Roasted Turkey Breast with Herb Butter is the answer to your holiday prayers – golden, juicy, and SO flavorful! This recipe uses a dreamy garlic herb butter tucked right under the skin, creating the most succulent turkey breast you’ve ever tasted. No brining required, no stress, just pure deliciousness on your table in under 2 hours.
Love More Roasted Turkey Breast with Herb Butter Recipes? Try My Roasted Thanksgiving Turkey or this Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken next.
Why You’ll Love This Recipe
Tender, juicy, and full of flavor, this Roasted Turkey Breast with Herb Butter is a perfect centerpiece for smaller gatherings or holiday meals. The savory herb butter infuses the meat with garlic, rosemary, and thyme, creating a golden, crispy skin and deliciously moist interior. Simple to make yet beautifully impressive, it’s pure comfort on a plate.
Print
Roasted Turkey Breast with Herb Butter
- Total Time: 2 hours 5 minutes
- Yield: 1 roasted turkey breast
Description
A succulent bone-in turkey breast roasted to golden perfection with aromatic garlic herb butter tucked under the skin. This recipe delivers restaurant-quality results with simple ingredients and foolproof techniques. The herb butter creates a self-basting effect that keeps the meat incredibly moist while developing a crispy, flavorful skin. Finished with rich, buttery pan juices for an elegant presentation.
Ingredients
Turkey and Aromatics:
- 1 single turkey breast, bone-in, skin-on, 5–6 lb (2.5–3 kg), not brined
- 1/2 teaspoon salt, plus more for seasoning skin
- Black pepper
- Small bunch of fresh herbs: about 4 rosemary sprigs, 8 sage sprigs, 10 thyme sprigs
- 12 garlic cloves, lightly smashed
Garlic Herb Butter:
- 10 tablespoons (150 g) unsalted butter, softened
- 1 1/4 teaspoons table salt (or 1 1/2 teaspoons kosher salt; reduce if turkey is brined)
- 1/2 teaspoon black pepper
- 4 large garlic cloves, minced
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1 tablespoon finely chopped fresh parsley
Optional Gravy Alternative:
- Pan juices and butter from roasting (for a rich butter sauce)
Instructions
Take turkey out of the fridge 30-45 minutes early. Needs to warm up a bit so it doesn’t cook weird. Set oven to 390°F, rack just below middle.
Toss the 12 smashed garlic cloves and all the whole herb sprigs in the middle of your pan. Scatter them around however. They’ll flavor the turkey from underneath and make the drippings incredible.
Mix soft butter with salt, pepper, minced garlic, and all the chopped herbs. Stir till combined. Should smell amazing and look flecked with green.
Use the back of a spoon or your fingers – I use fingers because you can feel what you’re doing. Slide under the skin carefully, separate it from the breast meat. Go slow, don’t tear it. You’re making a pocket. Push as far as you can without ripping.
Take about two-thirds of the butter and cram it under that loosened skin. Spread it around. Turn the turkey over, smear most of what’s left on the bottom side. Keep back maybe 2 tablespoons. People forget the underside exists but that’s where tons of flavor happens.
Put the turkey skin-side up on the herb bed. Take your last bit of butter and wipe a thin layer on the skin. Emphasis on thin – too much and the herb bits burn and get bitter.
Salt and pepper over the top and sides. Into the oven, immediately drop temp to 350°F. That initial blast starts the skin crisping, then you back off.
Cook for an hour thirty to an hour forty-five. Every 30 minutes, open up and spoon those pan juices over the breast. This is what keeps the skin moist and builds up layers of flavor. If it’s getting dark too fast, tent with foil.
Stick thermometer in the thickest part – should hit 165°F. Check a couple different spots because ovens lie about their hot spots. When it’s there, pull it out, move to a platter, tent with foil. Let it sit 15-20 minutes so the juices redistribute.
Pull out the herbs and garlic while turkey rests. Squeeze them over the pan – gets every drop out. Pour everything left in the pan into a small pitcher. Done. That’s your sauce and it beats gravy.
Notes
- Butter temperature matters: If your butter is too cold, it won’t spread smoothly. Too warm, and it’ll be runny. Perfectly softened means it holds its shape but spreads easily.
- The foil trick: I start checking the color around the 1-hour mark. Once it’s as golden as I want, I loosely tent with foil. This way, you control the exact shade of golden perfection!
- Basting boost: If you open the oven frequently to baste, you might need a few extra minutes of cooking time. The internal temperature is your true guide, not the clock.
- Avoid this mistake: Don’t put too much butter on TOP of the skin. Those herb bits will burn and turn bitter. Most of the butter should go UNDER the skin and on the underside.
