Martha Stewart Roasted Turkey Breast Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart roasted turkey breast is the kind of centerpiece that looks impressive but stays simple to pull off. A whole bone-in breast, about 6 pounds (2.7kg), gets rubbed with a sage-thyme butter under the skin, then roasted over onions, carrots, and celery until the skin turns deep golden and the meat stays juicy and tender. This version is inspired by Martha Stewart’s classic entertaining style, and the mild herb flavor lets the turkey do the talking.

The whole thing takes about 110 minutes from start to finish, including a 20-minute prep and roughly 90 minutes in the oven, and most of that time is hands-off. It’s easy enough for a cozy Sunday dinner but special enough to anchor a smaller holiday gathering or a potluck where you’re feeding six people.

Why This Martha Stewart Roasted Turkey Breast Works

Two things do the heavy lifting here: herb butter tucked directly under the skin and a bed of vegetables underneath the bird. The butter bastes the meat from the inside as it melts, while the vegetables lift the turkey off the pan floor so the heat circulates and the drippings stay clean for the sauce.

Roasting at a steady 350°F (175°C) browns the skin without drying the outer layer before the center catches up. A bone-in breast also holds moisture better than a boneless one, which is why the slices stay juicy all the way through.

What You’ll Love About It

You get crisp, well-browned skin with very little effort, juicy meat that slices cleanly, and a quick pan sauce made from the drippings that tastes far richer than its three ingredients suggest. It’s also a smaller cut, so you’re not roasting a whole bird just to feed a handful of people.

Ingredients

Here’s everything you need for six servings. Measure the herbs finely chopped so they spread evenly under the skin.

• 1 whole bone-in turkey breast — about 6 pounds (2.7kg), skin on, at room temperature
• 4 tablespoons (57g) unsalted butter — softened so it mashes easily with the herbs
• 2 tablespoons finely chopped fresh sage
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 medium yellow onion — cut into 1-inch wedges
• 2 medium carrots — cut into 2-inch pieces
• 2 stalks celery — cut into 2-inch pieces
• 1 cup (240ml) chicken broth — divided
• 1/4 cup (60ml) dry white grape juice — or additional chicken broth
• 1 tablespoon all-purpose flour — for thickening the pan sauce

Equipment

• Roasting pan — or a 9×13-inch (23x33cm) baking dish
• Instant-read thermometer — the most reliable way to check doneness
• Small saucepan — for finishing the pan sauce
• Fine-mesh strainer — to strain the pan juices
• Carving board — with a sharp knife for slicing
• Small bowl and whisk — for the flour slurry

How to Make Martha Stewart Roasted Turkey Breast

Step 1: Heat the Oven and Make the Herb Butter

Preheat the oven to 350°F (175°C). Pat the turkey breast dry with paper towels and let it sit at room temperature for 30 minutes. In a small bowl, mash together the softened butter, sage, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper until well combined and spreadable.

Step 2: Tuck the Butter Under the Skin

Loosen the skin by sliding your fingers carefully between the skin and the meat, working from the center outward, and be careful not to tear it. Spread the herb butter evenly under the skin, then season the outside all over with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Don’t rush the skin-loosening step, or you’ll tear it and lose the crisp finish.

Step 3: Build the Vegetable Bed

Scatter the onion, carrots, and celery in the bottom of a roasting pan or a 9×13-inch (23x33cm) baking dish. Pour 1/2 cup (120ml) of the chicken broth into the pan. Set the turkey breast, skin side up, on top of the vegetables.

Step 4: Roast Until Golden and Cooked Through

Roast, basting occasionally with the pan juices, until an instant-read thermometer inserted into the thickest part of the breast without touching bone reads 165°F (74°C), about 1 hour 15 minutes to 1 hour 30 minutes. The skin should be deep golden brown and the vegetables softened. If the skin browns too quickly, tent it loosely with foil.

Step 5: Rest the Turkey and Strain the Juices

Transfer the turkey breast to a carving board and let it rest for 15 minutes before carving so the juices settle. Meanwhile, strain the pan juices into a small saucepan, pressing on the solids to extract as much liquid as possible, then discard the solids.

Step 6: Start the Pan Sauce

Skim off and discard the fat from the surface of the pan juices. Add the remaining 1/2 cup (120ml) chicken broth and the white grape juice to the saucepan and bring to a simmer over medium heat.

Step 7: Thicken the Sauce

In a small bowl, whisk the flour with 2 tablespoons of the hot pan juices until smooth. Whisk this back into the saucepan and simmer, whisking constantly, until the sauce thickens slightly, about 3 to 5 minutes. Season with salt and pepper to taste. Keep whisking, or the flour can clump.

Step 8: Carve and Serve

Carve the turkey breast against the grain into slices and serve with the warm pan sauce spooned over the top.

What to Serve With It

• Mashed potatoes — creamy and perfect for sopping up the pan sauce.
• Green beans — steamed with a little butter and lemon.
• Cranberry sauce — a tangy contrast to the rich herb butter.
• Warm rolls — good for wiping the plate clean.

