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Easy Juicy Herb Butter Roasted Turkey Breast for Friendsgiving

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A bone-in turkey breast roasted with herb butter for juicy meat and crispy skin, perfect for a small Friendsgiving gathering without the stress of a full bird.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt (kosher preferred)
  • 1/2 teaspoon black pepper, freshly ground
  • Zest of 1 lemon (optional)
  • 1 bone-in, skin-on turkey breast (5–7 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon salt (for seasoning outside)
  • 1/2 teaspoon black pepper (for seasoning outside)
  • 1 cup chicken or turkey broth
  • 1 small onion, quartered (optional)

Instructions

  1. Take the turkey out of the fridge 45-60 minutes before roasting to let it come to room temperature.
  2. Preheat your oven to 425°F (218°C) with the rack in the lower third position.
  3. Make the herb butter: In a small bowl, combine softened butter, chopped rosemary, thyme, sage, minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and lemon zest if using. Mash together with a fork until well combined.
  4. Pat the turkey breast completely dry with paper towels.
  5. Loosen the skin: Using your fingers, gently separate the skin from the meat, creating a pocket over the breast meat without tearing the skin.
  6. Apply the herb butter: Spread about two-thirds of the herb butter directly onto the meat under the loosened skin, then spread the remaining butter over the outside of the skin.
  7. Season the outside: Rub olive oil over the skin, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
  8. Tie the turkey breast with kitchen twine at two or three points to create a neat, uniform shape.
  9. Place the turkey on a rack in a roasting pan, breast side up. Pour broth into the bottom of the pan, being careful not to splash the skin. Add quartered onion if using.
  10. Roast at 425°F for 15 minutes, then reduce oven temperature to 350°F (177°C).
  11. Continue roasting for about 1 hour 15 minutes to 1 hour 45 minutes (15-18 minutes per pound), basting halfway through with pan juices.
  12. Check for doneness: Insert an instant-read thermometer into the thickest part of the breast (avoiding bone). Remove at 155°F (68°C). If skin browns too quickly, tent loosely with foil.
  13. Let it rest: Transfer turkey to a cutting board, tent loosely with foil, and rest for at least 20 minutes.
  14. Carve and serve: Remove twine, slice against the grain, and arrange on a platter. Spoon accumulated juices over the top.

Notes

Don’t skip the resting time—it allows juices to redistribute. Use a thermometer for accuracy. If skin isn’t crispy enough, broil for 2-3 minutes at the end. Make extra herb butter for rolls or vegetables. Save drippings for gravy.

Nutrition

Keywords: turkey breast, herb butter, roasted turkey, Friendsgiving, Thanksgiving, easy turkey recipe, juicy turkey

Find it online: https://platebelle.com/easy-juicy-herb-butter-roasted-turkey-breast-for-friendsgiving/