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Perfect Small Batch Garlic Herb Butter Roasted Turkey

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A perfectly sized roasted turkey breast for 2-4 people, featuring crispy golden skin and juicy meat thanks to a generous smear of garlic herb butter tucked under the skin. This small batch recipe delivers all the flavor of a full Thanksgiving bird without the overwhelming leftovers.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, softened to room temperature
  • 4 cloves fresh garlic, minced (about 2 teaspoons)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, leaves stripped from stems (or 1 teaspoon dried)
  • 1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest (from about half a lemon)
  • 1 bone-in turkey breast, 3 to 4 pounds (1.4 to 1.8 kg), skin attached
  • 1 teaspoon salt, for seasoning the outside
  • 1/2 teaspoon black pepper, for seasoning the outside
  • 1 cup (240 ml) low-sodium chicken or turkey broth
  • Optional aromatics for the cavity: 2 sprigs fresh rosemary, 3 sprigs fresh thyme, 1 halved lemon, 2 cloves garlic, smashed

Instructions

  1. Preheat your oven to 375°F (190°C) and adjust the rack to the lower third position.
  2. Make the garlic herb butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, salt, pepper, and lemon zest. Mash together with a fork until the herbs are evenly distributed. The butter should be spreadable but not melted.
  3. Prepare the turkey breast: Pat the turkey completely dry with paper towels. Place the breast on your cutting board with the skin side up.
  4. Loosen the skin: Using your fingers, gently work your way between the skin and the meat, starting from the top of the breast and moving downward. Be careful not to tear the skin.
  5. Apply the butter: Take about three-quarters of the herb butter and push it under the skin, spreading it evenly over the meat. Rub the remaining butter all over the outside of the skin. Season the outside with the additional salt and pepper.
  6. Add aromatics (optional): If using, stuff the cavity of the breast with the rosemary sprigs, thyme sprigs, lemon halves, and smashed garlic cloves.
  7. Truss the breast (optional): Tie the legs together with kitchen twine and tuck the wing tips under the breast.
  8. Set up the roasting pan: Pour the broth into the bottom of your pan. Place the turkey breast on a roasting rack or foil coils. The liquid shouldn’t touch the turkey.
  9. Roast the turkey: Place the pan in the preheated oven and roast for 60 to 75 minutes, depending on the size of your breast. Start checking the temperature at the 50-minute mark.
  10. Check for doneness: Insert your instant-read thermometer into the thickest part of the breast, avoiding the bone. You’re looking for 160°F (71°C). The temperature will rise another 5 degrees during resting.
  11. Rest the turkey: Transfer the turkey to a cutting board or cooling rack and tent loosely with aluminum foil. Let it rest for 15 to 20 minutes.
  12. Carve and serve: Slice the breast against the grain into even pieces. Spoon any accumulated juices over the slices before serving.

Notes

Room temperature butter is essential – do not microwave it. Pat the turkey skin completely dry before applying butter for crispy skin. If the skin browns too quickly, tent with foil around the 45-minute mark. Let the turkey rest for at least 15 minutes before carving to keep it juicy. For best results, leave the seasoned turkey uncovered in the fridge for 2-4 hours before roasting to dry the skin further.

Nutrition

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

Find it online: https://lumalunch.com/perfect-small-batch-garlic-herb-butter-roasted-turkey/