This Roast Turkey Breast is tender, juicy and covered in a delicious garlic and rosemary butter. It's an easy way to enjoy a traditional turkey dinner without the hassle of roasting a whole bird, making it perfect for a smaller Christmas or Thanksgiving dinner.
When it's just the four of us for Christmas, this is my favourite way to cook turkey. There's enough for six portions, so we have leftovers for sandwiches, but none of the hassle of cooking a whole bird. It's also ideal if you're serving more than one meat on Christmas Day.
Recipe update: This recipe was originally published on 1 December 2021 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
For more ways to cook a Christmas or Thanksgiving turkey, try our slow cooker turkey crown or air fryer turkey breast.
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Jump to:
- Why You'll Love It
- Recipe Overview
- Ingredients and Substitutions
- How to Roast a Turkey Breast
- Roast Turkey Breast Cooking Time
- Easy Turkey Gravy
- Serving Suggestions
- What to do with Leftover Roast Turkey Breast
- Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Christmas and Thanksgiving Meats
- Recipe
- Feedback
Why You'll Love It
- Perfect for smaller celebrations - All the flavour of a traditional roast turkey without cooking a huge bird. Ideal for Christmas, Thanksgiving or a Sunday roast.
- Easy to prepare - Just 10 minutes of preparation, a simple garlic and herb butter and no complicated techniques.
- Tender and juicy - Cooking the turkey covered initially, then letting it rest before carving, helps prevent it from drying out. It's naturally high in protein too.
Recipe Overview
- Turkey: 1.2kg (2lb 10oz) boneless turkey breast, serving 6 people.
- Preparation: 10 minutes.
- Oven temperature: 190°C/170°C fan/375°F/Gas 5.
- Cooking time: 70-80 minutes.
- Internal temperature: 75°C (167°F), held for 30 seconds.
- Resting time: 10-15 minutes before slicing.
- Gravy: Use the roasting juices to make an easy homemade gravy.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Turkey breast - We used a 1.2kg (2lb 10oz) boneless turkey breast, which gives six generous portions. You can use a skinless joint or one with the skin left on. A rolled turkey breast joint works too, although cooking times may vary.
- Butter - Unsalted butter is mixed with garlic and rosemary to give the turkey plenty of flavour. Olive oil can be used instead.
- Garlic - Freshly crushed garlic works best. Crush it into a paste so it mixes evenly with the butter.
- Rosemary - Fresh rosemary goes into the butter, with whole sprigs added to the roasting tin. Fresh thyme is a good alternative.
- Chicken seasoning - We use a blend containing garlic, onion, oregano, rosemary and thyme. Check the salt content before adding any extra seasoning.
- Carrots and onion - These sit underneath the turkey, adding flavour to the roasting juices and gravy.
- Vegetable stock - The liquid in the roasting tin helps create delicious juices for homemade turkey gravy. You can use chicken stock instead, or add a splash of white wine.
How to Roast a Turkey Breast
- Prep: Preheat your oven to 190°C/170°C fan/375°F/Gas 5.
- Make the seasoned butter: In a small bowl, combine the melted butter, crushed garlic, chopped rosemary and chicken seasoning.
- Coat the turkey: Pat the turkey breast dry with kitchen paper, then coat it with the garlic and rosemary butter.
- Add the vegetables: Put the carrots, onion and whole rosemary sprigs into a deep roasting tin.
- Add the turkey and stock: Sit the turkey breast on top of the vegetables and carefully pour the stock into the bottom of the tin, avoiding pouring it directly over the turkey.
- Cover and cook: Cover the roasting tin loosely with foil and roast for 50 minutes.
- Baste the turkey: Remove the foil and baste the turkey with the roasting juices. Return it to the oven, uncovered, for another 20-30 minutes, until golden and cooked through.
- Check and rest: Check the thickest part of the turkey with a meat thermometer. It should reach at least 75°C (167°F), held for 30 seconds. Remove the turkey from the oven, cover loosely with foil and rest for 10-15 minutes before slicing.
These timings are for our 1.2kg boneless turkey breast. Other weights and shapes of joint will need different cooking times.
Roast Turkey Breast Cooking Time
Wondering how long to cook a turkey breast joint? The cooking time depends on its weight, thickness and whether it's boneless or bone-in.
