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Easy Herb Butter Roasted Turkey Breast for a Small Thanksgiving

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This herb butter roasted turkey breast is the perfect solution for a small Thanksgiving or any gathering where you want to impress without the stress of a whole turkey. The compound butter, spread both under and over the skin, ensures incredibly juicy, flavorful meat with a crispy, golden exterior.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (1 stick, 113g)
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon zest
  • 1 bone-in, skin-on turkey breast, 4-5 pounds (1.8–2.3 kg)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup low-sodium chicken broth (240ml)
  • 1/2 cup dry white wine, optional (120ml)
  • 1 medium onion, quartered
  • 2 carrots, roughly chopped

Instructions

  1. Make the herb butter: In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and lemon zest. Mash together with a fork until well combined. Set aside at room temperature.
  2. Prep the turkey: Take the turkey breast out of the fridge about 30 minutes before cooking. Pat it completely dry with paper towels. Season the outside with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Apply the herb butter: Using your fingers, gently loosen the skin from the meat, creating a pocket. Spread about half of the herb butter directly onto the meat under the skin. Smooth the skin back over. Spread the remaining herb butter all over the outside of the turkey.
  4. Set up the pan: Preheat oven to 425°F (220°C). Place quartered onion and chopped carrots in the bottom of a roasting pan. Pour in chicken broth and white wine (if using). Place the turkey breast on a rack (or directly on the vegetables).
  5. Roast the turkey: Roast at 425°F for 20 minutes. Reduce oven temperature to 350°F (175°C) and continue roasting for 45-60 minutes more, until internal temperature reaches 155°F (68°C) in the thickest part of the breast.
  6. Baste and rest: About halfway through cooking, spoon pan juices over the turkey. If skin browns too quickly, tent loosely with foil. Once turkey reaches 155°F, remove from oven and let rest for 15-20 minutes before carving.
  7. Make the pan sauce (optional): While turkey rests, strain pan drippings into a small saucepan. Skim off fat. Bring to a simmer over medium heat. Whisk in 1 tablespoon butter and 1 tablespoon flour to thicken, or serve juices as is. Season with salt and pepper.

Notes

Don’t skip the resting step—it’s crucial for juicy meat. Use a digital thermometer for accuracy; remove turkey from oven at 155°F as it will continue cooking to 165°F while resting. Let butter soften naturally at room temperature for best results. If skin tears, simply smooth it back into place.

Nutrition

Keywords: herb butter roasted turkey breast, small thanksgiving turkey, easy turkey breast recipe, juicy turkey breast, roasted turkey breast with herbs

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