Herb-Roasted Turkey Breast

Herb-Roasted Turkey Breast

This recipe results in a succulent turkey breast that's perfectly seasoned with parsley, rosemary, thyme, and optional sage, creating a harmonious blend of earthy and herby notes.

The turkey is roasted alongside onions and carrots, infusing the meat with a delightful sweetness. The chicken broth at the bottom of the casserole dish adds depth and moisture to the dish while forming a delicious pan sauce. This dish offers a delightful balance of flavors and textures, making it a delightful addition to any meal.

Serve this Herb-Roasted Turkey Breast with your favorite sides, such as mashed potatoes and green beans, for a wholesome and comforting meal that's perfect for any occasion.


Olive oil or as needed
1 1/2 Tbsp
1 tsp
1 tsp
1 tsp
Sage (optional)
1 tsp
Salt and pepper for seasoning (to taste)
Onion, sliced
Carrot, chopped
Chicken broth
1 cup


  • Twine
  • Kitchen brush
  • Small casserole dish


Remove the turkey breast from the fridge (or freezer) and let it sit out to come to room temperature.

Preheat the oven to 350°F.

Tie the turkey breast with twine to give it shape.

Brush the turkey breast with olive oil and sprinkle with salt, pepper, and herbs.

Place the turkey breast in a small casserole dish and place the onions, carrots, and any extra herbs alongside it.

Add about 1 cup of broth to the bottom of the dish - just enough to cover the bottom.

Roast the turkey uncovered for 30 minutes.

Continue roasting (an additional 30-60 minutes) until the temperature in the thickest part of the breast reaches 160°F.

(Suggested: Pull out of oven before the internal temp is lower than the suggested by 5 degrees because it'll keep cooking once you pull it out - you don't want to overcook)

Remove from the oven and let rest before slicing about 10 minutes.

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