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This bone-in roasted turkey breast has juicy, tender meat, crisp golden skin, and plenty of garlic-herb flavor. Seasoned butter goes underneath and over the skin, so the turkey is flavorful without needing to brine it first.
This oven roasted turkey breast is an easy alternative to a whole turkey when you’re cooking for a smaller holiday gathering. Serve it with Turkey Gravy and Cornbread Dressing for a classic Thanksgiving plate, or browse my Thanksgiving Recipes for more sides and desserts.
Why You’ll Love This Recipe
- No brining needed: The seasoned garlic butter adds plenty of flavor without overnight prep.
- Juicy with crisp skin: Most of the butter goes directly over the breast meat, while roasting uncovered helps the skin brown.
- Great for a smaller gathering: You get a traditional turkey centerpiece without roasting a whole bird.
Ingredients Needed
Grab the exact ingredient amounts from the recipe card at the bottom of the post.
- Whole bone-in, skin-on turkey breast: Use a fully thawed 5–7 lb. turkey breast. The exact size you find at the store will vary, so adjust the salt based on the weight of your turkey. For a breast larger than 7 lb., you’ll also need to increase the seasoned butter.
- Unsalted butter: Let it soften so it spreads easily underneath the skin.
- Garlic: Finely mince it so it mixes evenly into the butter.
- Poultry Seasoning: I use my homemade Poultry Seasoning for an easy blend of herbs and spices.
- Fine sea salt: Adjust the amount based on the weight of your turkey breast.
- Chicken broth: This adds moisture to the roasting pan without wetting the skin.
- Yellow onion: Adds flavor and can also help support the turkey if you don’t have a roasting rack.
- Fresh rosemary and thyme: These add classic holiday herb flavor.
- Olive oil: Use this only if the skin needs a little extra help browning at the end.
How to Make Bone-In Roasted Turkey Breast
Use the step photos as a guide for making this bone in turkey breast recipe.
Make the Seasoned Butter and Prep the Pan
Mix the softened butter with the garlic, poultry seasoning, and salt. Add the broth and half of the onion and fresh herbs to the roasting pan so everything is ready before you start handling the turkey.
Add the Seasoned Butter and Aromatics
Gently loosen the skin and spread most of the seasoned butter directly over the breast meat, then rub the rest over the skin. Place the remaining onion and herbs inside the ribcage and set the turkey skin-side up in the pan.
Roast and Crisp the Skin
Roast the turkey until the skin is golden and the thickest part of the breast reaches about 160°F. If the skin needs more color once the turkey is cooked, brush it lightly with olive oil and broil until browned and crisp.
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Rest and Carve
Let the turkey rest for about 15 minutes so the temperature can rise toward 165°F. Remove each breast from the ribcage in large pieces, then slice across the grain for serving.
How Long to Roast a Bone-In Turkey Breast
A 5–7 lb bone-in turkey breast will generally take about 1½ to 2½ hours using this method. Start checking the internal temperature after about 1 hour, then continue checking as needed.
The exact roasting time depends on the weight, thickness, and shape of the breast, so two turkey breasts that weigh the same may not finish at exactly the same time.
Check the thickest part with an instant-read thermometer without touching the bone. I remove the turkey at about 160°F, then let carryover cooking bring it toward 165°F as it rests.
Tips for the Best Roasted Turkey Breast
- Check the turkey label: If it has already been brined or injected with a salt solution, reduce the additional salt.
- Dry the skin well: Excess moisture makes it harder for the skin to become crisp and golden.
- Keep the broth in the pan: Pour extra broth around the turkey instead of over it so you don’t soften the skin.
- Watch the browning: Loosely tent the turkey with foil if the skin gets dark before the meat reaches temperature.
- Use a thermometer: Turkey breasts vary in thickness and shape, so temperature is more reliable than roasting time alone.
- Broil for extra browning: If the turkey reaches temperature before the skin is as golden and crisp as you’d like, brush it lightly with olive oil and broil for 3–4 minutes. Watch closely so it doesn’t burn.
Other Ways to Cook Turkey Breast
If you need to keep your oven free for holiday sides, my Air Fryer Turkey Breast is another option when you still want turkey with crisp skin.
You can also make my Pressure Cooker Turkey Breast when you want the pressure cooker to handle most of the cooking, then brown the skin at the end.
What to Serve With Turkey Breast
- For a classic Thanksgiving plate, serve this turkey with Turkey Gravy, Cornbread Dressing, Browned Butter Mashed Potatoes, and Cranberry Sauce. The gravy can be made ahead, which gives you one less thing to finish while the turkey rests.
