Oven roasted turkey breast is a classic main course for your next family meal or small holiday gathering. Bone-in turkey breast is easy to prepare in the oven and turns out flavorful and juicy.
Trim any excess fat from turkey breast and pat dry with a paper towel. Place into a roasting pan or 9x13 pan lined with foil.
In a bowl, add softened butter, salt, pepper, garlic powder, thyme, and sage. Mix to create a paste.
Loosen the skin of the turkey breast and spread half of butter mixture underneath the skin in an even layer. Spread remaining butter mixture over the entire outside of the turkey breast.
Roast, uncovered, in preheated oven for 20-23 minutes per pound of turkey, or until an internal temperature of 165 degrees Fahrenheit is reached. Place thermometer into the center of the thickest part of your turkey breast to test the temperature. I highly recommend using a meat thermometer for best accuracy.
Remove from the oven and allow to rest for 10 minutes before slicing and serving.
Notes
A half bone-in turkey breast (single breast) will feed 3 to 4 people. A whole bone-in turkey breast (two breasts) will feed up to eight. Both can be used in this recipe.
If substituting with a boneless turkey breast, cooking times will be reduced.
Butter can be substituted with olive oil. If using salted butter, reduce the salt listed by half.
To prevent dry turkey - use a meat thermometer and remove from oven as soon as turkey reaches 165 degrees Fahrenheit in the center. Leaving the bone in and skin on help keep your turkey juicy and retain moisture, and can be removed before serving. Do not slice into piping hot turkey. Resting allows the juices to redistribute into the meat.