Herb Butter Roasted Turkey Breast

A juicy bone-in turkey breast rubbed with garlic herb butter and roasted until golden. All the flavor of a whole turkey for a smaller holiday table.

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Prep Time 15

Cook Time 2 15

Resting 20

Total Time 2 50

Course Main Course

Cuisine American

Servings 8 servings

Calories 380 kcal

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

Make ahead: Make the herb butter up to 5 days ahead. You can rub the turkey with it the night before and keep it covered in the fridge.
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.

Keyword bone-in turkey breast, herb butter turkey breast, roasted turkey breast, small thanksgiving