Learn how to cook a turkey breast that is tender, juicy, and full of flavor. This easy guide explains how to prepare turkey breast in the oven or slow cooker using garlic herb butter for a simple meal that works for holidays, family dinners, and meal prep.
Turkey Breast
Turkey breast is a practical and delicious choice when you want the flavor of turkey without cooking a whole bird. A large roasted turkey is a holiday tradition for many families, but it is not always the best fit. If you are feeding a smaller group, short on oven space, or simply want an easier option, turkey breast is an excellent solution.
You can buy turkey breast in several forms, including boneless or bone-in, skin-on or skinless. Each option works well with this method, so choose the one that best suits your meal. Bone-in turkey breast often gives you a classic presentation, while boneless turkey breast is easy to slice and serve. Skin-on turkey breast helps hold in moisture, but skinless turkey breast can still turn out juicy when seasoned properly.
Cooking turkey breast does not need to be intimidating. If you have ever prepared chicken breast, you can make a flavorful turkey breast at home. The key is to keep the lean meat moist while adding enough seasoning to make every slice taste rich and savory. In this recipe, softened salted butter is mixed with garlic, fresh herbs, orange zest, and spices, then spread over the turkey and under the skin when possible. This garlic herb butter helps protect the meat from drying out and adds flavor throughout the cooking process.
You can roast turkey breast in the oven for a classic golden finish, or you can make slow cooker turkey breast for a mostly hands-off meal. Both methods are simple, reliable, and ideal when you want juicy turkey without extra stress.
Turkey Breast Recipe
- Turkey breast — Use a 4-7 pound turkey breast, either boneless or bone-in, skin-on or skinless.
- Salted butter and minced garlic — Butter adds moisture to the lean turkey meat, while garlic gives the recipe a savory base.
- Fresh herbs — Sage, thyme, and rosemary bring classic holiday flavor.
- Spices — Paprika, onion powder, garlic powder, kosher salt, black pepper, and orange zest create a well-rounded seasoning blend.
Get the Recipe:
How to Cook a Turkey Breast
Ingredients
- 4-7 pound turkey breast, boneless or bone-in
- 5 tablespoons salted butter, softened
- 1 tablespoon minced garlic
- 1 tablespoon each fresh sage, thyme, and rosemary, finely chopped
- 2 teaspoons kosher salt
- 2 teaspoons orange zest
- 1 teaspoon each paprika, onion powder, garlic powder, and black pepper
Instructions
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In a small bowl, combine the softened butter, minced garlic, finely chopped herbs, orange zest, kosher salt, paprika, onion powder, garlic powder, and black pepper. Mix until smooth and set aside.
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Pat the turkey breast dry with paper towels. If the turkey has skin, carefully loosen the skin without removing it. Rub some of the herb butter underneath the skin, then spread the remaining butter over the outside of the turkey breast.
Oven Roasted Turkey
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Preheat the oven to 375 degrees F. Place the seasoned turkey breast in a lightly greased baking dish or roasting pan.
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Add extra fresh herbs on top if desired. Roast for about 20 minutes per pound, or until the thickest part of the breast reaches an internal temperature of 165 degrees F.
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Basting is optional because the herb butter helps keep the meat moist. If you choose to baste, do it only twice during cooking so the oven temperature stays steady.
Crock Pot Turkey Breast
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Prepare the turkey breast as directed above, then place it in the slow cooker. Add 3/4 cup chicken broth to the bottom of the slow cooker, taking care not to pour it directly over the buttered turkey.
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Cook on low for 6 hours for a 4-5 pound turkey breast. For a 6-8 pound turkey breast, cook on low for about 8 hours. Check that the internal temperature reaches 165 degrees F before serving.
Notes
Net carbs are 0.5 g per serving.
Calories: 287kcal,
Carbohydrates: 0.7g,
Protein: 33.3g,
Fat: 16.7g
How much turkey breast per person?
