Not every holiday table needs a whole bird. This roasted turkey breast is juicy, golden and brushed with a simple garlic-herb butter, and it is ready in about an hour. It is perfect for a smaller Thanksgiving, a Sunday dinner or a week of high-protein meal prep.
There is no added sugar and no brine. Each of the 8 servings has about 144 calories, 27g protein and just 1g net carbs.
The secret is simple: pat the meat dry, roast it hot and pull it out the moment it reaches 165°F.
Why You’ll Love This Roasted Turkey Breast
- 27g protein per serving. Lean, juicy and filling.
- No added sugar. Just butter, garlic, herbs and spices.
- Ready in about an hour. No brining, no whole bird to carve.
- Great for meal prep. Slice it for salads, wraps and lunches all week.
Ingredient Notes
Turkey breast. One 2-pound plain boneless, skinless turkey breast, fully thawed. Choose one without added solution or sugar; some “enhanced” turkey contains a sugary brine. Use one whole breast, not thin cutlets, so the roasted turkey breast stays juicy.
Garlic-herb butter. A tablespoon of softened Land O Lakes butter mixed with 2 minced garlic cloves, fresh thyme, chopped rosemary, sweet paprika, black pepper and salt.
Water. A quarter cup of water in the pan keeps the drippings from burning and gives you a little sauce to spoon over the slices.
If you want to check the nutrition of staples like turkey breast and butter yourself, you can look them up on USDA FoodData Central. The nutrition is estimated from ingredient labels.
How to Make Roasted Turkey Breast
You need a 9×13-inch metal baking dish, a small bowl, a pastry brush, an instant-read thermometer, foil, a carving knife and a cutting board. Prep takes about 15 minutes, the turkey roasts for 50 to 75 minutes and rests for 15.
Season the turkey
Step 1. Preheat the oven to 375°F (190°C) and pat the turkey breast thoroughly dry.
Step 2. Mix the softened butter, garlic, thyme, rosemary, paprika, pepper and salt in a small bowl.
Step 3. Place the turkey smooth-side up in the baking dish and brush the seasoned butter evenly over the top and sides.
Step 4. Pour the water around the turkey, keeping the seasoned surface dry.
Roast and rest
Step 5. Roast uncovered for 50 to 75 minutes, checking from 45 minutes. Tent loosely with foil if it browns too quickly.
Step 6. Check the thickest part in several spots and remove the turkey when the internal temperature reaches 165°F (74°C).
Step 7. Transfer to a cutting board, tent loosely with foil and rest for 15 minutes.
Slice and serve
Step 8. Stir the pan juices, scraping up the browned bits, and add any juices released during resting.
Step 9. Slice the turkey across the grain into slices about ½ inch thick.
Step 10. Arrange the overlapping slices of roasted turkey breast on a platter, spoon the juices around the meat and divide into 8 equal portions.
Success Tips for Roasted Turkey Breast
Pat it dry. A dry surface browns into a golden crust instead of steaming.
Use a thermometer. Turkey breast goes from juicy to dry quickly. Pull it at exactly 165°F.
Rest before slicing. Fifteen minutes lets the juices settle back into the meat.
Slice across the grain. Short fibers make every slice tender.
Serving Ideas
Serve it with gravy, a creamy casserole and green beans for a smaller holiday dinner, or slice it cold for salads and sandwiches during the week.
More No-Added-Sugar Holiday Recipes
Pour over my no-added-sugar turkey gravy and serve with the no-added-sugar sweet potato pumpkin casserole.
And for a green side, add the no-added-sugar green bean casserole.
Storage
Refrigerate the roasted turkey breast covered for up to 3 days. Reheat slices gently with a splash of the pan juices so they stay moist.
Roasted Turkey Breast FAQ
Does store-bought turkey breast have added sugar?
Some do. “Enhanced” or pre-brined turkey can contain sugar or dextrose, so read the label and choose plain turkey.
How long do I roast a 2-pound turkey breast?
About 50 to 75 minutes at 375°F. Always go by the thermometer: 165°F in the thickest part.
Can I use a bone-in turkey breast?
Yes, but it takes longer. Keep checking with a thermometer until the thickest part reaches 165°F.
How many servings does this roasted turkey breast make?
A 2-pound turkey breast makes 8 servings, about 144 calories and 27g protein each.
Can I make it ahead?
Yes. Roast it a day ahead, slice it cold and reheat gently with the pan juices.
Golden, garlicky and juicy, this roasted turkey breast is an easy holiday centerpiece with no added sugar.
No-Added-Sugar Garlic-Herb Roasted Turkey Breast
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Pat turkey breast thoroughly dry.
- Mix softened butter, garlic, thyme, rosemary, paprika, pepper, and salt in a small bowl.
- Place turkey smooth-side up in the baking dish. Brush seasoned butter evenly over the top and sides.
- Pour water around the turkey, keeping the seasoned surface dry.
- Roast uncovered for 50–75 minutes, checking from 45 minutes. Tent loosely with foil if browning too quickly.
- Check the thickest part in multiple spots. Remove when internal temperature reaches 165°F (74°C).
- Transfer turkey to a cutting board. Tent loosely with foil and rest 15 minutes.
- Stir pan juices, scraping up browned bits. Add juices released during resting.
- Slice turkey across the grain into approximately ½-inch-thick slices.
- Arrange overlapping slices on a serving platter. Spoon roasting juices around the meat. Divide into 8 equal portions.
Notes
- Use one whole turkey breast, not thin cutlets.
- Pat dry for a naturally golden exterior.
- Use a thermometer to prevent overcooking.
- Rest before slicing to retain moisture.
- Refrigerate covered up to 3 days.