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Herb Butter Roasted Turkey Breast

Crispy Herb Butter Roasted Turkey Breast

This technique uses a high-heat start and an aromatic herb butter placed both under and over the skin to deliver incredibly juicy turkey breast meat with perfectly crisp, golden skin. Ideal for smaller holiday gatherings or Sunday dinner.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Holiday, Main Course
Cuisine: American, Seasonal
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Herb Butter
  • 8 tablespoons unsalted butter, completely softened to room temperature (1 stick)
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon lemon zest (from about half a lemon)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
For the Turkey
  • 1 bone-in, skin-on turkey breast (3 to 4 pound)
  • 1 tablespoon olive oil
  • 1 cup chicken or turkey stock (for the roasting pan)
  • 1 medium yellow onion, quartered (optional, for the pan)

Equipment

  • Shallow Roasting Pan
  • Roasting Rack
  • Meat Thermometer (Instant-Read)
  • Mixing bowl

Method
 

Step 1: Prepare the Turkey and Preheat the Oven
  1. Remove the turkey breast from its packaging and pat the entire surface very dry using paper towels. A dry surface is critical for crispy skin.
  2. Allow the turkey breast to sit at room temperature for at least 30 minutes prior to cooking. This helps ensure even roasting.
  3. Preheat your oven to 425°F (220°C).
  4. Place the onion quarters (if using) and the chicken stock in the bottom of a shallow roasting pan fitted with a rack. If you do not have a rack, you can use large carrot and celery pieces as a base.
Step 2: Prepare the Herb Butter
  1. In a medium bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, lemon zest, kosher salt, and black pepper.
  2. Use a fork or a rubber spatula to thoroughly mash and mix the ingredients until the butter is uniform and the herbs are evenly distributed.
Step 3: Apply the Herb Butter
  1. Gently loosen the skin over the breast meat using your fingers, being careful not to completely tear the skin away. This creates a pocket for the butter.
  2. Take about two-thirds of the prepared herb butter and stuff it underneath the skin, directly onto the breast meat. Use your hands to massage the butter across the surface of the meat beneath the skin, creating an even layer.
  3. Rub the remaining one-third of the herb butter over the exterior of the turkey skin. This will help the skin brown and crisp.
  4. Lightly drizzle the entire surface of the turkey with 1 tablespoon of olive oil, and season generously with additional salt and pepper.
Step 4: Initial Roasting (High Heat)
  1. Place the prepared turkey breast skin-side up on the rack in the roasting pan.
  2. Place the turkey in the preheated 425°F (220°C) oven and roast for 15 minutes. The high heat sets the skin and begins the crisping process.
Step 5: Complete the Roasting (Lower Heat)
  1. After 15 minutes, reduce the oven temperature to 350°F (175°C) without opening the oven door.
  2. Continue roasting the turkey for another 60 to 105 minutes. If the skin begins to brown too quickly, loosely tent the turkey breast with aluminum foil. Total cook time is typically 1.5 to 2 hours.
  3. To ensure the turkey remains moist, you may baste it once or twice during the last 30 minutes of cooking using the pan drippings and stock from the bottom of the pan.
Step 6: Check Internal Temperature and Rest
  1. The turkey breast is finished cooking when a meat thermometer inserted into the thickest part of the breast (avoiding the bone) registers an internal temperature of 165°F (74°C).
  2. Once 165°F (74°C) is reached, immediately remove the turkey from the oven and transfer it to a clean cutting board.
  3. Tent the turkey loosely with foil and allow it to rest for a minimum of 15 to 20 minutes before carving. This rest period is essential to allow the juices to redistribute throughout the meat.
Step 7: Carve and Serve
  1. After resting, slice the turkey breast meat against the grain.
  2. Serve the sliced turkey immediately, optionally drizzling with any accumulated pan juices (or gravy made from the pan drippings).

Notes

Ensure your butter is fully at room temperature before mixing the herbs; this makes the application process much easier. If you want to use the pan drippings for gravy, strain them after removing the turkey, skimming off excess fat before thickening. For maximum flavor, use fresh herbs rather than dried.