• Skip to main content
  • Skip to primary sidebar

Peel with Zeal

menu icon
go to homepage
  • Recipes
  • GF Resources
  • About Us
  • Subscribe
    • Facebook
    • Instagram
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • GF Resources
    • About Us
    • Subscribe
    • Facebook
    • Instagram
    • TikTok
    • YouTube
  • ×

    Home » Recipes » Gluten-Free Holidays

    Published: Sep 20, 2021 · Modified: Sep 27, 2022 by Jen Wooster

    Roasted Bone-In Turkey Breast with Herb Butter

    92 shares
    • Share
    • Yummly
    • Email
    Jump to Recipe
    herb roasted turkey breast on a platter with fresh herbs
    roasted turkey breast carved and on a platter with fresh herbs
    overhead shot of thanksgiving plates filled with food
    Christmas table set with side dihes and full bone roasted turkey breast centerpiece
    roasted turkey breast on a platter

    Our oven-roasted turkey breast recipe is slathered in lemon, garlic, and herb butter. It is hands down the best recipe for a juicy and moist bone-in roasted turkey breast. Perfect for your gluten-free Thanksgiving menu!

    Large roasted turkey breast on a platter with fresh herbs.

    This post may include affiliate links. Please read my disclosure policy.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    Thanksgiving can be tough to prepare for and there are a lot of opinions on classic versus modern Thanksgiving recipes. And I am all about tried and true recipes mixed with updated versions, like our whole roasted cranberries and our updated sweet potato crunch. The best of both worlds.

    This turkey breast recipe has classic Thanksgiving flavors with sage and thyme but is easier to manage than a whole turkey.

    It is the perfect Thanksgiving turkey recipe for 4 to 6 people. Or you can make it to supplement your whole turkey for large gatherings, especially great when your guests prefer white meat.

    Jump to:
    • 📖Why This Recipe Works
    • 🧾 Ingredients
    • 🦃 Selecting a Turkey Breast
    • 🦃 Brining Turkey Breast
    • ⏲️ How to Cook a Bone-In Turkey Breast
    • 🥗 Turkey Breast Side Dishes
    • 🥘Expert Tips
    • 🔪Equipment
    • 💭 Christmas Roasted Turkey Breast Recipe
    • 🌡️ Storing
    • More Holiday Recipes
    • 💬Frequently Asked Questions
    • 📖 Recipe
    • ⭐Reviews

    📖Why This Recipe Works

    This recipe is naturally gluten-free and can be made dairy-free by using vegan butter or margarine.

    While I showed a whole turkey breast in the photos, this recipe can be with a half breast, also called a split breast. You also use it for a skin-on boneless turkey breast.

    This recipe is easier to manage than making a whole bird. And you can make this simple recipe for other gatherings like Easter, Christmas, or even for your weekly meal prep.

    The brine keeps the breast moist and the herb butter creates a lovely crispy skin.

    And of course, it pairs perfectly with our gluten-free turkey gravy recipe.

    🧾 Ingredients

    This recipe uses only easy to find ingredients. I typically roast my turkey with a dry white wine like Sauvignon Blanc, Pinot Gris, or even Chardonnay.

    If wine isn't your thing, you can substitute turkey stock or chicken broth. The key is to keep moisture in the oven to ensure a juicy breast.

    Recipe ingredients on a counter.
    • Whole bone-in turkey breast with the skin still on (6 to 7 pounds)
    • Butter
    • Fresh Herbs- Thyme, Sage, and Rosemary
    • Lemon
    • Garlic
    • Salt and Pepper
    • Dry white wine

    To make a half turkey breast or boneless turkey breast you can scale down the herb better ingredients. Or split the herb butter and use half for your dinner rolls.

    🦃 Selecting a Turkey Breast

    The average bone in full turkey breast is 6 to 7 pounds. When estimating the size needed, assume 1 pound per person for a bone-in turkey and ½ pound for boneless.

