Print

Best Juicy Herb-Butter Turkey Breast Recipe for Small Gatherings

herb-butter turkey breast - featured image
Print Recipe

A foolproof, juicy herb-butter roasted turkey breast perfect for small gatherings. This recipe delivers golden, crispy skin and tender meat in under 90 minutes, using simple ingredients and a reliable method.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (3–4 pounds)
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil
  • ½ cup chicken broth (optional, for the pan)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the lower third of the oven. Take the turkey breast out of the fridge and let it sit on the counter for 20 minutes.
  2. Pat the turkey breast completely dry with paper towels, getting into all crevices.
  3. Make the herb butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper. Mash together with a fork until evenly distributed.
  4. Loosen the skin: Using your fingers, gently work your way under the turkey skin, separating it from the meat without tearing it, creating a pocket for the butter.
  5. Apply the herb butter: Push about two-thirds of the herb butter under the skin, spreading it evenly over the breast meat. Spread the remaining butter over the outside of the skin.
  6. Season the outside: Drizzle the olive oil over the buttered skin, then sprinkle the remaining salt and pepper over the entire surface. Rub in gently. If using kitchen twine, tie the legs together and tuck the wing tips under the breast.
  7. Add broth to the pan (optional): Pour the chicken broth into the bottom of the roasting pan, being careful not to splash it onto the seasoned skin.
  8. Roast the turkey breast: Place the pan in the preheated oven and roast for 50-65 minutes, depending on size. Start checking at the 45-minute mark.
  9. Baste halfway through: About 30 minutes in, spoon some of the pan juices over the turkey.
  10. Check for doneness: Insert an instant-read thermometer into the thickest part of the breast, avoiding the bone. Look for 155°F (68°C). If skin browns too quickly, tent loosely with aluminum foil for the last 15 minutes.
  11. Rest the turkey: Remove from oven, transfer to a cutting board, cover loosely with foil, and let rest for 15-20 minutes.
  12. Carve and serve: Slice the breast against the grain into ½-inch thick pieces. Spoon any pan juices over the slices before serving.

Notes

Let the meat come to room temperature before roasting for even cooking. Don’t skip patting the turkey dry for crispy skin. Use a thermometer, not a timer, for doneness. Let the turkey rest for 15-20 minutes before carving. Save the drippings for gravy. The herb butter can be made up to 3 days in advance.

Nutrition

Keywords: turkey breast, herb butter, roasted turkey, small gathering, juicy turkey, Thanksgiving, easy turkey recipe

Find it online: https://flurpchef.com/best-juicy-herb-butter-turkey-breast-recipe-for-small-gatherings/