Roasted Turkey Breast


Total Time:



Thanksgiving is right around the corner and I know that roasting an entire turkey can be a little bit intimidating! This recipe and step by step video for roasting a turkey breast is the perfect fix for those nerves and makes the entire Thanksgiving day way easier and completely delicious!

There are a few things about this recipe that I am completely obsessed with:

1. Last year was the first year we ever used a brine on the turkey on Thanksgiving and let me tell you – it makes a WORLD of difference! The turkey was perfectly moist and juicy and it was all because of the brine. Making a brine is easy, as you’ll see in the video, and you can add all sorts of different spices or citrus… orange peels are an excellent addition!

2. The fresh rosemary, thyme and garlic make the perfect marriage in seasonings. They really bring out the great flavor of the turkey and so seriously so so so delicious with the must-have gravy too!

Roasted Turkey Breast

Gaby Dalkin
5 from 1 vote


  • 1 turkey breast bone-in, about 5 to 7 pounds, skin on.
  • 16 cups ice cold water
  • 1 1/4 cups kosher salt
  • 1/2 cup light brown sugar
  • 3 cloves garlic crushed and chopped
  • 1 tbsp rosemary leaves chopped
  • 1 tbsp fresh thyme chopped
  • 1 tablespoon olive oil
  • 1 tablespoon black pepper crushed
  • 2 tsp Sea salt


  • Place turkey breast in a large zip lock bag; place in a large roasting pan or other large container (just in case the bag leaks). Add the salt and brown sugar to the bag with the water, and then close the bag and seal. Place in the refrigerator for 12 hours or overnight.
  • Heat oven to 325°.
  • Remove turkey from brine and pat dry. Discard brine. Place on a rack, breast side up, in a large roasting pan. Rub the turkey with olive oil and sprinkle with salt and pepper, along all other herbs and garlic. Make sure to rub it over and under the skin. Place a meat thermometer in the thickest part of the breast, not touching bone. Roast at 325° for about 2 hours until turkey breast registers 165-170°.
  • Serves 8 to 10.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. susan (the urban baker)

    gaby, this is gorgeous…can I have some? I love your cooking!

  2. Rachel

    Thank you for this! Many have suggested this as an alterative if there will be a smaller crowd. This will be a nice option for my own family to have on Thanksgiving since we’re not hosting but also pushing it back a few days so more family can join and to avoid the traffic. Thanks again!

  3. Georgia @ The Comfort of Cooking

    Gaby, this looks incredibly good! My husband and I are just going to be by ourselves this year, so I was thinking of making a roasted chicken, but this looks even better! Thanks for the awesome idea and this deeeelish recipe!

  4. Fernando


    Have you thought of cooking it sous vide (at 145-150 degrees, F) and then searing it real quick in peanut oil (basically frying the exterior) to get the crispy skin? You’d end up with a beautiful breast and you’d guarantee that it doesn’t overcook (I like my chicken and turkey breast meat cooked medium, so 145 is perfect for me).

  5. monika

    I have been hearing about brining for a while, but have never tried it. You show that it is ultra easy, so this year I am definitely doing it! I love the turkey breast idea as it is the only part of the turkey that I enjoy. This together with the stuffing you made promises to be a great meal. I am waiting for the dessert………..

  6. marla

    Thank you so much for giving us the pardon to not have to cook the whole bird. I have never brined a turkey (or anything) for that matter. You take the mystery & fear out of it. Must try this Thanksgiving as I am sure the flavor is superior! xo
    By the way, I just posted a salad that would accompany your turkey beautifully!

  7. Sandy

    OK, you’ve convinced me about the brining. The photo looks good enough to eat!

  8. Tweets that mention Roasted Turkey Breast —

    […] This post was mentioned on Twitter by Gaby Dalkin, Marla M and Alison L. Marla M and Alison L said: @Kitchycooker The brining sounds wonderful @WhatsGabyCookin posted that today – […]

  9. anya

    This is simple enough for me! Thanks for all of the great ideas Gaby! Keep em comin’!

