Skip the complicated prep and focus on maximum flavor and minimal effort with this Oven Roasted Split Turkey Breast. Make a show-stopping turkey without the hassle. If you’re looking for a turkey breast recipe that’s simple yet packed with flavor, this is it.
Perfect for smaller gatherings or weeknight dinners, this turkey breast brings all the comfort and flavor of a classic roast without needing a whole bird. The fresh sage, rosemary, and thyme go beautifully with butter to create a savory herb crust that’s truly irresistible. And, as an added bonus, it’s quick enough to make on a busy night and impressive enough for special occasions.
Roasting just the breast also means faster cooking time and less cleanup, so you can spend more time enjoying your meal and less time in the kitchen. This is a recipe designed to deliver delicious, satisfying turkey with ease, so you get the best of both worlds—a stress-free cooking experience with all the flavor of a holiday centerpiece.
If you’re looking to make it a full Thanksgiving meal, serve it up with some Air Fryer Green Bean Casserole, Brown Gravy, and Sweet Potato Casserole. You could also serve it alongside some Boursin Mashed Potatoes.
Ingredients for roasting split turkey breast
- Split Turkey Breast: Using a split turkey breast means you get juicy, tender meat without cooking a whole bird. It’s great for smaller dinners and cooks faster, so you still get that delicious roasted turkey without all the fuss.
- Butter: Butter is what makes the turkey taste rich and keeps it moist. By spreading it under and over the skin, it helps the turkey get a nice golden color and lets the herbs stick, making every bite full of flavor.
- Minced Garlic: Garlic adds a warm, savory taste to the turkey. It’s a small ingredient, but it makes a big difference. You can use freshly minced or even the jarred kind.
- Fresh Sage: Sage has an earthy, slightly peppery flavor that’s perfect for turkey. It’s one of those classic herbs that adds a cozy, holiday vibe to your meal.
- Fresh Rosemary: Rosemary is bold and earthy, bringing a warm flavor that goes well with the turkey and butter.
- Fresh Thyme: Thyme has a mild, peppery taste. It’s a gentle herb that pairs perfectly with sage and rosemary to create a nice balance of flavors.
- Fresh Parsley: Parsley adds a bit of color and a light, fresh flavor. It’s not overpowering and helps brighten up the dish, making it taste even better.
- Kosher Salt: Salt brings out all the other flavors and it’s important to go for Kosher Salt here. Typical table salt is going to make it a bit too salty.
- Black Pepper: Black pepper adds a little kick of spice without being too strong. It’s simple but great for this.
How to make a roasted split turkey breast
First, start by preheating your oven to 450ºF. While the oven heats, it’s time to make the herbed butter. In a small bowl, add softened butter along with minced garlic, fresh sage, rosemary, thyme, parsley, kosher salt, and black pepper. Make sure the butter is nice and soft so everything combines easily. Use a spoon or fork to mash the butter and herbs together until everything is evenly mixed and smooth. This herbed butter will be the key to getting that amazing flavor in every bite.
Next, it’s time to get that butter onto the turkey. Gently loosen the skin on the turkey breast using your fingers, being careful not to tear it. Spread a generous amount of the herbed butter directly under the skin, pressing it evenly so the flavors soak right into the meat. Then, take the rest of the butter mixture and rub it all over the outside of the turkey skin, making sure to cover every spot. This butter layer will melt as it roasts, basting the turkey and helping it develop a golden, crispy skin.
Now, place the turkey breast in a roasting pan and pop it in the oven. Start roasting at 450ºF for the first 10 minutes to get the skin nice and golden. After that, lower the oven temperature to 350ºF and continue roasting for another 60-75 minutes, or until a meat thermometer reads 165ºF when inserted into the thickest part of the breast. Once done, let the turkey rest for about 10-15 minutes before slicing. This resting time lets the juices settle, making each slice tender and flavorful.
Top Tip
If the skin starts browning too much, loosely cover the turkey breast with foil for the remaining cook time to prevent it from burning.
Tips and Tricks for cooking split turkey breast
Pat Dry for Crispier Skin: Before adding the butter mixture, pat the turkey breast dry with paper towels. This helps the skin crisp up nicely during roasting.
Room Temperature Butter: Make sure the butter is fully softened before mixing with the herbs. This ensures even distribution and helps the butter melt uniformly over the turkey as it cooks.
Enhanced Flavor Under the Skin: To easily spread the butter under the skin, use your fingers or the back of a spoon to gently separate the skin from the meat. This not only keeps the breast moist but also infuses the meat with flavor.
Use a Meat Thermometer: For juicy, perfectly cooked turkey, use a meat thermometer. Insert it into the thickest part of the breast, avoiding the bone, to check for an internal temperature of 165ºF.
Let It Rest: After removing from the oven, let the turkey breast rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in moist and tender meat.
Frequently Asked Questions
You’ll need about 75 minutes for a 2.5lb split turkey breast at 350ºF. You may need more or less time, depending on the size.
Yes, you can substitute dried herbs if fresh ones aren’t available. Since dried herbs are more concentrated, use about one-third of the amount called for in the recipe.
To keep the turkey breast juicy, be sure to spread the butter mixture under the skin as well as on top. Also, using a meat thermometer ensures you don’t overcook it; remove the turkey when it reaches an internal temperature of 165ºF and allow it to rest before slicing. This helps lock in the moisture.
Other recipes you might like
- Brown Sugar Roasted Carrots
- Instant Pot Roasted Turkey Breast
- Cranberry Jalapeno Salsa
- Instant Pot Cranberry Sauce
- Roasted Green Beans
- Creamy Mashed Potatoes
- Honey Roasted Vegetables
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Split Turkey Breast Recipe
Ingredients
- 2.15 lbs split turkey breast
- 5 tablespoons butter softened
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh sage leaves
- 1 ½ teaspoons minced fresh rosemary leaves
- 1 tablespoon minced fresh thyme leaves
- 2 tablespoons minced fresh parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 450ºF.
- In a small bowl, mix softened butter, garlic, sage, rosemary, thyme, parsley, salt, and pepper until well combined.
- Gently loosen the skin on the turkey breast and spread half of the butter mixture under the skin. Rub the remaining butter mixture over the skin.
- Place the turkey breast in a roasting pan and roast at 450ºF for 10 minutes.
- Reduce the oven temperature to 350ºF and continue roasting for 60-75 minutes, or until the internal temperature reaches 165ºF.
- Let the turkey rest for a few minutes before serving. Enjoy!
Video
Notes
- Let the Turkey Rest Before Slicing: After roasting, let the turkey breast rest for 10-15 minutes. This helps the juices redistribute, keeping the meat moist and flavorful when you slice into it.
- Start with Room Temperature Butter: Make sure the butter is fully softened before mixing in the herbs. This ensures the butter mixture spreads smoothly and evenly, giving the turkey consistent flavor and a beautifully golden skin.
- Cover with Foil if Browning Too Quickly: If you notice the skin getting too dark before the turkey is done, loosely tent it with foil. This will prevent burning while still allowing the turkey to cook through to a juicy perfection.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
