There’s something truly comforting about a perfectly roasted turkey breast that stays tender and flavorful in every bite. This Juicy Herb Butter Roasted Turkey Breast Recipe is my go-to when I want that succulent turkey without the fuss of an entire bird. The herbal butter melds into the meat, leaving it irresistibly juicy and bursting with fresh, savory notes.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Juicy Herb Butter Roasted Turkey Breast Recipe
- Top Tip
- How to Serve Juicy Herb Butter Roasted Turkey Breast Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Juicy Herb Butter Roasted Turkey Breast Recipe
Why You'll Love This Recipe
I’ve made countless turkey recipes over the years, but this Juicy Herb Butter Roasted Turkey Breast Recipe steals the show every single time. It’s straightforward enough for a weeknight meal yet impressive enough for guests. Plus, the herb butter creates an amazing aroma that fills your kitchen and guarantees a juicy roast.
- Unbeatable Juiciness: The butter goes under the skin, locking in moisture and flavor that you actually taste in every slice.
- Rich Herb Flavor: A blend of fresh and dried herbs makes the turkey fragrant without overpowering its natural taste.
- Crispy Skin Perfection: Roasting at high then low heat results in crispy, golden skin that’s seriously satisfying to bite into.
- Simple and Make-Ahead Friendly: Prep the turkey a day ahead to deepen flavors and make your cooking day smoother.
Ingredients & Why They Work
This recipe brings together simple ingredients that combine classic poultry flavors with just the right touch of herbs and spices. Each one plays a role—from tenderizing the meat to creating amazing pan juices for gravy later on. Here are a few notes to help you pick quality components and get the best result:
- Bone-in, skin-on turkey breast: The bone keeps the meat juicy and adds flavor, while the skin crisps up beautifully when roasted.
- Garlic cloves: Smashed garlic infuses the pan with flavor and works as a natural aromatics base.
- Onions: Provide a subtle sweetness and help stabilize the turkey in the roasting pan.
- Orange slices: Add a light citrusy brightness that balances the richness of the butter.
- Fresh poultry herbs (thyme, rosemary, sage): These traditional herb picks scent the turkey and the roasting pan juices.
- Chicken broth: Moistens the pan environment and creates the base for the gravy.
- Unsalted butter: The star of the herb butter, adding richness without overwhelming saltiness.
- Olive oil & Dijon mustard: These help bind the herb butter and add layers of savory flavor.
- Dried herbs & spices (garlic powder, paprika, rosemary, parsley, thyme, oregano, cumin, onion powder, pepper, salt): They round out the herb butter with depth and complexity.
- Flour: Helps thicken the pan drippings into a luscious gravy.
Make It Your Way
One of the things I love most about the Juicy Herb Butter Roasted Turkey Breast Recipe is how easy it is to adjust. You can make it your own by swapping herbs, adding a bit of heat, or even turning it into a holiday highlight with a few tweaks.
- Variation: I sometimes add a pinch of cayenne or smoked paprika to the herb butter for a subtle kick. It’s unexpected but really delicious!
- Herb swaps: If fresh herbs aren’t handy, dried work fine – just adjust quantities for potency. Try tarragon or marjoram if you want to experiment.
- Dietary modifications: For a lighter version, use olive oil only instead of butter and increase herbs for extra flavor.
- Make ahead: Marinate the turkey with the herb butter overnight in the fridge. You’ll get enhanced flavor and super crispy skin when roasting.
Step-by-Step: How I Make Juicy Herb Butter Roasted Turkey Breast Recipe
Step 1: Prep and Bring to Room Temperature
First, pull your turkey breast out of the fridge and unwrap it. Pat it completely dry with paper towels—this is crucial for crispy skin later. Then let it sit on the counter for about 45 to 60 minutes to lose its chill so it cooks evenly without drying out. Meanwhile, you can prep the pan and whip up the herb butter. It’s all about multitasking!
Step 2: Prep the Roasting Pan
Layer the smashed garlic, sliced onions, orange slices, and fresh herb sprigs right in the center of your pan. Pour in the chicken broth — it keeps the turkey moist and infuses the drippings you’ll turn into gravy later. This bed of aromatics also adds amazing scent while roasting and stabilizes the bird so it doesn’t wobble.
Step 3: Make and Spread the Herb Butter
Mix all your softened butter with olive oil, Dijon mustard, garlic powder, paprika, dried herbs, and seasonings until smooth and even. Save two tablespoons aside for the gravy — this little trick amps the flavor.
Gently loosen the turkey’s skin by slipping the back of a spoon under it. Run your fingers carefully between skin and meat without tearing. Spread about two-thirds of the herb butter under the skin, dividing equally per breast. Then rub the remaining butter on top of the skin evenly. This double-layer buttering is what locks in moisture and delivers flavor right into the meat.
Step 4: Roast It Right
Place the turkey breast skin side up on your aromatic bed in the pan. Give your oven a warm-up to 450°F. Roast uncovered for 20 minutes. This high heat jumpstart crisps the skin beautifully.
