Herb-Butter Roasted Bone-In Turkey Breast
This roasted turkey breast is juicy, tender, and packed with herb flavor, making it an impressive centerpiece for any festive meal.
- Prep10 min
- Cook1h 30m
- Total1h 40m
- DifficultyMedium
- Servings6
A perfectly roasted turkey breast is easier than you think. With a simple herb butter rubbed both under and over the skin, the meat stays moist and flavorful while the skin turns golden and crisp.
This recipe uses a bone-in turkey breast, which adds extra flavor and helps keep the meat juicy. Basting every 30 minutes ensures a beautiful finish, and letting it rest before slicing locks in all those delicious juices.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. In a small bowl, combine the room-temperature butter, pressed garlic, salt, pepper, chopped rosemary, dried thyme, and dried sage. Mix until you have a smooth paste.
- Pat the turkey breast dry with paper towels, inside and out. Gently slide your fingers under the skin to separate it from the meat, creating a pocket without tearing the skin.
- Spread about one-third of the herb butter under the skin, directly onto the meat. Rub the remaining butter all over the outside of the turkey, covering the skin evenly.
- Place the turkey breast in a greased roasting pan or deep casserole dish. Roast for about 1 hour 30 minutes, or until a meat thermometer inserted into the thickest part of the breast (without touching the bone) reads 165°F. Start checking after 1 hour; my turkey was done at 1 hour 20 minutes.
- Baste the turkey every 30 minutes with the pan drippings. If the skin browns too quickly, loosely cover the breast with aluminum foil and continue roasting.
- Once cooked, remove the turkey from the oven and let it rest for at least 10 minutes before slicing. Serve with turkey gravy and your favorite sides.
💡 Tips
- For the most accurate temperature reading, use an instant-read thermometer and insert it into the thickest part of the breast without touching the bone.
- If you don't have fresh rosemary, you can use 1/2 teaspoon dried rosemary instead.
- Letting the turkey rest before slicing is crucial—it allows the juices to redistribute, keeping the meat moist.
Inspired by a recipe from Budget Bytes