Nothing says comfort and celebration quite like a perfectly juicy and flavorful turkey. This Herb Roasted Turkey Breast Recipe brings tender, aromatic meat to your table with just the right crispy skin—making it the perfect centerpiece for any cozy gathering or Sunday dinner.
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Why You'll Love This Recipe
I remember the first time I roasted a turkey breast with this herb butter blend—there was something magical about how the garlic and fresh herbs infused the meat as it roasted. This recipe isn’t just about cooking turkey; it’s about creating those memorable flavors that everyone will rave about.
- Simple Preparation: No complicated steps—just a few fresh herbs and a delicious herb butter that you can whip up in minutes.
- Juicy & Flavorful: The brined turkey breast stays incredibly moist and infused with flavor thanks to the herb butter under and over the skin.
- Perfectly Crispy Skin: That high-heat start followed by slow roasting and optional basting creates beautifully golden, crispy skin.
- Versatile & Make-Ahead: You can prep it a day ahead and easily reheat leftovers without losing any of the deliciousness.
Ingredients & Why They Work
This Herb Roasted Turkey Breast Recipe works because each ingredient plays a special role: flavorful herbs, comforting aromatics, and a rich butter blend that locks moisture in while enhancing the savory notes of the turkey.
- Bone-in, skin-on turkey breast: The bone adds flavor and the skin crisps up beautifully, sealing in juices.
- Garlic cloves: Smashed to release their flavor, providing a mellow but aromatic base in the roasting pan.
- Onions: Add natural sweetness and keep the meat moist during roasting.
- Orange slices: Brighten the flavor with subtle citrus notes, balancing the savory herbs.
- Fresh poultry herb blend: Thyme, rosemary, and sage bring classic, earthy seasonings that complement turkey perfectly.
- Chicken broth: Keeps the roasting environment moist, preventing dryness and enriching the pan drippings for gravy.
- Unsalted butter: Base for the herb butter, it adds richness without overpowering the delicate flavors.
- Olive oil: Helps loosen and blend the herb butter with moisture and flavor.
- Dijon mustard: A subtle tang that adds depth to our herb butter.
- Spices like garlic powder, paprika, rosemary, parsley, thyme, oregano, onion powder, cumin, salt, and pepper: These combine to create a complex, layered herb butter that’s bursting with flavor.
- Flour: Thickens the pan gravy into that perfect, silky consistency.
- Chicken bouillon (optional): For adjusting seasoning in gravy without overpowering the natural turkey flavor.
Make It Your Way
I love adding a little heat sometimes, so I often sneak in a pinch of cayenne or chili powder into the herb butter—it adds an unexpected warm kick that friends always ask me about. But you can easily leave that out for a more classic taste.
- Variation: For a dairy-free option, swap the butter for a high-quality olive oil blend and use fresh herbs minced finely—that way, you'll still get that herbaceous aroma without dairy. I've tried this, and it still sings great flavor!
- Seasonal twist: Swap the orange slices for lemon or even apple slices in fall to give the roast a subtle seasonal twist.
Step-by-Step: How I Make Herb Roasted Turkey Breast Recipe
Step 1: Bring Your Turkey to Room Temperature
Start by removing your turkey breast from packaging and pat it completely dry with paper towels. This step is crucial—it helps the skin crisp up in the oven instead of steaming. Let the turkey sit for 45 to 60 minutes to warm to room temperature while you prep the pan and whip up your herb butter. Trust me, this little patience pays off big time in juiciness and texture.
Step 2: Prepare the Roasting Pan
In your 9x13 baking dish or roasting pan, layer smashed garlic cloves, thick onion slices, orange slices, and a handful of fresh herbs in the center. Pour in a cup of low-sodium chicken broth—it’ll steam gently during roasting, keeping the meat flavorful and moist. This setup also elevates your pan drippings into flavor gold for the gravy later.
Step 3: Whip Up the Herb Butter and Apply It
Mix all the softened butter ingredients in a bowl until well blended—that's your secret weapon for juicy, flavorful turkey. Slide a spoon under the skin and work your fingers gently to loosen it from the meat without tearing. Spread around two thirds of your butter under the skin, dividing it evenly between each breast, then rub the rest on top of the skin. This double-layer of herb butter seals in moisture and creates that irresistible roasted crust.
