Savory Herb Roasted Turkey Breast

My apartment smelled like rosemary and butter for three days straight after I first made this, and honestly I wasn't even mad about it. I'd decided last minute to host a Tuesday night friends dinner because I was craving something that felt fancy without the whole bird drama. The way the kitchen fills with that incredible herb aroma while this roasts is better than any scented candle I've ever owned.

Sarah showed up with wine right as I was pulling the turkey from the oven, and we both just stood there inhaling the steam coming off the pan. I remember being nervous about whether I'd seasoned it enough, but one bite and she literally stopped talking mid sentence. That's when I knew this recipe was going into my permanent rotation.

Ingredients

• 1 (3-4 lb) boneless skin-on turkey breast: Boneless cooks faster and more evenly than a whole bird, plus it's way easier to handle
• 2 tbsp olive oil: Helps the skin get that gorgeous golden crispiness we all want
• 4 tbsp unsalted butter: The base for your herb butter and honestly the secret to everything delicious
• 2 tbsp fresh parsley: Fresh herbs matter here because dried won't give you that bright flavor punch
• 1 tbsp fresh rosemary: Piney and fragrant, this is what makes your kitchen smell amazing
• 1 tbsp fresh thyme: Earthy and subtle, it balances the stronger herbs perfectly
• 2 cloves garlic: Minced fresh garlic beats powdered every single time
• 1 tsp lemon zest: Little bright notes that cut through all the rich buttery flavor
• 1½ tsp kosher salt: Don't skip this, it's what brings out all the other flavors
• 1 tsp black pepper: Freshly ground makes a huge difference here
• 1 cup low-sodium chicken broth: Creates steam and makes the best pan drippings
• 1 small onion quartered: Adds sweetness to the pan juices
• 1 lemon sliced: More aromatic goodness for the bottom of the pan
• 3-4 fresh herb sprigs: Extra aromatics that perfume the meat while it roasts

Instructions

Get your oven ready:

Preheat to 375°F and put a rack in your roasting pan so the turkey doesn't swim in the juices

Prep the turkey:

Pat it completely dry with paper towels and gently slide your fingers under the skin to loosen it from the meat

Make the magic butter:

Mix butter, parsley, rosemary, thyme, garlic, lemon zest, salt and pepper until combined

Season it everywhere:

Push half the butter under the skin and rub the rest on top, then drizzle with olive oil

Build the flavor base:

Scatter onions, lemon slices and herb sprigs in the pan bottom, then set the turkey on the rack

Add some moisture:

Pour the chicken broth into the pan but not on the turkey itself

Let it roast:

Cook for about 1 hour and 20 minutes, basting every 30 minutes until it hits 165°F

The most important step:

Tent with foil and rest for 15 minutes or all those juices will run out when you slice

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Last Thanksgiving I made this alongside a full turkey and everyone kept going back for seconds of the breast. Now I just skip the whole bird drama entirely.

Make It Ahead

You can rub that herb butter all over the turkey up to 24 hours before cooking and let it hang out in the fridge. The flavors get into the meat even better, and it's one less thing to stress about right before dinner.

Perfect Pan Gravy

Those pan juices are liquid gold and you should not waste them. Strain out the vegetables, whisk in a little flour, and you've got the most incredible gravy without any extra work.

Serving Suggestions

This needs something to soak up all those delicious pan juices. Mashed potatoes are obvious but roasted root vegetables are even better because they can cook right on the bottom rack.

• Slice it thin against the grain for the most tender bites
• Save the carcass for soup if you're feeling ambitious
• Thin slices make next-level sandwiches the next day

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There's something so satisfying about serving a dish that looks impressive but was actually pretty simple to pull off.

Recipe FAQs

→ What herbs are used for flavoring the turkey breast?

Fresh parsley, rosemary, thyme, and garlic are combined with lemon zest to create a flavorful herb butter-seasoning for the turkey.

→ How do I ensure the turkey stays moist while roasting?

Roast the turkey over a bed of onions, lemon slices, and fresh herbs while basting regularly with chicken broth to keep it juicy.

→ Can I prepare the turkey in advance?

Yes, marinating the turkey breast with the herb butter up to 24 hours ahead enhances the flavor.

→ What internal temperature should the turkey reach to be done?

The turkey is properly cooked when the thickest part reaches 165°F (74°C).

→ Are there recommended side dishes to pair with this turkey?

This roasted turkey pairs well with mashed potatoes, roasted vegetables, and crisp white wines like Sauvignon Blanc.