This Herb Butter Turkey Breast is hands down one of my all-time favorites! Fresh herbs, rich buttery flavor, and perfectly juicy turkey—this recipe is a total game-changer for your holiday table or any time you’re craving something special!
This herb butter turkey fits right in with my other Thanksgiving recipes, but if you’re still on the hunt for other fun ways to cook your bird I suggest my smoked turkey breast or slow cooker turkey breast recipe!
Why You’ll Love This Recipe
- Packed with flavor: Fresh herbs and butter create an unbeatable, rich taste.
- Perfectly juicy: No more dry turkey! The herb butter keeps it moist and tender.
- Simple yet impressive: Easy to make, but looks and tastes gourmet.
- Great for smaller gatherings: Perfect for when a full turkey is too much.
If you’re looking to level up your turkey game, this butter and herb turkey recipe is where it’s at. After testing this recipe multiple times (yes, I ate a lot of turkey for you!), I can confidently say that fresh herbs are the way to go. The combination of rosemary, sage, tarragon, and thyme mixed with creamy butter creates a rich, flavorful coating that makes this turkey breast unbelievably juicy and tender.
I tried it with dried herbs too, and while it was still tasty, fresh herbs just bring that extra pop of flavor that really makes this dish stand out. Whether you’re planning a holiday meal or just want to impress your family on a regular weeknight, this recipe will become your new go-to. Trust me, once you’ve tasted this herb-packed perfection, you’ll never want to go back!
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Ingredient You Need
Let’s dive into the ingredients that make this Herb Butter Turkey a standout dish. Each one brings something special to the table, so here’s how to make the most of them:
- Butter: The star of the show! Softened butter helps infuse the turkey with rich, savory flavor and keeps it moist while cooking. Make sure it’s softened for easy mixing with the herbs.
- Fresh herbs (rosemary, sage, tarragon, thyme): These fresh herbs add aromatic, earthy flavors that take this turkey to the next level. Feel free to adjust the herb mix to your taste—rosemary for boldness, tarragon for sweetness, and sage for that cozy, holiday vibe.
- Salt and pepper: Simple but essential! Generously seasoning the turkey ensures every bite is full of flavor.
- Bone-in turkey breast: Bone-in keeps the meat juicier and more flavorful. Plus, it helps the turkey cook evenly. Make sure it’s fully thawed for even roasting.
- Chicken broth: Adding broth to the pan keeps the turkey moist and creates a delicious base for basting or making gravy. You can even swap for turkey broth if you have it for an extra layer of flavor.
With these ingredients, you’re set for a flavorful, juicy turkey that’s easy to make and impressive to serve!
Variations and Substitutions
This butter rub for turkey recipe is super flexible, so feel free to mix it up! Here are some variations and substitutions to suit your tastes or what’s in your pantry:
- Dried herbs instead of fresh: If you’re out of fresh herbs, dried herbs will still work! Just remember, dried herbs are more concentrated, so use about one-third of the amount listed for fresh.
- Mix up the herbs: Don’t have tarragon? No worries! Swap it out for parsley, oregano, or even basil. You can customize the herb mix to your taste or what you have on hand.
- Boneless turkey breast: If you can’t find a bone-in turkey breast, a boneless one works too. Just reduce the cooking time slightly, and keep an eye on the internal temperature to prevent overcooking.
- Add garlic: For an extra punch of flavor, mix minced garlic into the herb butter for a garlicky twist on this classic.
- Use ghee or olive oil: If you’re dairy-free, swap out the butter for ghee or olive oil. You’ll still get that rich flavor and golden-brown finish.
These variations make this recipe endlessly adaptable, so you can enjoy it however you like!
Herb Butter Turkey Recipe
Making this turkey is simpler than it sounds! Here’s a quick rundown of the steps to get perfectly juicy, flavorful turkey:
- Preheat the oven to 450°F. While it’s heating up, mix the butter and fresh herbs in a small bowl.
- Prep the turkey by loosening the skin and spreading half of the butter mixture under the skin, with the rest spread on top.
- Bake at 450°F for 15-20 minutes, just until the skin starts to brown.
- Lower the oven temperature to 350°F and pour 1 cup of chicken broth over the turkey. Add a tablespoon of butter to the pan halfway through baking. Continue cooking for about 1 hour, until the internal temperature reaches 160°F.
- Rest and serve: Let the turkey rest under foil for 5-10 minutes, allowing the temperature to rise to 165°F before carving.