    Fresh turkeys are chilled below freezing but not frozen solid. They should be baked within 2 days of purchase.

    Fresh vs Frozen

    When selecting a frozen turkey breast, look for any signs of frost. Skip those.

    You will need to defrost the turkey fully before cooking. The average bone-in double turkey breast will need 48 to 72 hours in the refrigerator to completely defrost.

    Turkey Labels

    When it comes to turkey, labels can be confusing. Heritage, organic, pastured, free-range... it can be confusing. Buy the best quality turkey in your price range. There are only 2 things you need to look out for.

    First, avoid basted and self-basting turkeys if possible. These will be the most highly processed. If you have already purchased a basting turkey, do NOT brine. They are injected with a solution that is intended to retain moisture. Your turkey may be too salty if brined.

    Second, do not brine kosher turkeys. They are typically brined during the packaging process. Confirm with your butcher if you are unsure. Again, it will be too salty if doubled-brined.

    🦃 Brining Turkey Breast

    Often people ask if bringing turkey is really necessary and my answer is... yes! I am a big fan of brining chicken and brining salmon. Turkey is no different, in fact, I would say that a turkey brine is the most critical step in roasting a turkey.

    Turkey breast meat, both the white meat and the dark meat, is known to dry out quickly which is why brine is a critical step.

    There are two brine methods. The wet method submerges the turkey breast in a solution of water, salt, sugar, and herbs.

    While the dry method coats the turkey in salt and it sits uncovered in the fridge. Both are great but the dry method takes longer so I prefer a wet brine.

    Turkey breast in molasses brine in a large pot with lemon and sage.

    Turkey Brine Ingredients

    • Water and ice
    • Kosher salt
    • Molasses- you can substitute brown sugar or granulated sugar if needed.
    • Garlic
    • Whole Black peppercorns
    • Fresh Herbs- Sage and Rosemary
    • Lemons 
    How long should you brine a turkey breast?

    A bone-in turkey breast should brine overnight or for about 12 hours. A boneless turkey breast can get away with less time but a minimum of 3 to 4 hours.

    ⏲️ How to Cook a Bone-In Turkey Breast

    Making a turkey can be overwhelming. This is why roasting a bone-in turkey breast is a favorite tradition of mine.

    Step 1- Brine Overnight

    To make the turkey brine, combine half, 4 cups, of the water, molasses, salt, pepper, herbs, and lemon in a stockpot. Heat until salt dissolves. There is no need to bring it to a boil.

    Remove the pot from heat and add the remaining 4 cups of cool water and the ice. This helps to speed up the brine process.

    Put your turkey breast into a pot large enough to fully submerge the turkey. I typically use the same stockpot. When the brine mixture is completely cooled pour over the turkey.

    If the turkey isn't completely covered by water add enough to fully submerge. Place in refrigerator for 12 hours.

    Step 2- Prep Your Turkey

    Preheat the oven to 325 F degrees. You will want your turkey to sit out at room temperature for 30 to 60 minutes before roasting.

    Site a wire rack in a sheet pan. Remove the turkey from the brine and set it on the wire rack to drip dry for a few minutes. Then pat dry the turkey breast with a paper towel.

    Drying the skin of the turkey will help it crisp up later.

    Step 3- Make the Lemon Herb Butter

    In a small bowl, combine the garlic, herbs, salt, pepper, softened butter, and lemon juice to make a paste. For a stronger lemon flavor, you can also use the zest of one lemon.

    The herb butter goes half under and half over the turkey skin. This allows for the flavor to go directly onto the meat while getting enough butter onto the skin to crisp it up.

    Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin.

    A person demonstrating how to rub herb butter under turkey breast skin.

    Step 4- Roast the Turkey

    Place the turkey breast, skin side up, on a rack in a roasting pan. Roasting the turkey on a rack allows the juices to drain so you can have pan gravy from the drippings.

    Pour the wine into the bottom of the roasting pan.

