Roasted Turkey Breast Herb Butter

A beautifully roasted turkey breast brings the comfort and aroma of a holiday meal any time of year. This recipe creates juicy flavorful turkey with a crisp golden skin using aromatic herb butter that infuses every bite. It is perfect when you want the celebration of turkey but do not need a whole bird.

When I first made this for a Sunday dinner my family could not believe how tender and flavorful it turned out. Now I use this shortcut for every small holiday gathering we host.

Gather Your Ingredients

• Bone in or boneless turkey breast: This cut is the star and keeps things moist. You want a plump turkey breast with skin on for the best flavor and texture
• Unsalted butter: Softened butter soaks up the fresh herbs and easily coats the meat. Choose real butter for richness
• Salt and freshly ground black pepper: Essential for flavor. Be generous to season the meat throughout
• Fresh garlic: Smashing and mincing garlic releases its best aroma
• Fresh thyme: Fragrant and earthy. Use fresh sprigs if possible and strip the leaves for the fullest taste
• Fresh rosemary: Classic poultry herb. Its resinous scent pairs perfectly with turkey
• Fresh sage: Optional but highly recommended. It adds a savory rustic note
• Tip: Choose fresh herbs with bright color and no wilting for bold flavor and aroma

How to Make It

Thaw and Rest:

If your turkey breast is frozen allow it to thaw in the refrigerator. One day per five pounds is a good rule. Pat it dry then let it come to room temperature for about twenty minutes. This prevents tough dry meat

Preheat and Prepare Herb Butter:

Heat your oven to three hundred twenty five degrees Fahrenheit. In a mixing bowl mash softened butter with minced garlic salt pepper chopped thyme rosemary and sage. Use a fork to blend until the mixture is creamy and flecked with green

Season and Butter the Turkey:

Use paper towels to dry the turkey breast thoroughly. Sprinkle the outside with a little more salt and pepper. Gently slide your fingers under the skin from the thick edge working carefully so the skin stays attached. Spoon a generous portion of the herb butter under the skin and spread it evenly. Press and massage it so both sides of the breast are coated. Rub the rest of the butter all over the outside for full flavor

Roast to Perfection:

Set the turkey breast skin side up in a sturdy roasting pan or a ceramic baking dish. Arrange oven racks so the turkey sits in the center. Bake at three hundred twenty five degrees Fahrenheit for about fourteen to fifteen minutes per pound. A meat thermometer is your best friend here. Insert it in the thickest part to check for one hundred sixty five degrees Fahrenheit

Rest and Carve:

Remove from the oven and loosely tent the turkey with aluminum foil. Let it rest at least fifteen minutes before carving. This lets the juices redistribute and keeps the meat juicy

Thyme is my favorite herb in this mix. Its aroma brings back memories of my grandmother’s kitchen where she grew it in a sunny window. I always think of her when I tuck it under the turkey skin.

Flavor Boosters

Leftover turkey breast keeps well for up to four days in the refrigerator. Store in an airtight container. Slice what you need as you go to keep the meat moist and tender. If you want to freeze leftovers wrap tightly in plastic then foil and freeze up to two months. Reheat gently covered with a splash of broth or water to bring back succulence.

Serving Suggestions

Serve roasted turkey breast with classic mashed potatoes, roasted carrots or steamed green beans. For a fresh touch, scatter extra thyme leaves or chopped parsley over the carved slices. Cranberry sauce adds bright flavor contrast and brings a festive touch to everyday meals. This turkey also makes unmatched sandwiches with fresh bread and a smear of mayo.

Creative Twists

If fresh herbs are not available, use half as much dried herbs. Flavor will still shine. Do not skip the butter — but olive oil works in a pinch. For a richer taste, add a little lemon zest to the herb mixture. Boneless breast cooks faster and is easy to slice, but bone in packs a bit more flavor.

Making this recipe for my friend’s very first Thanksgiving as a married couple brought me real joy. It was her first turkey ever and she told me her only regret was not making double. Her leftover sandwiches were devoured the next day. It convinced her that turkey does not have to be reserved for just holidays.

Common Questions About This Recipe

→ How do I keep turkey breast moist during roasting?

Spread herb butter under and over the skin to lock in moisture, and allow the turkey to rest after roasting for juicier results.

→ What herbs pair best with turkey breast?

Fresh thyme, rosemary, and garlic are classic complements that enhance the natural flavor of turkey breast.

→ Can I use boneless turkey breast?

Yes, boneless or bone-in turkey breast can both be used. Adjust roasting time as boneless varieties may cook faster.

→ How should I carve the turkey breast?

Let the turkey rest, then slice against the grain for tender, even slices.

→ How far in advance should I thaw a frozen turkey breast?

Plan for 24 hours of thawing in the refrigerator for every 5 pounds of turkey breast.