  10. Cookity Cook

    I brined for the first time three years ago and have never looked back. Like you, I’m only cooking the breast. No one in my house eats dark meat. It’s just a waste for us. Wonderful pictures! I stumbled her via TasteSpotting.

  11. Erin

    I am going to make this tomorrow! My mom insists on doing Thanksgiving every year so my bf and I have a tradition to make an alternative Thanksgiving every year, I get to try some less traditional dishes and a breast is the perfect size for us, plus leftovers- thanks for the great tips, hope mine turns out as well as yours!!!

  12. Roasted Turkey Breast

    […] Roasted Turkey Breast Roasting a Turkey Breast is not only less expensive than a whole turkey but its so much easier too! This Roasted Turkey Breast recipe is a total crowd pleaser! […]

  13. Food Blog Holiday Recipes: Thanksgiving 2010 Round-Up & Fall Favorites — Family Fresh Cooking

    […] Roasted Turkey Breast What’s Gaby Cooking […]

  14. Andrea H

    I’m in charge of Thanksigivng with my in-laws (we just lost my mother in law) so this seems perfect. I’m trying to make the day special but not be ‘over the top’. You mentioned that there is a must have gravy? Does the turkey breast produce enough drippings to make gravy? Do you have a recipie listed anywhere for how to make it?

    Thank you~

    • Gaby

      Hi Andrea!

      Yes – the turkey will produce enough drippings for Gravy! I don’t have a recipe listed anywhere on the site yet but all I do is remove the turkey breast from the pan, put the pan over medium high heat with the drippings. Add 3 tbsp of flour and whisk it into the drippings and then add turkey or chicken stock until it comes to a consistency that I like!! Hope you enjoy! And Happy Thanksgiving 🙂

  15. Zesty Cranberry Sauce

    […] got about 24 hours until the big Thanksgiving feast. I’ve got my Turkey sitting in the brine, all my fresh herbs are hanging out in the fridge for my Rustic Herb Stuffing, […]

  16. Holly

    This looks so good. I am combining ideas from several sources (yours included) to make boneless skinless turkey breasts in the slow cooker today. So excited for supper tonight!

  17. The Friendtastic Feast! (Thanksgiving Potluck)

    […] cups of ice water, 1 1/4 cups of kosher salt, and 1/2 cup of brown sugar. I got this ratio from What’s Gabby Cook­ing. You should let the turkey sit in the brine in your refrig­er­a­tor overnight for about […]

  18. Annie

    Just wanted to let you know that I made this today for Thanksgiving and the turkey was absolutely fantastic. So juicy and flavorful. I used half the amount of salt on the skin though and the skin was still pretty salty, but the meat was perfect.

  19. Erika

    I always do a turkey breast for Thanksgiving – in fact, I have the butcher bone it, so that when it comes out of the oven all I have to do is slice and serve. I haven’t brined in the past but I am definitely going to try that next year. Thanks for the step-by-step instructions, Gaby. Love the video – you always look so confident on camera! How do you do it????

  20. thanksgiving 2010 « avocado & bravado : a food blog

    […] Herb-Roasted Turkey Breast with Gravy (the brine made all the difference in the […]

  21. Local Box Meal Plan, October 3-7 | A Greenling Blog

    […] four: This one is a weekend meal, since it’s a little time consuming. I’ll roast a turkey breast, can some cranberry jalapeno jelly to serve on the side, and make this simple stuffing recipe with […]

  22. Creamy Macaroni and Cheese

    […] Brussels Sprouts Cumin Roasted Cauliflower Potato and Goat Cheese Gratin Zesty Cranberry Sauce Roasted Turkey Breast Spicy Garlic Green […]

  23. Teresa

    Hey Gaby,

    New to all things turkey and brining. I’m super excited to try your easy looking recipe for Christmas. Question though… What do you do with all that water?


    • Gaby

      Hi Teresa!