    Roast the turkey for 2 hours to 2 ½ hours, until the skin is golden brown and an instant-read thermometer registers 160 degrees F. Check the turkey every 30 minutes and add more wine, turkey stock, or water to the bottom of the pan if it begins to run dry.

    A half turkey breast will typically cook in less than 2 hours. While boneless breasts will be about 90 minutes, depending on the size.

    Step 5- Serve

    When the turkey is done, cover it with foil and allow it to rest at room temperature for 10 to 15 minutes. It should come up to an internal temperature of 165 F degrees minimum.

    To serve, slice the turkey into ¼ to ⅓ inch pieces and spoon over pan juices. Garnish with lemon slices and fresh herbs.

    To serve with pan juices carefully scoop off the top layer of fat from the juices. Then ladle the pan juices over the turkey.

    To serve with gravy, scrape up all the bits with a wooden spoon. Pour into a fat separator and follow the instructions for our gluten-free turkey gravy recipe.

    Sliced turkey breast off the bone and placing on a serving platter.

    🥗 Turkey Breast Side Dishes

    Turkey is a versatile protein. Here are a few of our favorite side dishes to serve with turkey breast:

    • Brussel Sprout and Pomegranate Salad
    • Modern Green Bean Casserole - Deconstructed and no cream of mushroom soup!
    • Small Batch Mashed Potatoes- The perfect size for a small gathering.
    • Gluten-Free Cornbread Stuffing
    • Sweet Potato Crunch
    • Bourbon Roasted Cranberries - the best tart cranberry recipe.

    To drink, I like to serve chardonnay, or the less popular but arguably better, viognier. For red wine, I recommend sticking with the classic turkey breast and pinot noir pairing.

    🥘Expert Tips

    • If you don't have a rack for your roasting pan you can ball up a few pieces of aluminum foil to prop your turkey up on.
    • Be sure to salt and pepper the bottom of your turkey for maximum flavor.
    • If you live in a very dry climate start your turkey covered with foil for the first 30 to 45 minutes
    • If your turkey begins to brown too quickly, loosely cover or tent with foil to stop the browning but allow steam to escape.
    • Save your turkey carcass to make homemade turkey broth.
    Dinner plate with turkey, cornbread stuffing and cranberries.

    🔪Equipment

    This recipe requires a roasting pan, preferably with a roasting rack, and a stockpot or other pan large enough to fully submerge the turkey in the brine.

    💭 Christmas Roasted Turkey Breast Recipe

    My favorite variation of this recipe is to swap out the lemons with oranges and add a pinch of nutmeg to the herb butter. This is how I make it for our Christmas dinner.

    You can also throw a few cinnamon sticks into the brine.

    🌡️ Storing

    A frozen turkey breast may take a few days to thaw in the fridge so plan accordingly. It can continue to thaw out in the brine if needed.

    Cooked turkey lasts 3 to 5 days when tightly wrapped and stored in the fridge. Or freeze up to 2 months.

    If your leftover turkey has already been sliced, sprinkle on a little turkey broth to keep it moist.

    Food Safety

    Just a few reminders when working with raw poultry.

    • Cook to a minimum internal temperature of 165 °F (74 °C)
    • Insert the meat thermometer at the thickest part of the breast
    • Do not use the same utensils on cooked food, that previously touched the raw turkey meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature beyond the 1 hour resting period
    Christmas table set with side dishes and full bone in roasted turkey breast centerpiece

    More Holiday Recipes

    • Celeriac puree in a brown bowl with a small bowl of green chives.
      Celeriac Puree
    • Hasselback style squash on a white plate with sage leaves.
      Sweet and Spicy Hasselback Butternut Squash
    • Cajun deviled eggs with shrimp in a serving platter.
      Cajun Shrimp Deviled Eggs
    • gluten free crescent rolls on cutting board
      Gluten-Free Crescent Rolls

    💬Frequently Asked Questions


    Should a turkey breast be cooked covered or uncovered?

