This Herb Roasted Turkey Breast is a delicious recipe whether you’re hosting a smaller Thanksgiving dinner or making Sunday supper. Thanks to a spread of creamy butter loaded with fresh herbs this turkey turns out moist and juicy with tons of flavor. The perfect turkey recipe for your holiday dinner!
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Turkey is the star of the Thanksgiving table and preparing a whole turkey breast is a great option if you’re feeding 4-6 people instead of 20. With the turkey breast being smaller than a whole turkey it takes up less room in your refrigerator (fridge space is usually at a premium during the holidays) and also cooks up in less time (taking about 1.5 hours instead of 3+hours). If you’re cooking Thanksgiving for a large crowd try my Dry Brine Spatchcock Turkey or if you’re cooking for two (or just want a delicious tukey dinner on a weeknight) take a look at my Maple Mustard Turkey Tenderloin. Don’t forget the finishing touch with a batch of Homemade Turkey Gravy!
Of course any good turkey is made better with a table full of delicious sides! Serve your turkey with my Creamy Mascarpone Mashed Potatoes, Brie Macaroni and Cheese or Sweet Potato Gratin. For some great vegetable side dishes try my Maple Roasted Carrots, Hasselback Butternut Squash or Balsamic Maple Brussel Sprouts.
Cooking Tips
- To get crispy skin make sure you pat your turkey dry before preparing with the herb butter
- To ensure the turkey is properly (and safely) done cook it to an internal temperature of 165 degrees F, measured with an instant read thermometer, insterted into the meatiest areas of the breast. (This is a great digital thermometer and I also like this thermometer probe that connects to your phone )
- After an hour monitor your turkey to see how it’s browning. If it’s browning too quickly cover the turkey with aluminum foil while it finishes cooking
- Once the turkey is fully cooked allow it to rest for at least 15 minutes before slicing
Ingredients
- 6-7 pound whole turkey breast, bone in
- Unsalted butter
- Garlic
- Fresh rosemary
- Fresh thyme
- Fresh sage
- Kosher salt
- Ground black pepper
How to Make Herb Roasted Turkey Breast
This herb-roasted turkey breast is easy to make and you’ll have plent of time to make your side dishes as it cooks. Preheat the oven to 350 degrees F. Allow the turkey to come to room temperature for 20 minutes while the oven preheats.
In a small bowl stir together the softened butter, garlic, rosemary, thyme, sage, 1 teaspoon of the salt as well as the ground black pepper ensuring the butter mixture is well combined.
Pat the turkey breast skin with paper towels to get the skin as dry as possible. Gently loosen the skin of the turkey breast to form pockets. Spead the butter into the pockets, smoothing the butter out over as much of the turkey meat as you can. Sprinkle the remaining salt over the turkey breast skin.
Transfer the turkey breast to a roasting pan with a rack inside. Place the roasting pan in the oven and roast the turkey until it’s reached and internal temperature of 165 degrees F , measured with an instant-read thermometer in the thickest part of the turkey. This will take 90 minutes to 2 hours depending on the size of your turkey breast.
Remove the turkey from the oven and cover with foil, allow to rest for at least 15 minutes.If you want to make homemade turkey gravy make sure to reserve some of the pan juices to prepare the gravy while the turkey is resting. Slice the turkey breast and serve as desired.
Storage
Store leftovers in airtight container in the refrigerator for up to 3 days. You can also use leftovers to make my Turkey Pot Pie with Puff Pastry.
If you like this recipe be sure to take a look at some of my other recipes!
Greek Lemon Chicken and Potatoes
If you make this Herb Roasted Turkey Breast please be sure to leave a comment and/or give this recipe a 5 star rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Herb Roasted Turkey Breast
Equipment
- 1 roasting pan
- 1 small bowl
Ingredients
- 1 6-7 pound whole turkey breast, bone in
- 1/2 cup unsalted butter softened
- 2 cloves garlic minced
- 2 tablespoons fresh rosemary finely chopped
- 2 tablespoons fresh thyme finely chopped
- 2 tablespoons fresh sage finely chopped
- 2 teaspoons kosher salt divided
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F. Allow the turkey to come to room temperature for 20 minutes while the oven preheats.
- In a small bowl tostirgether the softened butter, garlic, rosemary, thyme, sage, 1 teaspoon of the salt as well as the ground black pepper ensuring the butter mixture is well combined.
- Pat the turkey breast skin with paper towels to get the skin as dry as possible. Gently loosen the skin of the turkey breast to form pockets. Spead the butter into the pockets, smoothing the butter out over as much of the turkey meat as you can. Sprinkle the remaining salt over the turkey breast skin.
- Transfer the turkey breast to a roasting pan with a rack inside. Place the roasting pan in the oven and roast the turkey until it's reached and internal temperature of 165 degrees F , measured with an instant read thermometer in the thickest part of the turkey. This will take 90 minutes to 2 hours depending on the size of your turkey breast.
- Remove the turkey from the oven and cover with foil, allow to rest for at least 15 minutes. Slice the turkey breast and serve as desired.
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