Step 4: Roast at High Heat, Then Low and Slow
Place your turkey breast skin side up on top of the aromatics in your pan, adjusting the slices as needed to keep it balanced. Start roasting at 450°F for 20 minutes to kick-start that crispy skin. Then baste with pan juices, lower the heat to 325°F, and continue roasting uncovered. For the first hour, baste every 20 minutes, then stop basting to allow the skin to crisp up without steaming. Keep an eye on your thermometer—you're aiming for 155-160°F in the thickest part. I always cover the bird with foil once it’s golden enough to avoid burning, especially for larger breasts. My 7-pound breast took about 2.5 hours total.
Step 5: Rest and Make Gravy
Once the turkey hits temperature, transfer it to a cutting board and let it rest uncovered for 15 minutes—this locks in those juices and keeps the skin crispy. While it rests, skim the fat from the pan drippings, then whisk up your homemade gravy with reserved herb butter, melted butter, flour, and broth. If your gravy needs a little extra saltiness, I recommend using chicken bouillon a pinch at a time rather than salt alone. This step really pulls the whole meal together!
Top Tip
Through many attempts and some “oops” moments, I’ve learned that the key to this Herb Roasted Turkey Breast Recipe is patience and the right thermometer. Here are my best tips so you avoid the pitfalls and nail that perfect roast every time:
- Use an Instant Read Thermometer: This is non-negotiable for me. I usually rely on a digital probe thermometer that beeps when the turkey is done—no guesswork, just perfect juicy meat every time.
- Don’t Skip the Resting: It’s tempting to cut right away, but resting lets the juices redistribute and keeps the meat moist.
- Loosen the Skin Gently: Avoid tearing the skin when spreading butter underneath—this protects the juices and keeps that gorgeous crust intact.
- Check Early and Often: Oven temperatures vary, so start checking the turkey's internal temp early. You can always cook longer, but it’s hard to fix overcooked turkey.
How to Serve Herb Roasted Turkey Breast Recipe
Garnishes
I like to garnish my turkey breast with fresh sprigs of rosemary and thyme—they add a rustic charm to the plate and a fresh punch of herbal aroma right at serving. Sometimes I scatter a few thin orange slices from roasting for a decorative and edible touch that pairs beautifully with the citrusy notes in the recipe.
Side Dishes
My go-to sides are creamy mashed potatoes, garlicky green beans, and a crisp apple and fennel salad to brighten things up. Roasted carrots tossed in a bit of maple syrup and thyme are another favorite. These sides complement the herb-roasted flavors perfectly without overpowering the turkey.
Creative Ways to Present
For festive occasions, I like to carve the turkey breast into thick slices and arrange them in a fan shape on a warm platter with fresh herb sprigs and orange slices. Adding little bowls of gravy alongside lets guests help themselves while keeping the presentation clean and elegant.
Make Ahead and Storage
Storing Leftovers
After dinner, I slice the leftover turkey and store it in an airtight container to keep it fresh for up to 5 days in the fridge. I’ve noticed it stays juicy when I add a little splash of broth between layers to maintain moisture.
Freezing
When I have more turkey than we can eat, I remove the meat from the bone, wrap it tightly in plastic wrap, and freeze it in freezer bags. This way, it keeps well for up to 3 months without freezer burn and defrosts evenly when I need it for future meals.
Reheating
To reheat, I prefer gently warming the turkey slices covered with foil in the oven at 350ºF for about 15 minutes with a drizzle of broth or dotting with butter. It keeps the slices moist and tender—way better than the microwave in my experience! But for a quick fix, the microwave works fine if you heat in short intervals.
Frequently Asked Questions:
You can, but keep in mind that bone-in turkey breasts tend to stay juicier and develop more flavor during roasting. If you use a boneless breast, reduce the cooking time and watch carefully with a meat thermometer to avoid drying out the turkey.
This recipe assumes you’re starting with a pre-brined turkey breast, which helps lock in moisture and flavor. If your turkey isn’t pre-brined, you can easily brine it yourself for 12-24 hours in a simple saltwater solution. Just remember to rinse and pat dry thoroughly before applying the herb butter.
Bringing the turkey to room temperature ensures even cooking. If you put a cold turkey straight into the oven, the outside may cook too quickly while the inside remains underdone, leading to uneven textures and potentially dry spots.
Absolutely! The herb butter can be made up to 3 days in advance and refrigerated. Just bring it back to room temperature before spreading it under and over the skin to make application easier. This is a great time-saver for busy cooking days.
Final Thoughts
This Herb Roasted Turkey Breast Recipe has become my go-to for special meals and even everyday dinners when I want something a little more exciting. It’s approachable, reliable, and absolutely delicious. I hope you’ll try it soon and find it just as rewarding—and tasty—as I do to make and share with your loved ones.
