This herb butter roasted turkey breast has crisp golden skin, juicy meat, and a fragrant garlic and herb butter tucked right under the skin. It is a simple, impressive roast for a seasonal meal or any Sunday dinner, and it needs only a few fresh herbs and a handful of everyday ingredients.
The butter is mixed in one bowl, smeared under and over the skin, and the breast roasts on a bed of garlic and fresh herbs that scent the pan juices. You can even prep it a day ahead and refrigerate it uncovered for extra crisp skin.
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Why This Herb Butter Roasted Turkey Breast Recipe Works
Butter under the skin bastes the meat directly while it roasts, so the lean breast stays moist. The butter on top of the skin helps it brown evenly and turn crisp.
Fresh rosemary, sage, and thyme are classic with turkey, and using them in both the butter and the pan gives layered flavor. The herbs and smashed garlic underneath also scent the drippings.
Starting with a turkey that is not brined means you control the salt level. A modest amount of salt in the butter and on the meat seasons the turkey without making it too salty.
Ingredients for Herb Butter Roasted Turkey Breast
- 6 lb bone in, skin on turkey breast, not brined
- 1/2 tsp kosher salt, for the turkey
- 1/4 tsp black pepper, for the turkey
- 4 sprigs fresh rosemary, for the pan
- 8 sprigs fresh sage, for the pan
- 10 sprigs fresh thyme, for the pan
- 12 cloves garlic, smashed, for the pan
- 10 tbsp unsalted butter, softened, for the herb butter
- 1 tsp kosher salt, for the herb butter
- 1/2 tsp black pepper, for the herb butter
- 4 cloves garlic, minced, for the herb butter
- 1 tbsp finely chopped fresh sage, for the herb butter
- 1 tbsp finely chopped fresh rosemary, for the herb butter
- 1 tbsp fresh thyme leaves, for the herb butter
- 1 tbsp finely chopped fresh parsley, for the herb butter
Turkey breast. Use a single bone in, skin on breast between 5 and 6 pounds. A breast that has not been brined gives you full control of the seasoning.
Unsalted butter. Softened butter blends easily with the herbs and spreads under the skin without tearing it. Salted butter would make the roast too salty.
Fresh herbs. Rosemary, sage, and thyme are the stars. Dried herbs are a poor swap here, since fresh herbs scent the pan juices and look beautiful on the skin.
Garlic. Minced garlic goes into the butter, and smashed cloves go into the pan. Together they add sweet roasted garlic flavor to the drippings.
Salt and pepper. Season the breast itself and the butter separately so that every slice tastes seasoned all the way through.
How to Make Herb Butter Roasted Turkey Breast
1. Temper the turkey. Take the turkey out of the refrigerator 45 minutes before roasting so it cooks evenly. Set a rack in the lower middle of the oven and heat the oven to 400 degrees F.
2. Prepare the pan. Place the smashed garlic and the bunch of rosemary, sage, and thyme in the middle of a baking dish.
3. Make the butter. Mix the softened butter with the salt, pepper, minced garlic, and chopped herbs until evenly combined.
4. Loosen the skin. Pat the turkey dry. Gently slide a spoon between the skin and the meat to create a pocket without tearing the skin.
5. Butter the turkey. Spread about two thirds of the herb butter under the skin on the top half of the breast. Keep a few tablespoons for the surface and smear the rest on the underside.
6. Season and place. Season the turkey with the 1/2 tsp salt and the pepper. Set it skin side up on the herbs and spread the remaining butter over the skin.
7. Roast. Roast for 90 minutes, until the skin is deep golden and a thermometer in the thickest part reads 165 degrees F. Tent with foil if the skin browns too fast.
8. Rest and carve. Rest for 15 minutes, then slice and spoon the pan juices over the meat.
How to Serve Herb Butter Roasted Turkey Breast
Serve the slices with Greek lemon potatoes and air fryer broccoli with Parmesan for a colorful plate. A bowl of mashed potatoes and gravy suits the seasonal table, and a slice of cinnamon streusel coffee cake makes a sweet ending to the meal.