For boneless turkey breast roasted at 190°C/170°C fan/375°F/Gas 5, use these approximate timings as a starting point.
| Weight of boneless turkey breast | Estimated cooking time |
|---|---|
| 800g (1lb 13oz) | 50-65 minutes |
| 1kg (2lb 3oz) | 60-70 minutes |
| 1.2kg (2lb 10oz) | 70-80 minutes (our tested recipe) |
| 1.5kg (3lb 5oz) | 80-95 minutes |
| 2kg (4lb 6oz) | 1 hour 40 minutes-2 hours |
| 3kg (6lb 10oz) | 2 hours 20 minutes-2 hours 50 minutes |
⚠️ Important: These are estimated cooking windows, not tested timings for every weight. The 1.2kg timing is from this recipe. A tightly rolled or larger joint may cook differently, so always follow relevant packaging instructions and use a meat thermometer rather than relying on time alone.
For different-sized joints, adjust how long the turkey spends covered with foil, leaving approximately the final 20-30 minutes uncovered for browning.
Easy Turkey Gravy
One of the best things about roasting turkey breast on a bed of vegetables is the delicious gravy you can make from the pan juices.
- Whilst the turkey is resting, remove the carrots and onion from the tin. You can serve these alongside the turkey if you like.
- Skim off as much fat as possible from the surface of the cooking liquid.
- Transfer the turkey cooking liquid to a saucepan and top up with chicken stock to make 500ml.
- Put 2 tablespoons of cornflour (corn starch) into a small bowl and mix with 4 tablespoons of cold water to make a smooth slurry.
- Bring the cooking liquid and stock to a gentle simmer. Gradually whisk in the cornflour mixture, adding only as much as you need to thicken the gravy.
- Simmer until the gravy reaches your preferred consistency, then season if needed and pour into a gravy jug.
For gluten-free gravy, ensure you use a gluten-free stock.
Serving Suggestions
When we're having roast turkey breast for Christmas, I like to make sure we still have all our favourite festive side dishes. There might be less turkey to cook, but we're definitely not missing out on the trimmings!
Potatoes: You can't beat some easy roast potatoes or garlic and rosemary roasted potatoes with turkey and gravy. For something creamy, try our slow cooker mashed potatoes or vegetable mash. Our make ahead mashed potatoes are particularly useful when cooking Christmas dinner.
Vegetables: We love serving roast turkey with slow cooker red cabbage, buttered leeks, easy cauliflower cheese and slow cooker Brussels sprouts. Our honey roasted parsnips are another favourite, or try air fryer roasted vegetables to save oven space.
Christmas trimmings: Don't forget our sage and onion stuffing, air fryer pigs in blankets and easy bread sauce. A spoonful of cranberry sauce finishes everything off perfectly.
For more ideas, take a look at our Christmas Dinner Meal Plan.
What to do with Leftover Roast Turkey Breast
Even though this is a smaller roast, you might still have some turkey left over. I always think a good Christmas dinner should leave enough for a delicious lunch the next day!
Some of our favourite recipes for using up cooked turkey are leftover turkey soup, 15 minute leftover turkey curry, leftover turkey pasta bake and leftover turkey sandwich.
Storage
Store: Allow leftover turkey to cool promptly, then transfer it to an airtight container and refrigerate within two hours of cooking. Eat within 48 hours.
Freeze: Roast turkey breast freezes well. Slice it, divide it into portions and freeze in airtight containers or freezer bags for up to two months for the best quality. Adding a little gravy or cooking juice can help stop the slices drying out.
Defrost: Defrost frozen cooked turkey thoroughly in the fridge before reheating.
Reheat: Put the turkey slices into an ovenproof dish with a little stock or gravy, cover with foil and heat gently until steaming hot all the way through. Only reheat once. You can also use a microwave, checking that the centre is fully heated.
If you're preparing turkey ahead for Christmas or Thanksgiving, make sure it is cooled and refrigerated promptly and reheated thoroughly before serving.
Dannii's Top Tips
- Don't forget the bacon. For an extra-indulgent festive turkey breast, lay streaky bacon over the joint when you remove the foil, then roast until the bacon is cooked and crisp.
- Baste just once. Basting the turkey with the roasting juices when you remove the foil helps coat it with flavour. You don't need to keep opening the oven, as this lets heat escape.
