Updated on January 8, 2026
Hosting a smaller Thanksgiving this year? This easy Thanksgiving herb-roasted turkey breast gives you all the classic holiday flavor without wrestling a whole bird. Juicy turkey is rubbed with garlic herb butter, roasted until golden, and served with simple pan gravy. It’s perfect for a cozy celebration for two to six people and pairs beautifully with mashed potatoes, green beans, and your favorite Thanksgiving sides.
Why you’ll love this easy Thanksgiving herb-roasted turkey breast
This easy Thanksgiving herb-roasted turkey breast is perfect for smaller holiday gatherings when you want all the classic flavor without cooking a whole bird. It roasts in about an hour, stays juicy thanks to the garlic herb butter, and makes just enough pan gravy to spoon over every slice.
Serve this easy Thanksgiving herb-roasted turkey breast with mashed potatoes, green beans, and cranberry sauce for a cozy, stress-free holiday dinner.
Easy Thanksgiving Herb-Roasted Turkey Breast
Ingredients
- 3 lb (1.4 kg) bone-in, skin-on turkey breast
- 4 tbsp (60 g) unsalted butter, softened
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves, finely chopped
- 1 tbsp fresh sage, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp paprika, optional (for color)
- Zest of 1 lemon
- 1 small onion, sliced
- 1 lemon, quartered
- 4 cloves garlic, smashed
- 3 fresh herb sprigs (rosemary, thyme, or sage)
- 1 cup (240 ml) low-sodium chicken broth, plus more as needed
- 1 tbsp all-purpose flour (optional, for thickening)
- 1 tbsp cold butter (optional, for finishing the gravy)
Equipment
- 1 Roasting pan with rack
- 1 Instant-read thermometer
- 1 Small mixing bowl
- 1 Cutting board
- 1 Sharp carving knife
- 1 Aluminum foil
Instructions
- Take the turkey breast out of the fridge 30 minutes before cooking so it can lose the chill. Preheat the oven to 375°F / 190°C.
- Make the herb butter: In a small bowl, mix the softened butter, olive oil, minced garlic, chopped rosemary, thyme, sage, parsley, lemon zest, salt, and black pepper until well combined.
- Pat the turkey breast dry with paper towels. Gently loosen the skin with your fingers and rub about half of the herb butter under the skin. Spread the remaining herb butter all over the top and sides of the turkey. Sprinkle with paprika if using.
- Add the onion slices, lemon wedges, smashed garlic cloves, and herb sprigs to the bottom of a small roasting pan or baking dish. Place a rack on top (or rest the turkey directly on the aromatics), then pour in the chicken broth.
- Place the turkey breast skin-side up on the rack. Roast for 45–60 minutes, basting once or twice with the pan juices, until the thickest part of the breast reaches 165°F / 74°C. Add a splash more broth if the pan starts to look dry. If the skin is browning too quickly, tent the turkey loosely with foil.
- Transfer the turkey breast to a cutting board, tent with foil, and let it rest for 10–15 minutes before slicing so the juices can redistribute.
- While the turkey rests, place the roasting pan over medium heat on the stove (or transfer the pan juices to a small saucepan). Skim off excess fat if needed. Whisk the flour into the pan juices and simmer for 2–3 minutes, whisking, until slightly thickened.
- Stir the cold butter into the gravy for a glossy finish and season to taste with extra salt and pepper if needed. Slice the turkey breast against the grain and serve with the warm herb pan gravy and your favorite Thanksgiving side dishes.
Nutrition per serving (estimated)
Notes
- If you’re using a frozen turkey breast, thaw it in the fridge for 24–36 hours before roasting.
- For a boneless turkey breast, start checking the internal temperature 10–15 minutes earlier, as it usually cooks faster than bone-in.
- For extra crispy skin, make sure the turkey is very dry before adding the herb butter.
- You can roast at 425°F / 220°C for the first 15 minutes, then lower the heat to 375°F / 190°C to finish cooking.
- Leftover turkey keeps well in an airtight container in the fridge for 3–4 days.
- Reheat gently with a splash of broth so it stays juicy.
Private Notes
Tried this recipe?
Let us know how it was!Tips for a juicy herb roasted turkey breast
FAQ
How long does it take to roast a turkey breast per pound?
As a general rule, roast turkey breast at 375°F / 190°C for about 18–22 minutes per pound, or until it reaches 165°F / 74°C in the thickest part. This recipe uses a 3 lb (1.4 kg) breast, which usually cooks in 45–60 minutes, but always rely on a meat thermometer rather than time alone.
Can I make this herb-roasted turkey breast ahead of time?
Yes. Roast the turkey breast up to 1 day ahead, let it cool, then slice it and store the meat with some pan juices in an airtight container in the fridge. Reheat gently, covered, with a splash of broth at 300°F / 150°C until warmed through so it stays moist and tender.
What herbs work best with turkey breast?
Classic Thanksgiving herbs like rosemary, thyme, sage, and parsley pair beautifully with turkey breast. You can also add a little oregano or tarragon if you like. If you’re using dried herbs instead of fresh, use about one-third of the amount and mix them into the garlic butter.
For more detailed turkey cooking times and food safety tips, you can check the official meat and poultry roasting chart on FoodSafety.gov .
Video credit: [FestiveCook]
More Thanksgiving recipes to try
Looking for more easy Thanksgiving recipes to round out your menu? Pair this juicy herb-roasted turkey breast with our classic Thanksgiving Pumpkin Pie for dessert and a festive drink like New Year’s Eve Sparkling Cranberry Punch (it works beautifully for any holiday gathering, not just New Year’s Eve).
If you love simple comfort food before or after the holidays, you might also enjoy our Quick Lemon Garlic Chicken Pasta and cozy Creamy Lemon Broccoli Orzo (Vegan, One-Pot) for easy weeknight dinners.
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