Martha Stewart’s Roasted Turkey Breast

Name: Martha Stewart’s Roasted Turkey Breast
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Ingredients: 1 bone-in, skin-on turkey breast (about 2.5–3kg); 1 1/2 tsp fine sea salt (plus more to taste); 1/2 tsp freshly ground black pepper; 80g unsalted butter, softened; 2 garlic cloves, finely grated; 1 tbsp finely chopped fresh parsley; 1 tsp finely chopped fresh rosemary; 1 tsp finely chopped fresh thyme; 1 tsp finely chopped fresh sage; 1 lemon, zest only; 1 onion, cut into wedges (optional, for the pan); 2 carrots, cut into chunks (optional, for the pan); 2 celery sticks, cut into chunks (optional, for the pan); 250ml chicken stock or water (optional, for the pan)

This roasted turkey breast is my go-to when I want the flavour and crisp skin of a holiday roast without committing to a whole bird. You get juicy, tender slices with a buttery herb perfume and a beautifully golden top that carves like a dream. It’s very doable for confident beginners, especially if you use a thermometer. Total time is about 2 hours 15 minutes, including resting.

Ingredients

Turkey

1 bone-in, skin-on turkey breast (about 2.5 to 3kg)
1 1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper

Lemon-Garlic Herb Butter

80g unsalted butter, softened
2 garlic cloves, finely grated (or very finely minced)
1 tbsp finely chopped fresh parsley
1 tsp finely chopped fresh rosemary
1 tsp finely chopped fresh thyme
1 tsp finely chopped fresh sage
Zest of 1 lemon

For the Roasting Tin (Optional, but great for flavour)

1 onion, cut into wedges
2 carrots, cut into chunky pieces
2 celery sticks, cut into chunky pieces
250ml chicken stock or water

How to Make Martha Stewart’s Roasted Turkey Breast

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven. Set a rack inside a roasting tin (or use a thick bed of the onion, carrot, and celery to lift the turkey slightly).
Dry the turkey: Pat the turkey breast dry with kitchen paper, including under any loose flaps of skin. Dry skin is what turns crisp and golden.
Mix the herb butter: In a small bowl, stir together the softened butter, garlic, parsley, rosemary, thyme, sage, lemon zest, salt, and pepper until evenly combined.
Season under the skin: Carefully loosen the skin from the meat using your fingers, keeping it attached. Spread about two-thirds of the herb butter under the skin, then rub the remaining butter over the top of the skin. If you like, add a very light extra pinch of salt and pepper over the surface.
Set up the roasting tin: If using the vegetables, scatter them in the tin and pour in the chicken stock or water. Place the turkey breast on the rack (or on top of the veg).
Roast: Roast for 20 minutes at 220°C (200°C fan) to start the browning. Reduce the oven to 180°C (160°C fan) and continue roasting until the thickest part of the breast reaches 74°C on a thermometer, usually another 60 to 80 minutes depending on size.
Rest (cooling step): Transfer the turkey to a board and rest loosely tented with foil for 20 to 30 minutes. This keeps the meat juicy and makes carving cleaner.
Finish and serve (assembling step): Strain the pan juices if you’d like a simple jus, then taste and season. Carve the turkey breast into slices and serve with the juices.

Tips

How do I keep turkey breast from drying out?

Two things make the biggest difference: herb butter under the skin and a thermometer. Pull it as soon as it hits 74°C in the thickest part, then rest it well. Overcooking is the main reason turkey breast turns chalky.

Why isn’t my turkey skin crispy?

Skin needs to be dry and exposed to high heat. Pat the turkey thoroughly dry before seasoning, start hot for the first 20 minutes, and avoid basting. If it still needs help, give it 5 minutes at 220°C at the end, watching closely.

Do I need to cover the turkey with foil while it roasts?

Not at the start. If the skin is deep golden but the turkey is not yet at temperature, loosely tent it with foil for the remaining time so it finishes cooking without over-browning.

What’s the easiest way to get more flavour from the pan juices?

Roast the turkey over onion, carrot, and celery with a splash of stock. After resting, strain and simmer the juices for 5 to 10 minutes to concentrate the flavour, then season to taste.

Serving Suggestions

Roast potatoes or buttery mashed potatoes
Steamed green beans, Brussels sprouts, or honey-glazed carrots
Cranberry sauce and good stuffing
Warm gravy or a quick pan jus
Leftover turkey sandwiches with mayo, mustard, and crisp lettuce

Storage

Room Temperature

Keep carved turkey out for no more than 2 hours (or 1 hour in a very warm kitchen). After that, refrigerate promptly.

Refrigerator

Store leftovers in an airtight container for 3 to 4 days. For the juiciest reheating, splash a little stock over the slices and warm gently, covered, in a low oven.

Freezing

Freeze sliced turkey in freezer bags or airtight containers for up to 2 to 3 months. Freeze with a little gravy or stock if you can, as it helps protect the meat from drying out. Thaw overnight in the fridge.

Nutrition

Calories: 310 kcal
Carbohydrates: 2 g
Protein: 42 g
Fat: 14 g
Saturated fat: 6 g
Sodium: 620 mg

Nutrition values are estimates and will vary depending on the size of the turkey breast and how much butter and pan juice is served.

FAQs

How long does it take to roast a turkey breast?

A bone-in turkey breast (about 2.5–3kg) typically takes around 80–100 minutes total roasting time: 20 minutes at a higher heat to brown, then 60–80 minutes at a lower heat. The most reliable guide is temperature, so roast until it reaches 74°C in the thickest part.

What temperature should turkey breast be cooked to?

Cook turkey breast to 74°C in the thickest part. Try to avoid touching the bone with the thermometer tip, as that can give a false reading.

Can I make this with a boneless turkey breast?

Yes. A boneless breast usually cooks faster, so start checking early. Because it has less protection than bone-in, be extra strict about pulling it at 74°C and resting it well.

Can I prep the herb butter ahead of time?

Absolutely. Mix the herb butter up to 2 days ahead and keep it covered in the fridge. Bring it back to soft, spreadable texture before rubbing it under the skin.

Should I brine a turkey breast first?

You can, but you don’t have to for a juicy result here. The herb butter and careful temperature control do most of the work. If you do brine, reduce the added salt in the butter mixture so it doesn’t end up too salty.