There’s something truly comforting about a perfectly cooked turkey breast, especially when it’s infused with aromatic herbs and buttery goodness. This Juicy Roast Turkey Breast with Herb Butter Recipe is my go-to for special dinners because it’s tender, flavorful, and surprisingly simple to make—trust me, your oven isn’t just for holiday use anymore!

A white plate holds two rows of thick slices of golden-brown roasted chicken with visible herbs and seasoning on top, showing juicy, light pink interior. The chicken is surrounded by green parsley leaves and bright red pomegranate seeds scattered on the edges. Around the chicken are colorful fruit pieces: orange mandarins, deep red pomegranate halves, and yellow lemon wedges, adding vibrant colors and freshness to the plate. The plate is placed on a white marbled surface with a striped cloth partially visible in the background. A silver knife with a white handle lies near the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Juicy Roast Turkey Breast with Herb Butter Recipe
Top Tip
How to Serve Juicy Roast Turkey Breast with Herb Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Juicy Roast Turkey Breast with Herb Butter Recipe

Why You'll Love This Recipe

This Juicy Roast Turkey Breast with Herb Butter Recipe is special because it delivers classic roast turkey flavor with a moist, tender texture that’s anything but dry. I’ve made it countless times and it never fails to impress guests or family, plus it’s a total crowd-pleaser.

Simple Herb Butter Magic: The herb butter gets tucked right under the skin, infusing the meat with fresh, earthy flavors and locking in moisture.
Perfectly Juicy Every Time: Roasting at a modest temperature and letting the meat rest means you’ll get tender turkey without guesswork.
Easy Homemade Gravy: You’ll use the pan drippings to whip up a smooth, rich gravy that brings everything together beautifully.
Versatile for Any Occasion: Whether it’s a weekday dinner or a holiday feast, this recipe fits right in and makes a delicious impression.

A whole roasted chicken with a golden-brown and herb-crusted skin sits on a white plate. The chicken is surrounded by a colorful mix of roasted vegetables including bright green Brussels sprouts, orange sweet potatoes, red apple pieces, and yellow potatoes. Fresh green parsley leaves add a touch of color and freshness around the chicken. The plate is set on a white marbled surface, with a gray striped cloth and a silver knife visible beside it. In the background, there is a white gravy boat filled with light brown gravy. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each element of this Juicy Roast Turkey Breast with Herb Butter Recipe plays a role in creating depth of flavor and tender juiciness. From fresh herbs to simple aromatics, each ingredient complements the turkey perfectly.

Flat lay of a fresh bone-in skin-on turkey breast, a small mound of softened unsalted butter, three whole uncracked brown garlic cloves, a few sprigs of fresh thyme, rosemary, and sage arranged side by side, coarse salt and freshly ground black pepper in small white ceramic bowls, a large yellow onion quartered into chunks, a large peeled carrot cut into thick chunks, two green celery ribs sliced into chunks, a small white bowl of plain purpose flour, and a small white bowl of clear low-sodium chicken broth, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in skin-on turkey breast: This cut keeps the meat moist and adds extra flavor; bone-in means it cooks evenly.
Unsalted butter: A smooth base for the herb mixture, butter’s fat helps baste the turkey for juicy results.
Garlic: Adds that irresistible aroma and subtle kick without overpowering.
Fresh thyme, rosemary, sage (or parsley): These herbs have classic turkey flavor profiles that transform a simple roast into something special.
Salt and pepper: Essential seasonings that bring out the natural flavors.
Yellow onion, carrot, celery: Classic mirepoix veggies impart flavor to the pan drippings which become gravy gold.
Flour: Thickens the gravy to a silky consistency without lumps.
Low-sodium chicken broth: Adds richness and depth to the gravy, better than plain water.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Juicy Roast Turkey Breast with Herb Butter Recipe depending on the season or what herbs I have on hand. Feel free to play around with flavors or add a personal touch that speaks to you—you’re not locked into one way!

Variation: One time I swapped sage for fresh oregano and lemon zest; it gave the turkey a bright, Mediterranean vibe that my family couldn’t stop commenting on.
Dietary tweak: If you want to keep it dairy-free, use olive oil and add extra fresh herbs for that richness.
Spicy touch: Mix in some smoked paprika or cayenne with the herb butter for a subtle warmth under the skin that pairs beautifully with creamy sides.

Step-by-Step: How I Make Juicy Roast Turkey Breast with Herb Butter Recipe

Step 1: Prep the Turkey and Herb Butter

First things first: preheat your oven to 325°F and adjust your rack just below center. Then gently separate the skin from the turkey breast using the back of a spoon—take your time here to avoid tearing the skin. This trick lets you tuck the herb butter right under, which is the secret to juicy meat and flavorful skin.