After 20 minutes, baste the turkey with pan juices (if you want) and lower the oven to 325°F. Continue roasting uncovered, basting every 20 minutes for about an hour to keep things moist, then skip basting so the skin can get extra golden and crisp.
Use a meat thermometer — this step can’t be overstated. Roast until the thickest part reads between 155°F and 160°F. My 7-pound turkey took about 2 ½ hours total. You might want to tent it with foil once it’s golden to your liking to prevent over-browning.
Step 5: Rest & Make the Gravy
Transfer your turkey to a cutting board and let it rest uncovered for 15 minutes. Resting is where juices redistribute, making each slice tender and juicy.
Meanwhile, strain the pan drippings, removing herbs, onions, oranges, and garlic. Skim off fat using a fat separator or the freezer bag method — this really improves your gravy’s texture and flavor.
In a saucepan, melt butter and 1 tablespoon reserved herb butter over medium heat. Whisk in flour and cook for 3 minutes to form a roux. Slowly whisk in broth and drippings until thickened, adjusting consistency with more broth if needed. Season carefully — since the turkey was brined, you may want to add chicken bouillon in small increments instead of salt.
Top Tip
Over the years, I’ve learned a few tricks that take this Juicy Herb Butter Roasted Turkey Breast Recipe from good to unforgettable. These little hacks save frustration and make sure your turkey comes out perfect every time.
- Always Use a Meat Thermometer: This is the single most important tool for ensuring juicy turkey. I swear by my digital probe that alerts me when the perfect temp is hit — no guessing, no slicing prematurely.
- Don’t Skip the Resting Period: Resist the urge to carve right away! Letting the turkey rest uncovered keeps the skin crispy and the meat juicy.
- Loosen the Skin Gently: Be patient and use your fingers or spoon gently to avoid ripping. This creates a beautiful pocket for herb butter to melt in during roasting.
- Baste Wisely: I’ve found basting during the first hour helps, but if you want the crispiest skin possible, skip basting after and let the heat do its magic.
How to Serve Juicy Herb Butter Roasted Turkey Breast Recipe
Garnishes
I like to scatter fresh thyme springs and a few orange zest curls over the slices right before serving. It brightens the plate and echoes the citrusy warmth from roasting. Sometimes, for a showier meal, a sprinkle of chopped parsley gives a fresh green pop.
Side Dishes
This turkey pairs beautifully with classic mashed potatoes or creamy polenta. Roasted root vegetables or green beans almondine add a nice crunch and color contrast. For a festive spread, you can't go wrong with cranberry sauce to add a pop of tartness alongside the rich turkey.
Creative Ways to Present
When serving for a special occasion, I’ve arranged slices of the turkey around a bed of garlic mashed potatoes with little herb butter pats melting on top. It looks inviting and lets everyone load their plate easily. Or try carving slices directly on a warm wooden board decorated with fresh herbs and orange slices for a rustic, cozy feel.
Make Ahead and Storage
Storing Leftovers
I store any leftover turkey breast in airtight containers in the fridge, and it stays juicy up to five days. To avoid drying, I like to pour a little of the leftover gravy or pan juices over the slices before sealing—it keeps that lovely moistness locked in.
Freezing
When freezing, I remove the meat from the bone, wrap it tightly in plastic, then place it in freezer bags, pressing out as much air as possible to avoid freezer burn. Frozen turkey breast keeps wonderfully for up to three months, perfect for meal prep or holiday leftovers.
Reheating
To reheat, I prefer to warm slices gently in the oven with a splash of broth or water, covered in foil, at 350°F for about 15 minutes to keep them moist. Alternatively, microwaving in short bursts or warming slowly in a skillet with a lid works well. Dotting the slices with a bit of butter during reheating replicates that fresh-from-the-oven richness I adore.
Frequently Asked Questions:
For best results, always fully thaw your turkey breast before cooking. Cooking it from frozen or partially frozen can lead to uneven cooking and dry spots. A safe thawing method is to leave it in the fridge for 24 hours per 4-5 pounds or use a cold water bath, changing the water every 30 minutes to speed up the process.
Starting your roast at a high temperature (450°F) for 20 minutes is key for crisping skin. Also, pat the turkey very dry and avoid basting in the last stage of roasting to allow the skin to dry out and crisp up. Letting the turkey rest uncovered after roasting also keeps the skin from getting soggy.
Use an instant-read meat thermometer inserted into the thickest part of the breast. The turkey is done when it reaches an internal temperature of 155-160°F. Always start checking earlier to avoid overcooking. Letting it rest will raise the temperature a few more degrees due to carryover cooking.
Yes! After applying the herb butter, you can tent the turkey breast with foil and refrigerate it for up to 24 hours. Remove it from the fridge at least an hour before roasting to come to room temperature. This not only deepens the flavors but also helps achieve crispier skin.
Final Thoughts
This Juicy Herb Butter Roasted Turkey Breast Recipe has become my kitchen hero for any occasion where I want that comforting turkey experience without the stress of a full bird. The herb butter magic, those crispy edges, and juicy slices never fail to impress my family and friends. I can’t recommend it enough — give it a try and I promise you’ll be hooked just like I am!
