There's something so satisfying about a perfectly cooked turkey breast that stays juicy and flavorful. This Juicy Roast Turkey Breast with Herb Butter Recipe is my go-to whenever I want a fuss-free yet show-stopping main dish that's bursting with herbs and rich buttery goodness.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Juicy Roast Turkey Breast with Herb Butter Recipe
- Top Tip
- How to Serve Juicy Roast Turkey Breast with Herb Butter Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Juicy Roast Turkey Breast with Herb Butter Recipe
Why You'll Love This Recipe
I can't tell you how many times I've been wowed by how simple this Juicy Roast Turkey Breast with Herb Butter Recipe is, yet how impressive it tastes. Cooking a turkey breast this way guarantees moist meat and crispy, flavorful skin—trust me, it’s a real crowd-pleaser.
- Herb Butter Magic: The fresh herbs and garlic mixed into the butter make every bite packed with savory, aromatic flavor.
- Moist and Tender: By loosening the skin to spread butter underneath, you keep the meat irresistibly juicy while getting a golden crisp crust.
- Easy Weeknight or Holiday Feast: It’s straightforward enough for weeknights but impressive enough for holiday dinners.
- Homemade Gravy to Finish: Using pan drippings to make gravy is the perfect way to tie everything together.
Ingredients & Why They Work
Each ingredient plays a key role—fresh herbs bring brightness, butter delivers richness, and the aromatics in the roasting pan add depth. Here’s a quick rundown of the essentials and why they matter.
- Bone-in skin-on turkey breast: Having the bone helps keep the meat moist and adds flavor, while the skin crisps up nicely with butter underneath.
- Unsalted butter: Softened so it’s easy to blend with herbs; it bastes the turkey as it roasts.
- Garlic: Freshly minced to pack a punch of savory flavor that complements the herbs beautifully.
- Fresh thyme, rosemary, sage (or parsley): These herbs bring a fragrant, earthy note that really makes the turkey special.
- Salt and freshly ground black pepper: Essential for seasoning and enhancing all other flavors.
- Yellow onion, carrot, celery: Classic aromatics that create a flavorful bed for the turkey and a base for the gravy.
- Flour: To thicken the pan drippings into a luscious gravy.
- Low-sodium chicken broth: Adds moisture and helps balance the gravy so it’s rich but not overly heavy.
Make It Your Way
One of my favorite things about this Juicy Roast Turkey Breast with Herb Butter Recipe is how easy it is to customize. Feel free to swap herbs based on what you have or toss in a splash of lemon juice for a bright twist.
- Variation: Once I added a sprinkle of smoked paprika to the herb butter for a subtle smoky flavor, and it was such a hit that I now do it regularly.
- Make it dairy-free: Use olive oil or a dairy-free butter substitute instead of butter—you'll still get great flavor and moistness.
- Spicy kick: Mix in some crushed red pepper flakes or cayenne with the herb butter for a little heat.
- Smaller portions: This recipe scales down beautifully if you’re cooking for just two or three—just adjust the cooking time accordingly.
Step-by-Step: How I Make Juicy Roast Turkey Breast with Herb Butter Recipe
Step 1: Loosen the Skin Carefully
After preheating your oven to 325°F (with the rack one level below center), I gently slide a large spoon or the handle of a wooden spoon between the turkey breast and its skin. The key is to keep the skin mostly intact; you just want to create a pocket for that herb butter, so it doesn’t simply leak out during roasting.
Step 2: Make Your Herb Butter
In a bowl, mix softened unsalted butter with minced garlic, thyme, rosemary, sage (or parsley), plus a good pinch of salt and freshly ground black pepper. This fragrant butter will be your magic ingredient—coat half under the skin, the rest all over the turkey skin for that perfect crispy finish.
Step 3: Prep Your Roasting Bed and Roast
Toss chunks of onion, carrot, and celery into a medium roasting pan—this creates steam and flavor. If you have a roasting rack, place it over the veggies; if not, the bird can sit right on them. Pop the turkey on skin side up and roast for 2 to 2 ¼ hours. Keep an eye on it near the end to ensure the skin doesn’t over-brown—if it starts to, just loosely tent with foil.
Step 4: Rest Before Carving
This is where patience pays off! Let the turkey breast rest on a carving board, tented with foil for about 10 minutes. It helps the juices redistribute so every slice stays juicy and tender.
Step 5: Make the Pan Drippings Gravy
Discard the roasted veggies, then pour the pan drippings into a fat separator or measuring cup—get about ⅓ cup of fat for your gravy base. Heat this in a saucepan over medium heat, whisk in flour, and cook for a minute. Slowly add chicken broth and remaining drippings, whisking constantly until thickened. Season with salt and pepper, and thin with extra broth if needed.
Top Tip
Through many roasts, I’ve learned that the secret to a juicy turkey breast is in the butter under the skin and letting it rest. Don’t rush either—both steps make a huge difference.
- Butter Under Skin: Make sure to gently but thoroughly spread the herb butter under the skin for maximum flavor and moisture.
- Use a Meat Thermometer: Avoids guesswork—pull the turkey once it hits 165°F in the thickest part for perfect doneness.
- Roasting Rack Helps: Elevating the turkey keeps it from sitting in juices, promoting crispier skin.
- Rest Before Slicing: Tent with foil and wait at least 10 minutes so juices settle, preventing dryness.
How to Serve Juicy Roast Turkey Breast with Herb Butter Recipe
Garnishes
I like to sprinkle fresh chopped parsley or additional thyme over the sliced turkey to bring freshness and a pop of color. Sometimes, a few lemon wedges on the side work wonderfully, especially if you want a little brightness to cut through the richness.