- Check the temperature early. Turkey breast is lean and can dry out if overcooked. Start checking before the estimated cooking time is up, particularly if your joint is thin or your oven runs hot.
- Bone-in turkey takes longer. You can use a bone-in turkey breast, but the weight and bone will affect cooking time. Don't assume it needs only a few extra minutes; check the internal temperature.
- Use oil instead of butter. Olive oil works well if you want a dairy-free alternative.
- Always rest the turkey. Leave it loosely covered for 10-15 minutes before carving. This helps retain the juices and makes slicing easier.
- Pat the turkey dry. This helps the butter and seasoning coat the surface. If the melted butter runs off, spoon it back over the joint; softened butter will cling better if you prefer a thicker rub.
- Use the right roasting tin. A deep tin with enough room around the turkey works best. The size and shape of the pan can affect cooking time and how quickly the juices evaporate.
The roasting tin in these pictures is 28x23x6cm (11x9x2½ inch). - Don't wrap it tightly in foil. Cover the roasting tin loosely during the first part of cooking, then uncover it so the turkey can brown. Keep a little liquid in the base of the tin so the vegetables and roasting juices don't burn.
- Prepare the seasoning ahead. You can coat the turkey in the herb butter the day before, cover it and keep it refrigerated until you're ready to cook. Follow the turkey's use-by date and storage instructions.
- Check the seasoning. Chicken seasoning blends can contain quite a lot of salt, so taste your gravy before adding more. Check that the blend is gluten-free if you're serving somebody who needs a gluten-free meal.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Turkey is dry | Overcooked or sliced too soon | Check with a meat thermometer and rest for 10-15 minutes before slicing. Serve with gravy if needed. |
| Turkey isn't browning | Foil left on too long | Remove the foil for the final 20-30 minutes. Don't overcook the turkey just to achieve more colour. |
| Herb butter won't stick | Turkey is damp or butter is too runny | Pat the turkey dry before coating. Spoon any butter back over or use softened butter instead. |
| Roasting tin is drying out | Stock has evaporated | Add a splash of hot stock to the bottom of the tin to stop the vegetables and juices burning. |
| Gravy is thin or lumpy | Cornflour slurry hasn't been mixed or added properly | Whisk in a little more cornflour mixed with cold water for thin gravy. Strain out any lumps. |
Frequently Asked Questions
Allow approximately 200g (7oz) of raw boneless turkey breast per person. Our 1.2kg turkey breast serves six people, depending on appetites and how many side dishes you're making.
Yes, but it needs to be fully defrosted before cooking. Defrost it in the fridge, following the instructions on the packaging, and allow enough time for the whole joint to thaw. Larger joints may need more than overnight.
Yes. Arrange them in a large enough roasting tin or separate tins, leaving space around each joint for the heat to circulate. You don't need to double the cooking time simply because you're cooking two, but the oven may take longer to cook them. Check each joint separately with a meat thermometer.
Yes. Turkey breast works really well in the slow cooker, especially when you want to free up the oven on Christmas Day. Have a look at our Slow Cooker Turkey Crown for an alternative method, as slow cooker timings differ from oven roasting.
More Christmas and Thanksgiving Meats
If you've tried this oven roasted turkey breast recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Roast Turkey Breast
Recipe Video
Ingredients
- 1.5 tablespoons of Butter - melted
- 1 tablespoon of Chicken seasoning
- 5 g (¼ cup) of Fresh rosemary - finely chopped
- 1 Garlic clove - crushed
- 1.2 kg (2 ⅔ lb) of Turkey breast
- 1 Onion - cut into chunks
- 2 Carrots - quartered
- 3 sprigs of Fresh rosemary - left whole
- 125 ml (½ cup) of Vegetable stock (low salt)
To make turkey gravy
- 250 ml (1 cup) of Turkey cooking liquid
- 250 ml (1 cup) of Chicken stock
- 2 tablespoons of Cornflour (corn starch)
- 4 tablespoons of Cold water
Instructions
- Prep: Preheat your oven to 190°C/170°C fan/375°F/Gas 5.
- Make the seasoned butter: In a small bowl, combine 1.5 tablespoons of Butter (melted), 1 Garlic clove (crushed), 5 g of Fresh rosemary (leaves only; chopped) and 1 tablespoon of Chicken seasoning.
