This butter rubbed roasted turkey breast has crisp golden skin, juicy slices, and a savory herb flavor that works for weeknights and large gatherings alike. Softened butter goes under and over the skin, so the meat stays moist while the surface browns evenly.
A bone in breast cooks more evenly than a boneless roast, and it needs only a short list of ingredients: butter, garlic, salt, pepper, and fresh herbs. Plan for about two hours from oven to table, including a short rest before slicing.
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Why This Butter Rubbed Roasted Turkey Breast Recipe Works
Butter placed directly on the meat under the skin melts into the breast while it roasts. That keeps lean turkey tender and gives the pan drippings plenty of flavor for gravy.
Loosening the skin takes only a minute and lets the garlic and herbs flavor the meat itself instead of just the surface. The outer layer still crisps nicely in the dry oven heat.
A thermometer removes the guesswork. Turkey breast moves from juicy to dry in a few degrees, so pulling it at the right temperature protects every slice.
Ingredients for Butter Rubbed Roasted Turkey Breast
- Turkey and butter: one bone in, skin on turkey breast of about four pounds and one half cup of softened butter.
- Seasoning: three cloves of minced garlic, two teaspoons of salt, two teaspoons of black pepper, and two tablespoons of chopped fresh rosemary and thyme.
Turkey breast. Choose a bone in, skin on breast because the bone slows cooking and the skin protects the meat from drying out.
Softened butter. Butter that is soft enough to mash with a fork spreads easily under the skin without tearing it.
Garlic. Minced garlic melts into the butter and flavors the meat while it roasts. Mince it fine so no large pieces scorch.
Salt and pepper. Coarse salt and freshly ground pepper season the skin and the meat beneath it, giving the roast a savory crust.
Fresh herbs. Rosemary and thyme stand up to long roasting. Chop them finely so they spread evenly through the butter.
How to Make Butter Rubbed Roasted Turkey Breast
1. Heat the oven. Heat the oven to 350 degrees F and set a rack in the lower third. Place a roasting pan nearby so it is ready.
2. Dry the turkey. Pat the turkey breast dry with paper towels. Slide your fingers between the skin and the meat to loosen it without tearing the skin.
3. Mix the butter. Mash the butter with the garlic, salt, pepper, and chopped herbs in a small bowl until it looks like a smooth paste.
4. Rub it in. Push half the butter under the skin and spread it over the meat. Coat the outside of the skin with the remaining butter.
5. Roast the turkey. Set the breast in the roasting pan and roast uncovered for about one hour and forty minutes. Check the temperature in the thickest part, away from the bone.
6. Check the doneness. Pull the turkey when the thermometer reads 165 F. If the skin needs more color, broil it for one or two minutes while watching closely.
7. Rest and slice. Let the breast rest for ten to fifteen minutes on a cutting board so the juices settle, then carve thin slices against the grain.
How to Serve Butter Rubbed Roasted Turkey Breast
Slice the turkey and spoon pan drippings over it. Creamy Yukon Gold Mashed Potatoes soak up the juices, and Stovetop Bacon Green Beans add a savory green side. Add Soft and Buttery Homemade Rolls for sandwiches the next day, and Parmesan Garlic Roasted Brussels Sprouts for a crisp finish.
How to Store and Reheat Butter Rubbed Roasted Turkey Breast
Cool leftover turkey and refrigerate it within two hours of cooking. Slice it first so it chills quickly, then keep it in an airtight container for up to four days. Freeze slices for up to three months. Reheat to 165 F with a splash of broth in a covered dish to keep the meat moist.
Tips and Variations for Butter Rubbed Roasted Turkey Breast
Flag the allergens. The butter contains milk, so label the dish if you serve guests with dairy allergies.
Skip rinsing. Do not rinse raw turkey, because splashing spreads germs around the sink. Pat it dry and wash your hands and tools afterward.
Use a thermometer. Turkey is safe once the thickest part reaches 165 F. Check in more than one spot and keep the probe away from the bone.
Take the chill off. Let the turkey sit on the counter for about twenty minutes before roasting so the outside does not overcook while the center warms. Thaw frozen turkey fully first.
Save the drippings. Pour the pan juices into a saucepan and whisk in a spoonful of flour and a cup of broth for a quick gravy.
Try other herbs. Sage, parsley, or a little lemon zest can replace the rosemary and thyme when you want a different flavor.
Slow cooker option. A smaller breast can cook in a slow cooker on low for five to six hours, but it will not brown, so finish it under the broiler.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for cooling and reheating details.
Frequently Asked Questions About Butter Rubbed Roasted Turkey Breast
How long does butter rubbed roasted turkey breast take to cook?
A bone in breast of about four pounds takes roughly one hour and forty minutes at 350 degrees F. Always go by the thermometer reading of 165 F rather than the clock.
Can I prepare butter rubbed roasted turkey breast ahead of time?
Yes. Rub the butter mixture on the turkey, cover it, and refrigerate it overnight. Take it out twenty minutes before roasting.
How do I keep butter rubbed roasted turkey breast from drying out?
Put butter under the skin, avoid overcooking, and rest the meat before slicing. Pulling it at 165 F is the most reliable safeguard.
Do I need to baste the turkey?
Basting is optional. Butter under the skin already keeps the meat moist, and opening the oven repeatedly slows cooking.
Can I use a boneless turkey breast?
Yes, but it cooks faster, so check the temperature early. Tie it with kitchen twine so it holds an even shape while it roasts.
Butter Rubbed Roasted Turkey Breast
Equipment
- Roasting pan
- Meat thermometer
- Small mixing bowl
Ingredients
Main Ingredients
- 1 bone in skin on turkey breast about 4 pounds
- ½ cup softened butter
- 3 cloves garlic minced
- 2 tsp salt
- 2 tsp black pepper
- 2 tbsp fresh rosemary and thyme chopped
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F. Pat the turkey dry and loosen the skin from the meat.
- Make the butter. Mash the butter, garlic, salt, pepper, and herbs into a paste.
- Season. Spread half the paste under the skin and the rest over the top.
- Roast. Roast uncovered for about 100 minutes until the thickest part reaches 165 degrees F.
- Rest. Rest for 10 minutes, then slice and serve with the pan drippings.
