Make this easy Herb & Orange Roasted Turkey Breast for a small Thanksgiving gathering! Juicy, tender white meat with savory spices, a hint of citrus, and simple oven-roasting instructions.
Herb & Orange Roasted Turkey Breast (Easy Holiday Dinner)
Last Thanksgiving, we had a small family gathering of just four, so instead of roasting a whole turkey, I decided to make a beautiful roasted turkey breast. We typically choose a turkey breast for our smaller holiday dinners anyway. Everyone in our family prefers white meat, and it's the perfect amount for a smaller crowd without having an enormous turkey to contend with!
But this year, I wanted to give our turkey a little something special.
I came across a wonderful seasoning blend from The Spice House called Heritage Turkey, and I was immediately intrigued by its combination of savory spices and orange peel. Along with kosher salt and pepper, it has coriander, turmeric, and just a touch of sugar. It sounded like such a lovely way to add a little warmth and citrus to our traditional Thanksgiving turkey.
Little did I know that this one spice blend would inspire an entire orange and citrus theme for our holiday meal!
I'll be sharing that menu with you in another post really soon.
As for the turkey, I kept the preparation wonderfully simple. A little olive oil, a generous coating of that fragrant seasoning blend, and a slow roast in the oven were all it needed. I placed the turkey breast on a roasting rack with a little broth underneath to keep the pan juices flavorful for basting.
The result was a tender, juicy turkey breast with a beautifully seasoned skin, and just the slightest hint of orange. The citrus didn't overpower the turkey at all. Instead, it complemented the savory spices and gave the meat a subtle, aromatic flavor that felt just right for the holidays.
And the best part? No complicated preparation, no searing, and no wrestling with a giant turkey!
If you're hosting a smaller Thanksgiving gathering, preparing a holiday dinner for just a few people, or simply love white meat as much as we do, this Herb & Orange Roasted Turkey Breast is a wonderful alternative to roasting a whole bird.
Enjoy!
Ingredients
One of my favorite things about this recipe is how few ingredients you need. A good-quality turkey breast and a flavorful seasoning blend do most of the work!
Boneless, Skinless Turkey Breast: Choose a 3–4 pound turkey breast. It's easy to prepare, simple to carve, and perfect for smaller holiday gatherings. If your turkey breast comes tied in butcher's twine or netting, leave it secured during roasting if the packaging directs you to do so.
Olive Oil: A light coating helps the seasoning adhere to the turkey and encourages a nicely seasoned exterior. It's especially helpful since we're using a skinless turkey breast.
The Spice House Heritage Turkey Seasoning: This is the star of the recipe! Its combination of kosher salt, pepper, cane sugar, turmeric, orange peel, and coriander creates a savory, warmly spiced flavor with a delicate citrus note.
Chicken Broth: Added to the bottom of the roasting pan, broth provides moisture for the pan drippings and flavorful liquid for occasional basting. I prefer low-sodium broth since the seasoning already contains salt.
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Equipment
You don't need a lot of equipment for this recipe, which is another reason I love roasting a turkey breast instead of a whole turkey.
Roasting Pan with Rack: The rack elevates the turkey above the broth, allowing the heat to circulate around the meat while collecting flavorful drippings below.
Probe Meat Thermometer: To take the guesswork out of determining when the turkey is done I use a meat probe. You stick the probe inside the thick part of the turkey and place the temperature gage outside the oven with the cord running through the side of the oven door. It tells you when it's done. Perfect turkey every time! On Sale Now!
Pastry Brush or Basting Brush: Handy for coating the turkey with olive oil and brushing on the pan juices.
Measuring Cup: For adding broth to the roasting pan.
Aluminum Foil: Useful for loosely tenting the turkey if it browns too quickly and for covering it during the resting period.
Sharp Carving Knife and Cutting Board: A good knife makes slicing the rested turkey breast into beautiful, even pieces much easier.
Let's Make It Together
One of the things I love about this recipe is how little work is involved. With just a few minutes of preparation, your turkey is ready for the oven!
We'll start by preheating the oven to 325°F. While it's heating, pat the turkey breast dry with paper towels. This helps the olive oil and seasoning cling nicely to the surface.
Next, rub the turkey all over with a little olive oil, then generously sprinkle on that wonderful Heritage Turkey seasoning. Make sure to coat all sides so every slice has plenty of flavor.
Place the turkey breast on a roasting rack inside your roasting pan, then pour about ½ cup of broth into the bottom of the pan. We want the turkey sitting above the liquid, not in it.
Now the oven does most of the work!
I like to estimate approximately 20 minutes per pound when planning the cooking time, but I always rely on my meat thermometer to tell me when the turkey is done. You can baste it with the pan juices about every 30 minutes if you'd like, adding a little more broth if the pan begins to dry out.
Once the thickest part of the turkey reaches 165°F, remove it from the oven and let it rest for 10–15 minutes before slicing.
That little resting period is important! It gives the juices time to settle so they don't all run out when you carve the meat.
Then simply slice, arrange on a pretty serving platter, and bring it to the table. You've got a beautiful holiday turkey without all the work of preparing a whole bird!
