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Best Herb Butter Roasted Turkey Breast for an Easy Dinner Party

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This herb butter roasted turkey breast delivers impossibly golden, crispy skin and meat so juicy it practically melts on your fork. It’s the perfect showstopper for any dinner party, holiday gathering, or Sunday supper.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 tablespoon fresh sage, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon zest
  • 1 bone-in, skin-on turkey breast (5–6 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt (for seasoning outside)
  • 1/2 teaspoon black pepper (for seasoning outside)
  • 1/2 cup chicken broth
  • 1 small onion, quartered (optional)
  • 2 sprigs fresh rosemary (for garnish)

Instructions

  1. Take the turkey breast out of the refrigerator 45 minutes before cooking to let it come to room temperature.
  2. Preheat your oven to 375°F (190°C). Position the rack in the lower third of the oven.
  3. Make the herb butter: In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, kosher salt, pepper, and lemon zest. Mash together with a fork until evenly distributed.
  4. Pat the turkey breast completely dry with paper towels.
  5. Loosen the skin: Gently slide your fingers under the turkey skin, working from the top edge down toward the meat, creating a pocket without tearing the skin.
  6. Apply the herb butter: Spread about two-thirds of the herb butter under the loosened skin, massaging it over the breast meat. Spread the remaining butter all over the outside of the turkey breast.
  7. Season the outside: Sprinkle kosher salt and black pepper all over the skin.
  8. Place the turkey on the roasting rack. If using onion quarters, scatter them in the bottom of the pan. Pour chicken broth into the pan, avoiding the turkey skin.
  9. Roast for approximately 1 hour 45 minutes to 2 hours. Start checking internal temperature at 1 hour 30 minutes; target 160°F (71°C) in the thickest part of the breast.
  10. Baste halfway through: About 45 minutes in, baste the turkey with pan juices.
  11. Check the temperature: Insert an instant-read thermometer into the thickest part of the breast, avoiding the bone. When it reads 160°F (71°C), remove from oven.
  12. Let it rest: Transfer turkey to a cutting board, tent loosely with aluminum foil, and let rest for at least 15-20 minutes.
  13. Carve and serve: Slice against the grain into even pieces. Arrange on a platter, garnish with fresh rosemary sprigs.

Notes

For best results, ensure butter is truly softened (not melted) to avoid tearing the skin. Do not skip the resting time; it is essential for juicy meat. If skin browns too quickly, tent loosely with foil. Make extra herb butter for roasted vegetables or mashed potatoes. Use pan drippings to make an instant gravy.

Nutrition

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

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