Herb Butter Roast Turkey Breast

This oven-roasted turkey breast features a rich garlic and herb butter tucked under the skin to keep the meat moist. It is a fantastic option when you want a holiday-style meal without cooking a whole bird.

With a total time of just under two hours, this dish is easy enough for a cozy Sunday dinner yet special enough for a small holiday gathering. You will love how the butter melts into the meat as it roasts, creating a flavorful pan juice.

Essential Ingredients

• Turkey breast: Look for a bone-in, skin-on breast that has not been injected with sodium or pre-brined.
• Unsalted butter: Using unsalted butter allows you to control the seasoning level without making the skin too salty.
• Fresh herbs: Sage, rosemary, and thyme provide classic holiday flavor, while parsley adds a bright finish.
• Garlic: Use fresh cloves rather than jarred minced garlic for a cleaner, sweeter flavor profile.

Exact quantities are in the recipe card below.

Let’s Make it Together

Prep the Turkey and Pan

Take the turkey breast out of the refrigerator 45 minutes before roasting to remove the chill. Arrange the smashed garlic and whole herb sprigs in the bottom of your baking pan to create a fragrant roasting bed.

Mix and Apply the Butter

Whip the softened butter with the minced garlic, salt, pepper, and chopped fresh herbs. Loosen the turkey skin and carefully spread most of the butter underneath, then coat the exterior skin with the remaining mixture.

Roast and Baste

Place the turkey in the oven, lower the heat, and roast. Baste the turkey every 30 minutes with the melted butter and drippings from the bottom of the pan to keep the meat juicy.

Rest and Slice

Once the meat reaches 165°F (74°C), remove it from the oven. Let the turkey rest under foil for 15 to 20 minutes to allow the juices to redistribute before carving.

Serving Ideas

Serve this roast turkey with warm mashed potatoes, roasted green beans, or a simple cranberry sauce. The pan juices can be spooned directly over the sliced meat for extra flavor.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. You can freeze the sliced turkey for up to 3 months. Reheat gently in the oven with a splash of broth at 325°F (160°C) until the internal temperature reaches 165°F (74°C).

FAQ

Can I use a boneless turkey breast for this recipe?

Yes, you can use boneless, but you will need to reduce the roasting time. Check the internal temperature early, as boneless breasts cook faster than bone-in cuts.

Why is my turkey breast dry?

Turkey breast can dry out if it is overcooked. Use a digital meat thermometer to pull the turkey out of the oven as soon as it hits 165°F (74°C), and always let it rest before slicing.

Do I need to rinse the turkey before cooking?

No, do not rinse the turkey breast. Rinsing poultry can spread bacteria around your kitchen. Instead, pat the skin dry with paper towels.

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Herb Butter Roast Turkey Breast

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• Author: Mark
• Total Time: 110 minutes
• Yield: 6 servings 1x

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Description

This bone-in turkey breast is slathered in a garlic-herb butter and roasted in the oven until the skin is golden and the meat is juicy.

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Ingredients

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• 1 bone-in, skin-on turkey breast (5 to 6 pounds / 2.3 to 2.7 kg), not brined
• 1/2 teaspoon fine salt (for the skin)
• 1/2 teaspoon freshly cracked black pepper (for the skin)
• 4 fresh rosemary sprigs
• 8 fresh sage sprigs
• 10 fresh thyme sprigs
• 12 garlic cloves, smashed but left whole
• 10 tablespoons (140 g) unsalted butter, softened
• 1 1/4 teaspoons fine salt (for the butter)
• 1/2 teaspoon freshly cracked black pepper (for the butter)
• 4 large garlic cloves, minced
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh parsley

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Instructions

1. Bring the turkey breast to room temperature by sitting it on the counter for 45 minutes before you begin cooking. Preheat your oven to 390°F (200°C) with the rack positioned in the lower-middle spot.
2. In a small bowl, combine the softened butter, minced garlic, chopped sage, rosemary, thyme, parsley, 1 1/4 teaspoons of salt, and 1/2 teaspoon of black pepper. Stir until the mixture is smooth and fully combined.
3. Scatter the smashed garlic cloves and half of the whole herb sprigs across the bottom of a roasting pan or large baking dish.
4. Gently run your fingers or a spoon under the turkey skin to loosen it from the meat. Spread about two-thirds of the herb butter directly under the skin, coating the meat evenly, and rub the remaining butter over the outside of the skin.
5. Place the turkey breast skin-side up on top of the herbs and garlic in the pan. Season the skin evenly with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
6. Slide the pan into the oven and immediately lower the temperature to 350°F (175°C). Roast for about 1 hour and 30 minutes, basting with the pan juices every 30 minutes, until the thickest part of the meat reaches an internal temperature of 165°F (74°C). Cover the top loosely with foil if the skin gets dark too quickly.
7. Transfer the turkey to a warm cutting board and tent it loosely with foil. Let it rest for 15 to 20 minutes before carving to keep the juices inside, then slice and serve with the pan drippings.

Notes

• Make sure to verify the internal temperature with a meat thermometer. The thickest part of the turkey breast must reach a safe internal temperature of 165°F (74°C) before serving.
• Avoid using a pre-brined or self-basting turkey breast for this recipe, as the added salt in the meat combined with the seasoned butter will make the dish too salty.
• If the skin is browning too fast before the center is cooked through, loosely drape a sheet of aluminum foil over the top of the turkey.

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American