Don’t want to roast an entire turkey? Try this Herb and Garlic Roast Turkey Breast instead. Our family enjoys turkey year-round, not just at holidays. Roasting a turkey breast on a sheet pan with your favorite low-carb vegetables makes an easy one-pan dinner. Serve with a low-sugar cranberry sauce if you like.
How to Cook Turkey Breast
Roasting a single turkey breast is ideal when you don’t need a whole bird—whether you’re cooking for two or simply want extra white meat for a holiday meal. A bone-in turkey breast with the skin left on will deliver tender, juicy meat and richer flavor than a boneless cut. Because the breast cooks on its own, it doesn’t need the extended roasting time a whole turkey requires, so it won’t dry out. You can also save the bones afterward to make soup stock.
What Temperature Do I Cook Turkey Breast At?
Roast the turkey breast at 350 °F. Since this recipe uses a butter-and-herb spread, avoid starting at a higher temperature then lowering it; 350 °F gives even cooking and a nicely browned exterior.
What Temperature Should Turkey Breast Be Cooked To?
Turkey breast is safe and done when it reaches 165 °F. Insert an instant-read thermometer into the thickest part of the breast (not touching bone) to confirm the temperature. Remove from the oven and tent with foil for a few minutes to let the juices redistribute before carving.
How Long Do You Cook a Turkey Breast Per Pound?
Estimate about 20 minutes per pound. For example, a 3 lb breast will take roughly 1 hour, while a 5 lb breast will take about 1 hour 40 minutes. If you’re roasting vegetables on the same pan, choose vegetable size and density so they finish around the same time as the turkey.
How Many Pounds of Turkey Breast Do I Need Per Person?
Plan on roughly 3/4 pound of turkey breast per person. A 3 lb breast will feed about three people comfortably, depending on appetites and side dishes.
Tips and Tricks For Cooking Turkey Breast
- Keep the skin and the bone in. Bones add flavor and help the meat stay moist; the skin also helps retain juices. If you prefer fewer calories, remove the skin after roasting.
- Choose a turkey breast with plenty of skin on top so the juices concentrate under the skin for more flavor and moisture.
- A single bone-in breast (about 3 lbs) feeds 2–3 people. To feed more, roast an additional breast on the same sheet. Avoid using an attached whole breast (half a bird) with vegetables—its longer cook time will overcook the veg. If you roast a whole breast, omit vegetables and increase roasting time accordingly.
This Herb and Garlic Roast Turkey Breast makes it easy to enjoy turkey any time of year. It’s straightforward, flavorful, and doesn’t require cooking for a large group.
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Herb and Garlic Roast Turkey Breast
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- Course
- Main Course
- Cuisine
- American
- Servings
- 4
- Author
- Karami Urbanoski
Ingredients
- 1 large bone-in turkey breast, 3–5 lbs
- 1/2 cup salted butter, room temperature
- 2 tbsp olive oil
- 2 tsp minced garlic
- 2 tbsp poultry seasoning
- 1/2 large rutabaga or turnip, diced
- 4 large carrots, cut into sticks
- 1–2 cups sliced mushrooms
- 1 large white onion, peeled and quartered
- 2 tbsp olive oil (for vegetables)
- 2 tsp sea salt (for vegetables)
Instructions
- Preheat the oven to 350 °F.
- Pat the turkey breast dry.
- Mix the butter, 2 tbsp olive oil, garlic, and poultry seasoning until smooth. Rub the mixture thoroughly over the outside of the turkey breast.
- Place the turkey breast on a baking sheet.
- Toss the vegetables with 2 tbsp olive oil and the sea salt, then arrange them around the turkey on the baking sheet.
- Roast uncovered until the turkey is browned and the juices run clear—about 1 hour for a 3 lb breast, or about 1 hour 40 minutes for a 5 lb breast.
- If roasting vegetables with the turkey, stir them once about halfway through cooking so the melted butter coats them and they brown evenly.
- The turkey is done when an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reads at least 165 °F.
- Remove the turkey from the oven and tent with foil for 5–10 minutes to rest.
- Carve and serve with the roasted vegetables.
Recipe Notes
- Choose vegetables based on size and density so they finish cooking with the turkey. I used Brussels sprouts and mushrooms—nontraditional but delicious.
- Nutritional values will vary depending on the vegetables and brands you use.
All nutrition and calorie estimates are from a third-party calculator and should be treated as approximate.
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