Roasted Turkey Breast Herb Butter (Recipe for Printing)
Perfect for autumn gatherings or Thanksgiving, this roasted turkey breast features garlic, thyme, and rosemary butter for juicy, flavorful results. Save & click.
# What You Need:
→ Turkey
01 -
1 whole or half bone-in turkey breast, or boneless turkey breast
→ Herb Butter
02 -
1/2 cup unsalted butter, softened
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon freshly ground black pepper
05 -
3 cloves garlic, minced
06 -
1 1/2 teaspoons fresh thyme, chopped
07 -
1 1/2 teaspoons fresh rosemary, chopped
# How to Make It:
01 -
If the turkey breast is frozen, place it in the refrigerator for 24 hours per 5 pounds to thaw completely. About 20 minutes before starting, remove the turkey breast from the refrigerator to bring it closer to room temperature.
02 -
Preheat oven to 325°F (165°C), with oven racks arranged so the turkey will sit in the center.
03 -
In a mixing bowl, combine softened unsalted butter, minced garlic, salt, black pepper, chopped fresh thyme, and chopped fresh rosemary. Mix thoroughly until smooth and well combined.
04 -
Pat the turkey breast dry with paper towels. Lightly season the outside of the turkey with additional salt and pepper. Carefully loosen the skin from the meat, then spread a generous amount of the prepared herb butter beneath the skin, ensuring coverage on both sides of the breast. Rub the remaining herb butter evenly over the exterior of the turkey breast.
05 -
Transfer the seasoned turkey breast to a roasting pan or baking dish. Place the pan on the center oven rack and roast at 325°F (165°C) for approximately 14 to 15 minutes per pound. Continue roasting until the internal temperature in the thickest part of the breast reaches 165°F (74°C).
06 -
Remove the turkey breast from the oven. Tent loosely with aluminum foil and allow to rest for a minimum of 15 minutes to retain juices before carving.
# Extra Tips:
01 -
Resting the turkey breast before carving preserves moisture and enhances tenderness.