This boneless roasted turkey breast is easy and so full of flavor thanks to a white wine, lemon, and oregano marinade that keeps it moist and juicy. Cook it ahead of time, then let it sit in a lemon marinade all day and reheat it just before serving!
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Tamara says: “I just made this for dinner, I wanted to see if it’s going to turn out as beautiful and juicy as it looks like in your pictures. And it indeed is so juicy and tasty and delicious and all I was hoping it will be. The preparation took only couple minutes before it was ready for the oven which is a big plus.”
This post is presented in partnership with Swanson.
Roasting a Turkey Breast Low and Slow Is the Key to Keeping It Juicy!
Growing up, Thanksgiving and Christmas Eve were always at Grandma Mary Jane’s. She was the heartbeat of the family and one of those women who just had the “it” factor. Grandma possessed poise in the most genuine and accessible way possible, making everyone around her feel instantly part of the fun.
And if there’s anything I learned from my Grandma M.J., it’s that when food is made with love, everyone loves the food, but it’s always those around you that are the centerpiece of the dinner. And that’s why I cook.
Lucky for me, Grandma M.J. shared a recipe secret I have fully embraced and was the star of the holiday buffet: her herb roasted boneless turkey breast. This recipe is amazingly simple and all of the work is done ahead of time. You can cook the turkey earlier in the day and let it marinade in the lemon and garlic olive oil in the fridge and pop it into the oven to warm just before serving!
Enjoy!
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Boneless turkey breast — Buy a fresh turkey breast if you can, otherwise look for a quality frozen turkey breast that hasn’t been injected with any type of salt solution (the packaging will say something like “basted” or “self basted” in that case).
- Swanson chicken broth — My chicken broth of choice if I’m not using homemade.
- White wine — Use any dry white wine you’d also want to drink, just steer clear from anything labeled as a cooking wine (those are awful!).
- Lemon juice — Freshly squeezed, please! Roast the turkey breast with the lemon halves for even more flavor.
- Olive oil — I like using a fruity extra virgin olive oil for maximum flavor.
- Dried oregano — I prefer using dried oregano instead of fresh since it’s much more potent. Plus, I always have dried on hand and dislike having to make a special trip to the store just to pick up fresh herbs.
- Kosher salt and freshly ground black pepper — Season generously since turkey can be bland if not salted properly.
Heidi’s Tip: If you accidentally purchased a bone-in turkey breast, follow the instructions on my roasted bone-in turkey breast recipe. The cook times and prep steps are a little different!
How to Roast a Boneless Turkey Breast
- Prep the turkey breast. There’s no butter to slather under the skin or lengthy brining process required to make the juiciest boneless turkey breast imaginable! Simply place the turkey breast skin side up in a roasting pan fitted with a rack, then pour the broth, white wine, and lemon juice over the meat. Season generously with salt and pepper.
- Ready, set, roast! Roasting a boneless turkey breast is best done low and slow at 350ºF. Depending on the size of your breast, it should take 1 hour to 90 minutes.
Heidi’s Tip: The turkey breast needs to reach an internal temperature of 165ºF for it to be safe to eat. I like to pull mine out when it reaches 160ºF and let the carry-over heat during the rest period bring it up to 165ºF.
- Carve and plate. Once cooked, remove the turkey and lemon halves from the pan, reserving the juices, and let rest for 10 minutes before slicing the turkey.
- Sauce and serve. I like to whisk together the pan drippings with the olive oil and oregano to make an instant gravy. This really locks in the flavor and moisture!
Heidi’s Tips for Recipe Success
Roast your turkey low and slow. 350ºF is my preferred temperature for roasting a boneless turkey breast. I roast my bone-in turkey breasts at 400ºF, but the higher temperature doesn’t work as well for the leaner breast meat and in my recipe testing I found that a boneless breast roasted at 400ºF often came out slightly dry.
Don’t cover the pan with foil. The broth and white wine mixture in the bottom of the roasting pan will create plenty of steam to keep the meat moist.
This method works equally well with leftover turkey! Just simmer the chicken broth, wine and lemon juice in a saucepan for 45 minutes to an hour, then add the olive oil and oregano and pour over warmed up turkey.
