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Perfect Herb Butter Roasted Turkey Breast: An Easy 5-Step Recipe

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This herb butter roasted turkey breast is juicy, tender, and packed with flavor. With a crispy golden skin and a simple herb butter that seeps into every bite, it’s perfect for holiday dinners or a special weeknight meal.

Ingredients

  • Bone-in turkey breast (5-7 pounds)
  • Unsalted butter (1/2 cup, softened)
  • Fresh rosemary (2 tablespoons, finely chopped)
  • Fresh thyme (1 tablespoon, leaves removed from stems)
  • Fresh sage (1 tablespoon, finely chopped)
  • Fresh parsley (2 tablespoons, finely chopped)
  • Garlic (4 cloves, minced)
  • Lemon zest (from 1 lemon)
  • Salt (2 teaspoons, plus more for seasoning)
  • Black pepper (1 teaspoon, freshly ground)
  • Olive oil (2 tablespoons)
  • Chicken or turkey broth (1 cup, for the pan)

Instructions

  1. Take the turkey out of the fridge 45 minutes before cooking.
  2. Preheat your oven to 350°F (175°C). Position the rack in the lower third of the oven.
  3. Make the herb butter: In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, parsley, minced garlic, lemon zest, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mash everything together with a fork until well combined.
  4. Pat the turkey breast completely dry with paper towels.
  5. Loosen the skin: Using your fingers, gently work your way between the skin and the meat, creating a pocket without tearing the skin.
  6. Apply the herb butter under the skin: Take about two-thirds of the butter mixture and push it under the skin, spreading it evenly over the meat. Massage it in.
  7. Spread the remaining butter over the skin: Rub the rest of the herb butter all over the outside of the turkey breast.
  8. Season the outside: Drizzle the olive oil over the turkey and rub it in. Sprinkle the remaining salt and pepper all over.
  9. Place the turkey breast on the roasting rack. Pour the broth into the bottom of the pan, being careful not to splash the turkey.
  10. Roast for 1 hour and 15 minutes to 1 hour and 45 minutes, depending on the size of the breast. Start checking the internal temperature at the 1-hour mark.
  11. Check the temperature: Insert an instant-read thermometer into the thickest part of the breast, avoiding the bone. Look for 160°F (71°C).
  12. Let it rest: Transfer the turkey breast to a cutting board and tent it loosely with foil. Let it rest for at least 15-20 minutes.
  13. Carve and serve: Slice against the grain into even pieces.

Notes

Don’t skip the resting time—it allows the juices to redistribute. If the skin starts getting too dark before the internal temperature reaches 160°F, loosely tent the turkey with aluminum foil. Use a thermometer, not a timer, for accurate doneness. Let the butter soften properly for easy spreading.

Nutrition

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Find it online: https://noshbelle.com/perfect-herb-butter-roasted-turkey-breast-an-easy-5-step-recipe/