FREE 5-Ingredient Recipe EBook

• Why You’ll Love This Roasted Turkey Breast Recipe
• Ingredients & Substitutions
• How To Roast A Turkey Breast
• How Long To Roast A Turkey Breast?
• Tips For Roasting Turkey Breast
• Storage Instructions
• What To Serve With Oven Roasted Turkey Breast
• More Easy Turkey Recipes
• Tools I Use For This Recipe
• Roasted Turkey Breast (Bone-In Or Boneless) Recipe card
• Recipe Reviews

Don’t need a whole turkey ? My oven roasted turkey breast is the smaller, simpler version. And while it’s not quite as impressive as my stuffed turkey roulade or quite as juicy as my slow cooker turkey breast , it still has plenty of tenderness and a beautifully golden, herb-infused crust. When you want something quick and easy, this roasted turkey breast recipe is the perfect centerpiece for your holiday table. Make it with me!

Why You’ll Love This Roasted Turkey Breast Recipe

• Juicy turkey breast with crispy skin
• Garlic and herb flavors
• Less than 10 ingredients
• Only 10 minutes to prep
• Quicker roasting time compared to a whole turkey
• Perfect for smaller gatherings or when a whole turkey is too much

Ingredients & Substitutions

Here I explain the best ingredients for oven roasted turkey breast, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Turkey – I used a 5 pound bone-in turkey breast with skin, but you could use a boneless turkey breast (which usually has a net around it) instead. See below for time differences. I recommend letting it come to room temperature for about 1 hour.
• Butter – Allow the unsalted butter to soften to room temperature before using, to make it easier to spread. You could also use ghee (clarified butter) for a dairy free alternative.
• Garlic – Fresh minced garlic will give you the best flavor, but if you are pressed for time, you can use jarred minced garlic instead.
• Fresh Herbs – For the herb butter, I used a combination of classic fall herbs: Fresh thyme, rosemary, and sage. You could use any other compound butter . If you must, you can substitute 1 teaspoon dried herbs for each tablespoon of fresh.
• Spices – Onion powder , sea salt, and black pepper.

VARIATION: Use a seasoning blend.

If you want to change up the flavor, you can omit the herbs and spices and use 2 tablespoons of one of poultry seasoning , Italian seasoning , or lemon pepper seasoning instead. Omit the added salt if your seasoning is already salted, otherwise add the salt.

How To Roast A Turkey Breast

This section shows how to make a roasted turkey breast, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card .

1. Prep the turkey. Remove gravy packet (if any) from turkey, and pat the dry with paper towels.
2. Make the herb butter. In a small bowl, use a fork to mash together the butter, garlic, thyme, rosemary, sage, onion powder, salt, and pepper, until uniform.
3. Separate and season. Use your hands to separate turkey skin from the meat underneath. Spread half of the butter mixture all over the turkey underneath the skin. Spread the other half over the skin. Place turkey breast in a roasting pan with rack , skin side up.

1. Bake. Roast turkey breast in the oven until it reaches 165 degrees F.
2. Rest. Remove from the oven and tent loosely with aluminum foil. Allow it to rest before you slice.

How Long To Roast A Turkey Breast?

A good rule of thumb is to roast turkey breast for approximately 20 minutes per pound for bone-in, or 15 minutes per pound for boneless. For a 5 pound bone-in turkey, this would be 1 hour and 40 minutes.

For different boneless and bone-in weights, use the time chart below for approximate times:

Tips For Roasting Turkey Breast

• Use room temperature ingredients. This includes the turkey. If you don’t, the herb butter will clump on the cold turkey.
• You can adjust butter for boneless breasts. Most boneless turkey breasts still have the skin on, so the amount of butter would stay close to the same regardless of size. You can slightly adjust the butter amount in this roast turkey breast recipe if yours is very small or very large.
• Be careful not to tear the skin. This can cause loss of moisture and flavor.
• Baste the turkey with pan drippings. Do this every 30 minutes to prevent it from drying out.
• Check the turkey breast after 1 hour. If the skin is already golden brown before the inside is done, cover with aluminum foil for the remainder of the cook time.
• Use a meat thermometer. A probe thermometer inserted into the thickest part of the breast is the best way to get juicy turkey every time. Set it to 165 degrees F and it will beep when it’s ready! If you don’t have one, a regular meat thermometer also works, or you can use the time chart above as a guide.
• Resting is important. This allows the juices to redistribute, for more tender and moist turkey. If you carve right away, it will be more dry.

Storage Instructions

• Store: Keep leftovers in an airtight container in the fridge for 3-5 days. You can also shred the turkey and make turkey cranberry casserole or leftover healthy turkey soup for later.
• Reheat: My favorite way to reheat roasted turkey breast is in the oven at 350 degrees F, with a bit of broth on the bottom of the pan and foil on top, to prevent drying out. You can also microwave at 50% power, but it still turns out more dry than the oven method.
• Freeze: After cooling to room temperature, you can freeze the turkey pieces whole or shred them. Transfer to a zip lock bag and keep in the freezer for up to 3 months.