Step 2: Mix and Apply Herb Butter

In a bowl, mash softened unsalted butter with minced garlic, fresh thyme, rosemary, and sage. I like to season the mixture at this point with salt and pepper—it really helps everything come alive during roasting. Pat the turkey dry with paper towels, which helps the skin crisp up nicely, then spread half the herb butter under the skin, and the rest all over the outside. Don’t rush this step; it's where flavor sinks in.

Step 3: Roast on a Bed of Vegetables

Place chopped onion, carrot, and celery into a roasting pan—these veggies catch the drippings and add depth to your gravy later. If you have a roasting rack, set it on top of the veggies and then place your turkey skin-side up. Pop it into the oven and roast until the thickest part reaches 165°F—usually about 2 to 2¼ hours. Remember, low and slow is the way to tender turkey.

Step 4: Rest before Carving

Once out of the oven, tent your turkey with foil and let it rest for at least 10 minutes. This resting period is crucial—it lets the juices redistribute, so every slice is juicy and not dry. I often carve right on a wooden board to catch those delicious juices.

Step 5: Make the Perfect Gravy

Discard the veggies but keep those flavorful drippings! Pour them into a fat separator or measuring cup and measure out about ⅓ cup of fat. Heat this in a saucepan, whisk in flour and cook for a minute to get rid of that raw taste. Slowly pour in chicken broth and any remaining drippings while whisking constantly, until the gravy thickens to your liking. Don’t forget to season and thin with broth if needed—this step always seals the deal on flavor.

Top Tip

After making this Juicy Roast Turkey Breast with Herb Butter Recipe several times, I realized my biggest keys to success: take your time prepping the butter mixture and don’t rush resting. These simple steps make the biggest difference in juiciness and flavor.

Butter Under the Skin: Gently sliding the herb butter beneath the skin guarantees flavor right into the meat, not just on the surface.
Pat Dry for Crispy Skin: Moist skin steams instead of crisps, so paper towel drying before applying butter helps achieve that golden, satisfying crunch.
Low and Slow Roasting: Keeping the oven at 325°F results in tender, evenly cooked meat without drying out the turkey.
Resting Is Non-Negotiable: I’ve tossed juicy slices in the past by carving too soon. Wait those 10 minutes for beautifully rested meat.

How to Serve Juicy Roast Turkey Breast with Herb Butter Recipe

roast turkey breast - Serving Suggestion

Garnishes

I like to finish the turkey with a sprinkle of fresh chopped parsley or thyme leaves—it adds a pop of color and that fresh herb aroma that pairs perfectly with the rich butter flavor. A few lemon wedges on the side also brighten the plate and let guests customize.

Side Dishes

This recipe pairs beautifully with classic mashed potatoes, roasted root vegetables, or a simple green bean almondine. For something lighter, a crisp apple and fennel slaw adds a refreshing contrast to the savory turkey.

Creative Ways to Present

For a holiday or special occasion, I’ve served this turkey breast atop a bed of wild rice pilaf studded with toasted pecans and dried cranberries—it’s stunning and delicious. Another fun idea: carve slices and arrange them fan-like on a festive platter surrounded by fresh herbs and roasted garlic cloves.

Make Ahead and Storage

Storing Leftovers

I wrap leftover turkey tightly in foil and store it in an airtight container in the fridge. It keeps well for about 3–4 days, and I’ve found it tastes just as lovely reheated as the first day with the right method.

Freezing

If you want to freeze leftovers, slice the turkey first and freeze in portion-sized airtight containers or bags. This way, you only thaw what you need. I always label mine with the date and use within 3 months for best flavor.

Reheating

The best way I’ve found to reheat turkey without drying it is to cover slices with a damp paper towel and warm in the microwave at medium power in short bursts. Alternatively, gently warm in a simmering pan with a splash of broth or gravy to keep things moist.

Frequently Asked Questions:

Can I use frozen turkey breast for this recipe?

It’s best to use fresh or fully thawed turkey breast since cooking frozen turkey results in uneven cooking and potential food safety issues. Thaw your turkey in the fridge for 1.5 to 2 days before roasting.

How do I know when the turkey is done roasting?

Use an instant-read thermometer to check the thickest part of the breast. When it reads 165°F, with the temperature held steady, your turkey is perfectly cooked and safe to eat.

What if the turkey skin starts browning too fast?

If you notice the skin browning too quickly, loosely tent the turkey with aluminum foil for the rest of the roasting time to prevent burning while allowing the meat to cook through.

Can I make the gravy ahead of time?

While fresh gravy is best, you can prepare it a day ahead and gently reheat it on the stovetop, whisking occasionally. If it’s too thick upon reheating, thin with a little chicken broth.

Final Thoughts

Honestly, this Juicy Roast Turkey Breast with Herb Butter Recipe has become my reliable favorite when I want a spectacular roast without fussing over a whole bird. It’s all about the tender, juicy meat and that herbaceous butter magic under the skin. I hope you give this a whirl soon—it’s the kind of recipe you’ll come back to again and again, just like I have.