Print

Perfect Herb Butter Roasted Turkey Breast: Best Sunday Dinner

herb butter roasted turkey breast - featured image
Print Recipe

This Perfect Herb Butter Roasted Turkey Breast is a simple yet impressive Sunday dinner, featuring a flavorful herb butter that creates a golden crust and keeps the meat juicy and tender. It’s a crowd-pleasing recipe that comes together in under 2 hours with minimal active prep.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened to room temperature (preferably Kerrygold)
  • 3 cloves garlic, minced finely
  • 2 tablespoons fresh rosemary, chopped (about 2–3 sprigs)
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon lemon zest (optional)
  • 1 bone-in, skin-on turkey breast (about 3–4 lbs / 1.4–1.8 kg)
  • 1 tablespoon olive oil
  • 1/2 cup (120ml) chicken broth or turkey stock
  • 1 small onion, quartered (optional)
  • 2–3 sprigs fresh rosemary (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven. Take the turkey breast out of the fridge and let it sit on the counter for about 20 minutes.
  2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, salt, pepper, and lemon zest if using. Mash together with a fork until well combined.
  3. Pat the turkey breast completely dry with paper towels. Season the outside lightly with a pinch of salt and pepper.
  4. Using your fingers, gently work your way under the turkey skin, separating it from the meat to create a pocket. Be careful not to tear the skin.
  5. Take about two-thirds of the herb butter and spread it evenly under the skin, directly onto the meat. Spread the remaining butter over the top of the skin, covering it completely.
  6. Drizzle the olive oil in your roasting pan or skillet. Place the quartered onion in the center of the pan. Pour the chicken broth into the pan.
  7. Set the turkey breast on top of the onions, skin side up. Tuck the wing tips under if attached. Optionally, tie the breast crosswise with kitchen twine at 2-inch intervals.
  8. Roast for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 155°F (68°C) when inserted into the thickest part of the breast. Start checking at the 50-minute mark.
  9. About 30 minutes in, baste the turkey with some of the pan juices. Repeat once more near the end.
  10. Once the turkey hits 155°F, remove it from the oven. Transfer to a cutting board and tent loosely with aluminum foil. Let it rest for 15-20 minutes.
  11. Optional: While the turkey rests, place the roasting pan on the stovetop over medium heat. Add a splash more broth if needed, scrape up the browned bits, and let simmer for 2-3 minutes. Strain out the onions if desired.
  12. Slice the turkey breast against the grain into thick, even pieces. Arrange on a platter, drizzle with pan juices, and garnish with fresh rosemary sprigs. Serve immediately.

Notes

Don’t skip the salt in the butter. Let the turkey come to room temperature for 20 minutes before roasting. Use a meat thermometer for best results. Let the turkey rest for 15-20 minutes before carving. Don’t overcrowd the pan if roasting vegetables alongside.

Nutrition

Keywords: herb butter roasted turkey breast, Sunday dinner turkey, roasted turkey breast, easy turkey recipe, holiday turkey

Find it online: https://cookluma.com/perfect-herb-butter-roasted-turkey-breast-best-sunday-dinner/