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Perfect Herb Butter Turkey Breast for Small Thanksgiving

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A perfectly sized, juicy herb butter turkey breast that’s ready in about an hour and a half. This recipe brings the warmth and comfort of Thanksgiving without the stress of a whole bird, featuring a flavorful compound butter worked under the skin for incredibly moist meat and golden crispy skin.

Ingredients

Scale
  • 1 (3 to 4 pound) bone-in, skin-on turkey breast
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons fresh sage, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth or dry white wine

Instructions

  1. Preheat your oven to 375°F (190°C). Take the turkey breast out of the fridge and let it sit on the counter for about 20 minutes to take the chill off.
  2. In a small bowl, combine the softened butter, chopped sage, rosemary, thyme, minced garlic, salt, and pepper. Mash together with a fork until evenly distributed.
  3. Pat the turkey breast completely dry with paper towels. Place the breast skin-side up on a cutting board.
  4. Gently slide your fingers under the skin of the turkey breast, starting at the wide end and working toward the thinner end, to create a pocket between the skin and the meat. Be careful not to tear the skin.
  5. Take about two-thirds of the herb butter and push it under the skin, spreading it as evenly as possible over the meat. Rub the remaining butter all over the outside of the skin.
  6. Brush or rub the olive oil over the skin. Sprinkle with a little extra salt and pepper.
  7. Place the turkey breast skin-side up in a roasting pan or 9×13-inch baking dish. Pour the chicken broth or white wine into the bottom of the pan, being careful not to splash it over the skin.
  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. If the skin is getting too dark, loosely tent the pan with aluminum foil.
  9. Remove the pan from the oven. Transfer the turkey breast to a cutting board and tent it loosely with foil. Let it rest for at least 15 minutes. The temperature will continue to rise to 165°F (74°C) during this time.
  10. After resting, carve the breast against the grain into thick slices. Spoon some of the pan juices over the top if desired.

Notes

Don’t skip the resting time—it lets the juices redistribute. Use a thermometer, not the clock, to check doneness. If the skin is browning too fast, tent it with foil. Let your butter truly soften to room temperature for easy mixing and spreading. Save the pan juices to make a quick gravy by whisking in a tablespoon of flour and a splash of milk.

Nutrition

Keywords: herb butter turkey breast, small Thanksgiving turkey, bone-in turkey breast, Thanksgiving for small group, easy turkey recipe, juicy turkey breast, golden skin turkey

Find it online: https://fizzlefork.com/perfect-herb-butter-turkey-breast-for-small-thanksgiving/