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.

The image shows a white round plate with sliced roasted chicken arranged in two neat rows, each piece golden brown with visible herbs and a juicy texture. Around the chicken, there are bright green parsley leaves sprinkled with red pomegranate seeds. Wedges of orange and yellow citrus fruits, including tangerine and lemon, are placed evenly around the edge of the plate. A knife with a silver blade and decorative handle is positioned at the bottom left corner on a white marbled surface. The background includes a blurred white bowl and grey-striped cloth. photo taken with an iphone --ar 2:3 --v 7

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.

A golden-brown roasted chicken with a crispy skin seasoned with green herbs sits at the center of a white plate. Around the chicken, there is a colorful mix of roasted vegetables, including green Brussels sprouts, orange sweet potatoes, and red bell peppers, creating a bright border. Fresh green parsley leaves are placed behind the chicken for garnish. In the background, a white gravy boat is partially visible. The plate sits on a white marbled surface with a gray-striped cloth napkin and a metal knife beside it. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a large bone-in skin-on turkey breast with fresh skin intact, a small white bowl of softened unsalted butter, three peeled fresh garlic cloves, a few sprigs of fresh thyme, rosemary, and sage, a whole large yellow onion cut into chunky pieces, a large peeled carrot cut into chunks, two celery ribs cut into chunks, a small white bowl filled with all-purpose flour, and a simple white bowl with clear low-sodium chicken broth, all arranged symmetrically with balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

roast turkey breast - Serving Suggestion

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:

Can I use a frozen turkey breast for this recipe?

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!

How do I know when the turkey breast is done?

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.

Can I make the gravy ahead of time?

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.

What if my skin is browning too fast?

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.