Sliced turkey breast on a plate with cornbread dressing and green beans.

Oven Roasted Turkey Breast

An herb seasoned buttermilk brine makes Roasted Turkey Breast super moist and tender! 
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Author Tempie


For the Brine

  • 2 1/2 cups buttermilk
  • 4 tsp fine sea salt
  • 2 tsp garlic powder
  • 2 tsp dried thyme
  • 1 tbsp finely chopped fresh rosemary
  • 1 tsp ground sage

For the Turkey

  • 1 tbsp olive oil
  • 1/2 lb baby carrots
  • 1 large white onion, cut into eighths (unless you prefer a roasting rack)
  • 1 (2.25 to 2.5 pound) fresh bone-in, skin-on turkey breast half


Make the Brine:

    In a large measuring cup, whisk together the ingredients for the brine. Place the turkey breast into a large food storage bag, then pour the brining liquid over top. Carefully remove as much air as you can, then seal the bag. Place into a large bowl or dish to catch any leaks and place into the fridge for 12-15 hours.

      To Cook Turkey Breast :

      • About one hour before you are planning to cook the turkey breast, remove it from the fridge and let come to room temperature.  
      • Preheat your oven to 325°F.
      • Place the carrots and onion (if using in place of a roasting rack) into a large bowl. Add the olive oil and toss to coat. 
      • Remove the turkey breast from the storage bag, drain well, and use paper towels to pat it dry. Place a roasting rack or the cut up onion into a baking dish or roasting pan with low sides, then place the turkey on top. Arrange the carrots around the turkey .
        A photo collage of a baking dish with carrots, onions and uncooked turkey breast.
      • Place into the oven and roast for 1 hour and 15 minutes. Turn the oven up to 400°F and let cook for another 10 to 15 minutes, or until a food thermometer reads 160°F. 
      • Remove from the oven, tent the turkey with a piece of foil and let sit for 15 minutes before cutting to allow the juices to redistribute. Cut the meat off the bone, then, cutting across the grain, slice the turkey breast to whatever thickness you like. 


      Keep a check on the turkey once you've turned the heat up during the last 10-15 minutes to ensure that it doesn't burn on top. You can tent it with some foil if it's looking too dark.
      Be sure to get a fresh turkey breast as they typically have not been injected with a saline solution. Otherwise, the turkey meat will be way too salty.