Savory Herb Roasted Turkey (Printable)

Tender turkey breast enhanced with rosemary, thyme, sage, garlic, and lemon, roasted until juicy and golden.

# What's Needed:

→ Turkey

01 - 1 (3–4 lb) boneless turkey breast, skin-on
02 - 2 tbsp olive oil

→ Herb Mixture

03 - 2 tbsp fresh rosemary, finely chopped
04 - 2 tbsp fresh thyme, finely chopped
05 - 2 tbsp fresh sage, finely chopped
06 - 4 cloves garlic, minced
07 - 1 tsp salt
08 - ½ tsp black pepper
09 - Zest of 1 lemon

→ For Roasting

10 - 1 lemon, sliced
11 - 1 onion, sliced
12 - 1 cup low-sodium chicken broth

# How to Make It:

01 - Preheat oven to 375°F.
02 - Pat turkey breast dry with paper towels and place on a rack in a roasting pan.
03 - In a small bowl, combine olive oil, rosemary, thyme, sage, garlic, salt, pepper, and lemon zest to form a paste.
04 - Gently loosen the skin and rub half the herb mixture underneath. Spread remaining mixture over the top of the skin.
05 - Arrange lemon and onion slices in the roasting pan, then pour chicken broth into the pan.
06 - Place turkey breast skin-side up on the rack over the aromatics.
07 - Roast for 1 hour 10–20 minutes until internal temperature reaches 165°F, basting with pan juices once or twice during cooking.
08 - Remove from oven, tent loosely with foil, and let rest for 10–15 minutes before slicing.

# Tips for Success:

01 -
  • The skin turns shatteringly crisp while the meat stays impossibly juicy, which feels like kitchen magic every single time.
  • You get all the glory of a holiday turkey without the three-day commitment or the 4 a.m. alarm.
02 -
  • That rack is not optional, turkey sitting in its own juices steams instead of roasts and you lose the crisp skin entirely.
  • If your turkey breast is closer to three pounds, start checking temperature at fifty minutes, smaller birds lie about how fast they cook.
03 -
  • If the skin is browning too fast before the meat hits temperature, lay a loose sheet of foil over the top, do not tuck it tight or you trap steam.
  • Save those roasted lemon and onion slices, they are soft and sweet and ridiculous smashed onto crusty bread with the turkey.

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