Herb Roasted Turkey is a flavorful and elegant way I like to prepare turkey without the stress of handling a whole bird. By focusing on the breast and using a generous blend of fresh herbs, garlic, and lemon, I get a moist, aromatic main dish that’s perfect for both special occasions and everyday meals. Whether I’m serving it hot with classic sides or slicing it cold for sandwiches, this recipe never disappoints.

Why You’ll Love This Recipe

I love how this recipe simplifies the turkey experience. I skip the challenge of balancing white and dark meat cooking times and focus on a juicy, flavorful turkey breast. The garlic, rosemary, sage, and thyme give it a warm, herbal aroma, and the lemon juice adds just the right brightness. Roasting the turkey with moisture in the pan gently steams it, locking in flavor and keeping it tender. It’s straightforward, reliable, and delivers every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 bone-in turkey breast, 3 1/2 to 4 pounds

• 3 cloves garlic, minced

• 2 teaspoons dry mustard

• 1 1/2 tablespoons chopped rosemary leaves

• 1 1/2 tablespoons chopped sage leaves

• 2 teaspoons chopped thyme leaves

• 2 teaspoons Kosher salt

• 1 teaspoon freshly ground black pepper

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons freshly squeezed lemon juice

• 1 cup chicken broth or vegetable broth

Directions

1. I preheat the oven to 325°F.

2. I place the turkey breast, skin side up, on a rack in a roasting pan.

3. I mix the garlic, mustard, rosemary, sage, thyme, salt, pepper, olive oil, and lemon juice in a bowl to form a paste.

4. I gently lift the skin and spread half the herb mixture underneath. I rub the rest all over the surface of the turkey.

5. I pour the broth into the bottom of the roasting pan.

6. I roast the turkey for 1 1/2 to 2 hours, or until the internal temperature reaches 165°F at the thickest part. If needed, I add more broth during roasting to prevent drying.

7. Once cooked, I remove the turkey and let it rest under foil for 20 minutes before slicing.

8. I serve it with the flavorful pan juices.

Servings And Timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 1 hour 30 minutes to 2 hours
Total time: About 2 hours 15 minutes

Variations

• I like to add lemon zest along with the juice for extra brightness.

• When I want a bit of spice, I mix in crushed red pepper flakes with the herb rub.

• For a richer flavor, I swap out some of the olive oil for softened butter.

• Sometimes I use orange juice instead of lemon for a sweet citrus twist.

• I’ve also tried adding minced shallots to the herb mixture for more depth.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I add a splash of broth and warm it in a covered dish at 300°F until heated through. A stovetop skillet with a lid works well, too.
For freezing, I slice the turkey and store it in freezer bags with a bit of pan juice for up to 2 months.

FAQs

1. How Do I Keep The Turkey Moist?

I roast the turkey with broth in the pan and let it rest under foil after cooking. These steps keep the meat juicy and tender.

2. Can I Use Boneless Turkey Breast?

Yes, I can use boneless, but I reduce the cooking time slightly and check the internal temperature earlier.

3. Can I Use Something Other Than Broth?

Yes, I’ve used citrus juice or even a splash of water with aromatics like onion or celery in the pan. The key is to keep moisture circulating.

4. Can I Prep This Turkey Ahead Of Time?

Definitely. I often rub the herb mixture under and over the skin the night before and refrigerate it until ready to roast.

5. Can I Cook This In A Slow Cooker Or Instant Pot?

This recipe is best roasted for that golden skin, but I’ve adapted it to a slow cooker using the same herb paste and broth. I cook it on low for 6–7 hours.

Conclusion

Herb Roasted Turkey brings rich, herby flavor to the table with minimal effort. I rely on it for holidays, weeknight dinners, and even meal prep. It’s juicy, fragrant, and endlessly versatile—just the kind of recipe I love to have in my rotation.