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Easy Herb Butter Roasted Turkey Breast Recipe

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A juicy, golden-brown turkey breast coated in herb butter, perfect for family dinners or holidays. This foolproof recipe delivers crispy skin and tender meat every time.

Ingredients

  • Bone-in, skin-on turkey breast (5-7 pounds)
  • Unsalted butter (1/2 cup, softened)
  • Fresh garlic (4 cloves, minced)
  • Fresh rosemary (2 tablespoons, chopped)
  • Fresh thyme (1 tablespoon, leaves stripped)
  • Fresh sage (1 tablespoon, chopped)
  • Salt (1 tablespoon, kosher)
  • Black pepper (1 teaspoon, freshly ground)
  • Olive oil (1 tablespoon)
  • Chicken or turkey broth (1 cup)
  • Optional: 1 lemon, halved

Instructions

  1. Take the turkey out of the fridge 45 minutes before cooking to temper.
  2. Preheat your oven to 425°F (218°C).
  3. Make the herb butter: In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, sage (if using), salt, and pepper. Mash together with a fork until evenly distributed.
  4. Pat the turkey breast completely dry with paper towels.
  5. Loosen the skin: Gently slide your fingers under the skin of the turkey breast, starting at the neck end, to create a pocket.
  6. Apply the herb butter: Spread about two-thirds of the butter mixture directly onto the meat under the skin. Spread the remaining butter all over the outside of the skin. Drizzle olive oil over the top and rub it in.
  7. Place the turkey in the roasting pan breast-side up on the rack. Pour broth into the bottom of the pan (not over the turkey). Tuck lemon halves into the cavity if using.
  8. Roast at 425°F (218°C) for 20 minutes. Do not open the oven door.
  9. Reduce oven temperature to 350°F (177°C) and continue roasting. Total roasting time: about 13-15 minutes per pound. Start checking temperature at the 1-hour mark.
  10. Baste once, halfway through: After about 40 minutes at 350°F, spoon pan juices over the turkey.
  11. Check for doneness: Insert an instant-read thermometer into the thickest part of the breast, avoiding the bone. Target temperature: 160°F (71°C).
  12. Let it rest: Transfer turkey to a cutting board, tent loosely with foil, and rest for at least 20 minutes.
  13. Carve and serve: Slice against the grain into even pieces. Spoon pan juices over the top if desired.

Notes

Don’t skip the resting period—it ensures juicy meat. Use a thermometer for accuracy. If skin browns too fast, tent with foil. Let butter soften naturally for best texture.

Nutrition

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Find it online: https://bitesienna.com/easy-herb-butter-roasted-turkey-breast-recipe/