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sliced turkey breast
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5 from 6 votes

Roasted Turkey Breast

SO much easier than making a whole turkey, but every bit as delicious and flavorful.
Prep Time15 mins
Cook Time2 hrs 15 mins
Resting Time15 mins
Total Time2 hrs 45 mins
Course: Main Course
Cuisine: American
Keyword: Roasted Turkey Breast
Servings: 5 people


  • Meat Thermometer
  • 3 Quart Baking Dish


  • 5 - 6 lb Turkey Breast thawed, bone-in, skin on

For the Base

  • ½ onion sliced thickly ( ½” slices )
  • 1 stalk of celery cut into 2” chunks
  • 1 large carrot cut into 1” slices
  • ½ cup dry white wine

For between the skin and meat

  • ¼ cup Lemon Juice
  • 1 Tablespoon Extra Virgin Olive Oil

For the Rub

  • ½ teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary leaves minced
  • 2 fresh sage leaves chopped
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper
  • 1 Tablespoon Extra Virgin Olive Oil


  • Preheat the oven to 325° F. Pat the turkey dry with paper towels, inside the cavity and outside.
  • Place the onion, carrot, and celery pieces on the bottom of a 3 quart baking dish. Pour the white wine in the dish.
  • Combine lemon juice and 1 Tablespoon of olive oil. Carefully lift the skin away from the meat and pour the lemon juice and oil over the meat, using your fingers to gently rub it in.
  • Combine the thyme, rosemary, sage, garlic, salt, pepper, and 1 Tablespoon of oil in a small bowl, and rub that all over the skin of the breast.
  • Bake 2 hours, or until internal temp is 170. This could take as long as 2.5 hours, if your turkey has particularly thick parts, which is why a thermometer is important!
  • Remove the turkey breast from the oven and let it rest, loosely tented with foil, for 15 minutes.