There is something so comforting about the smell of turkey roasting with fresh herbs and butter. As this bone-in breast cooks, the kitchen fills with the cozy aroma of rosemary, sage, and garlic, and the skin turns crackly and deep golden. Every slice is tender and juicy, with that savory herb butter soaked right into the meat.
This recipe is my go-to when I want all the flavor of a holiday turkey without the stress of a whole bird. It is perfect for a smaller Thanksgiving, a Friendsgiving potluck, or a cozy Sunday supper, and it fits easily in a regular roasting pan. Leftovers make the best sandwiches all week long, so I often roast one just for meal prep.
SaveThe first year I hosted Thanksgiving in a tiny apartment, a whole turkey simply would not fit in my oven. I roasted a turkey breast instead, slathered with herb butter, and my family insisted it was the juiciest turkey they had ever had. I have made it this way ever since, and I think you will love how simple and foolproof it is.
Herb Roasted Turkey Breast
Ingredients
Turkey
Garlic Herb Butter
Roasting Pan
Instructions
- Prepare the turkey
Take the turkey breast out of the refrigerator and remove any packaging, gravy packet, or netting. Pat it completely dry on all sides with paper towels, since dry skin is the secret to crisp, golden skin. Let it sit on the counter while you prepare the oven and herb butter, about 20 minutes.
- Preheat the oven
Position a rack in the lower third of the oven so the turkey sits in the center of the heat, and preheat the oven to 425°F.
- Make the herb butter
In a small bowl, mash the softened butter with the garlic, rosemary, thyme, sage, parsley, lemon zest, kosher salt, black pepper, and smoked paprika until evenly blended. The butter should be soft and spreadable, like thick frosting.
- Loosen the skin
Starting at the wider end of the breast, gently slide your fingers between the skin and the meat to create a pocket over each side of the breast. Work slowly so you do not tear the skin, leaving it attached at the edges.
- Rub with butter and oil
Spoon about two thirds of the herb butter under the skin and press on the outside of the skin to spread it evenly over the meat. Rub the remaining butter over the outside of the skin and the underside of the breast, then drizzle the olive oil over the top and rub it in.
- Build the vegetable bed
Scatter the onion wedges, carrots, celery, and lemon halves in the center of a roasting pan or large cast iron skillet. Set the turkey on top, skin side up, and pour the chicken broth into the bottom of the pan around the vegetables.
- Start at high heat
Roast the turkey at 425°F for 20 minutes. This blast of high heat starts browning the skin and renders some of the butter into the pan.
- Lower the heat and baste
Reduce the oven to 350°F and continue roasting for 70 to 80 minutes, basting the turkey with the pan juices every 30 minutes. If the skin turns deep golden before the meat is done, tent it loosely with foil. If the pan looks dry, add a splash more broth or water.
- Check the temperature
Insert an instant-read thermometer into the thickest part of the breast without touching the bone. Pull the turkey out of the oven when it reads 160°F; it will rise to a safe 165°F as it rests.
- Rest the turkey
Transfer the turkey to a cutting board, tent it loosely with foil, and let it rest for 20 minutes so the juices settle back into the meat. Strain the pan juices into a measuring cup to spoon over the slices or use for gravy.
- Carve and serve
Run a sharp knife along the breastbone and rib cage to remove each half of the breast in one piece. Slice each half crosswise against the grain into 1/2-inch slices, arrange on a platter, and drizzle with the warm pan juices.
Substitutions and variations
- If you cannot find fresh herbs, use one third the amount of dried rosemary, thyme, and sage, crumbling them between your fingers to wake up their flavor.
- For a boneless turkey breast of about 3 pounds, halve the herb butter and start checking the temperature after about 50 minutes at 350°F.
- Swap the butter for an equal amount of olive oil or dairy-free butter to make the recipe dairy free.
- Turkey stock or a splash of dry white wine mixed with water can replace the chicken broth in the pan.
Chloe's tips
- Use an instant-read thermometer instead of relying on time alone, since turkey breasts vary in size and shape.
- For extra flavorful, well-seasoned meat, dry brine the breast by rubbing it with 1 teaspoon of kosher salt and refrigerating it uncovered overnight, then cut the salt in the herb butter to 1 teaspoon.
- Make the herb butter up to 3 days ahead and refrigerate it, then let it soften at room temperature before using.
- Do not skip the resting time, because slicing too early lets the juices run out onto the board.
How to store it
- Refrigerate leftover turkey in an airtight container for up to 4 days.
- Freeze sliced turkey with a spoonful of pan juices or broth in freezer bags for up to 3 months, and thaw overnight in the refrigerator.
- Reheat slices in a covered baking dish with a splash of broth at 325°F for 15 to 20 minutes so they stay moist.
Serving suggestions
This turkey breast goes with all your favorite holiday sides and cozy weeknight dishes.
- Creamy mashed potatoes and turkey gravy made from the pan juices
- Classic herb stuffing or cornbread dressing
- Homemade cranberry sauce
- Roasted green beans or maple glazed carrots
- Warm dinner rolls with honey butter
Frequently asked questions
How long does it take to roast a turkey breast?
A 6 to 7 pound bone-in turkey breast takes about 1 hour and 30 to 40 minutes total: 20 minutes at 425°F followed by 70 to 80 minutes at 350°F. Always check for 160°F in the thickest part before resting.
Can I roast a frozen turkey breast?
It is best to thaw it first so the herb butter can go under the skin and the meat cooks evenly. Thaw it in the refrigerator for 2 to 3 days, allowing about 24 hours for every 4 to 5 pounds.
How do I keep turkey breast from drying out?
The herb butter under the skin, basting, and pulling the turkey at 160°F all keep the meat juicy. Resting it for 20 minutes before slicing is just as important.
Can I make this ahead for Thanksgiving?
Yes. Rub the turkey with the herb butter up to 24 hours ahead, cover, and refrigerate. Let it sit out for about 30 minutes before roasting and add a few extra minutes to the cook time if it is still cold.
Let's get cooking!
This herb roasted turkey breast proves that a showstopping holiday main does not have to be complicated. With a simple garlic herb butter and a thermometer, you will have juicy, golden turkey that makes everyone at the table feel cared for. Give it a try this season, and I hope it becomes a cozy tradition in your kitchen too.
