There’s something incredibly comforting about a perfectly roasted turkey breast, especially when it’s coated in a rich garlic-herb marinade and baked to golden perfection. This oven-roasted turkey breast is a beautiful centerpiece for a small Thanksgiving gathering, but it’s also easy enough for weeknight dinners or meal prep. With a marinade that infuses each bite with layers of flavor, and a cooking method that ensures tender, juicy meat, this recipe is both foolproof and delicious. If you’re looking for easy turkey recipes that don’t require a whole bird or an entire day in the kitchen, this one’s for you.
Oven Roasted Turkey Breast with Garlic Herb Marinade
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine American
Roasting pan or baking dish A standard roasting pan with a rack works best, but a sturdy 9x13-inch baking dish can also be used.
Meat Thermometer This is non-negotiable for perfectly cooked turkey; aim for 165°F in the thickest part.
Small mixing bowl and whisk For preparing the marinade.
Basting brush (optional) Helps distribute the marinade evenly.
Aluminum foil To tent the turkey while it rests or to prevent over-browning.
For the garlic-herb marinade
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 5 cloves garlic minced
- 1 tablespoon Dijon mustard
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley chopped
- 1 teaspoon smoked paprika optional for a hint of warmth
For the turkey
- 1 3–4 lb boneless, skin-on turkey breast (or bone-in if preferred)
- 1 small onion quartered
- 1 lemon halved
- Fresh herbs for stuffing the cavity optional, such as rosemary or thyme
- ½ cup low-sodium chicken broth or white wine for extra flavor
Prepare the Garlic-Herb Marinade
In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, pepper, rosemary, thyme, parsley, and paprika if using. This will be your flavor-packed marinade, perfect for soaking into the turkey and forming a gorgeous golden crust.
Prep the Turkey
Pat the turkey breast dry with paper towels—this step is crucial for achieving crisp skin. Place the breast on a cutting board and gently loosen the skin from the meat by sliding your fingers under it. Spoon some of the marinade under the skin, pressing it into the meat. Rub the rest generously over the outside of the breast.
Let it sit for at least 30 minutes at room temperature, or refrigerate overnight if prepping ahead (a great option for busy Thanksgiving cooking schedules).
Set Up the Roasting Pan
Preheat your oven to 375°F (190°C). Place onion quarters and lemon halves in the bottom of your roasting pan or baking dish, and pour in the broth (or wine). Place the turkey breast on top, skin-side up, either on a rack or directly on the onions and lemons.
Roast the Turkey
Place the pan in the oven and roast for about 90 minutes, or until the internal temperature reaches 165°F. If the skin begins to brown too quickly, loosely tent it with foil during the last 30 minutes.
About halfway through roasting, spoon some pan juices over the turkey for extra moisture and flavor.
Rest and Slice
Once done, remove the turkey from the oven and let it rest, covered with foil, for at least 10–15 minutes. This helps the juices redistribute, making each slice incredibly tender. Then, carve and serve with a drizzle of the pan juices or a simple homemade gravy.
Pairings
This turkey pairs beautifully with a range of sides. For a lighter meal, go with roasted vegetables like Brussels sprouts, carrots, or a vibrant beet salad. If you're preparing this as part of a Thanksgiving meal, traditional pairings like mashed potatoes, stuffing, cranberry sauce, and green bean casserole are always a hit.
Looking for something fresh? A citrusy arugula salad with shaved Parmesan offers a lovely contrast to the savory richness of the turkey.
To drink, dry white wines such as Sauvignon Blanc or Chardonnay enhance the herbaceous notes, while a crisp apple cider makes a great non-alcoholic option.
FAQs
1. What cut of turkey should I use?
This recipe works best with a boneless, skin-on turkey breast, though bone-in will also work and may even be juicier. Just adjust the cooking time slightly for bone-in breasts (add 10–15 extra minutes).
2. Can I use this recipe in a slow cooker?
Absolutely. For slow cooker turkey breast, simply marinate as directed and cook in your crockpot on low for 6–7 hours, or until internal temperature reaches 165°F. You won’t get crispy skin, but the meat will be fall-apart tender. It's a great option if you're exploring turkey crockpot recipes or prefer a set-it-and-forget-it method.
3. How can I stuff the turkey breast?
If you're in the mood for stuffed turkey breast, you can butterfly the breast and fill it with a spinach-ricotta mixture, sautéed mushrooms, or even classic stuffing. Roll it up, tie it with kitchen twine, and roast as directed.
4. Is this recipe considered healthy?
Yes, it fits right into the category of turkey recipes healthy eaters will enjoy. Turkey breast is naturally lean and high in protein, and the marinade uses heart-healthy olive oil and fresh herbs instead of processed ingredients.
5. Can I use leftover turkey in other recipes?
Definitely. Use leftover slices in turkey casserole, shredded in turkey steak recipes with gravy, or diced into ground turkey recipes for dinner inspiration—like tacos, pasta, or stir-fry.
