Photo of Lemon-Sage Roast Turkey Breast by WW

Lemon-Sage Roast Turkey Breast

Total Time
1 hr 23 min
15 min
53 min
A roasted boneless turkey breast is a cook's secret weapon. It is less intimidating to prepare than a whole bird, and it’s also perfect for smaller holiday tables that don't warrant a whole bird. If you are cooking for a crowd, you can cook two or more of these. Sage works wonderfully here, with its pine-like aroma and sweet, somewhat bitter flavor. It has greenish-gray, spear-shaped leaves that are soft to the touch. The roasted garlic also makes this meal pretty magical. The cloves soften and develop a golden color and mellower flavor. Here, it’s used as the base for a delicious gravy.


Unsalted butter

3 Tbsp, softened, divided

Fresh sage

3 Tbsp, chopped, plus extra for garnish (optional)

Fresh thyme

1 Tbsp, chopped

Lemon zest

½ tsp, grated, plus extra for garnish (optional)

Kosher salt

½ tsp

Black pepper

½ tsp, freshly ground

Uncooked boneless skinless turkey breast

2 pound(s), use a single 2 lb breast

Chicken broth

1½ cup(s), divided


6 clove(s), unpeeled

Fresh lemon juice

2 Tbsp


  1. Preheat oven to 400°F.
  2. Combine 1½ Tbsp butter, sage, thyme, lemon zest, salt, and pepper in small bowl and mash with a fork; spread butter mixture all over turkey.
  3. Place turkey in a small roasting pan or a large ovenproof skillet; pour ¾ cup broth around turkey and add garlic cloves to pan. Roast turkey, uncovered, basting turkey and turning garlic cloves twice, until turkey is cooked through and an instant-read thermometer inserted into thickest part of turkey registers 165°F, about 45 minutes. Transfer turkey to cutting board, cover loosely with foil, and let rest 10−15 minutes.
  4. Meanwhile, remove garlic from pan; peel cloves. Place roasting pan or skillet with turkey drippings on stovetop over high heat; add garlic cloves, remaining 3/4 cup broth, and lemon juice. Bring mixture to a boil, scraping bottom of skillet to incorporate drippings; continue boiling until sauce reduces and thickens slightly, mashing garlic to blend into sauce, 2−3 minutes. Remove from heat and strain sauce into a small bowl; swirl in remaining 1½ Tbsp butter until melted.
  5. Cut turkey into about 24 slices and arrange on serving platter; drizzle with any drippings from cutting board. Spoon sauce over turkey or serve on the side; garnish with more fresh lemon zest and chopped sage, if desired.
  6. Serving size: 3 slices turkey and 1 Tbsp sauce