Roasted Turkey Breast with Herb Butter Recipe
This Roasted Turkey Breast recipe offers a juicy, flavorful centerpiece perfect for holidays or special family dinners. The turkey breast is generously infused with a herb butter mixture made from fresh rosemary, sage, and thyme, then roasted to a tender, moist finish. Simple yet elegant, this dish highlights the natural flavors of the turkey enhanced by aromatic herbs and a perfect seasoning balance.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Turkey and Herb Butter
- 1 cup unsalted butter, softened
- 3 sprigs fresh rosemary
- 10 leaves fresh sage
- 1 tablespoon fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 turkey breast, 4-6 pounds, patted dry
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Arrange the oven rack so that only the bottom rack is in use to ensure even roasting.
- Prepare the Turkey Breast: Place the turkey breast in a large roasting pan. Pat it dry thoroughly with paper towels both inside and out to ensure the skin crisps up properly during roasting.
- Make the Herb Butter: In a small bowl, mash together the softened butter with the fresh rosemary, sage, thyme, kosher salt, and black pepper until well combined. Set aside 2 to 3 tablespoons of this butter mixture for finishing the turkey after roasting.
- Apply Butter Under the Skin: Carefully use the back of a spoon to lift the skin of the turkey breast without tearing it. Spread the herb butter generously underneath the skin to flavor the meat directly, then smooth the skin back over the breast, ensuring the butter coats the surface. Be gentle to avoid ripping the skin, as this will help the butter remain in place while cooking.
- Roast the Turkey: Place the roasting pan with the turkey breast into the preheated oven. Roast for approximately 90 minutes, or until the internal temperature of the innermost part of the breast reaches 165°F (74°C), indicating it is safely cooked through.
- Rest and Finish: Remove the turkey breast from the oven and top it with the reserved herb butter. Let the meat rest for 20 minutes before slicing to allow juices to redistribute, ensuring a moist and tender result.
Notes
- Use a meat thermometer to accurately check doneness to avoid overcooking or undercooking the turkey.
- If skin tearing occurs, patch gently with some extra butter and skin to keep moisture in.
- Allow the turkey to rest covered loosely with foil if you prefer it hotter at serving.
- Leftover turkey breast makes excellent sandwiches or salads.
- Fresh herbs can be substituted with 1 teaspoon each of dried rosemary, sage, and thyme if fresh is unavailable, but reduce the amount since dried herbs are more concentrated.
Keywords: roasted turkey breast, herb butter turkey, holiday turkey recipe, succulent turkey breast, simple turkey roast