- Pan choice matters: A snug pan means the juices concentrate around the turkey instead of spreading thin and evaporating. You want that liquid gold!
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredient List
Turkey and Aromatics:
- 1 single turkey breast, bone-in, skin-on, 5–6 lb (2.5–3 kg), not brined
- 1/2 teaspoon salt, plus more for seasoning skin
- Black pepper
- Small bunch of fresh herbs: about 4 rosemary sprigs, 8 sage sprigs, 10 thyme sprigs
- 12 garlic cloves, lightly smashed
Garlic Herb Butter:
- 10 tablespoons (150 g) unsalted butter, softened
- 1 1/4 teaspoons table salt (or 1 1/2 teaspoons kosher salt; reduce if turkey is brined)
- 1/2 teaspoon black pepper
- 4 large garlic cloves, minced
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1 tablespoon finely chopped fresh parsley
Optional Gravy Alternative:
- Pan juices and butter from roasting (for a rich butter sauce)
Substitution Notes:
- Fresh herbs: Dried works if that’s what you’ve got – use 1 teaspoon dried per tablespoon of fresh, but the fresh stuff really does make a difference
- Butter: Miyoko’s if you can’t do dairy, just don’t grab margarine
- Turkey size: Got a 3-4 pounder? Cook time drops to maybe an hour or so, check way earlier
Why These Ingredients Work
You need bone-in, skin-on. Period. Bone pushes heat through the middle so it cooks even. Skin traps moisture inside while getting crispy outside. Take either away and you’re just making things harder on yourself.
Butter melts gradually at oven temp. Tucked under the skin, it drips through the meat as it melts. Basically does the basting for you without any work.
Sage, rosemary, thyme, parsley – these four just taste like the holidays. Sage’s earthy, rosemary’s warm and piney, thyme’s quietly doing its thing in the background, parsley keeps it from getting heavy. Classic combo for a reason.
Garlic twice. Smashed cloves under the turkey steam up and perfume everything. Minced in the butter goes straight into the meat. Different textures, different jobs, both necessary.
Whole herbs and garlic in the pan steam the turkey from below and make those drippings taste insane. Not decorative, actually functional.
Essential Tools and Equipment
- Meat thermometer: Get one, use it, thank me later
- Roasting dish or ovenproof skillet: 10-12 inches, fits the breast without tons of extra space
- Mixing bowl: For butter
- Aluminum foil: Yeah
- Basting spoon or bulb baster: Whatever you’ve got
- Sharp carving knife: Dull knife makes you work three times as hard
- Cutting board with a juice groove: Unless you like juice all over your counter
How To Make Roasted Turkey Breast with Herb Butter
Step 1: Prep Turkey and Preheat Oven
Take turkey out of the fridge 30-45 minutes early. Needs to warm up a bit so it doesn’t cook weird. Set oven to 390°F, rack just below middle.
Step 2: Build Your Roasting Base
Toss the 12 smashed garlic cloves and all the whole herb sprigs in the middle of your pan. Scatter them around however. They’ll flavor the turkey from underneath and make the drippings incredible.
Step 3: Make the Magic Herb Butter
Mix soft butter with salt, pepper, minced garlic, and all the chopped herbs. Stir till combined. Should smell amazing and look flecked with green.
Step 4: Loosen the Skin
Use the back of a spoon or your fingers – I use fingers because you can feel what you’re doing. Slide under the skin carefully, separate it from the breast meat. Go slow, don’t tear it. You’re making a pocket. Push as far as you can without ripping.
Step 5: Apply Butter Under and Around
Take about two-thirds of the butter and cram it under that loosened skin. Spread it around. Turn the turkey over, smear most of what’s left on the bottom side. Keep back maybe 2 tablespoons. People forget the underside exists but that’s where tons of flavor happens.
Step 6: Position and Finish Buttering
Put the turkey skin-side up on the herb bed. Take your last bit of butter and wipe a thin layer on the skin. Emphasis on thin – too much and the herb bits burn and get bitter.
Step 7: Season and Start Roasting
Salt and pepper over the top and sides. Into the oven, immediately drop temp to 350°F. That initial blast starts the skin crisping, then you back off.
Step 8: Roast and Baste with Love
Cook for an hour thirty to an hour forty-five. Every 30 minutes, open up and spoon those pan juices over the breast. This is what keeps the skin moist and builds up layers of flavor. If it’s getting dark too fast, tent with foil.
Step 9: Check Temperature and Rest
Stick thermometer in the thickest part – should hit 165°F. Check a couple different spots because ovens lie about their hot spots. When it’s there, pull it out, move to a platter, tent with foil. Let it sit 15-20 minutes so the juices redistribute.
