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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 centerpiece for a small Thanksgiving or cozy fall dinner. With crispy, golden skin and incredibly moist meat infused with fragrant herbs and garlic, it’s a foolproof recipe that delivers big flavor with minimal fuss.

Ingredients

Scale
  • 1 (2.5-3 lb) bone-in, skin-on turkey breast (about 1.1–1.4 kg)
  • 4 tablespoons unsalted butter, softened (56g)
  • 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth (120ml)
  • 1 small onion, quartered (optional)
  • 2 sprigs fresh rosemary and thyme (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the lower third of the oven.
  2. Pat the turkey breast completely dry with paper towels. Let it sit on the counter for about 20 minutes while you prepare the butter.
  3. Make the herb butter: In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, salt, and pepper. Mash together with a fork until well combined.
  4. Loosen the skin: Using your fingers, gently work your way under the turkey skin, starting from the breastbone side. Create a pocket between the skin and the meat without tearing the skin.
  5. Apply the herb butter: Take about three-quarters of the herb butter and push it under the loosened skin. Spread it evenly over the breast meat. Spread the remaining butter all over the outside of the skin. Drizzle the olive oil over the top and rub it in.
  6. Prepare the pan: Place the quartered onion and fresh herb sprigs in the center of your roasting pan. Pour the chicken broth around them. Set the turkey breast directly on top of the onions and herbs.
  7. Roast the turkey: Place the pan in the preheated oven and roast for about 1 hour and 15 minutes to 1 hour and 30 minutes. Start checking the internal temperature at the 1-hour mark. The turkey is done when the thickest part of the breast reaches 160°F (71°C).
  8. Baste halfway through: About 30-35 minutes into roasting, use a spoon or baster to drizzle the pan juices over the turkey. If the skin is browning too quickly, tent loosely with foil.
  9. Rest the turkey: Once done, remove the pan from the oven and transfer the turkey breast to a cutting board. Let it rest for at least 15 minutes, loosely covered with foil.
  10. Carve and serve: After resting, carve the breast against the grain into even slices. Spoon some of the pan juices over the slices for extra moisture.

Notes

Don’t skip drying the turkey skin thoroughly for crispy skin. Use an instant-read thermometer for accuracy; pull the turkey at 160°F as carryover cooking will bring it to 165°F. Let butter soften naturally at room temperature for best results. For a dairy-free version, use vegan butter or olive oil. Leftover turkey keeps in the refrigerator for up to 4 days and freezes well for up to 3 months.

Nutrition

Keywords: herb butter roasted turkey breast, small Thanksgiving turkey, easy turkey breast recipe, roasted turkey breast, Thanksgiving for two, herb butter turkey

Find it online: https://zestynora.com/easy-herb-butter-roasted-turkey-breast-for-a-small-thanksgiving/