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Perfect Herb Butter Roasted Turkey Breast: Best Easy Dinner

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This herb butter roasted turkey breast is a showstopper that looks like you spent all day, but comes together with simple ingredients and a few smart moves. The secret is getting the herb butter under the skin for incredibly juicy, flavorful meat with crispy, golden skin.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, leaves stripped from stems
  • 1 tablespoon fresh sage, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Zest of 1 lemon
  • 1 (5 to 7 pound) bone-in, skin-on turkey breast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chicken or turkey broth
  • Pan drippings (for gravy)
  • 2 tablespoons all-purpose flour (for gravy)
  • 1 to 2 cups chicken or turkey broth (for gravy)
  • Salt and pepper to taste (for gravy)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the lower third of the oven.
  2. Make the herb butter: In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and lemon zest. Mix until evenly distributed.
  3. Prepare the turkey breast: Pat the turkey breast completely dry with paper towels. Season the outside with the additional 1 teaspoon salt and 1/2 teaspoon pepper.
  4. Loosen the skin: Using your fingers, gently work your way under the skin of the turkey breast, being careful not to tear it, creating a pocket between the skin and the meat.
  5. Apply the herb butter under the skin: Take about two-thirds of the herb butter and spread it directly onto the meat under the loosened skin. Use your fingers to push it evenly across the breast.
  6. Rub the outside: Spread the remaining herb butter all over the outside of the turkey skin.
  7. Place in the roasting pan: Set the turkey breast on the rack in your roasting pan, breast side up. Pour the 1 cup of broth into the bottom of the pan.
  8. Roast the turkey: Place the pan in the preheated oven and roast for about 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. Start checking at the 1-hour mark.
  9. Baste halfway through: About 45 minutes into roasting, baste the turkey with the pan juices. If the skin is browning too quickly, tent loosely with aluminum foil.
  10. Rest the turkey: Once the turkey reaches 160°F, remove it from the oven and transfer to a cutting board. Let it rest for at least 15 to 20 minutes before carving. The temperature will rise to 165°F (74°C) during resting.
  11. Make the gravy (optional): While the turkey rests, pour the pan drippings into a measuring cup. Let the fat rise, then skim off most, leaving about 2 tablespoons. Place the roasting pan on the stovetop over medium heat. Add the reserved fat and sprinkle in the flour. Whisk constantly for 1 to 2 minutes until golden. Slowly pour in the broth, whisking continuously. Simmer until thickened, about 3 to 5 minutes. Season with salt and pepper.
  12. Carve and serve: Slice the turkey breast against the grain into even slices. Arrange on a platter, drizzle with a little gravy, and garnish with fresh herb sprigs.

Notes

Don’t skip drying the turkey skin for crispy results. Use a thermometer to avoid overcooking. Let the butter soften properly—not melted. Plan for resting time. For a dairy-free option, use vegan butter or olive oil. Leftovers keep for up to 4 days in the fridge or freeze for up to 3 months.

Nutrition

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

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