- For a Southern-style dinner, add Baked Macaroni and Cheese, Crockpot Collard Greens, and either Southern Candied Yams or Sweet Potato Casserole with Marshmallows.
- For a larger spread, add Creamed Corn and Hawaiian Dinner Rolls, or browse my Thanksgiving Recipes for more sides, appetizers, and desserts.
FAQs
No. This recipe uses seasoned garlic butter underneath the skin and enough salt for the size of the turkey, so an additional brine isn’t necessary.
Roast it uncovered so the skin can brown. If the skin gets dark before the turkey is finished cooking, loosely tent it with foil.
No. Position it skin-side up, but if the shape keeps it from sitting securely upright, let it rest naturally on one side.
Storage & Reheating
- Store: Refrigerate leftover turkey in an airtight container for up to 4 days. Carving it before storing makes individual portions easier to reheat.
- Freeze: Freeze cooked turkey in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm sliced turkey gently with a splash of chicken broth or Turkey Gravy to help keep the meat moist.
- Use the leftovers: Turn extra cooked turkey into my Leftover Turkey Salad when you want something different from another holiday plate.
Bone-In Roasted Turkey Breast
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Recommended Equipment
- Roasting Pan
- Instant-read thermometer
Ingredients
- 5 lb turkey breast, whole breast, bone-in, skin-on, fully thawed, not brined
- ½ cup Butter, unsalted, softened
- 6 cloves Garlic, finely minced
- 2 tbsp Poultry seasoning, click for my recipe
- 2 teaspoons Natural Ancient Sea Salt, see recipe note for larger turkey breasts
- 1 ½ cups Chicken Broth, divided
- 1 Yellow Onion, quartered
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tbsp Olive Oil, as needed for browning
Instructions
- Prep the turkey: Set the fully thawed turkey breast on the counter for about 30 minutes. Pat it very dry with paper towels so the skin can brown properly. Preheat the oven to 400°F.
- Make the seasoned butter: Mix the softened butter, garlic, poultry seasoning, and sea salt until evenly combined.
- Prepare the roasting pan: Pour 1 cup of chicken broth into the bottom of a roasting pan. Add half of the onion, rosemary, and thyme. Set a roasting rack in the pan, if using.
- Season underneath the skin: Gently loosen the turkey skin from the breast meat without tearing it. Spread about two-thirds of the seasoned butter underneath the skin and evenly over the breast meat.
- Season the outside: Rub the remaining butter over the outside of the turkey. Place the turkey skin-side up on the roasting rack. If you do not have a rack, rest it on top of the onion. If the breast does not sit securely upright, position it naturally on one side.
- Add the aromatics: Place the remaining onion, rosemary, and thyme inside the ribcage.
- Roast: Roast for 20 minutes at 400°F. Reduce the oven temperature to 325°F and continue roasting until the thickest part of the breast reaches about 160°F, checking without touching the bone. Start checking after about 1 hour, then every 30 minutes as needed. Note: If the skin reaches your desired level of browning before the turkey is done, loosely tent it with foil. If the liquid in the pan begins to evaporate, add some or all of the reserved ½ cup chicken broth directly to the bottom of the pan rather than over the turkey.
- Crisp the skin, if needed: If the turkey is cooked but the skin needs more browning, lightly brush it with olive oil and broil for 3–4 minutes. Watch closely and skip this step if the skin is already crisp and golden enough for you.
- Rest: Transfer the turkey to a cutting board and loosely tent it with foil. Rest for about 15 minutes. The internal temperature should continue rising from about 160°F toward 165°F.
- Serve: Carve the turkey and transfer it to a serving platter. Garnish with fresh herbs or lemon slices, if desired, and serve with turkey gravy.
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Recipe Notes
- Salt by turkey weight: Two tablespoons of my poultry seasoning contain about ½ teaspoon of salt. For a turkey breast that has not been brined or injected with a salt solution, use 2 teaspoons additional fine sea salt for a 5-lb breast, 2½ teaspoons for a 6-lb breast, or 3 teaspoons for a 7-lb breast. Reduce the added salt if your turkey already contains a salt solution.
- Cooking time & doneness: Turkey breasts vary in size, thickness, and shape, so use the internal temperature rather than cooking time alone to determine when yours is ready. Start checking after about 1 hour. Remove the turkey at about 160°F in the thickest part of the breast without touching the bone, then allow the temperature to rise toward 165°F while it rests.
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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