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Oven Roasted Turkey Breast with Garlic Herb marinade

Oven Roasted Turkey Breast with Garlic Herb Marinade

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Garlic-Herb Marinade

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. About halfway through roasting, spoon some pan juices over the turkey for extra moisture and flavor.

Rest and Slice

  1. 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.