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Perfect Herb Butter Roasted Turkey Breast: Easy Fall Recipe

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This herb butter roasted turkey breast is a simple yet impressive fall recipe that delivers moist, flavorful meat with crispy golden skin. Perfect for weeknight dinners or holiday gatherings, it comes together with minimal prep and uses fresh herbs and butter to create a dish that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon zest
  • 1 bone-in, skin-on turkey breast (about 4–5 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon salt, for seasoning the skin
  • 1/2 teaspoon black pepper
  • 1 cup chicken broth, low-sodium preferred
  • 1 small onion, quartered
  • 2 sprigs fresh rosemary (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the lower third of the oven.
  2. Make the herb butter: In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and lemon zest. Mix until evenly distributed.
  3. Prepare the turkey breast: Pat the turkey breast completely dry with paper towels. Remove any excess fat or feathers.
  4. Loosen the skin: Gently slide your fingers under the skin of the turkey breast, being careful not to tear it, to create a pocket between the skin and the meat.
  5. Apply the herb butter: Spread about half of the herb butter directly onto the meat under the skin. Then spread the remaining butter all over the outside of the skin.
  6. Season the skin: Drizzle the olive oil over the buttered skin, then sprinkle with the remaining salt and pepper. Rub gently to coat evenly.
  7. Prepare the pan: Place the quartered onion in the center of your roasting pan. Pour the chicken broth around the onion. Place the turkey breast on top of the onion pieces (or on a rack if using).
  8. Roast the turkey: Place the pan in the preheated oven. Roast for about 1 hour 15 minutes to 1 hour 30 minutes, until the internal temperature reaches 160°F (71°C) in the thickest part. Baste with pan juices every 30 minutes.
  9. Check for doneness: The turkey is done when the internal temperature hits 160°F (71°C). It will continue cooking as it rests, reaching 165°F (74°C). The skin should be deep golden brown and crispy.
  10. Rest and serve: Remove the turkey from the oven and transfer to a cutting board. Let it rest for 15-20 minutes before slicing. Tent loosely with foil to keep warm. Slice against the grain and serve with the pan drippings.

Notes

Don’t skip drying the skin—wet skin won’t crisp. Let the butter come to room temperature for easy spreading. Baste every 30 minutes but don’t open the oven too often. Make extra herb butter for vegetables or bread. Resting the turkey for 15-20 minutes is essential for juicy meat.

Nutrition

Keywords: herb butter roasted turkey breast, easy fall recipe, roasted turkey, turkey breast, herb butter, Thanksgiving, Friendsgiving, comfort food

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