How to Store and Reheat Herb Butter Roasted Turkey Breast
Cool leftovers within 2 hours and refrigerate the sliced turkey in an airtight container for 3 to 4 days. Freeze slices with a spoonful of pan juices for 2 to 3 months, then thaw overnight in the refrigerator. Reheat gently in a covered dish until the center reaches 165 degrees F.
Tips and Variations for Herb Butter Roasted Turkey Breast
Do not brine. Salting the butter and the breast is enough. A brined turkey plus this much salt would taste too salty.
Prep a day ahead. After buttering the turkey, refrigerate it uncovered for up to 24 hours. The air dries the skin so it turns extra crisp.
Mind the skin. Loosen it slowly with a spoon so it does not tear. Torn skin lets the butter run out.
Use a thermometer. The breast is done at 165 degrees F in the thickest part. Pull it from the oven as soon as it gets there to avoid dry meat.
Tent if needed. If the skin darkens before the center is cooked, cover the top loosely with foil.
Save the juices. The pan holds herb scented drippings. Strain them and serve as a light sauce or turn them into gravy.
Vary the herbs. Use more thyme if sage is hard to find, or add a little lemon zest to the butter for brightness.
Follow safe handling. Wash hands and cutting boards after handling raw poultry, and refrigerate leftovers promptly. The University of Wisconsin Extension leftovers guidance covers storage basics.
Frequently Asked Questions About Herb Butter Roasted Turkey Breast
How long should herb butter roasted turkey breast roast?
A 6 pound breast roasts for about 90 minutes at 400 degrees F, but always confirm 165 degrees F in the thickest part with a thermometer.
Can I make herb butter roasted turkey breast ahead?
You can butter the turkey and refrigerate it uncovered for up to 24 hours before roasting. Bring it out 45 minutes ahead of cooking.
Is herb butter roasted turkey breast good with dried herbs?
Fresh herbs are strongly recommended, because they scent the drippings and look better on the skin. If you must use dried, cut the amount to about one third.
How do I keep the skin from burning?
Tent the top loosely with foil once it reaches a deep golden color. Roasting on the lower middle rack also helps.
Can I use boneless breast?
You can, but it cooks faster and has less skin. Check the temperature early and reduce the time accordingly.
Garlic Herb Butter Roasted Turkey Breast
Equipment
- Roasting or baking dish
- Instant read thermometer
- Small spoon for loosening the skin
Ingredients
Main Ingredients
- 6 lb bone in, skin on turkey breast not brined
- ½ tsp kosher salt for the turkey
- ¼ tsp black pepper for the turkey
- 4 sprigs fresh rosemary for the pan
- 8 sprigs fresh sage for the pan
- 10 sprigs fresh thyme for the pan
- 12 cloves garlic smashed, for the pan
- 10 tbsp unsalted butter softened, for the herb butter
- 1 tsp kosher salt for the herb butter
- ½ tsp black pepper for the herb butter
- 4 cloves garlic minced, for the herb butter
- 1 tbsp chopped fresh sage for the herb butter
- 1 tbsp chopped fresh rosemary for the herb butter
- 1 tbsp fresh thyme leaves for the herb butter
- 1 tbsp chopped fresh parsley for the herb butter
Instructions
Cooking
- Prep. Rest the turkey on the counter for 45 minutes. Heat the oven to 400 degrees F with the rack in the lower middle.
- Pan and butter. Put the smashed garlic and herb sprigs in a baking dish. Mix the butter with the salt, pepper, minced garlic, and chopped herbs.
- Butter the turkey. Loosen the skin with a spoon and spread two thirds of the butter underneath. Rub the rest over the skin and underside.
- Roast. Season with salt and pepper, set skin side up on the herbs, and roast 90 minutes until 165 degrees F in the thickest part.
- Rest. Rest for 15 minutes before slicing.
