Herb Butter Roasted Turkey Breast
A cozy and flavorful Herb Butter Roasted Turkey Breast recipe perfect for small gatherings or special occasions, delivering juicy, fragrant slices without the fuss of roasting a whole bird.
Ingredients
Main Ingredients
- 3–5 lb turkey breast (bone-in or boneless) Bone-in gives more flavor and stays juicier.
- ½ cup unsalted butter (softened) Use unsalted to control salt levels; decrease added salt if using salted.
- 2 tbsp fresh rosemary (chopped) Use fresh for brightest flavor.
- 2 tbsp fresh thyme (chopped) Use fresh for brightest flavor.
- 1 tbsp fresh sage (chopped) Use fresh for brightest flavor.
- 2 tbsp fresh parsley (chopped) Use fresh for brightest flavor.
- 3 cloves garlic (minced)
- 1 tsp lemon zest Brightens the herbs.
- 1.5 tsp salt
- 1 tsp black pepper (freshly ground)
- 1 tbsp olive oil Use for rubbing on turkey.
Instructions
Preparation
- Preheat oven to 375°F (190°C) and position oven rack in center.
- Pat the turkey breast dry with paper towels and place in a roasting pan.
- In a bowl, combine softened butter, rosemary, thyme, sage, parsley, garlic, lemon zest, salt, and pepper. Optionally, pulse in a small blender for a smooth texture.
- Drizzle turkey with olive oil, rubbing it over the skin. Loosen the skin from the meat and spread herb butter all over and under the skin.
Cooking
- Roast for 1 hour 15 minutes to 1 hour 45 minutes, until the thickest part reaches an internal temperature of 165°F (74°C).
- Tent loosely with foil after removing from oven and let rest for 15–20 minutes.
- Carve against the grain, arrange on a platter, and drizzle with pan juices.
Notes
Herb butter can be mixed up to 2 days ahead and refrigerated. Leftovers can be stored in an airtight container for 3–4 days or frozen for up to 3 months.