What To Serve With Oven Roasted Turkey Breast

I like to serve this turkey breast with classic Thanksgiving sides, but you could pair them with any healthy side dish . Here are some ideas:

• Toppings – Add your favorite gravy or a dollop of tangy cranberry sauce or cranberry relish for a perfect blend of flavors.
• Appetizers – If you need a quick 5-minute appetizer, a cheese ball with crackers is super simple, or make some savory bacon deviled eggs .
• Veggies – Quick green beans almondine or creamed spinach make the perfect holiday sides. Roasted root vegetables also pair nicely for fall.
• Casseroles – Pair this breast with cheesy casseroles, like loaded cheesy cauliflower casserole or cheesy broccoli casserole for the perfect balance of protein and comfort food.
• Potatoes – You can’t go wrong with classic mashed potatoes or Instant Pot baked potatoes or healthier sweet potatoes in the Instant Pot , but I often make a lighter cauliflower mash .
• Festive Salads – Add a burst of freshness to your plate by serving it with a festive kale salad with sweet cranberries, or any other Thanksgiving salad .
• Desserts – Complete your holiday meal with a crustless pumpkin pie .

More Easy Turkey Recipes

Whether you want a delicious main for the holidays or a weeknight meal, there are lots of ways to make a turkey. Here are some more easy turkey recipes to try:

Air Fryer Turkey Breast

Turkey Drumstick Recipe

Crock Pot Turkey Breast

Spatchcock Turkey

Tools I Use For This Recipe

• Roasting Pan – This roasting pan came with the rack and I love how perfectly it holds my bird up. It also works for other proteins, like roasted chicken .
• Probe Thermometer – You can use this one without even opening the oven door during cooking — it beeps when turkey reaches the right temperature!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 5 lb Bone-in turkey breast (with skin; boneless turkey breast or other sizes work too) ▢
• 1/4 cup Unsalted butter (softened to room temperature) ▢
• 2 tbsp Garlic (minced) ▢
• 2 tbsp Fresh thyme (finely chopped) ▢
• 1 1/2 tbsp Fresh rosemary (finely chopped) ▢
• 1 1/2 tbsp Fresh sage (finely chopped) ▢
• 2 tsp Onion powder ▢
• 2 tsp Sea salt ▢
• 1 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Bring the turkey breast to room temperature for 30 minutes . Remove the gravy packet from the inside of the turkey breast if it came with it.
2. Pat the turkey breast dry with paper towels.
3. In a small bowl, use a fork to mash together the butter, garlic, thyme, rosemary, sage, onion powder, salt, and pepper, until uniform.
4. Use your hands under the skin of the turkey to separate the skin from the meat underneath. (Be careful not to tear the skin.)
5. Spread half of the butter all over the turkey underneath the skin. Spread the other half over the skin.
6. Place the turkey breast in a roasting pan on a roasting rack with the skin side facing up.
7. Roast turkey breast in the oven for 20 minutes per pound for bone-in, or 15 minutes per pound for boneless, until the internal temperature in the thickest part reaches 165 degrees F (74 degrees C). (For a 5-pound bone-in turkey breast, that’s 1 hour 40 minutes .) Check after 1 hour — if the skin is already golden brown, cover with aluminum foil for the remainder of the cook time. Optional: Baste the turkey breast with pan juices every 30 minutes to prevent it from drying out too much.
8. Remove from the oven and tent loosely with aluminum foil. Allow it to rest for 15 minutes before carving. This allows the juices to redistribute, for more tender and moist turkey.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 8 ounces

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Roasted Turkey Breast

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Roasted Turkey Breast (Bone-In Or Boneless)

Make the perfect oven roasted turkey breast recipe with juicy meat & crispy skin! It’s easy to make using an irresistible garlic herb butter.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/roasted-turkey-breast/

Ingredients

• 1 5 lb Bone-in turkey breast (with skin; boneless turkey breast or other sizes work too)
• 1/4 cup Unsalted butter (softened to room temperature)
• 2 tbsp Garlic (minced)
• 2 tbsp Fresh thyme (finely chopped)
• 1 1/2 tbsp Fresh rosemary (finely chopped)
• 1 1/2 tbsp Fresh sage (finely chopped)
• 2 tsp Onion powder
• 2 tsp Sea salt
• 1 tsp Black pepper

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Bring the turkey breast to room temperature for 30 minutes . Remove the gravy packet from the inside of the turkey breast if it came with it.
2. Pat the turkey breast dry with paper towels.
3. In a small bowl, use a fork to mash together the butter, garlic, thyme, rosemary, sage, onion powder, salt, and pepper, until uniform.
4. Use your hands under the skin of the turkey to separate the skin from the meat underneath. (Be careful not to tear the skin.)
5. Spread half of the butter all over the turkey underneath the skin. Spread the other half over the skin.
6. Place the turkey breast in a roasting pan on a roasting rack with the skin side facing up.
7. Roast turkey breast in the oven for 20 minutes per pound for bone-in, or 15 minutes per pound for boneless, until the internal temperature in the thickest part reaches 165 degrees F (74 degrees C). (For a 5-pound bone-in turkey breast, that’s 1 hour 40 minutes .) Check after 1 hour – if the skin is already golden brown, cover with aluminum foil for the remainder of the cook time. Optional: Baste the turkey breast with pan juices every 30 minutes to prevent it from drying out too much.
8. Remove from the oven and tent loosely with aluminum foil. Allow it to rest for 15 minutes before carving. This allows the juices to redistribute, for more tender and moist turkey.

Maya’s Recipe Notes

Serving size: 8 ounces

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)