Savory Herb Roasted Turkey Breast (Printable)
A flavorful turkey breast infused with fresh herbs and garlic, roasted to tender perfection.
# What You'll Need:
→ Turkey
01 - 1 boneless, skin-on turkey breast (3–4 lb)
02 - 2 tbsp olive oil
→ Herb Butter
03 - 4 tbsp unsalted butter, softened
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh rosemary, finely chopped
06 - 1 tbsp fresh thyme leaves, finely chopped
07 - 2 cloves garlic, minced
08 - 1 tsp lemon zest
09 - 1½ tsp kosher salt
10 - 1 tsp black pepper
→ For Roasting
11 - 1 cup low-sodium chicken broth
12 - 1 small onion, quartered
13 - 1 lemon, sliced
14 - 3–4 fresh herb sprigs (thyme, rosemary, or sage)
# How to Make It:
01 - Preheat oven to 375°F. Place a rack in a roasting pan and set aside.
02 - Pat the turkey breast dry with paper towels. Gently loosen the skin over the breast with your fingers.
03 - In a small bowl, combine butter, parsley, rosemary, thyme, garlic, lemon zest, salt, and pepper to make an herb butter.
04 - Rub half of the herb butter under the skin of the turkey breast. Rub the remaining butter on top of the skin. Drizzle olive oil over the turkey.
05 - Arrange onion quarters, lemon slices, and herb sprigs in the bottom of the roasting pan. Place the turkey breast on the rack above them.
06 - Pour chicken broth into the bottom of the pan.
07 - Roast uncovered for 1 hour 10–20 minutes, or until the internal temperature at the thickest part reaches 165°F. Baste the turkey with pan juices every 30 minutes.
08 - Remove from oven, tent loosely with foil, and let rest for 15 minutes before slicing.
# Expert Advice:
01 -
- Everything cooks in under 90 minutes but tastes like you spent all day in the kitchen
- The skin gets perfectly crispy while the meat stays incredibly juicy
- Leftovers make the most amazing sandwiches you'll ever eat
02 -
- A meat thermometer is absolutely required here because overcooked turkey is dry and sad
- Loosening the skin without tearing it takes patience but it's worth the effort
03 -
- Take the turkey out 30 minutes before cooking so it's not ice cold
- Use fresh herbs only because dried won't give you that vibrant flavor