Side Dishes
Mashed potatoes are a classic pairing—creamy and comforting next to the herb-infused turkey. Roasted Brussels sprouts or green beans with toasted almonds add a lovely crunchy contrast. And of course, don’t forget a good cranberry or apple chutney for a hint of sweetness!
Creative Ways to Present
For holiday dinners, I sometimes carve the turkey breast into thick slices and fan them out around a platter bedded with fresh herbs and citrus slices—looks festive and inviting. You could even use it atop warm bread for a hearty turkey sandwich the next day.
Make Ahead and Storage
Storing Leftovers
I let leftovers cool to room temperature, then store them in airtight containers in the fridge. The turkey stays moist for up to 3-4 days, and the gravy thickens nicely too—just whisk it before serving again.
Freezing
When freezing, I slice the turkey breast first, then wrap portions tightly with plastic wrap and foil. It freezes well for up to 3 months, and thawing overnight in the fridge keeps it just as juicy as fresh.
Reheating
To reheat, I recommend warming slices gently in a covered skillet over low heat with a splash of broth to keep things moist. Microwaving works too if you cover the meat with a damp paper towel—but go easy so it doesn’t dry out.
Frequently Asked Questions:
It’s best to fully thaw your turkey breast in the refrigerator for 1.5 to 2 days before roasting. Cooking directly from frozen can result in uneven cooking and a dry exterior with undercooked interior. Patience here ensures a juicy result!
Use an instant-read thermometer inserted into the thickest part of the breast. When it reaches 165°F, the turkey is safe to eat and juicy. Pull it promptly to avoid overcooking.
You can prepare the gravy base ahead by saving the pan drippings and refrigerating them up to 2 days before finishing it off with broth and flour. However, the freshest gravy comes from making it right after roasting to capture all those rich flavors.
If you notice the skin browning too quickly before the turkey is cooked through, simply tent it loosely with aluminum foil to prevent burning while the meat finishes cooking.
Final Thoughts
This Juicy Roast Turkey Breast with Herb Butter Recipe is one of those dishes I keep coming back to because it’s straightforward and consistently delicious. Whether you're making it for a family dinner or a special occasion, the juicy meat, crispy skin, and fragrant herb butter always shine through. Give it a try—I think you’ll love how easy it is to get restaurant-quality results right at home.
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Juicy Roast Turkey Breast with Herb Butter Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roast Turkey Breast recipe offers a juicy, flavorful main course perfect for family dinners or holiday feasts. The turkey breast is seasoned with a savory herb butter, roasted to perfection with aromatic vegetables, and served with a classic homemade gravy made from pan drippings.
Ingredients
Turkey and Herb Butter
- 6 lb. bone-in skin-on turkey breast, fresh or frozen and fully thawed
- ½ cup unsalted butter, softened
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage or parsley
- Salt and freshly ground black pepper, to taste
Vegetables
- 1 large yellow onion, peeled and cut into chunks
- 1 large carrot, peeled and cut into chunks
- 2 celery ribs, cut into chunks
Gravy
- ⅓ cup pan drippings fat
- ⅓ cup purpose flour
- 3 cups low-sodium chicken broth, preferably homemade, plus more to thin as desired
Instructions
- Preheat Oven: Preheat the oven to 325 degrees Fahrenheit. Move the oven rack one level below center for even roasting.
- Prepare Turkey Skin: Carefully separate the skin from the turkey breast using a large spoon or wooden spoon handle, leaving the outer edges intact to keep the butter from running out.
- Make Herb Butter: In a mixing bowl, combine the softened butter with minced garlic, fresh thyme, rosemary, sage or parsley, and season lightly with salt and pepper.
- Apply Butter Under Skin: Pat the turkey breast dry with paper towels. Rub about half of the herb butter underneath the skin of the breast evenly, then rub the remaining butter on top of the skin.
- Season: Season the entire turkey breast thoroughly with salt and freshly ground black pepper.
- Prepare Roasting Pan: Add the chopped onion, carrot, and celery chunks to a medium roasting pan. If available, place a roasting rack over the vegetables; if not, you may place the turkey directly on the vegetables.
- Roast Turkey: Place the turkey breast skin-side up on the rack or vegetables. Roast in the preheated oven until the thickest part registers 165 degrees Fahrenheit on an instant-read thermometer, approximately 2 to 2 ¼ hours.
- Rest Turkey: Remove the turkey from the oven and let it rest on a carving board tented loosely with foil for about 10 minutes to allow juices to redistribute before carving.
- Make Gravy: Discard the vegetables from the roasting pan. Pour the pan drippings into a fat separator or measuring cup and measure out ⅓ cup of fat drippings for the gravy. Heat the fat in a saucepan over medium heat, then whisk in the flour and cook while stirring constantly for 1 minute.
- Finish Gravy: Gradually whisk in the chicken broth and any additional drippings, cooking and whisking until the gravy thickens. Season with salt and pepper to taste, and thin with more broth if necessary.
Notes
- For a 6 lb. turkey breast, plan for 36 to 48 hours of thawing time in the refrigerator if frozen; never cook from frozen.
- If the turkey skin begins to over-brown near the end of cooking, tent it loosely with aluminum foil to prevent burning.
- Using a roasting rack helps the turkey cook evenly and prevents the meat from sitting in fat.
- Herbs can be adjusted based on preference; parsley can be substituted for sage if desired.
- Low-sodium chicken broth helps control the salt level in the gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
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