This roast turkey breast recipe is easy and so full of flavor thanks to a white wine, lemon, 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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This time of year always brings out all the festive feels in me. Parties. Entertaining. Friends and family. I love nothing more than greeting guests with some piping hot baked brie or pomegranate and orange champagne punch when they come over for the holidays. And then of course no merry maker is complete without my Mom’s easy homemade fudge.
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 Roast Turkey Breast with Lemon and Oregano. This oven roasted turkey breast recipe is amazingly simple and all of the work is done ahead of time. 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.
What’s in This Roast Turkey Breast?
Simplicity is the name of the baked turkey breast game. This roast turkey breast recipe uses just six ingredients (technically 8 if you count salt and pepper), and it all comes together quickly.
Here’s what you’ll need to make this lemon and oregano roast turkey breast:
- Boneless fresh turkey breast
- Swanson chicken broth
- White wine—Use any white wine you’d also want to drink, just steer clear from anything labeled as a cooking wine — those are awful.
- Lemon juice
- Olive oil
- Dried oregano—I’m sure you could add additional dried herbs to this roast turkey breast recipe, but I always stick with oregano since that’s how Grandma made it.
- Kosher salt and freshly ground black pepper
How to Roast Turkey Breast
Cooking a roast turkey breast is an excellent idea whether you’re looking for an easy dinner any night of the week, or having a smaller Thanksgiving gathering.
Ready, set, roast. Preheat the oven to 350ºF. Then, place the turkey skin-side up in a roasting pan fitting with a rack. Pour the chicken broth, white wine, and lemon juice over the turkey. Season generously with kosher salt and pepper and roast in the oven until the turkey breast reaches an internal temperature of 165ºF.
Carve and plate. Once cooked, remove the turkey and lemon halves from the pan, reserving the juices, and let rest for 10 minutes. Discard the lemon halves. and slice. Add the sliced turkey breast to a baking dish.
Sauce and serve. Whisk together the olive oil, dried oregano, and pan drippings. Pour over the sliced turkey and serve immediately. Or, cover the dish with foil and reheat in a 350ºF oven when you’re ready to serve.
How Many Hours Per Pound do You Cook a Turkey Breast
The total turkey breast cooking time will be roughly 1 hour to 90 minutes. I typically use a 3-4 lb turkey breast for this recipe, but note that larger turkey breasts will require more time in the oven.
How do You Keep a Turkey Breast Moist When Roasting
The juicy white wine, chicken broth and lemon juice marinade ensures this turkey will stay moist and juicy.
Do You Cook a Turkey Breast at 325 or 350
350ºF is the best temperature to roast this boneless turkey breast. Cooking it at 325ºF will take longer and will likely dry out your bird.
Should a Turkey Breast be Cooked Covered or Uncovered
There’s no need to cover this turkey breast while roasting, especially since it doesn’t take as long to cook as a whole turkey.
Tips for Making This Roast Turkey Breast
If you’re having a hard time finding a fresh turkey breast, a defrosted version should work fine. You’ll want to follow the package instructions for cooking times.
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.
This recipe could work equally well with leftover turkey. Just simmer the Swanson 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.
What to Serve With Your Roast Turkey Breast
- The Best Easy Stuffing Recipe
- Roasted Brussels Sprouts with Pancetta
- Easy Creamy Au Gratin Potatoes
- 5-Ingredient Stovetop Creamed Spinach
- Sweet Potato Casserole with Savory Crumble
- Easy Dinner Rolls
- The Best Buttery Parsley Potatoes
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Roast Turkey Breast with Lemon and Oregano
- 1 3-4 pound boneless fresh turkey breast
- 2 cups Swanson chicken broth
- 1 cup white wine
- 1 lemon , juiced
- ¼ cup extra-virgin olive oil
- 1 tablespoon dried oregano
- kosher salt and freshly ground black pepper
- Preheat oven to 350ºF.
- 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.
- 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.
- Remove the turkey and lemon halves from the pan, reserving the juices, and let rest for 10 minutes. Discard the lemon halves.
- Slice the turkey thinly and add to a deep sided serving platter or 9x12-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.
- This recipe could work equally well with leftover turkey. Just simmer the Swanson 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.
- If you’re having a hard time finding a fresh turkey breast, a defrosted version should work fine. Follow package for cooking times.
More Easy Turkey Recipes to Try
- Buffalo Oven Roasted Turkey
- Herb Butter Rotisserie Turkey
- Curry Turkey Pot Pie with Homemade Butter Crust
- Juicy Roast Turkey Breast
- Turkey Pot Pie Soup
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As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.