Roasted Turkey Breast

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Let's talk Roasted Turkey Breast!

Roasted Turkey Breast from (@whatsgabycookin)


Hands down one of the MOST frequent questions I got last week on our Thanksgiving Q+A on IG was how to do a turkey or turkey breast. Thanksgiving is right around the corner and I know that roasting an entire turkey can be a little bit intimidating (especially if this is your first time!) and maybe not even entirely necessary this year! So with everyone celebrating the holidays with smaller groups and mostly immediate family this year, turkey meatballs or a turkey breast are the perfect alternative to the entire bird.

Roasted Turkey Breast from (@whatsgabycookin)

How long does it take to roast a turkey breast? It's way faster than a whole bird!! A turkey breast takes about 90 minutes to 2 hours and takes up less space in your oven!

How much Turkey Breast do I need per person? I go with about 1 lb per person. There are so many sides, let's be honest, those are where the real servings come into play!

What sides go with a roasted turkey breast? the usual Thanksgiving side dishes are perfect! The best mashed potatoes and a baked mac and cheese or a cauliflower gratin! Here are my favorites.

Should I still brine a turkey breast? yes - absolutely!! Wet or dry brine is great and if you opt for a wet brine, you won't need as big of a vessel to store the turkey in so it's an overall win! You can reduce the water in the wet brine by ½.

Can you make gravy with a Roasted Turkey Breast? sure can! Just follow my recipe here!

Roasted Turkey Breast from (@whatsgabycookin)
Roasted Turkey Breast from (@whatsgabycookin)

Roasted Turkey Breast

Author: Gaby Dalkin
5 from 12 votes
If you still want that delicious turkey but without the headache of an entire bird, this Roasted Turkey Breast recipe is perfect for you! Recipe adapted from the queen - Ina Garten!
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 people


  • 1 whole bone-in turkey breast, 6 ½ to 7 pounds
  • 4 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup dry white wine (sauv blanc)


  • Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
  • In a small bowl, combine the garlic, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
  • Roast the turkey for 1 ½ to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.


If you're having a smaller holiday gathering, cooking just a turkey breast is the way to go. Less time and less fuss.

Nutrition Information

Calories: 641kcal | Carbohydrates: 6g | Protein: 90g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 242mg | Sodium: 1598mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 0.5mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes // Recipe adapted from the queen - Ina Garten!


  1. Would you recommend still doing the dry brine and also following this recipe? If doing a 6-9lb breast would you cut the brine recipe in half?

  2. 5 stars
    Made this last year for my Book Group’s Friendsgiving and got a request to make it again. So good! Used Gaby’s dry brine 1 day before baking.

  3. I bought 1/2 of a turkey breast with skin and bones. Do I just halve everything in order to cook it? Do you carve it from top to bottom as if it was still on the rest of the carcass?

  4. Hi Gaby! The show was so much fun to watch and I noticed you basted the turkey (which isn't mentioned here.) Assume it would just be fine not to but can you give the measurements and what you basted it with just in case? Thanks.

    1. My girlfriend is also named Gaby and she makes two turkey filets, skinless and bonelss. She coats them in mayonnaise and dips them in seasoned breadcrumbs and roasts them in her toaster oven. She says they turn out delicious! There are just the two of them for Thanksgiving. They are retired and living in Florida.

  5. Hi Gaby, I am going to use this recipe to roast two 6 lb bone-in turkey breasts. Is there anything I need to do differently? My roasting pan is large enough to fit them side-by-side. Thanks in advance for your help.

  6. Hello Gaby,
    I really love your recipes. I was thinking about making this for Christmas dinner, but I am hitting a bit of a roadblock. I don't know why, but in Germany (or maybe just in my area) it is quite problematic to buy a turkey breast with the skin on. So my question is, do you think that I could make the recipe without the skin and is there anything that I should take into consideration when doing so? Thanks in advance!

    1. I would drape it with a butter soaked cheese cloth so the outside doesn't dry out while roasting! And baste it regularly!

    2. 5 stars
      I just wanted to say thank you this way, it worked out perfectly. It was the easiest way I ever made a turkey breast and it turned out so tender and tasty.

5 from 12 votes (6 ratings without comment)

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