Why this recipe works
This version is designed for a busy Thanksgiving kitchen: the ingredients are familiar, the steps are ordered clearly, and make-ahead opportunities are included where they genuinely help.
Ingredients
- 1 bone-in turkey breast, about 2.5 kg (5 1/2 lb)
- 3 tbsp butter or olive oil
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 250 ml (1 cup) stock
Method
- Pat the turkey breast dry and let it stand at room temperature for 30 minutes.
- Heat the oven to 190°C (375°F). Combine butter, herbs, salt and pepper, then rub over and under the skin.
- Set the breast on a rack over a roasting pan and add stock to the pan.
- Roast until the centre reaches a safe temperature, rotating the pan once for even browning.
- Rest for 20 minutes before slicing across the grain.
Planning and serving tips
- Choose bone-in for better moisture and flavour.
- A breast is easier to fit beside casseroles in a busy oven.
- Save the bones for stock.
Make-ahead notes
Read the full recipe before Thanksgiving Day and identify which parts can be completed early. Keep cooked food chilled, label containers, and leave final crisping, dressing or carving until close to service when appropriate.
Dietary and ingredient notes
Ingredient brands and preparation environments vary. For allergies or strict dietary needs, check every package and prevent cross-contact with separate utensils and work surfaces. The site provides general cooking information, not medical advice.