisk in the drippings combined with chicken broth, and simmer until thickened. Taste and adjust seasoning with salt, pepper, and a bit of chicken bouillon if needed.

Final Thoughts

Roasting a turkey breast can feel intimidating, but this Juicy Herb-Roasted Turkey Breast Recipe brings it back to something approachable and delicious. I always feel a little proud after pulling a juicy, aromatic turkey out of the oven that makes people smile, and I promise you will too. Give it a try—you don’t need a big holiday to enjoy this crowd-pleaser in your kitchen.