Herb Roasted Turkey Breast
Juicy herb roasted turkey breast for small Thanksgiving dinners—no whole bird required. Garlic-herb butter under the skin, roast to 165°F, and rest for sliceable holiday turkey.
🛒Ingredients
- 1 bone-in turkey breast (4 to 6 pounds)
- 4 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh sage, minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 lemon, zested and quartered
- 1 onion, quartered
- 1 cup low-sodium chicken broth for the pan
🔧Kitchen Tools Needed
- Roasting pan
- Instant-read thermometer
- Mixing bowl
- Carving knife
- Foil
📝Instructions
- 1
Preheat oven to 325°F. Pat turkey breast very dry. Mix butter, 1 tablespoon oil, garlic, herbs, lemon zest, salt, and pepper.
- 2
Gently loosen skin and spread most of the herb butter under the skin; rub the rest and remaining oil over the outside.
- 3
Place onion and lemon quarters in a roasting pan; set turkey on top. Pour broth into the pan.
- 4
Roast until the thickest part of the breast reaches 165°F, about 14–16 minutes per pound (often 1 1/2–2 1/2 hours). Tent with foil if browning early.
- 5
Rest 15–20 minutes before carving. Strain pan juices for gravy.
- 6
Food safety: always verify 165°F with an instant-read thermometer; rest does not replace full cook temp. Refrigerate leftovers within 2 hours.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Boneless breast?
Cooks faster; start checking temp earlier; still finish at 165°F.
Brine?
Optional wet brine 8–12 hours; reduce added salt in the butter.
Convection oven?
Reduce temp to 300°F and check early.
Gravy from drippings?
Skim fat, whisk into a butter-flour roux with broth; simmer.
How much per person?
Plan about 3/4 to 1 pound bone-in breast per person for leftovers.
