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Tender Herb Butter Turkey Breast

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A juicy, flavorful turkey breast recipe featuring herb butter rubbed under and over the skin to create a golden, savory crust. Perfect for quick, easy, and delicious meals.

Ingredients

Scale
  • 3 to 4 pounds bone-in, skin-on turkey breast
  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon lemon zest
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • Optional: ½ teaspoon smoked paprika

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat the turkey breast dry with paper towels.
  3. In a small bowl, combine softened unsalted butter, chopped rosemary, thyme, minced garlic, lemon zest, salt, pepper, and smoked paprika if using. Mix until smooth.
  4. Gently loosen the skin from the turkey breast by sliding your fingers between the skin and meat without tearing.
  5. Spread about two-thirds of the herb butter evenly under the skin, massaging it gently over the meat. Use the remaining butter to rub all over the skin’s surface.
  6. Drizzle olive oil over the skin and rub it in to help with browning and crispiness.
  7. Place the turkey breast skin-side up in a roasting pan or oven-safe skillet. Tuck any loose skin or wings beneath the bird to prevent burning.
  8. Roast in the oven for 60 to 75 minutes, or until the internal temperature reaches 160°F (71°C) in the thickest part of the breast. Start checking around 55 minutes.
  9. Rest the turkey breast for at least 15 minutes before slicing to allow juices to redistribute.
  10. Slice and serve with your favorite sides.

Notes

If the turkey skin browns too quickly, tent loosely with foil to prevent burning. Do not skip resting the turkey after roasting to keep it juicy. Use an instant-read thermometer to avoid overcooking. For dairy-free, substitute butter with a plant-based spread or olive oil-based butter substitute.

Nutrition

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