Juiciest Oven-Baked Slow-Cooked Turkey Breast (No Whole Bird Needed)

December 25, 2025

Juiciest Oven-Baked Slow-Cooked Turkey Breast (No Whole Bird Needed)

If you love juicy, tender turkey but don’t want to commit to roasting a full bird, this recipe is for you. Using turkey breast only, you get all the cozy, holiday-style flavor with less prep, less waste, and guaranteed moisture.

Slow-cooked at a low temperature, this turkey turns out buttery, herby, and incredibly flavorful, with vegetables that soak up every drop of goodness. It’s perfect for small gatherings, weekly meal prep, or when you’re craving comfort without too much effort.

Why You’ll Love This Recipe

Perfect for smaller households
Extra juicy thanks to herb butter under the skin
Slow-roasted = tender, never dry
One pan, minimal effort
Easy to adapt for a whole turkey (instructions below)

Ingredients

Turkey

1 turkey breast
⅓ cup butter, room temperature
1 tbsp fresh rosemary, chopped
½ tbsp thyme
1 tbsp olive oil
Salt & black pepper, to taste

Vegetables

2 cups mini potatoes, halved
2 onions, diced
3 carrots, cut into 1-inch pieces

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 325°F (165°C).
Generously butter a large baking pan and scatter the diced onions across the bottom to create a flavorful base.

2. Make the Herb Butter

In a small bowl, mix:

Butter
Rosemary
Thyme
Salt & pepper

Gently loosen the skin of the turkey breast and spread the herb butter under the skin, directly onto the meat. This is the secret to ultra-juicy turkey.

3. Season the Turkey

Place the turkey breast on a rack set over the baking pan.
Drizzle with olive oil, sprinkle a little extra rosemary on top, and massage gently.

4. Slow Roast (First Bake)

Bake at 325°F for 1 hour.

5. Add the Vegetables

Remove the turkey and lift the rack carefully.
Add potatoes and carrots to the pan with the onions, tossing lightly in the turkey drippings.
Place the rack and turkey back on top.

Return to the oven and bake for another 1½ hours, or until the internal temperature reaches 74°C / 165°F at the thickest part.

6. Rest the Turkey

Remove the turkey and let it rest for 15–20 minutes before slicing. This locks in all the juices.

7. Crisp the Vegetables

While the turkey rests:

Stir the vegetables
Increase oven temperature to 400°F (205°C)
Roast veggies for 20 minutes, until golden and caramelized

How to Modify This Recipe for a Whole Turkey

Want to make this with a full bird? Easy adjustments:

Use double the herb butter
Increase cooking time to 3½–4½ hours, depending on size
Always cook to internal temperature, not time
Tent loosely with foil if skin browns too quickly

This slow-roast method works beautifully for whole turkeys too.

Serving Ideas

Serve with the roasted vegetables and pan juices
Pair with cranberry sauce or gravy
Leftovers are amazing in sandwiches, soups, or grain bowls

This turkey is simple, easy and delicious —the kind of recipe that fills your kitchen with warmth and makes any meal feel special. Perfect for holidays, Sundays, or anytime you want comfort without the chaos 🤍