Perfecting the Cooking Process
The secret to a beautifully roasted turkey breast is keeping the meat juicy while developing that wonderful golden, seasoned skin. Start by patting the turkey thoroughly dry, then rub it with olive oil and the Heritage Turkey seasoning. Position the breast skin-side up on a roasting rack so the heat can circulate evenly, with a little broth in the pan beneath it to catch the flavorful drippings. Roast at 325°F, estimating about 20 minutes per pound, but always let your meat thermometer determine when it's done. Avoid frequent basting if you want to preserve the lightly crisp skin, and remove the turkey when the thickest part reaches 165°F. After a 10–15 minute rest, you'll have tender, juicy slices with a beautifully seasoned exterior.
Add Your Touch
Although I love the flavor of the Heritage Turkey seasoning, there are several ways to adapt this recipe to suit your holiday table.
Use Your Favorite Poultry Seasoning: If you don't have The Spice House blend, substitute a favorite savory poultry seasoning. For a similar citrus note, add a little finely grated orange zest. Adjust the salt according to your seasoning blend.
Fresh Herb Variation: Add a little finely chopped rosemary, thyme, or sage to the olive oil before rubbing it over the turkey.
Butter Instead of Olive Oil: Use softened unsalted butter for a richer flavor. Spread it evenly over the turkey before adding the seasoning.
A Hint of Garlic: Add a little garlic powder to the spice blend for an additional savory note.
Make a Simple Pan Gravy: Strain the roasting juices and use them as the base for homemade gravy. Add broth as needed, then thicken with a butter-and-flour roux. Taste before adding salt, since the turkey seasoning already contains it.
Try It for Sunday Dinner: There's no reason to save this recipe just for Thanksgiving! It's a wonderful choice for a special family dinner any time of year.
Sometimes the most memorable holiday meals are the simplest ones.
Our Thanksgiving gathering of four didn't require a giant turkey or an elaborate preparation, but this Herb & Orange Roasted Turkey Breast still felt like a beautiful centerpiece for our table. I especially loved how one wonderful seasoning blend inspired me to carry little touches of orange throughout the rest of our meal.
It was a fun way to give our traditional Thanksgiving favorites something a little different without losing the comforting flavors we all look forward to every year.
If you're planning a smaller holiday dinner, I hope you'll give this turkey breast a try. It's easy to prepare, full of flavor, and leaves you plenty of time to enjoy your guests.
And don't forget the sides! My 1 Hour Dinner Rolls are wonderful for soaking up turkey gravy, and my Cranberry-Pecan Wild Rice Pilaf would make another delicious addition to your holiday table.
I'll also be sharing our complete orange-inspired Thanksgiving menu, including the salad, cranberry relish, and pumpkin pie that helped bring the whole meal together.
Happy holiday cooking!
Before You Start
How much turkey breast should I buy for four people?A 3–4 pound boneless turkey breast is a generous choice for four people, especially when served with several holiday side dishes. Depending on the size and appetites of your guests, you'll likely have some delicious leftovers.
Should I sear the turkey breast before roasting?
No, it's not necessary! This recipe keeps things simple by coating the turkey with olive oil and seasoning, then roasting it directly in the oven.
Can I use a skin-on turkey breast?
Yes. A skin-on turkey breast can be prepared with the same general method, although the skin may need additional browning at the end. Always use the internal temperature rather than the clock to determine doneness.
How long does it take to roast a boneless turkey breast?
I like to estimate approximately 20 minutes per pound at 325°F. A 3-pound turkey breast may take around 60 minutes, while a 4-pound breast may take around 80 minutes. These are only planning estimates; the actual time depends on the shape and thickness of the meat.
What temperature should turkey breast reach?
The thickest part of the turkey breast should reach 165°F on a reliable meat thermometer.
Do I need to baste the turkey?
Basting is optional. I like to spoon a little of the broth and pan juices over the turkey occasionally, but you don't need to baste constantly. Opening the oven too often can extend the cooking time.
Does the orange seasoning make the turkey taste sweet?
Not at all! The orange peel adds a delicate citrus aroma, while the coriander, pepper, turmeric, and salt provide the savory flavor. There's a little sugar in the blend, but it doesn't create a sweet glaze.
Can I prepare the turkey ahead of time?
You can season the turkey in advance and refrigerate it, covered, until you're ready to roast. For food safety, keep it refrigerated and follow the turkey packaging instructions for storage.
How should I store leftover turkey?
Refrigerate leftover cooked turkey in an airtight container within two hours of cooking. It will keep for 3–4 days in the refrigerator.
Can I freeze leftover turkey breast?
Absolutely! Slice or portion the cooled turkey, place it in freezer-safe containers or bags, and freeze for up to 2–3 months for best quality. A little broth added to the container can help keep the meat moist when reheating.
How do I reheat turkey without drying it out?
Place sliced turkey in a covered baking dish with a splash of broth and warm in a 325°F oven until the center reaches 165°F. Keeping it covered helps retain moisture.