    In order to brown the skin, the turkey breast should be cooked uncovered with liquid (wine or stock) in the pan to ensure a moist environment. If you live in a dry climate, cover the turkey breast with foil for the first 30 to 45 minutes of cooking then remove. If the turkey skin browns too quickly loosely cover with foil.

    Can you freeze roasted turkey breast?

    Yes. Whole and half turkey breasts will stay fresh longer than sliced turkey. Tightly wrap in plastic wrap, place in a freezer bag, and store for up to 2 months.

    At what temperature is a bone-in turkey breast done?

    Turkey is done at 165 F degrees. It can be removed from the oven at 160 F degrees and covered with a foil tent. While the turkey is resting (about 10 minutes) it should come up to 165 F degrees. Always allow ample time to thoroughly cook your turkey.

    How much turkey breast per person?

    For bone-in turkey breasts or whole turkeys, plan for 1 pound per person. For boneless turkey breasts, plan on ½ pound per person. Increase by ½ to 1 pound for leftovers.

    How do you keep a turkey breast moist when roasting?

    The key to a moist turkey breast starts before roasting. Brine your turkey breast overnight and keep liquid in the bottom of the pan when roasting. White wine, stock, or water.

    📖 Recipe

    Bone in roasted turkey breast on a platter with fresh herbs.

    Roasted Bone-In Turkey Breast with Herb Butter

    Moist and juicy roasted turkey breast recipe with a wel- seasoned lemon herb butter. Perfect for Sunday dinners or your next holiday meal.
    Servings: 6
    Prep: 15 mins
    Cook: 2 hrs 15 mins
    Brining 1 d
    Total: 2 hrs 30 mins
    5 from 15 votes
    PRINT PIN SAVE

    Equipment

    • Stockpot
    • Roasting pan

    Ingredients
      

    Turkey Breast Brine

    • 8 cups water
    • ½ cup kosher salt
    • ¼ cup molasses
    • 4 cloves garlic smashed
    • 1 tablespoon whole black peppercorns
    • 2 sprigs fresh sage
    • 2 sprigs rosemary
    • 2 lemons cut in half
    • 4 cups ice

    Roasted Turkey Breast

    • 1 whole bone-in turkey breast 6 ½ to 7 pounds
    • 3 cloves garlic minced
    • 1 tablespoon chopped fresh rosemary leaves
    • 1 tablespoon chopped fresh sage leaves
    • 1 teaspoon chopped fresh thyme leaves
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper
    • 4 tablespoons butter softened
    • 1 tablespoons lemon juice
    • 1 cup dry white wine
    Prevent your screen from going dark

    Instructions
     

    Brine the Turkey

    • In a large stockpot, combine 4 cups of water, molasses, salt, pepper, herbs, and lemon. Heat until salt dissolves, remove from heat. Add the remaining 4 cups of cool water and 4 cups of ice.
      8 cups water, ¼ cup molasses, 4 cloves garlic smashed, 1 tablespoon whole black peppercorns, 2 sprigs fresh sage, 2 sprigs rosemary, 2 lemons, 4 cups ice, ½ cup kosher salt
    • Put turkey breast into a large pot. When the brine mixture is completely cooled and pour over they turkey. If the turkey isn't completely covered by water add enough to fully submerge. Place in refrigerator for 12 hours.
      1 whole bone-in turkey breast

