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Best Juicy Herb-Butter Roasted Turkey Breast Recipe for Small Gatherings

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This juicy herb-butter roasted turkey breast is perfect for small gatherings, lazy Sunday dinners, or any time you want something special without committing to a full bird. It’s incredibly juicy, simple to make, and delivers a golden, crispy skin with rich, herb-infused flavor.

Ingredients

  • Bone-in, skin-on turkey breast (3 to 4 pounds)
  • Unsalted butter (6 tablespoons, softened)
  • Fresh rosemary (2 tablespoons, finely chopped)
  • Fresh thyme leaves (1 tablespoon)
  • Fresh sage (1 tablespoon, finely chopped)
  • Garlic (4 cloves, minced)
  • Salt (1½ teaspoons, preferably kosher)
  • Black pepper (1 teaspoon, freshly ground)
  • Lemon (1, halved)
  • Chicken or turkey broth (½ cup)
  • Optional aromatics: halved onion, a few garlic cloves, a sprig of rosemary

Instructions

  1. Prep the turkey: About an hour before cooking, take the turkey breast out of the fridge and let it sit on the counter. Pat it completely dry with paper towels. Season the breast all over with salt and pepper, including under the skin if possible. Let it rest at room temperature while you make the herb butter.
  2. Make the herb butter: In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, and minced garlic. Mash everything together with a fork until the herbs and garlic are evenly distributed.
  3. Apply the herb butter: Using your fingers, gently loosen the skin of the turkey breast from the meat, working your way from the edge toward the center. Spoon about two-thirds of the herb butter under the skin and spread it evenly over the meat. Rub the remaining butter all over the outside of the skin.
  4. Prep for roasting: Preheat your oven to 375°F (190°C). Place the turkey breast in your roasting pan, skin side up. Squeeze the lemon halves over the top, then tuck the squeezed lemon halves into the pan alongside the turkey. Pour the broth into the bottom of the pan. If using optional aromatics, scatter them around the turkey now.
  5. Roast the turkey: Place the pan in the center of the oven and roast for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 155°F (68°C) when measured in the thickest part of the breast. Start checking at the 50-minute mark. If the skin is browning too quickly, tent loosely with foil for the last 15 minutes.
  6. Baste halfway through: About 30 minutes into roasting, spoon some of the pan juices over the turkey. Don’t baste more than once or twice.
  7. Rest before carving: Once the turkey hits 155°F, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let it rest for 15 to 20 minutes. The temperature will continue to rise to 160-165°F during resting.
  8. Carve and serve: After resting, carve the turkey breast against the grain into slices about ½-inch thick. Spoon any remaining pan juices over the slices before serving.

Notes

Don’t skip the resting step—it allows juices to redistribute. Use an instant-read thermometer for best results. Let turkey sit at room temperature for an hour before roasting for even cooking. If skin isn’t crispy, broil for 2-3 minutes. For a dairy-free version, substitute butter with olive oil or vegan butter.

Nutrition

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

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