- Coat the turkey: Pat 1.2 kg of Turkey breast dry with kitchen paper, then coat it with the garlic and rosemary butter.
- Add the vegetables: Put 2 Carrots (cut into chunks), 1 Onion (quartered) and 3 sprigs of Fresh rosemary into a deep roasting tin.
- Add the turkey and stock: Sit the turkey breast on top of the vegetables and carefully pour 125 ml of Vegetable stock (low salt) into the bottom of the tin, avoiding pouring it directly over the turkey.
- Cover and cook: Cover the roasting tin loosely with foil and roast for 50 minutes.
- Baste the turkey: Remove the foil and baste the turkey with the roasting juices. Return it to the oven, uncovered, for another 20-30 minutes, until golden and cooked through.
- Check and rest: Check the thickest part of the turkey with a meat thermometer. It should reach at least 75°C (167°F), held for 30 seconds. Remove the turkey from the oven, cover loosely with foil and rest for 10-15 minutes before slicing.
To make turkey gravy
- Remove the vegetables: Remove the carrots and onion from the tin. You can serve these alongside the turkey if you like.
- Remove the fat: Skim off as much fat as possible from the surface of the cooking liquid.
- Transfer 250 ml of Turkey cooking liquid to a saucepan and top up with 250 ml of Chicken stock.
- Make the slurry: Put 2 tablespoons of Cornflour (corn starch) into a small bowl and mix with 4 tablespoons of Cold water to make a smooth slurry.
- Whisk in the slurry: Bring the cooking liquid and stock to a gentle simmer. Gradually whisk in the cornflour mixture, adding only as much as you need to thicken the gravy.
- Simmer the gravy: Simmer until the gravy reaches your preferred consistency, then season if needed and pour into a gravy jug.
Recipe Notes
- Baste just once. Basting the turkey with the roasting juices when you remove the foil helps coat it with flavour. You don't need to keep opening the oven, as this lets heat escape.
- Check the temperature early. Turkey breast is lean and can dry out if overcooked. Start checking before the estimated cooking time is up, particularly if your joint is thin or your oven runs hot.
- Always rest the turkey. Leave it loosely covered for 10-15 minutes before carving. This helps retain the juices and makes slicing easier.
- Pat the turkey dry. This helps the butter and seasoning coat the surface. If the melted butter runs off, spoon it back over the joint; softened butter will cling better if you prefer a thicker rub.
- Use the right roasting tin. A deep tin with enough room around the turkey works best. The size and shape of the pan can affect cooking time and how quickly the juices evaporate.
The roasting tin in these pictures is 28x23x6cm (11x9x2½ inch). - Don't wrap it tightly in foil. Cover the roasting tin loosely during the first part of cooking, then uncover it so the turkey can brown. Keep a little liquid in the base of the tin so the vegetables and roasting juices don't burn.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Tayler says
We had a smaller Thanksgiving this year, so I used this turkey breast recipe. It turned out perfectly!
Toni says
We tried this and my family really loved it! Thanks for the recipe! I can't wait to make it again!
KW says
My family loved this! It was a real winner!
Beth Sachs says
The turkey breast looks super moist. I prefer cooking a turkey breast rather than a whole bird!
Jess says
Such a juicy turkey. Love it. A dry turkey is the worst!
Mairead says
This is the perfect recipe when cooking for a small group of people for Thanksgiving or Christmas. A lot less clean up too.
Tavo says
So good to have a turkey recipe that doesn't require hours to get it done! Thank you, I am making it for Chirstmas!
Shashi says
My mom loves roast turkey and I love the hint of rosemary in this one!
Savita says
This looks like a perfect holiday family dinner, will surely try it out this weekend.
Mandy Applegate says
This was so easy to make! Thaks for the recipe.
Nic says
Thank you!! Needed this easy roast turkey breast recipe!! Amazing!
Toni says
Everyone at my house loved moist and juicy it is! Thanks for the recipe! So perfect!
Kristen Wood says
Pinning to make for family over the holidays! Thank you for the wonderful recipe. :)
Jyoti Behrani says
Great recipe!! I made this roast turkey breast and it turned out amazing! Thanks for sharing!
Angela says
A turkey breast is just right for a small gathering. It is so easy and turned out great.