A beautifully roasted turkey breast is one of those timeless dishes that can transform any dinner into a celebration. Citrus Herb Roasted Turkey Breast delivers everything you want from a holiday centerpiece — juicy, flavorful meat, crisp golden skin, and a delicate perfume of lemon, orange, and fresh herbs — without the stress of roasting a whole bird. It’s elegant, aromatic, and unbelievably easy to prepare, making it the perfect “simple but gourmet” recipe for holidays, dinner parties, or Sunday family meals.

This version takes a few classic elements — butter, herbs, garlic, and citrus — and elevates them with technique. The butter mixture is worked under the skin for maximum flavor, the citrus slices infuse moisture from below, and the result is tender meat encased in perfectly crisp, glistening skin. It’s proof that gourmet doesn’t have to mean complicated. With a few thoughtful steps, you can achieve restaurant-quality results right in your own kitchen.

Why This Recipe Works

• Maximum Flavor: Butter and herbs under the skin season the meat as it cooks.
• Moisture Retention: Citrus and broth create gentle steam that keeps the turkey juicy.
• Even Cooking: A bone-in breast roasts evenly and carves beautifully.
• Simple Ingredients: No brining, no fancy equipment — just good basics and proper timing.
• Gourmet Presentation: Golden brown skin and bright citrus garnish make it table-ready.

Ingredients

• 1 whole bone-in turkey breast (5 to 6 pounds), skin on
• 6 tablespoons unsalted butter, softened
• 2 tablespoons olive oil
• 1 ½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh sage, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 1 orange, sliced into rounds
• 1 lemon, sliced into rounds
• 1 cup chicken or turkey broth
• Optional garnish: extra herbs and citrus slices for serving

Equipment

• Roasting pan or large baking dish
• Small mixing bowl
• Pastry brush or spoon
• Instant-read thermometer

Instructions

1) Prepare the Turkey

Remove the turkey breast from the refrigerator 30 minutes before roasting so it can come to room temperature. Pat it completely dry with paper towels — moisture is the enemy of crispy skin. Place it on a cutting board or in a roasting pan lined with paper towels while you prepare the butter mixture.

2) Make the Herb Butter

In a small bowl, combine the softened butter, olive oil, minced garlic, rosemary, thyme, sage, orange zest, lemon zest, salt, and pepper. Mix until smooth and aromatic. The butter should be soft enough to spread easily — if it’s too firm, let it sit for a few minutes at room temperature.

3) Season Under and Over the Skin

Gently loosen the skin of the turkey breast by sliding your fingers between the skin and the meat. Be careful not to tear the skin — you want to create a pocket. Spread about two-thirds of the herb butter evenly under the skin, massaging it over as much of the meat as possible. Rub the remaining butter all over the top and sides of the turkey.

This step is key. As the turkey roasts, the butter melts, carrying all the citrusy, herbal flavor directly into the meat and crisping the skin beautifully.

4) Prepare the Roasting Pan

Arrange the orange and lemon slices in a single layer at the bottom of your roasting pan. Place the turkey breast on top, skin side up. Pour the broth into the bottom of the pan — this will keep the meat moist and create flavorful drippings for gravy.

5) Roast to Perfection

Roast uncovered in a preheated oven at 375°F for about 1 ¾ to 2 hours, depending on the size of your turkey breast. Begin checking for doneness after 1 ½ hours. The skin should be a deep golden brown, and the internal temperature should read 160°F at the thickest part of the meat. (It will rise to 165°F as it rests.)

If the top begins browning too quickly, loosely tent the breast with a piece of foil. Don’t seal it tightly — you still want air circulation for crisp skin.

6) Rest Before Carving

Remove the turkey from the oven and transfer it to a cutting board. Let it rest for at least 15 minutes before slicing. This allows the juices to redistribute through the meat, ensuring every slice stays moist and flavorful.

7) Carve and Serve

Slice the turkey breast crosswise into thick, even slices. Arrange them on a platter with the roasted citrus rounds, a few sprigs of fresh herbs, and a drizzle of the pan juices. The color contrast of the bright oranges and golden skin makes for a stunning presentation.

Chef’s Notes

• Use Fresh Herbs: Dried herbs can work, but fresh ones deliver brighter flavor and aroma.
• Temperature Is Everything: Don’t rely on time alone — use a thermometer for perfect doneness.
• Let It Rest: Cutting too early will cause all those flavorful juices to escape.
• Double the Butter: For extra richness, baste the turkey halfway through roasting with the melted butter from the pan.

Flavor & Texture Breakdown

The first thing you’ll notice is the skin — golden, crisp, and flecked with herbs and citrus zest. Beneath it, the meat is juicy and perfectly seasoned, with the natural sweetness of the turkey balanced by subtle brightness from the lemon and orange. Each bite feels rich but refreshing — buttery without being heavy, savory without being salty. It’s the kind of flavor that feels festive but comforting at the same time.

The broth and citrus at the bottom of the pan create steam during roasting, keeping the turkey moist while forming a rich base for gravy. A quick reduction of those pan drippings yields an incredible sauce — buttery, slightly tangy, and infused with roasted garlic and herbs. Drizzle it over the sliced turkey, and you have a main course that rivals any restaurant roast.

Serving Suggestions

• Pair with creamy mashed potatoes or herb roasted vegetables for a balanced plate.
• Serve with homemade cranberry sauce for a sweet-tart contrast.
• Accompany with buttery cornbread or fluffy dinner rolls for soaking up the juices.
• Finish the meal with a citrus dessert — lemon tart or orange panna cotta pairs beautifully.

Make-Ahead & Storage

• Make Ahead: The herb butter can be prepared up to 2 days in advance and refrigerated. Bring to room temperature before spreading.
• To Store: Leftovers can be refrigerated for up to 4 days in an airtight container.
• To Reheat: Slice turkey and reheat gently with a splash of broth in a covered dish at 300°F until warm.
• To Freeze: Wrap tightly in foil and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Variations

• Garlic Butter Turkey: Skip the citrus and double the garlic for a more classic roast flavor.
• Maple Glazed: Brush the turkey with a mix of 2 tablespoons maple syrup and 1 tablespoon Dijon mustard during the last 20 minutes of roasting.
• Smoky Paprika Version: Add 1 teaspoon smoked paprika to the butter mixture for a deeper, rustic note.
• White Wine Pan Sauce: Deglaze the roasting pan with ½ cup white wine and reduce to make a light, aromatic gravy.

Quick Recipe Card

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Rest Time: 15 minutes
• Total Time: 2 hours 20 minutes
• Serves: 6 to 8

1. Preheat oven to 375°F.
2. Mix herb butter and spread under and over turkey skin.
3. Arrange citrus slices and broth in roasting pan, place turkey on top.
4. Roast 1 ¾ to 2 hours until golden and 160°F internal temperature.
5. Rest 15 minutes before carving. Serve with pan juices.

Conclusion

This Citrus Herb Roasted Turkey Breast embodies everything great about gourmet simplicity: beautiful presentation, luxurious flavor, and straightforward preparation. The contrast of golden skin, juicy meat, and bright citrus makes it both elegant and comforting — perfect for holidays or any dinner that deserves a little extra love. Once you master this method, you’ll never settle for dry or bland turkey again. It’s proof that with the right technique, even the simplest ingredients can shine like fine dining.