This is a turkey breast that’ll have people drooling! You can’t go wrong with the combo of lemon, garlic, and butter. The seasoning blend on this is the addition that makes it really shine! Juicy, flavorful meat with golden, crispy skin. It’s irresistibly good!
For a whole bird, check out my recipe for the Juiciest Turkey Ever!
Why My Recipe
- Lemon, garlic, and butter come together for mouthwatering, can’t-stop-eating flavor.
- A savory seasoning blend adds an extra layer of flavor on top of the lemon garlic butter.
- Butter keeps the breast moist with a golden, crispy skin.
- Perfect for holiday meals or Sunday dinner without the hassle of a whole bird.
The buttery lemon garlic rub really is what takes this over the top. It melts down into the pan and basically makes its own gravy. Just whisk in a quick cornstarch slurry and boom, you’re done. No need to mess with a roux. This is one of those recipes that’s perfect for smaller holiday gatherings, Sunday dinner, or anytime you want something a little extra without making things complicated.
Ingredient Notes
- Turkey Breast (Boneless or Bone-In, Skin-On): This recipe works with either type. Bone-in gives extra flavor and moisture, but boneless cooks a little faster.
- Lemon (Zested and Juiced): You’ll need both the zest and juice from one medium lemon.
- Olive Oil: Helps create a smooth seasoning paste. You can use avocado oil or any other neutral-flavored oil you prefer.
- Paprika: Adds color and a hint of earthy sweetness. Smoked paprika also works if you want a little smokiness.
- Salt: This recipe calls for regular table salt. Adjust the measurement if you’re using another type.
- Garlic Powder: Adds concentrated garlic flavor that won’t burn while roasting.
- Onion Powder: Granulated garlic can be used in the same amount.
- Black Pepper: Freshly ground does give a little extra punch if you want to go that route.
- Crushed Red Pepper Flakes: Adds just a touch of spice. Totally optional if you don’t want the heat. Use more or less depending on your spice preference.
- Minced Garlic: Fresh garlic gives the best flavor, but pre-minced from a jar also works too. It just has a slightly more bitter flavor.
- Salted Butter (Sliced): Softened butter mixes easiest into the seasoning paste. You can also use unsalted. Just add a pinch more salt to the paste.
- Lemon Slices (Optional): Adds a pretty finish to your serving platter if you want to go that route.
- Fresh Parsley (Optional): Just to add a pop of color as a garnish.
Bone-in or Boneless
Both boneless and bone-in turkey breasts work with this recipe.
Boneless tends to be smaller and cooks a little faster, making it great for weeknight dinners or smaller meals.
Bone-in has more flavor and usually stays a little juicier. It also gives you that super pretty presentation with crispy skin that feels special for a holiday or Sunday dinner.
If you’re working with a large bone-in breast that won’t fit in your pan, you can cut it in half and roast the pieces side by side.
Thawing your Turkey
Most turkey breasts are sold frozen, so you’ll want to plan ahead. A general rule is to allow 24 hours of fridge time for every 5 pounds of turkey. But in our experience, it’s best to give it a full 2 days in the fridge just to make sure it’s fully thawed all the way through. That way you don’t end up with frozen spots in the middle that throw off your cook time.
Cooking Time Guide
Roast your turkey breast at 375 degrees Fahrenheit. Plan on about 20 minutes per pound, but always use a meat thermometer to be sure. The thickest part of the breast should reach 160 degrees, and after a 15-minute rest it will rise to the safe temperature of 165 degrees.
Breast WeightApproximate Cook Time3 pounds1 hour4 pounds1 hour, 20 minutes6 pounds2 hours8 pounds2 hours, 40 minutes
Rest Before Slicing
Once your turkey comes out of the oven, let it rest for about 15 minutes before slicing. This gives the juices time to settle back into the meat so every bite stays moist and flavorful. Loosely tent the turkey with foil while it rests to help keep it warm.
Pro Tips from the Chef
- Always start with a fully thawed turkey breast. Even a partially frozen center will mess with your timing and can lead to uneven cooking.
- Use your hands to gently separate the skin from the meat before adding the butter mixture. It helps season the turkey from the inside out.
- Let the butter sit out overnight, if you can, so it’s soft and easy to mix.
- A meat thermometer is a must. Start checking the temperature 15 to 20 minutes before you think it’ll be done.
- Let the turkey rest before slicing. It really does make a difference in how juicy the meat stays.
Step-by-Step Overview
- Preheat your oven to 375 degrees Fahrenheit.
- Prepare your turkey breast. Pat it dry with paper towels and place it skin side up in a roasting pan or 9×13-inch baking dish.
- Mix the seasoning paste. In a small bowl, stir together lemon juice, olive oil, and all of the spices.
- Add butter and garlic. Mash in the softened butter, lemon zest, and minced garlic to form a thick rub.
- Season the turkey. Gently loosen the skin and rub half the mixture underneath, then spread the rest on top.
- Roast. Bake for about 20 minutes per pound, or until a thermometer reads 160 degrees in the thickest part.
- Rest the meat. Remove from the oven, cover loosely with foil, and rest for 15 minutes before slicing.
