Herb Butter Roasted Turkey Breast (Easy Small Thanksgiving)
Not every Thanksgiving needs a giant whole bird. This herb butter roasted turkey breast gives you juicy white meat, golden skin and all the holiday flavor, in a size that fits a smaller table.
A bone-in turkey breast is easy to handle, cooks faster than a whole turkey and slices beautifully. The garlic herb butter under the skin keeps it moist and makes the whole kitchen smell amazing.
I love making this for small gatherings, and it is also my go-to when I want turkey for sandwiches during the holiday season.
Why You’ll Love This Turkey Breast
- Perfect for small groups. Serves about 8 people.
- Faster than a whole turkey. Ready in a little over 2 hours.
- Juicy and flavorful. Herb butter goes under and over the skin.
- Easy to carve. Just slice off the bone and cut across.
- Great leftovers. Perfect for sandwiches, soups and casseroles.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Bone-in turkey breast: About 6 to 7 pounds, skin on, fully thawed. The bone keeps it juicy.
- Butter: Softened unsalted butter so you can control the salt.
- Fresh herbs and garlic: Sage, thyme and rosemary. Use one third the amount if using dried.
- Lemon zest: A little brightness to balance the butter.
- Onion and broth: They flavor the pan juices for gravy.
How to Make Roasted Turkey Breast
- Preheat. Heat the oven to 350°F (175°C) and let the turkey sit out 30 to 45 minutes.
- Make herb butter. Mix the butter with garlic, herbs and lemon zest.
- Butter and season. Spread butter under and over the skin. Season with salt and pepper.
- Roast. Set on sliced onion with broth in the pan. Roast about 2 to 2 1/2 hours.
- Check and rest. It is done at 165°F (74°C) in the thickest part. Rest 15 to 20 minutes, then slice.
My Tips for the Best Turkey Breast
- Pat the skin very dry before adding butter. Dry skin browns better.
- Check the temperature early. Turkey breasts vary in size and shape.
- Tent with foil if the skin browns before the meat is done.
- Slice across the grain for the most tender pieces.
Variations to Try
- Boneless: Use a boneless breast and start checking at about 1 1/2 hours.
- Orange herb: Use orange zest instead of lemon.
- Maple glaze: Brush with maple syrup mixed with butter for the last 20 minutes.
- Cajun: Add 1 to 2 teaspoons of Cajun seasoning to the butter.
Make-Ahead, Storage and Reheating
- Make ahead: Make the herb butter up to 5 days ahead. You can butter the turkey the night before and keep it covered in the fridge.
- Storage: Refrigerate within 2 hours. Keep up to 4 days.
- Reheating: Warm slices with a spoonful of broth, covered, at 325°F (165°C) for about 15 minutes.
What to Serve With It
For an easy small-batch Thanksgiving, serve this turkey breast with my Green Bean Casserole From Scratch, a few warm Homemade Dinner Rolls and a spoonful of cranberry sauce.
Frequently Asked Questions
How much turkey breast do I need per person? Plan about 3/4 pound of bone-in breast per person.
How long does a turkey breast take to cook? At 350°F (175°C), allow about 20 minutes per pound. Always check with a thermometer.
Can I cook it from frozen? It is safer and more even to thaw it in the fridge first, about 1 to 2 days.
Can I make it in a slow cooker? Yes, but the skin will not crisp. Broil it for a few minutes at the end for color.
One Last Thing
I hope this herb butter turkey breast makes your holiday dinner easy and delicious. If you make it, please leave a comment and a star rating below. And save it to your Thanksgiving board on Pinterest!
Herb Butter Roasted Turkey Breast
Ingredients
Turkey:
- 1 bone-in, skin-on turkey breast (6 to 7 lb) thawed
- 2 tsp kosher salt
- 1 tsp black pepper
Herb butter:
- 1/2 cup unsalted butter softened
- 4 cloves garlic minced
- 1 tbsp fresh sage chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh rosemary chopped
- 1 tsp lemon zest
For the pan:
- 1 onion thickly sliced
- 1 cup low-sodium chicken broth
Instructions
- Take the turkey breast out of the fridge 30 to 45 minutes before roasting. Preheat the oven to 350°F (175°C).
- Mix the softened butter with the garlic, sage, thyme, rosemary and lemon zest.
- Pat the turkey very dry. Gently loosen the skin and spread about half the herb butter underneath. Rub the rest on top. Season all over with salt and pepper.
- Spread the onion slices in a roasting pan or large skillet, set the turkey on top skin side up and pour the broth around it.
- Roast about 2 to 2 1/2 hours (around 20 minutes per pound), basting once or twice. Tent with foil if the skin gets too dark.
- It is done when an instant-read thermometer in the thickest part (not touching bone) reads 165°F (74°C). Rest 15 to 20 minutes, then slice.
Notes
Storage: Refrigerate leftovers within 2 hours, up to 4 days.
Reheat: Warm slices with a spoonful of broth, covered, at 325°F (165°C) for 15 minutes.
Variations: Use a boneless breast (cook time is shorter, about 1 1/2 hours), add orange zest instead of lemon, or brush with maple butter for the last 20 minutes.