For boneless turkey breast, plan on about 1/2 pound per person. For bone-in turkey breast, allow about 3/4 pound per person. If you are preparing a whole turkey instead, plan for 1 to 1 1/2 pounds per person. When you are unsure, it is better to buy a little more than you think you need. Leftover turkey can be refrigerated or frozen, so extra portions are useful for sandwiches, salads, casseroles, and quick meals later in the week.
How to Roast a Turkey Breast
To roast a turkey breast in the oven, preheat the oven to 375 degrees F. Mix the softened butter with garlic, fresh sage, thyme, rosemary, orange zest, and the listed spices. Drying the turkey breast well before seasoning helps the butter mixture cling to the meat and skin.
If the turkey breast is skinless, rub the garlic herb butter over the entire surface. If it has skin, gently loosen the skin from the meat without tearing it. Spread part of the butter under the skin and rub the rest over the top. This step is one of the best ways to make oven roasted turkey breast flavorful and moist.
Place the seasoned turkey breast in a lightly greased baking dish or roasting pan. Add fresh herbs on top if you like, then roast for about 20 minutes per pound. Use a meat thermometer to check the thickest part of the breast. Once it reaches 165 degrees F, remove it from the oven and let it rest for 10 minutes before slicing. Resting allows the juices to settle back into the meat, making each slice more tender.
Basting is not required for this recipe because the butter under the skin provides moisture. If you prefer to baste, limit it to twice during the cooking time. Opening the oven too often lowers the temperature and can make the turkey take longer to cook.
How to Cook a Turkey Breast in a Slow Cooker
Slow cooker turkey breast is a great option when you want a hands-off main dish. Prepare the garlic herb butter as directed, then pat the turkey dry. For a skinless turkey breast, coat the outside with the butter mixture. For a skin-on turkey breast, gently lift the skin and spread some butter underneath before coating the top.
Place the prepared turkey breast in the slow cooker. Pour 3/4 cup chicken broth into the bottom of the slow cooker, but do not pour it over the turkey because it can wash away the butter and seasoning. Cook on low for 6 hours for a 4-5 pound turkey breast, or 8 hours for a 6-8 pound turkey breast. Always confirm doneness with a meat thermometer; the turkey is ready when the thickest part reaches 165 degrees F.
Can you cook turkey ahead of time?
Yes, turkey breast can be cooked ahead of time. You can store leftovers raw or cooked, whole or sliced, depending on your needs. For the juiciest reheated turkey, it is best to keep the cooked breast whole until you are ready to serve it. Slicing right before serving helps the meat retain more moisture.
How to store and reheat turkey breast
Let the turkey breast cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 4 days. If you are not using the pan juices for gravy, add them to the container with the meat to help keep the turkey moist.
To freeze turkey breast, wrap it tightly in plastic wrap, then place it in a freezer bag with as much air removed as possible. It can last for 6 months or longer, though the texture is best when eaten sooner.
To reheat frozen turkey, thaw it overnight in the refrigerator. Place the turkey in a baking dish with a small amount of chicken broth, turkey drippings, or water. Cover tightly with foil and bake at 325 degrees F for about 10 minutes per pound. This gentle reheating method helps prevent the meat from drying out.
What to serve with turkey breast?
Turkey breast pairs well with many classic holiday side dishes. For a lower-carb meal, serve it with cranberry sauce, sausage stuffing, green beans almondine, cauliflower casserole, or shaved Brussels sprout salad. If you are not concerned about carbs, it also goes well with mashed potatoes, mac and cheese, ranch potatoes, or smashed Brussels sprouts. The mild flavor of turkey makes it easy to pair with both rich comfort foods and lighter vegetable sides.
More holiday recipes:
- Spinach and Artichoke Dip
- Crockpot Cheesy Ranch Potatoes
- Loaded Bacon Cheddar Cauliflower Casserole
- Shaved Brussels Sprout Salad