- Garnish and serve. Add lemon slices and fresh parsley if using, then drizzle with pan juices or gravy.
To Baste or Not to Baste
Basting is optional with this recipe, but it can give you an extra layer of flavor on the outside of the turkey. Since this turkey breast is coated in butter and roasts in its own drippings, it’s already set up for success. That said, if you’re hanging out nearby and want to baste once or twice during cooking, go for it. Just spoon the pan juices over the top to help deepen the color and flavor on the skin.
If you’d rather skip the basting, you still get juicy, flavorful results thanks to that buttery rub. No need to stress either way.
Foil Tent for Burning
If the top of your turkey starts getting too dark before the inside is cooked through, loosely tent it with aluminum foil. Just lay a piece of foil over the top of the turkey to shield it from direct heat. This slows down the browning while still letting the turkey finish roasting.
You don’t want to wrap it too tightly or you’ll trap steam and soften the skin. Just a light cover is enough to keep everything on track without sacrificing texture or flavor.
Crispy Skin Tip
If you want extra crispy skin, place the roasted turkey breast under the broiler for 5 to 7 minutes after roasting. Just move it to a foil-lined baking sheet and broil until the skin turns golden brown and crisp. Keep a close eye on it while it broils to make sure it doesn’t burn.
Using the Drippings
The lemon garlic butter melts into the pan as it roasts, creating flavorful drippings that you can use in two different ways.
First, you can just spoon them right over the sliced turkey for a quick and easy sauce. It’s super delicious and is what is pictured.
Or, you can whisk them into a simple gravy using a cornstarch slurry. Just pour the drippings into a saucepan, bring to a simmer, then whisk in a slurry made from 1 tablespoon of cornstarch and 2 tablespoons of cold water. Let it simmer until thickened and serve it warm.
Budget Saver
Turkey breast is one of those things that often goes on sale around the holidays, and it’s a great time to stock up. It’s usually the cheapest price per pound you can get on poultry! If you find a good price, grab a couple of extras and freeze them for later. They’re perfect for smaller meals and taste just as good outside of Thanksgiving.
Roast one now and shred up the leftovers for sandwiches, soups, casseroles, or even enchiladas. It can be used in any recipe that calls for pre-cooked chicken or rotisserie chicken.
Just let the meat cool completely, portion it into resealable freezer bags, and freeze for up to three months. If you have a vacuum sealer, it’ll stay good for up to 1 year.
Frequently Asked Questions
Can I use a boneless turkey breast?
Yes. This recipe works just as well with boneless. It will cook faster, so start checking the internal temperature about 15 to 20 minutes earlier.
Can I prep this ahead of time?
You can. Make the seasoned butter and rub it onto the turkey breast the day before. Store it covered in the fridge, then roast as directed when ready.
What if I don’t have a roasting pan?
A 9×13-inch baking dish works great. Just make sure the turkey fits comfortably and the skin is facing up.
How do I know when it’s done?
Use a meat thermometer. The thickest part of the breast should reach 160 degrees. After resting, it will come up to the safe 165 degrees.
Can I freeze the leftovers?
Absolutely. Let the cooked turkey cool completely, then store it in freezer bags for up to 3 months. It reheats well and is perfect for quick meals.
Do I have to make gravy?
Not at all. The buttery lemon drippings are delicious just spooned over the sliced turkey. But if you want gravy, it’s easy to thicken with a quick cornstarch slurry.
Leftover Ideas
Got leftovers? Lucky you! Slice it up for sandwiches with a little cranberry sauce or mayo. You can also chop it and toss it into a slow cooker turkey soup, add it to a creamy pasta, or stuff it into a baked potato with cheese and green onions for an easy meal.
Use it anywhere you’d normally grab a rotisserie chicken. It’s great in quesadillas, wraps, casseroles, and even turkey fried rice. Shred it and make sliders or melt it into a grilled cheese with some sharp cheddar and a smear of Dijon. Leftovers never go to waste around here!
Serving Suggestions
This turkey goes perfectly with all your classic sides. We love it with creamy mashed potatoes, roasted vegetables, or a green bean casserole. A spoonful of stuffing and a drizzle of lemony pan sauce or gravy ties it all together.
If you’re planning a holiday meal, serve it alongside sweet potatoes, dinner rolls, and a fresh green salad to round things out. The lemon and garlic in the turkey complement just about anything you’d want on your table.
And don’t forget dessert. With your main dish roasting in the oven, there’s still plenty of room for baking a pumpkin pie or a batch of chai latte cinnamon rolls to finish the meal strong.
Storage & Reheating
Refrigerate leftover turkey in an airtight container for up to 5 days. For easier reheating later, slice or shred the meat before storing.
Freeze leftover turkey in a resealable freezer bag or airtight container for up to 3 months. Let it cool completely before freezing. If you want to prevent freezer burn, press out as much air as possible or vacuum seal.
Reheat small portions in the microwave on high in 30-second increments, flipping or stirring in between, until warmed through.
Reheat larger portions by placing meat in a baking dish with pan drippings or a tablespoon of butter. Cover with foil and heat in a 325°F oven for 15 to 20 minutes until warmed through.