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Herb Roasted Turkey Breast Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roast Turkey Breast recipe delivers a juicy, flavorful turkey perfect for any special occasion or holiday meal. Featuring a savory herb butter rubbed under the skin and roasted on a bed of fragrant garlic, onions, oranges, and fresh herbs, this method ensures a crisp skin and tender meat. Paired with a rich homemade gravy made from pan drippings, it's a classic and satisfying dish that's easy to prepare and sure to impress.
Ingredients
Turkey
- 6-8 pound bone-in, skin-on, brined turkey breast, thawed (two breasts still joined at the breast bone)
- 12 garlic cloves smashed with side of knife
- 2 medium onions, sliced
- 1 orange, sliced
- 1 handful fresh poultry blend herbs (thyme, rosemary, sage)
- 1 cup low sodium chicken broth
Herb Butter
- 12 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- ½ tablespoon Dijon mustard
- ½ tablespoon garlic powder
- ½ tablespoon paprika
- ½ tablespoon dried rosemary
- ½ tablespoon dried parsley
- ½ tablespoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
Gravy
- 3 tablespoons unsalted butter
- 2 tablespoons reserved herb butter (divided from above)
- ⅓ cup flour
- 2 cups low sodium chicken broth (more or less as needed with drippings)
- Chicken bouillon to taste (optional)
Instructions
- Bring to Room Temperature: Remove the turkey from packaging and pat completely dry with paper towels. Let the turkey sit at room temperature for 45-60 minutes while preparing the pan and herb butter.
- Prep the Pan: In the center of a 9×13 baking dish or similar roasting pan, layer smashed garlic, sliced onions, oranges, and fresh herbs. Pour 1 cup chicken broth into the pan. (If preparing ahead, add broth just before roasting.) Preheat oven to 450 degrees Fahrenheit.
- Make and Apply Herb Butter: In a medium bowl, combine all herb butter ingredients until evenly mixed. Transfer 2 tablespoons to a small bowl to reserve for the gravy. Gently loosen the turkey skin without tearing it. Spread about two-thirds of the butter under the skin evenly, then rub the remaining butter over the top skin. Place the turkey breast skin side up in the prepared pan, adjusting onions and oranges to stabilize if needed.
- Make Ahead Option: At this point, the turkey can be tented with foil and refrigerated for up to 24 hours. Remove from fridge 60 minutes before roasting.
- Roast the Turkey: Roast uncovered at 450 degrees Fahrenheit for 20 minutes. Baste with pan juices, then reduce oven temperature to 325 degrees Fahrenheit. Continue roasting uncovered, basting every 20 minutes for the first hour, then stop to allow skin to crisp. Roast until an instant-read thermometer in the thickest part reads between 155-160°F. Cover with foil if skin becomes too golden. Estimate 15-20 minutes per pound; a 7-pound breast took approximately 2½ hours.
- Rest: Transfer turkey to a cutting board and let rest uncovered for 15 minutes so skin remains crisp.
- Make the Gravy: Remove whole herbs, onions, oranges, and garlic from pan drippings. Skim fat from drippings using a fat separator or the ice bag method described. Add chicken broth to drippings to total 2½ cups. In a saucepan, melt 3 tablespoons butter plus 1 tablespoon reserved herb butter over medium heat. Whisk in flour and cook for 3 minutes. Reduce heat to low, slowly whisk in drippings/broth, and simmer until thickened, whisking constantly. Thin with more broth if needed. Season with chicken bouillon, pepper, and additional butter as desired.
Notes
- Turkey breast refers to the whole bone-in breast with skin, typically 6-8 pounds and includes two breasts attached at the breast bone (turkey crown). Half or split breasts are smaller and not recommended.
- Thaw turkey properly: allow at least 24 hours per 4-5 pounds in refrigerator or submerge in cold water changing water every 30 minutes (approx. 30 min per pound).
- Use an instant read or digital meat probe thermometer for accurate cooking. This ensures juicy, perfectly cooked turkey.
- Check temperature early as oven and turkey size/shape vary cook times.
- Make ahead: Rub the turkey with herb butter and refrigerate uncovered up to 24 hours for crispier skin. Remove 60 minutes before roasting.
- Storage: Leftovers keep up to 5 days refrigerated or 3 months frozen. Remove turkey from bone, wrap tightly, and store in freezer bags.
- Reheating: Microwave in short intervals or warm in oven at 350°F with broth and butter for juiciness. Alternatively, warm in skillet with broth covered on low heat.
Nutrition
- Serving Size: ⅙ turkey breast with gravy
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 115 mg
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