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Herb Butter Roast Turkey Breast

A bone-in turkey breast rubbed with garlic-herb butter, roasted until the skin is deeply golden and crisp and the meat is juicy all the way through — the stress-free Thanksgiving centerpiece for a smaller crowd.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine American
Servings 8 about 6 ounces sliced turkey
Calories 410 kcal

Ingredients
  

Herb butter

  • 1/2 cup unsalted butter (113 g), softened
  • 3 cloves garlic minced
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons kosher salt If your turkey breast was brined, reduce the salt in the herb butter to 1 teaspoon.
  • 1 teaspoon black pepper

Turkey breast

  • 1 bone-in, skin-on turkey breast (6 to 7 pounds) thawed
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 onion quartered
  • 1 lemon halved
  • 1 head garlic halved crosswise
  • 6 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 1 cup low-sodium chicken or turkey broth (240 ml)

Instructions
 

  • Bring the turkey breast to room temperature: set it on a rimmed baking sheet or in a roasting pan and let it sit for 45 to 60 minutes. Pat it very dry inside and out with paper towels — dry skin is what turns crisp.
  • Preheat the oven to 425°F (220°C) with a rack in the lower third. Scatter the onion quarters in a roasting pan fitted with a rack and pour in the broth.
  • Make the herb butter: in a small bowl, mash the softened butter with the garlic, sage, rosemary, thyme, lemon zest, salt, and pepper until evenly mixed and fragrant.
  • Butter under the skin: gently work your fingers under the skin over the breast, loosening it without tearing. Spread about two-thirds of the herb butter directly onto the meat under the skin and massage it through the skin to distribute it evenly. Rub the remaining butter all over the outside of the skin.
  • Season and stuff: rub the outside with the olive oil, salt, and pepper. Tuck the lemon halves, halved garlic head, thyme, and rosemary sprigs into the cavity under the breast bone or around the pan.
  • Roast hot, then lower: roast at 425°F for 30 minutes, until the skin starts to turn golden. Reduce the heat to 325°F (165°C) and continue roasting for 1 hour 15 minutes to 1 hour 30 minutes, basting with the pan juices every 30 minutes. If the skin browns too quickly, tent it loosely with foil.
  • Check the temperature: the breast is done when an instant-read thermometer inserted into the thickest part (without touching bone) reads 160°F (71°C). The temperature will rise to 165°F as it rests.
  • Rest before carving: transfer the breast to a cutting board, tent loosely with foil, and rest for 20 to 25 minutes. Do not skip this — the juices redistribute and the meat stays juicy. Save the pan drippings for gravy, then slice against the grain and serve.

Notes

Pat the skin very dry and let the breast come to room temperature before roasting — cold, damp skin steams instead of crisping.
The thermometer, not the clock, decides when it is done. Start checking at 1 hour 30 minutes total and pull at 160°F; carryover heat takes it to a safe 165°F.
If your breast is boneless, reduce the total roasting time by about 20 minutes and start checking early — boneless breasts cook faster and dry out sooner.
Tent loosely with foil if the skin browns before the meat is done, but leave the foil loose so steam escapes and the skin stays crisp.
Make ahead: mix the herb butter up to 3 days ahead and refrigerate; bring it to room temperature before spreading. The roasted breast can be carved up to 1 day ahead, refrigerated, and gently reheated covered with a splash of broth at 300°F for 20 minutes.
Keyword herb butter roast turkey breast