    Roasting the Turkey Breast

    • Preheat the oven to 325 degrees F.
    • In a small bowl, combine the garlic, herbs, salt, pepper, butter, and lemon juice to make a paste.
      3 cloves garlic, 1 tablespoon chopped fresh rosemary leaves, 1 tablespoon chopped fresh sage leaves, 1 teaspoon chopped fresh thyme leaves, 1 tablespoons lemon juice, 4 tablespoons butter
    • Remove the turkey from the brine and pat dry, Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin.
      1 whole bone-in turkey breast, 2 teaspoons kosher salt, 1 teaspoon black pepper
    • Place the turkey breast, skin side up, on a rack in a roasting pan. Pour the wine into the bottom of the roasting pan.
      1 cup dry white wine
    • Roast the turkey for 2 hours to 2 ½ hours, until the skin is golden brown and an instant-read thermometer registers 160 degrees F. When the turkey is done, cover it with a foil tent and allow it to rest at room temperature for 10 to 15 minutes. It should come up to 165 F degrees minimum.
    • To serve, slice the turkey into ¼ to ⅓ inch pieces and spoon over pan juices. Or pour pan juices into prepared turkey gravy (see recipe link below) and serve gravy on the side. Garnish with lemon slices and fresh herbs.
    Rate this Recipe

    Notes

    • Kosher, self-basting, or basted turkey breasts should not be brined as they have either been previously brined (kosher) or injected with a solution. 
    • Thie recipe can be made with a whole turkey breast or a split turkey breast. Cooking time should be reduced for the half breast.
    • If the skin is over-browning, cover the breast loosely with aluminum foil.
    • Allow the turkey breast to rest at room temperature for 1 hour before placing it in the oven.
    • Gluten-Free Turkey Gravy Recipe

    Nutrition

    Calories: 98kcal | Carbs: 17g | Protein: 1g | Fat: 1g | Fiber: 2g
    Author: Jen Wooster
    Course:: Dinner, Main Course
    Cuisine: American, Christmas, Thanksgiving
    Keyword bone-in turkey breast recipe, gluten free roasted turkey, herb roasted turkey, oven roasted turkey breast, split turkey breast recipe, turkey breast recipe
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

    Next Recipe

    • Roasted turkey with sage and sliced oranges.
      Roast Turkey with Sage and Orange
    • Roasted turkey on a platter.
      How to Dry Brine a Turkey
    • Charcuterie and cheese skewers in a cup.
      Charcuterie Cups
    • Christmas tree charcuterie board with meats and cheese.
      Christmas Tree Charcuterie Board
    92 shares
    • Share
    • Yummly
    • Email

    Reader Interactions

    Comments

      Join the Discussion Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Gina says

      November 19, 2021 at 9:51 am

      5 stars
      This brine makes the most delicious turkey! Will definitely be using this recipe in the future.

      Reply
      • Jen says

        November 19, 2021 at 10:28 am

        5 stars
        We couldn't agree more.

        Reply
    2. Ana F. says

      November 19, 2021 at 9:49 am

      5 stars
      The combination of the herbs and lemon is perfect! This recipe makes for THE perfect oven-roasted turkey breast!

      Reply
      • Jen says

        November 19, 2021 at 10:28 am

        5 stars
        Thanks so much for the review!

        Reply
    3. Jess says

      November 19, 2021 at 9:03 am

      5 stars
      Literally cannot wait for turkey day. With this recipe, I am all set and just need the big day to be here!

      Reply
    4. sue says

      November 19, 2021 at 9:01 am

      5 stars
      This post literally makes my mouth water...love the flavors!

      Reply
    5. Dannii says

      November 19, 2021 at 8:30 am

      5 stars
      This turkey looks perfectly cooked and the herb combination looks amazing.

      Reply

    Primary Sidebar

    Greetings!

    picture of Jen

    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

    More About Me...

    Subscribe

    Not To Miss Recipes!

    • roasted eggplant on baking sheet
      Easy Oven Roasted Eggplant Slices
    • parmsean roasted zuchhini and yellow squash on a plate.
      Parmesan Roasted Zucchini and Squash
    • christmas cookies decorated with royal icing
      Royal Icing with Meringue Powder
    • Roasted cornish hens on a plate with oranges and herbs.
      Citrus and Herb Cornish Hens

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Terms & Conditions
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates
    • Check out our new Web Stories

    Contact

    • Contact
    • Partnerships

    Copyright © 2023 Peel with Zeal