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Juicy Herb Butter Roasted Turkey Breast Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This Roast Turkey Breast recipe features a flavorful bone-in, skin-on turkey breast brined for juiciness, rubbed with herb butter, and roasted to golden perfection. The accompanying homemade gravy made from pan drippings enhances the rich, savory taste. Perfect for a holiday or comforting family meal.
Ingredients
Turkey
- 6-8 pound bone-in, skin-on, brined turkey breast, thawed (two breasts still joined at the breast bone)
- 12 garlic cloves, smashed with side of knife
- 2 medium onions, sliced
- 1 orange, sliced
- 1 handful fresh poultry blend herbs (thyme, rosemary, sage)
- 1 cup low sodium chicken broth
Herb Butter
- 12 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- ½ tablespoon Dijon mustard
- ½ tablespoon garlic powder
- ½ tablespoon paprika
- ½ tablespoon dried rosemary
- ½ tablespoon dried parsley
- ½ tablespoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon pepper
Gravy
- 3 tablespoons unsalted butter
- 2 tablespoons reserved Herb Butter
- ⅓ cup flour
- 2 cups low sodium chicken broth (more or less as needed with drippings)
- Chicken bouillon to taste (optional)
Instructions
- Bring to Room Temperature: Remove the turkey from packaging, pat completely dry with paper towels, and let it sit at room temperature for 45-60 minutes. During this time, prep the pan and prepare the herb butter.
- Prep Pan: In the center of a 9×13 baking dish or similar roasting pan, layer the smashed garlic, sliced onions, orange slices, and fresh herbs. Pour 1 cup of chicken broth into the pan. If preparing ahead, add broth just before roasting. Preheat the oven to 450 degrees F.
- Make and Apply Herb Butter: In a medium bowl, mix all herb butter ingredients until evenly combined. Transfer 2 tablespoons of this butter to a small bowl for later use in the gravy. Loosen the turkey skin gently using the back of a spoon and fingers to separate the skin from the meat without tearing. Spread about ⅔ of the butter evenly under the skin (roughly ⅓ per breast). Rub the remaining butter all over the skin surface. Place the turkey breast skin side up on the prepared pan, rearranging onions and oranges to stabilize if necessary.
- Make Ahead Option: If desired, cover the turkey loosely with foil and refrigerate for up to 24 hours. Remove from fridge 60 minutes before roasting and proceed with recipe.
- Roast the Turkey: Roast uncovered at 450 degrees F for 20 minutes. Baste with pan juices. Reduce oven temperature to 325 degrees F and continue roasting uncovered, basting every 20 minutes for the first hour. Afterward, stop basting to allow the skin to crisp. Roast until the thickest portion reaches 155-160 degrees F on an instant-read thermometer, about 15-20 minutes per pound. Cover with foil if skin gets too golden. My 7-pound turkey took 2 ½ hours.
- Rest: Transfer the turkey to a cutting board and let rest uncovered for 15 minutes so the skin remains crisp while juices redistribute. Meanwhile, prepare the gravy.
- Make Gravy: Remove whole herbs, onions, oranges, and garlic from pan drippings. Skim fat off the drippings using a fat separator, or allow drippings to settle in a sealed large freezer bag and pour off fat. Add enough chicken broth to the drippings to total 2 ½ cups. In a large saucepan over medium heat, melt 3 tablespoons butter and 1 tablespoon reserved herb butter. Whisk in flour and cook for 3 minutes. Reduce heat to low and slowly whisk in the drippings and broth mixture. Simmer, whisking constantly until desired thickness is reached. Thin gravy with additional broth if necessary. Adjust seasoning with additional herb butter, chicken bouillon (starting at ¼ teaspoon increments), salt, and pepper to taste.
Notes
- Turkey Breast: One whole bone-in turkey breast includes two breasts joined at the breast bone, weighing 5 to 8 pounds. Avoid using split or half turkey breasts which are smaller and not suited for this recipe.
- Thawing: Always fully thaw your turkey breast before cooking to ensure even cooking and moisture retention. Plan at least 24 hours for every 4-5 pounds thawing time in the refrigerator. For quicker thawing, submerge in cold water in packaging, changing water every 30 minutes, allowing 30 minutes per pound.
- Thermometer Use: Using an instant-read thermometer is essential to avoid overcooking or undercooking. A digital meat probe thermometer with alert functions is highly recommended for convenience.
- Check Early: Oven temperatures and turkey sizes vary, so begin checking the internal temperature early to prevent drying out.
- Make Ahead: Applying the herb butter and refrigerating up to 24 hours before roasting enhances flavor and crispiness.
- Storage: Leftovers keep up to 5 days refrigerated or 3 months frozen. Remove meat from bone and wrap tightly before freezing to prevent freezer burn.
- Reheating: Microwave in short intervals or warm in an oven-safe dish with broth and butter at 350ºF for 15 minutes. Skillet reheating with broth and covered on low heat also works well.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
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