Step 10: Make Your Simple Butter Sauce
Pull out the herbs and garlic while turkey rests. Squeeze them over the pan – gets every drop out. Pour everything left in the pan into a small pitcher. Done. That’s your sauce and it beats gravy.
You Must Know
Thermometer isn’t optional. You can’t eyeball poultry doneness. Too much and it’s dry. Not enough and people get sick. 165°F is the number, hit it every time.
Room temp turkey before roasting matters more than you think. Fridge-cold turkey cooks unevenly – outside’s done while middle’s still cold. Those 30-45 minutes matter.
Personal Secret: Three temperature checks, three different spots. Thickest part, near bone, opposite side. My oven’s hotter on the left. Yours has hot spots too.
Pro Tips & Cooking Hacks
Butter temperature: soft enough to spread easily but not melting. Leave it out an hour if needed. Too cold won’t spread, too soft runs everywhere.
Start watching skin color around an hour in. When it looks good, cover with foil. You control the exact shade you want.
Opening the oven adds cook time. Doesn’t matter. Internal temp is your only real guide, not the clock.
Butter on top of skin burns the herbs. Said it already, people still do it, then complain about bitter turkey. Most butter goes underneath and on the bottom.
Snug pan beats loose pan. Juices stay thick instead of spreading thin and evaporating.
Flavor Variations & Suggestions
Citrus Herb Butter: 2 teaspoons lemon zest, 1 teaspoon orange zest mixed into butter. Bright, fresh spin on it.
Spicy Herb Butter: 1/2 teaspoon red pepper flakes. Just a little heat in the background.
Maple Glazed: Last 30 minutes, brush on 2 tablespoons maple syrup mixed with 1 tablespoon melted butter. Sweet and sticky.
Mediterranean Style: Swap to oregano and basil, add lemon juice, use olive oil for half the butter. Different vibe entirely.
Cajun Spiced: Tablespoon Cajun seasoning in the butter. Southern twist that works surprisingly well.
Make-Ahead Options
Prep through the butter step, refrigerate covered up to 24 hours. Pull out 30-45 minutes before roasting so it’s not freezing cold.
Herb butter keeps 3 days in the fridge covered. Soften before using.
Chop herbs and garlic night before, store separate containers in fridge.
Recipe Notes & Baker’s Tips
Pre-brined turkey? Check the label – some come injected with salt solution. If yours is, cut butter salt to about 3/4 teaspoon or it’ll be way too salty.
Store leftovers with skin on if possible. Works like a moisture barrier when you reheat.
Carve from the thick end. Cut thin. Get some crispy skin or buttery underside on each piece for best flavor.
Those pan juices are gold for reheating leftovers or turkey sandwiches next day.
Serving Suggestions
Goes with everything. Mashed potatoes, stuffing, Brussels sprouts, sweet potato casserole. Want lighter? Roasted asparagus, green beans, fall salad with cranberries and pecans. Mac and cheese never hurt anyone. Rolls and cranberry sauce, obviously.
Slice it, put it on a platter with some herb sprigs. Pour that butter sauce into something nice. Roasted garlic cloves and thyme on top if you’re trying to impress.
Haven’t made a whole turkey since I figured this out. Just juicy meat, happy people, way less stress. Works for me.
How to Store Your Roasted Turkey Breast
Two hours at room temp max. One if it’s hot outside.
Fridge: airtight container or wrapped tight, 3-4 days. Keep some pan juices with it.
Freezer: wrap portions in plastic then foil or freezer bags, 2-3 months.
Reheat: covered dish with a splash of saved juices or broth, 325°F, 10-15 minutes. Microwave works – damp paper towel on top, 30-45 seconds. Don’t overheat.
Allergy Information
Contains:
- Dairy: Butter
Swaps:
- Dairy-free: Miyoko’s or Earth Balance, not margarine
- No garlic: Skip it, add more herbs
- Low-sodium: Unsalted butter, skip added salt, season your plate
Gluten-free already. One swap makes it dairy-free.
Questions I Get Asked A Lot
My turkey skin is browning too fast – help!
Cover with foil when it looks right to you. Keeps cooking underneath, foil protects the skin. Usually happens around an hour for me.
Do I really need to baste every 30 minutes?
Yeah. Annoying but necessary. That’s what makes it work. Set a timer, don’t skip it.
Can I make gravy instead of using the butter sauce?
Sure. Simmer pan juices, whisk in 1/4 cup flour, cook a minute, slowly add a cup chicken broth while whisking till thick. Water if too thick. Drop of soy sauce for color. Season however.
What if I accidentally tear the skin while loosening it?
Happens. Work around it gently. Butter underneath still does its thing. Won’t ruin it. Toothpick through it if you’re worried.
💬 Made this? Drop a comment and let me know how it went – tag me in your photos!
