Print

Perfect Herb Butter Roasted Turkey Breast for Small Gatherings

herb butter roasted turkey breast - featured image
Print Recipe

A moist and flavorful herb butter roasted turkey breast perfect for small gatherings. This recipe uses a simple technique of sliding seasoned butter under the skin for incredibly juicy meat and crispy golden skin.

Ingredients

Scale
  • 1 (3-4 pound) bone-in, skin-on turkey breast (about 1.5 kg)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1/2 cup (1 stick or 113g) unsalted butter, softened to room temperature
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 medium yellow onion, quartered
  • 2 carrots, cut into large chunks
  • 2 celery stalks, cut into large chunks
  • 1/2 cup low-sodium chicken broth (or dry white wine)

Instructions

  1. Prep the Turkey (15 minutes before roasting): Take your turkey breast out of the fridge and let it sit at room temperature for about 30 minutes. Pat it completely dry with paper towels. Season generously all over with the kosher salt and black pepper, including the underside.
  2. Make the Herb Butter (10 minutes): In a small bowl, combine the softened unsalted butter, chopped rosemary, thyme, sage, minced garlic, lemon zest, and red pepper flakes (if using). Mix with a fork until everything is evenly distributed.
  3. Loosen the Skin (5 minutes): Using your fingers, gently work your way between the skin and the breast meat. Start from the top and carefully loosen the skin, being careful not to tear it, to create a pocket.
  4. Apply the Butter (5 minutes): Take about two-thirds of the herb butter and slide it under the loosened skin. Use your fingers to spread it evenly over the breast meat. Then, spread the remaining butter all over the outside of the skin.
  5. Prepare the Pan (5 minutes): Preheat your oven to 400°F (200°C). Scatter the quartered onion, carrot chunks, and celery chunks in the bottom of your roasting pan. Pour in the chicken broth.
  6. Roast the Turkey (45-60 minutes): Place the turkey breast directly on top of the vegetables. Roast for about 45-60 minutes, or until the skin is deep golden brown and crispy. Start checking the internal temperature at the 45-minute mark. Insert your instant-read thermometer into the thickest part of the breast, avoiding the bone. You’re looking for 155°F (68°C).
  7. Rest and Carve (15 minutes): Once it hits 155°F, remove the pan from the oven. Carefully transfer the turkey breast to a cutting board. Tent it loosely with foil and let it rest for at least 15 minutes.
  8. Make the Pan Sauce (10 minutes, optional): Place the roasting pan with the vegetables and drippings over two burners on medium heat. Whisk in 1 tablespoon of flour or cornstarch (mixed with 2 tablespoons of cold water) to thicken. Simmer for a few minutes, scraping up any browned bits from the bottom. Strain the sauce into a small bowl or gravy boat.

Notes

Don’t skip drying the skin for crispy results. Pull the turkey at 155°F; carryover cooking will bring it to a safe temperature. Make sure butter is truly softened to avoid tearing the skin. No need to baste—the herb butter under the skin does all the work.

Nutrition

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

Find it online: https://lumalunch.com/perfect-herb-butter-roasted-turkey-breast-for-small-gatherings/