Name: Herb & Garlic Oven Roasted Turkey Breast
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 pounds turkey breast bone in; 1 tbsp kosher salt; 2 cloves garlic; 1 tbsp thyme leaves; 1 tbsp rosemary; 1 tbsp sage leaves; 0.5 tsp ground black pepper; 2 tablespoons extra virgin olive oil

Herb & Garlic Oven Roasted Turkey Breast

Herb & Garlic Oven Roasted Turkey Breast cover

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Herb & Garlic Oven Roasted Turkey Breast

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Ingredients

Warning0 allergens identified

Herb & Garlic Oven Roasted Turkey Breast

6 pounds turkey breast bone inskin on

1 tbsp kosher saltuse half this amount if using regular table salt

2 cloves garlicminced

1 tbsp thyme leavesfreshly chopped

1 tbsp rosemaryfreshly chopped

1 tbsp sage leavesfreshly chopped

½ tsp ground black pepper

2 tablespoons extra virgin olive oil

Instructions

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Instructions

Dry brine the turkey: Loosen the skin over the turkey breast using your hand, being careful not to tear it. Season the breast meat and the top and bottom of the turkey breast with the kosher salt. Place the turkey on a rimmed baking sheet and place in the refrigerator uncovered for 1-3 days.

Remove the turkey breast from the refrigerator 1-2 hours before you plan to cook it. Preheat oven to 400 degrees. Combine the garlic, herbs, pepper and olive oil in a small bowl.

Rub the mixture evenly over the top and bottom of the turkey breast and underneath the skin.

Roast the turkey breast at 400 degrees for 30 minutes until browned, then reduce the heat to 350 degrees and roast for 45-60 minutes longer, or until an instant read thermometer inserted into the thickest part of the breast, without touching bone, reaches 160 degrees.

Cover the turkey loosely with foil and allow it to rest for at least 15 minutes. Carve and serve!

Nutrition

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Tips & Tricks (5)

Master the Dry Brine Window ⏰
Apply kosher salt directly to the turkey breast 24-48 hours before roasting—this allows the salt to penetrate the meat and break down proteins, resulting in exceptional juiciness and seasoning that reaches deep into the flesh.
Create an Herb Paste Barrier 🌿
Mix your chopped rosemary, sage, and thyme with minced garlic and olive oil into a paste, then apply it under the skin as well as on top—this creates a flavor-infused barrier that protects the meat from drying out while imparting herbaceous depth.
Target the Sweet Spot Temperature 🌡️
Pull the turkey breast from the oven when it reaches 155°F internally, as carryover cooking will bring it to the safe 165°F—this prevents the common mistake of overcooking and ensures a juicy, tender result.
Rest with Strategic Tenting 🛡️
After roasting, tent the breast loosely with foil for 10-15 minutes to allow muscle fibers to relax and reabsorb juices without cooling the exterior, maintaining both texture and temperature.
Leverage Bone-In Advantage 🦴
Keep the bone attached during roasting as it conducts heat more evenly throughout the meat and contributes rich, savory flavors—the bone acts as an internal heat conductor for perfectly even cooking.