What temperature should I pull my garlic herb roasted turkey breast from the oven?

Pull it when an instant-read thermometer reads 150 to 155°F in the thickest part of the breast, then rest it tented with foil for 20 to 30 minutes. Carryover cooking raises the temperature to the USDA-safe 165°F without drying the lean meat. Trust the thermometer reading, not the timer.

Can I dry brine and use the herb butter, or should I choose just one?

Use both, but adjust the salt: dry brine with the full tablespoon of kosher salt, then leave the extra salt out of the herb butter. The brine seasons the meat deeply while the butter flavors the surface and crisps the skin. Together they cover every layer of the breast.

How long does a 6 to 7 lb bone-in turkey breast take to roast?

Plan on about 2 to 2 1/2 hours total, including the 30-minute blast at 450°F and the slower finish at 325°F. Start checking early if your oven runs hot or the breast is on the smaller side of the range. The thermometer reading matters far more than any clock.

Why did my turkey breast turn out dry even though it reached 165°F?

Most likely it was pulled at 165°F and kept climbing past it, which overcooks the lean meat, or it was sliced with the grain instead of against it. Pull at 150 to 155°F, rest a full 20 to 30 minutes, and cut across the fibers. Thick slices also hold their juices better than thin ones.

Can I serve this instead of a whole turkey for Thanksgiving dinner?

Absolutely: a 6 to 7 lb bone-in breast serves four to eight people with leftovers, and it roasts in roughly half the time of a whole bird. You still get the golden skin and the carving moment without the logistics of a giant roaster. Pair it with stuffing, mashed potatoes, and cranberry sauce for the full holiday plate.

Garlic Herb Roasted Turkey Breast: Juicy, Golden

Ingredients

Scale

1 bone-in turkey breast, 6 to 7 lb, thawed if frozen
1 tablespoon kosher salt, for the dry brine
8 tablespoons (1 stick) unsalted butter, softened
6 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh sage, finely chopped
1 teaspoon lemon zest
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (omit if dry-brined)
1 lemon, halved
1 small onion, quartered
1 cup low-sodium chicken broth
2 tablespoons cornstarch mixed with 2 tablespoons cold water, for the gravy

Cook Mode Prevent your screen from going dark

Instructions

Dry brine ahead (optional but recommended). Pat the turkey breast completely dry with paper towels, then rub 1 tablespoon of kosher salt evenly over every surface, working some under the skin wherever your fingers can reach. Set the breast on a wire rack over a rimmed tray, leave it uncovered, and refrigerate for 12 to 24 hours so the salt penetrates deeply and the skin air-dries for maximum crispness.
Bring to room temperature and heat the oven. Remove the breast from the refrigerator 45 to 60 minutes before roasting so it cooks evenly from edge to center. If you skipped the dry brine, pat the breast dry and season it lightly with salt now. Position a rack in the lower third of the oven and preheat to 450°F.
Make the herb butter. In a small bowl, mash the softened butter with the minced garlic, rosemary, thyme, sage, lemon zest, black pepper, and 1/2 teaspoon of kosher salt, unless you dry-brined, in which case leave that salt out. Stir until the herbs are evenly distributed and the butter is fragrant and speckled green.
Butter under and over the skin. Gently loosen the skin over the breast with your fingertips, taking care not to tear it. Spread about two-thirds of the herb butter directly onto the meat under the skin in an even layer, then rub the remaining butter all over the outside of the skin so it browns beautifully.
Set up the roasting pan. Scatter the lemon halves and onion quarters in a roasting pan or large oven-safe skillet to form a natural rack. Place the breast on top, skin side up, and pour the chicken broth around the bird, never over it, so the skin stays dry and crisps properly.
Roast hot, then low. Roast at 450°F for 30 minutes to set that deep golden skin, then reduce the oven temperature to 325°F without opening the door more than necessary. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast reads 150 to 155°F, about 1 1/2 to 2 hours more for a 6 to 7 lb breast. If the skin is browning faster than the meat is cooking, tent it loosely with foil.
Rest for carryover cooking. Transfer the breast to a cutting board and tent it loosely with foil. Rest for a full 20 to 30 minutes, during which carryover cooking will gently raise the internal temperature to the USDA-safe 165°F while the juices redistribute through the meat. Do not skip or shorten this rest; it is what keeps every slice juicy.
Slice against the grain. Look closely at the breast to find the direction of the muscle fibers, then cut across them with a long, sharp carving knife into thick slices, about half an inch each. Shortening the fibers this way is the simplest trick for tender, melt-in-your-mouth turkey.
Make the quick pan gravy. While the breast rests, strain the pan drippings through a fine-mesh sieve into a saucepan, skimming off most of the fat but keeping every browned bit. Bring to a gentle simmer over medium heat, whisk in the cornstarch slurry, and cook for about 2 minutes until glossy and thickened. Taste, adjust the seasoning, and serve warm alongside the sliced turkey.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Cuisine: American