Sides to Make This a Meal
Roasted Boneless Turkey Breast Recipe
Ingredients
- 3-4 pound boneless fresh turkey breast*
- 2 cups chicken broth (I like Swanson brand)
- 1 cup dry white wine (such as Pinot Grigio)
- 1 lemon , juiced
- ¼ cup extra-virgin olive oil
- 1 tablespoon dried oregano
- kosher salt and freshly ground black pepper , to taste
Instructions
- Preheat oven to 350ºF.
- Prep the turkey breast. Place turkey in a roasting pan fitted with a rack. Place the turkey breast skin side up on the rack and pour the Swanson chicken broth and white wine over the turkey. Squeeze the lemon juice over the turkey breast and set in the pan alongside the turkey to roast.
- Roast. Season the turkey generously with kosher salt and pepper and roast until turkey has come to an internal temperature of 165ºF, about 1 to 1 ½ hours.
- Rest for 10 minutes. Remove the turkey and lemon halves from the pan, reserving the juices, and let rest for 10 minutes. Discard the lemon halves.
- Slice, garnish, and serve. Slice the turkey thinly and add to a deep sided serving platter or 9×12-inch baking dish. Add the olive oil and oregano to the reserved juices and whisk to combine. Pour the reserved juices over the turkey and serve immediately or at room temperature.
Notes
Nutrition
More Easy Ways to Cook Your Holiday Turkey
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Looks very delicious.
marcia pacak
Can this be made in slow cooker?
Hi Marcia, I haven’t made it in the slow cooker before so I can’t accurately say.
Tamara
I just made this for dinner, I wanted to see if it’s going to turn out as beautiful and juicy as it looks like in your pictures. And it indeed is so juicy and tasty and delicious and all I was hoping it will be. The preparation took only couple minutes before it was ready for the oven which is a big plus. I used large chicken breast for testing this recipe and just loved it. Definitely going to use turkey breast to make for Christmas dinner. I’m so happy I stumbled upon your recipe on Pinterest. Thanks!
Debbie
Looks delicious! Can it be made with a skinless, boneless breast of turkey as well?
Krupali
Your recipe and post are absolutely heart warming. I have never made turkey, but I have a 3lb turkey breast sitting in my freezer at the moment and I kept asking myself why I bothered picking it up. After reading your post, I can hardly wait to use this recipe this week and write a follow-up!! Have a wonder Thanksgiving Heidi. Please share more recipes or point me to them if they’re available!
mila furman
I love this post. I love everything about it. I love the feeling it gave my heart. I love that I feel exactly the same way as you do when I go to the grocery stores and leaf through my food magazines…and I absolutely adore these pictures and recipe. So glad I stumbled on you through my pinterest feed… In love with this…I’ll be coming by quite often:)
Thank you so much Mila, so many nice words!
Emily
Let me know when you’re dishing up Thanksgiving dinner and I’ll be there. :)
Laura @ Laura's Culinary Adventures
This turkey looks super moist!
Jessica @ A Kitchen Addiction
I love memories of family that are centered around the kitchen! This is such a perfect dish for the busy holidays! I need more recipes that can be made ahead of time!
Sommer @ ASpicyPerspective
The turkey looks so moist and flavorful! Great dish, Heidi!
Tieghan
Heidi, I loved this post. Well my grandmas could not be more different from yours my love cooking was born solely from my love for making people happy through food. Especially the ones I love most! I relate to 100% of your love of cooking ( not hosting though, I do love it, but I get nervous before)!!
Beautiful photos and the turkey sounds amazing!
Kathy @ Olives and Garlic
I’m with you – I am a holiday cook. Something so therapeutic about cooking around this time of the year. This turkey recipe looks absolutely delicious. I love your blog
Stefanie @ Sarcastic Cooking
Aww your holidays spent with your grandma sounded lovely. This is a great recipe! I am so on the same page with you when it comes to hosting. I love to do it but not if I have to be in the kitchen and miss out on the partying. I cannot wait until we get a bigger place where I can host holidays!
Kristin
This might be a great solution for the omnivores in my family. Thank you for all that you do!
Pinned!
K-
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Yummy recipe….looks awesome
Liz
Thank you for the nice recipe,.
Christine @ Cooking with Cakes
making people happy through food = couldn’t have said it better myself!!! gorgeous pics Heidi!
JC Carter
I love the whole make it ahead idea, and I love the story. I would love to see some more of grandma MJ’s recipes!
Sarah | The Sugar Hit
Your grandmother sounds incredible – just like the woman that so many of us (me especially!) strive to be like! Beautiful recipe, beautiful lady, beautiful post.