FULL RECIPE — Herb-Roasted Turkey Breast (Lean Version)

This herb-roasted turkey breast is a lean, flavorful main dish seasoned with fresh herbs, garlic, and citrus instead of heavy butter. It’s perfect for smaller holiday gatherings or weeknight dinners when you want classic roasted turkey flavor without cooking a whole bird.

Why You’ll Love This Herb-Roasted Turkey Breast

- Perfect for small holiday dinners or Sunday meals without a huge turkey.

- Leaner than dark meat and made without heavy gravies or cream sauces.

- Simple herb, garlic, and citrus seasoning keep the flavor bright and fresh.

- Leftovers work well for sandwiches, salads, and meal prep.

Serving Size: 4–6 servings

Prep Time: 15 minutes

Cook Time: 60–75 minutes (depending on size)

Total Time: 1 hour 20–30 minutes

Calories: ~210 calories per 4 oz serving (estimate)

Ingredients

• 1 boneless turkey breast (2–3 lbs)

• 2 tbsp olive oil

• 1 tbsp fresh lemon juice

• 4 garlic cloves, minced

• 1 tbsp fresh chopped rosemary

• 1 tbsp fresh chopped thyme

• 1 tsp smoked paprika

• 1 tsp salt

• ½ tsp black pepper

• 1 tbsp chopped parsley (garnish)

• Lemon slices (optional garnish)

Instructions

1. Preheat your oven to 375°F.

2. In a small bowl, mix: olive oil, lemon juice, garlic, rosemary, thyme, paprika, salt, and pepper.

3. Pat turkey breast dry with paper towels.

4. Rub the seasoning mixture generously all over the turkey, coating evenly.

5. Place the turkey breast in a baking dish, skin-side up.

6. Roast 50–65 minutes, or until internal temperature reaches 165°F.

7. Let rest 10 minutes before slicing — this keeps it juicy.

8. Garnish with chopped parsley and lemon slices.

Calories

Approx. 210 calories per 4 oz serving

Wine Pairing

• Pinot Noir (classic pairing for poultry, light and holiday-friendly)

• Sauvignon Blanc (bright, herbal notes complement the rosemary + thyme)

Tips, Variations & Storage

- Tip: Use a meat thermometer for the best results—pull the turkey breast from the oven as soon as it reaches 165°F to avoid dryness.

- Variation: Add a sprinkle of smoked paprika or Creole seasoning to the herb mix for a bolder flavor.

- Make it leaner: Trim visible skin and excess fat if you prefer; you can still keep some skin on for moisture while roasting.

- Storage: Store leftover turkey in an airtight container in the refrigerator for up to 3 days. Slice and use for salads, wraps, or sandwiches.

Frequently Asked Questions

Can I make this turkey breast ahead of time?

You can roast the turkey breast a few hours ahead, let it cool slightly, and slice it. Reheat gently in a covered dish with a splash of broth to keep it moist.

Can I use a bone-in turkey breast?

Yes. A bone-in breast usually takes a bit longer to cook. Start checking the internal temperature around 70 minutes and continue roasting until it reaches 165°F in the thickest part.