Recipe

Juicy Roasted Turkey Breast

Juicy roasted turkey breast with a bright lemon herb rub and a cool, protein-packed yogurt sauce. Healthy, wholesome, and weeknight friendly.

By Matt Campbell

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4.8

Sliced roasted turkey breast on a wooden cutting board with lemon wedges, fresh herbs, and a bowl of green herb yogurt sauce

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Turkey breast has a reputation for being a little, well, serious. Like it only shows up for holidays and then immediately dries out to prove a point. But when you treat it like what it is, a lean protein that loves bold seasoning and a little strategy, it turns into one of the most reliable healthy dinners you can make.

This recipe goes all in on flavor without getting fussy: a lemony herb rub (hello, deeply browned edges) plus a creamy green yogurt sauce that tastes like something you would pay extra for at a cafe. It is wholesome, high-protein, and genuinely exciting enough to keep you from wandering back to the same old chicken routine.

A small bowl of herb yogurt sauce with chopped parsley and lemon zest on a kitchen counter

Why It Works

Juicy turkey, not dry turkey: A quick salt-and-rest and a short rest keep the breast tender.
Big flavor with everyday ingredients: Lemon, garlic, paprika, and herbs build a bright, savory crust.
Healthy, but still feels cozy: Yogurt sauce adds creaminess and tang without heavy ingredients.
Leftovers that actually slap: Slices stay moist and make killer lunches for days.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerate: Cool turkey completely, then store sliced (or whole) in an airtight container for up to 4 days. Keep the yogurt sauce separate for best texture.
Freeze: Freeze turkey slices in a freezer bag with as much air pressed out as possible for up to 2 months. Thaw overnight in the fridge.
Reheat without drying out: Warm slices in a covered skillet with a splash of broth or water over low heat, or microwave at 50% power in short bursts.
Sauce storage: Store sauce in an airtight container for 3 to 4 days. The color may dull slightly, but the flavor stays bright.
Best leftover move: Make a quick grain bowl with brown rice or quinoa, cucumbers, tomatoes, and a generous spoon of the herby yogurt sauce.

Common Questions

Do I need a meat thermometer?

It is the easiest way to avoid dry turkey. Roast until the thickest part hits 160°F, then rest. Carryover heat should bring it to 165°F. If you want to be extra sure, check the temp again after resting.

Can I use a turkey tenderloin instead of a whole breast?

Yes. Turkey tenderloins cook faster. Start checking around 20 minutes at 425°F, depending on thickness.

Is the yogurt sauce kid friendly?

Usually yes, especially if you keep the garlic to one small clove and skip the optional red pepper flakes. It tastes like a ranch-adjacent dip, but fresher.

What if I do not have fresh herbs?

Use dried herbs in the rub, and for the sauce you can swap in a handful of baby spinach plus dried dill. It will still be bright and green, just a little milder.

Can I make this ahead for meal prep?

Absolutely. Roast the turkey, cool, slice, and portion. Mix the sauce and store separately. Everything holds well for weekday lunches. The sauce keeps 3 to 4 days in the fridge and may lose a little of its bright green color, but it still tastes great.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet or roasting pan
Wire rack (optional, helps browning)
Instant-read meat thermometer
Small bowl for the rub
Blender or food processor (or chop herbs finely by hand)
Cutting board and sharp knife

I started cooking turkey breast on regular Tuesdays for one reason: I wanted the high-protein, budget-friendly payoff without waiting for a holiday. The first few times were fine, but fine is not the goal. I wanted turkey that had deeply browned edges, smelled like a real plan, and came with a sauce worth dragging a fork through.

This version is the one that stuck. It is the recipe I make when I want something wholesome but still crave that pause-mid-bite moment. You know the one. Like, wait. Did I just make turkey exciting?