      Thanks for catching that typo! The water goes into the bag with the salt and brown sugar as the brine!!

      Thanks 🙂

  24. Teresa

    Thanks Gaby!!

    Followed your instructions and mine is brining as I type 🙂 Can’t wait to try it tomorrow!!! Thank You and Happy Holidays!!

  25. Local Box Meal Plan, October 3-7 | Eating Out of the Local Box

    […] four: This one is a weekend meal, since it’s a little time consuming. I’ll roast a turkey breast, can some cranberry jalapeno jelly to serve on the side, and make this simple stuffing recipe with […]

  26. Chipotle Lime Cranberry Sauce and Other Thanksgiving Ideas

    […] Gluten Free)Butterflied Turkey with Cranberry Molasses Glaze from Tracey’s Culinary AdventuresRoasted Turkey Breast from What Gaby’s Cookin’Extra Moist Roast Turkey with Pan Gravy from The Mom […]

  27. peggy

    I do hope it is a type o when you say 2tbsp sea salt I used less than that and it tasted like I was licking a salt block. Had to scrap it all off the turkey other than that the turkey breast was wonderful, very moist.

  28. 10 Thanksgiving Dishes to Make as a Family – Cherished Bliss

    […] via What’s Gaby Cooking? […]

  29. Kris

    I read somewhere that you shouldn’t brine a frozen turkey breast, only fresh. Is that true?

  30. Monique

    Hello from an American expat in Finland! Your recipe looks excellent and perfect for our smaller European ovens. Turkey breasts come pre-skinned here so I was wondering how you think this might affect this recipe. They are also pricy and I’m preparing for a large crowd so I can’t afford to mess it up! Thanks!

    • Gaby

      Hi Monique!

      I’ve never tried it without the skin so I’m not sure how it will affect the turkey. But I dont see why you can do it without the skin. I roast chicken breasts without the skin and they are great. I’d just be sure to add a healthy amount of butter or oil on top so the turkey stays moist while it’s roasting.

    • Monique

      Thanks. It’s mostly the moisture I’m concerned about too since the skin does such an excellent job trapping the juices inside. I wonder if cooking it covered for the first hour would help with that at all…

    • Monique

      This was fabulous! I cut som slits to put butter in and cooked this covered. It was moist and delicious!

  31. Marianne

    My turkey breast is a double one. Not sure I can brine it because I don’t have a big enought pan to do the brine in. Any suggestions?

    • Gaby

      Can you use a zip top extra large bag to brine?? Those big ones they sell at the market would probably be big enough

  32. 15 Turkey Recipes for Family Dinner

    […] Recipe and Photos credit to […]

  33. 24 Delicious Thanksgiving Food Recipes – DIY & Crafts For Moms

    […] (Photo Source: What’s Gaby Cooking) […]

  34. Healthy Thansgiving Turkey & Beyond Recipe Round Up | Food Done Light

    […] What’s Cooking Gaby – Roasted Turkey Breast […]

  35. Chipotle Lime Cranberry Sauce and Other Thanksgiving Ideas | All Day I Dream About Food

    […] Free) Butterflied Turkey with Cranberry Molasses Glaze from Tracey’s Culinary Adventures Roasted Turkey Breast from What Gaby’s Cookin’ Extra Moist Roast Turkey with Pan Gravy from The Mom […]

  36. Chrissy

    Hi I really wanted to try this but I can’t find the video link for the brine. And I have never done it before. What am I doing with the water? Using it to rinse? Thanks and Happy Thanksgiving!

  37. Katie

    5 stars
    Lemme begin this review with a simple statement. I do not like turkey, like it’s okay, but on thanksgiving there are too many other noms to enjoy (ahem… STUFFING).

    But this recipe changed everything. The brine is key. I made this turkey breast recipe for my boyfriend and my first Thanksgiving together away from our family and we both at it all up. No leftover turkey. It was juicy and flavorful all the way through. Well done, Gaby!