Oven-Roasted Turkey Breast

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Tender, juice, and succulent, this Oven-Roasted Turkey Breast is made with garlic, onion,  olive oil, thyme, sage, and bay leaves! It’s ready to go in about 2-2.5 hours and is perfect for a small holiday family gathering. {Paleo-friendly}



The base:

  • 3 pound turkey breast, thawed
  • Sea salt
  • Olive oil to coat bottom of baking dish
  • 34 onions, cut into thick wedges
  • 3 whole garlic cloves
  • Several sprigs of fresh thyme
  • 45 bay leaves
  • Handful of fresh sage leaves
  • 1 lemon, sliced with seeds removed

For the drizzle:

  • 1/4 cup olive oil
  • 1 clove garlic, pressed
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried sage


  1. Set oven to 400 degrees. Sprinkle sea salt on top of the turkey breast. If your turkey breast comes with netting, please leave the netting intact, unless otherwise noted on the package. Set aside.
  2. Pour enough olive oil in a baking dish or small roasting pan to cover the bottom. Add the onion wedges, garlic cloves, sprigs of fresh thyme, bay leaves, fresh sage leaves, and lemon slices to the dish. Place the salted turkey breast on top of the ingredients in the pan.
  3. In a little dish, combine 1/4 cup olive oil with the minced or pressed garlic, dried thyme, dried sage, and dried parsley. Stir together and spread over the top of the turkey breast, including around the netting.
  4. Place the baking dish in the oven and roast at 400 degrees for 15-20 minutes. Reduce the temperature to 325 and bake until the internal temperature at the thickest point of the turkey breast reaches 165 degrees. This may take approximately 1 1/4 hours – 2 hours or longer. Once the internal temperature reaches 165 degrees, remove the dish from the oven and tent it with a piece of foil. Leave it covered for about 10-20 minutes. In addition to preserving the juices in the turkey breast, tenting may also make removing the netting easier.
  5. To remove the netting, clip it in several spots and gently pull it from the turkey breast. Follow the netting around all sides of the breast. Then use a knife or scissors to remove the netting entirely. Place the turkey breast on a serving tray and line with the cooked vegetables. Make sure to remove the bay leaves and fresh thyme sprigs from the olive oil before serving. Drizzle with the pan drippings or save them to make your own Gluten-Free Gravy recipe.
  6. Refrigerate leftovers in an airtight container for up to three days.


    • If you don’t have a roasting pan, then use a 9×13 baking dish. Line the dish with olive oil, followed by the onions, lemon slices, and herbs. They’ll serve as the insert in the pan so the turkey breast doesn’t sit directly on the baking dish.
    • Use a meat thermometer to ensure turkey breast reaches 165 degrees.
    • We use olive oil in this recipe and roast at 400 degrees for the first 20 minutes. If you’d like to roast your turkey breast at a higher temp and for longer periods, you may need to select another cooking oil that can withstand higher heats.
    • If you find the turkey starts to pull when you remove the netting, then make several little snips or cuts in the netting and pull carefully at each spot.
    • To ensure your turkey breast is gluten-free, read ingredient labels before buying. We do not use the gravy or flavoring packets that often come with turkey breasts, and instead make our own.