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Home Turkey fillet from the oven

Turkey fillet from the oven

Gepubliceerd op 6 november 2026

Thanksgiving Christmas Turkey Main course Oven Festive Gluten-free Easy

A whole turkey is impressive, but also large, expensive and tricky to get right. A turkey breast fillet is the perfect alternative: cooked in just over an hour, easy to carve and, with this method, wonderfully juicy. You rub the fillet with an herb butter of garlic, lemon, thyme and sage, and roast it on a bed of onions in the oven. A meat thermometer tells you exactly when it's done. Use the pan juices for the gravy.

Recipe

Turkey fillet from the oven

Juicy turkey fillet from the oven with herb butter, garlic and lemon. An easy alternative to a whole turkey.

Course	Main course
Kitchen	American
Servings	6 servings

Preparation time

Preparation time	20 min
Time in oven	1 hr 15 min
Total	1 hr 35 min

Equipment

Roasting tray with rack
Meat thermometer
Basting brush
Aluminum foil

Ingredients

1.2 kg turkey breast fillet, whole
75 g soft butter
2 cloves garlic, crushed
1 unwaxed lemon
1 tbsp fresh thyme, finely chopped
1 tbsp fresh sage, finely chopped
1 tsp salt
0.5 tsp black pepper
2 onions, in thick slices
250 ml chicken stock

Prepare

Take the turkey fillet out of the fridge 30 minutes before cooking. Preheat the oven to 180 °C.
Mix the soft butter with the garlic, the finely grated zest of the lemon, thyme, sage, salt and pepper.
Pat the fillet dry and generously spread the herb butter all over, including a little under the skin if it is still attached.
Place the onion slices in the roasting tray, set the turkey fillet on top and pour the stock into the roasting tray. Insert the meat thermometer into the thickest part.
Put the roasting tray in the oven and roast the turkey fillet for 1 hour to 1 hour and 15 minutes at 180 °C until an internal temperature of 72 °C. Baste it every 15 minutes with the pan juices.
Remove the fillet from the oven and let it rest for 15 minutes under aluminum foil. Slice and use the pan juices for the gravy.

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This is how the turkey fillet stays juicy: turkey is lean and dries out quickly if overcooked. Always use a meat thermometer and take the fillet out of the oven at 72 °C in the core; during resting the temperature will rise a few degrees to a safe 74 °C. For extra juiciness, brine the fillet the evening before: 1 liter of water with 50 grams of salt and 25 grams of sugar, and pat it very dry before roasting.

What to serve with it? For a complete Thanksgiving dinner serve the turkey fillet with gravy made from the pan juices, cranberry sauce, mashed potatoes, sweet potato casserole with pecan crumble, haricots verts and cornbread. For dessert, serve a pumpkin pie or pecan pie. Plan on about 200 grams of turkey fillet per person. Leftovers are delicious cold the next day on a sandwich with cranberry sauce and lettuce.

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