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Perfect Herb Butter Roasted Turkey Breast (Easy Recipe)

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This Perfect Herb Butter Roasted Turkey Breast is a forgiving, delicious recipe that delivers crispy skin and juicy meat with minimal effort. It’s perfect for holidays, Sunday roasts, or any night you want something special without the fuss.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter, softened
  • 2 tablespoons fresh sage, finely chopped (about 6–8 leaves)
  • 1 tablespoon fresh rosemary, finely chopped (from about 2 sprigs)
  • 1 tablespoon fresh thyme leaves (from about 4–5 sprigs)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon lemon zest (from about half a lemon)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 4 to 5 pounds (about 1.8 to 2.3 kg) bone-in, skin-on turkey breast
  • 1 tablespoon olive oil
  • 1 teaspoon salt (for seasoning the outside)
  • 1/2 teaspoon black pepper (for the outside)
  • 1 cup (240ml) chicken or turkey broth
  • 1/4 cup (60ml) white wine (optional)

Instructions

  1. Take the turkey out of the fridge 30-45 minutes before cooking to let it come to room temperature.
  2. Preheat your oven to 375°F (190°C) with the rack in the middle position.
  3. Make the herb butter: In a small bowl, combine the softened butter, chopped sage, rosemary, thyme, minced garlic, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix with a fork until evenly distributed.
  4. Pat the turkey breast completely dry with paper towels.
  5. Loosen the skin: Gently slide your fingers between the skin and the meat, starting from the top and working down, being careful not to tear the skin.
  6. Apply the herb butter: Spread about two-thirds of the herb butter directly onto the meat under the skin. Spread the remaining butter all over the outside of the skin, including the sides and underneath.
  7. Season the outside: Sprinkle the remaining 1 teaspoon salt and 1/2 teaspoon pepper all over the skin. Drizzle with olive oil and rub in gently.
  8. Optional: Tie the breast with kitchen twine in two or three places for even cooking.
  9. Set up the pan: Pour the broth (and wine if using) into the bottom of a roasting pan. Place the turkey breast on a wire rack in the pan, or directly in the pan if no rack is available.
  10. Roast for 1 hour 15 minutes to 1 hour 45 minutes, until the internal temperature reaches 160°F (71°C) in the thickest part of the breast. If the skin browns too quickly, tent loosely with foil.
  11. Check for doneness: Insert an instant-read thermometer into the thickest part of the breast, avoiding the bone. It should read 160°F.
  12. Rest the turkey: Transfer to a cutting board and let rest for 15-20 minutes, covered loosely with foil.
  13. Make a quick pan sauce (optional): Pour the pan juices into a small saucepan, bring to a simmer, and cook for 2-3 minutes until slightly thickened. Whisk in a tablespoon of butter if desired. Season with salt and pepper.
  14. Carve and serve: Slice against the grain into even pieces. Pour any accumulated juices over the top. Serve with pan sauce on the side.

Notes

Don’t skip the resting time—it’s crucial for juicy meat. Use an instant-read thermometer for best results. If the skin browns too quickly, tent with foil. For a dairy-free version, use vegan butter or refined coconut oil. Leftovers keep in the refrigerator for 3-4 days or freeze for up to 3 months.

Nutrition

Keywords: herb butter roasted turkey breast, easy turkey recipe, roasted turkey breast, Thanksgiving turkey, turkey breast with herb butter

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