Tips for the Best Results

Dry the skin thoroughly before rubbing on the seasoning, since any moisture steams rather than browns it. Let the bird rest the full 15 minutes before carving so the slices stay juicy. And always trust the thermometer over the clock, because breast size varies.

Easy Variations

Swap the sage and thyme for 3 tablespoons of chopped fresh rosemary and garlic for a different herb profile. Add 1 teaspoon of smoked paprika to the butter for a warmer, smokier crust. For a brighter sauce, stir 1 teaspoon of Dijon mustard into the pan juices at the end.

Storing and Reheating

• Fridge storage — keep leftovers in an airtight container for up to 3 days.
• Freezer storage — wrap slices in plastic wrap and foil, then freeze up to 2 months.
• Make ahead — the herb butter keeps refrigerated for up to 2 days.
• Reheating — cover slices and warm at 300°F (150°C) until they reach 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with the exact cut of turkey and how much sauce you serve.

FAQs

Can I make this Martha Stewart roasted turkey breast recipe ahead of time?

You can season the turkey and refrigerate it uncovered for up to 24 hours before roasting, which also helps the skin crisp. The herb butter can be mixed up to 2 days ahead and brought to room temperature before use.

What can I use instead of white grape juice?

Use an extra 1/4 cup (60ml) of chicken broth in its place, plus a small squeeze of lemon juice for acidity. The sauce will taste slightly less fruity but still balanced.

How do I know the turkey is done without overcooking it?

Insert an instant-read thermometer into the thickest part of the breast without touching bone and look for 165°F (74°C). Check early, around the 1 hour 15 minute mark, since ovens and breast sizes vary.

Why did my pan sauce turn out lumpy?

The flour likely went in dry or the heat was too high. Whisk the flour with hot pan juices first to form a smooth slurry, then add it slowly over medium heat while whisking constantly.

Martha Stewart-Inspired Roasted Turkey Breast

Print Recipe

A beautifully browned, herb-butter roasted turkey breast with juicy meat and crisp skin, inspired by Martha Stewart’s classic entertaining style. The simple seasoning lets the turkey shine, while a quick pan sauce made from the drippings adds a elegant finish. Perfect for a smaller holiday gathering or a cozy Sunday dinner.

• Author: Anabelle Mclean
• Prep Time: 20
• Cook Time: 90
• Total Time: 110
• Yield: 6 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 whole bone-in turkey breast, about 6 pounds (2.7kg), skin on, at room temperature
• 4 tablespoons (57g) unsalted butter, softened
• 2 tablespoons finely chopped fresh sage
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 medium yellow onion, cut into 1-inch wedges
• 2 medium carrots, cut into 2-inch pieces
• 2 stalks celery, cut into 2-inch pieces
• 1 cup (240ml) chicken broth, divided
• 1/4 cup (60ml) dry white grape juice (or additional chicken broth)
• 1 tablespoon all-purpose flour

Instructions

1. Preheat oven to 350°F (175°C). Pat the turkey breast dry with paper towels and let it sit at room temperature for 30 minutes. In a small bowl, mash together the softened butter, sage, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper until well combined.
2. Loosen the skin from the turkey breast by sliding your fingers carefully between the skin and meat, being careful not to tear the skin. Spread the herb butter evenly under the skin, then season the outside of the turkey all over with the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
3. Scatter the onion, carrots, and celery in the bottom of a roasting pan or a 9×13-inch (23x33cm) baking dish. Pour 1/2 cup (120ml) of the chicken broth into the pan. Place the turkey breast, skin side up, on top of the vegetables.
4. Roast the turkey breast, basting occasionally with the pan juices, until an instant-read thermometer inserted into the thickest part of the breast (without touching bone) registers 165°F (74°C), about 1 hour 15 minutes to 1 hour 30 minutes. If the skin is browning too quickly, tent loosely with foil.
5. Transfer the turkey breast to a carving board and let it rest for 15 minutes before carving. Meanwhile, strain the pan juices into a small saucepan, pressing on the solids to extract as much liquid as possible; discard the solids.
6. Skim off and discard the fat from the surface of the pan juices. Add the remaining 1/2 cup (120ml) chicken broth and the white grape juice to the saucepan and bring to a simmer over medium heat.
7. In a small bowl, whisk the flour with 2 tablespoons of the hot pan juices until smooth. Whisk this mixture back into the saucepan and simmer, whisking constantly, until the sauce thickens slightly, about 3 to 5 minutes. Season with salt and pepper to taste.
8. Carve the turkey breast against the grain into slices. Serve with the warm pan sauce.

Notes

Store leftover turkey in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual slices tightly in plastic wrap and foil, then place in a freezer-safe bag for up to 2 months; thaw overnight in the refrigerator. Reheat slices covered in a 300°F (150°C) oven for 10 to 15 minutes, or until heated through. The herb butter can be made up to 2 days ahead and refrigerated; bring to room temperature before using. The turkey can be seasoned and refrigerated uncovered for up to 24 hours before roasting for extra-crisp skin.

Nutrition

• Calories: 350
• Sugar: 2g
• Sodium: 400mg
• Saturated Fat: 8g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 120mg

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