That’s it! Juicy, herby turkey perfection with minimal fuss.
Storage and Make-Ahead Instructions
Storage: Once your turkey has cooled completely, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. For longer storage, slice or shred the turkey and freeze it in a freezer-safe bag or container for up to 3 months. Just be sure to remove as much air as possible to prevent freezer burn.
Reheating:
- For the oven, preheat to 350°F, place the turkey in a baking dish with a splash of chicken broth, cover with foil, and heat for 10-15 minutes until warmed through.
- For the microwave, place sliced turkey on a plate, cover with a damp paper towel, and heat in 30-second intervals until warmed.
Make-Ahead: You can prep the herb butter mixture and apply it to the turkey up to 24 hours in advance. Simply prepare the turkey as instructed (spreading the butter under and over the skin), then cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, just remove it from the fridge, let it sit at room temperature for about 20-30 minutes, and proceed with the baking instructions. This makes it a perfect time-saver for busy holidays or gatherings!
Expert Recipe Tips:
Bring the turkey to room temperature: Let the turkey sit out for 20-30 minutes before baking. This helps it cook more evenly and prevents the outside from drying out before the inside is fully cooked.
Use softened butter, not melted: Softened butter spreads more easily and clings to the turkey, helping the herbs and seasoning stick. Melted butter will just run off during cooking.
Loosen the skin gently: Use your fingers or the back of a spoon to loosen the skin from the breast without tearing it. This creates space for the herb butter to flavor the meat directly.
Check the temperature early: Turkey can go from juicy to dry quickly. Start checking the internal temperature around 50 minutes to ensure you don’t overcook it. You’re looking for at least 160°F before letting it rest.
Let the turkey rest: After cooking, let the turkey rest under foil for 5-10 minutes. This allows the juices to redistribute, keeping the meat moist and raising the internal temperature to a perfect 165°F.
Use a meat thermometer: A meat thermometer ensures your turkey is cooked through without being overdone. Insert it into the thickest part of the breast for the most accurate reading.
Baste with pan juices: About halfway through cooking, baste the turkey with the buttery broth from the pan. This adds flavor and helps keep the meat moist.
Don’t skip the broth: Adding chicken broth to the pan while baking keeps the turkey juicy and can double as the base for a simple gravy!
Recipe FAQs
Yes, you can! Dried herbs are more concentrated, so use about 1/3 of the amount listed for fresh herbs. However, fresh herbs will give the turkey a brighter and more aromatic flavor.
If your turkey breast is larger or smaller, adjust the cooking time accordingly. A good rule of thumb is to check the internal temperature at around 50 minutes and every 5-10 minutes thereafter. The turkey is done when it reaches 160°F in the thickest part of the breast.
Yes, you can use boneless turkey breast! The cooking time will be shorter, so start checking the internal temperature after 40 minutes to avoid overcooking.
Use a meat thermometer and insert it into the thickest part of the turkey breast. The turkey is done when it reaches 160°F. After resting for 5-10 minutes, the internal temperature should rise to 165°F, which is perfect for serving.
No need to cover it during baking! You want the skin to brown and get crispy. After baking, cover it with foil to let it rest and finish cooking.
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Ingredients
- 8 tablespoons unsalted butter room temperature
- 2 teaspoons finely chopped rosemary
- 2 teaspoons finely chopped sage
- 2 teaspoons finely chopped tarragon
- 2 teaspoons finely chopped thyme
- salt and freshly ground pepper
- 1 (6 lb) bone in turkey breast
- 2 cups chicken broth divided
Instructions
- Preheat the oven to 450°F.
- While the oven heats up, prepare your herb butter. In a small bowl, combine the butter with the finely chopped fresh rosemary, sage, tarragon, and thyme.
- Season the mixture with kosher salt and freshly ground black pepper. Make sure the butter is soft enough to mix easily, but not melted.
- Start by gently loosening the skin of the turkey breast with your fingers. Be careful not to tear the skin. Once loosened, spread half of the herb butter mixture underneath the skin, directly on the meat. This helps infuse the flavor throughout the turkey.
- Spread the remaining butter on top of the skin to ensure it gets crispy and golden while baking.
- Place the turkey breast in a baking dish or roasting pan, skin side up. Put it in the preheated oven and bake for 15-20 minutes, just until the skin starts to brown. This high heat helps the skin get a nice, golden color right from the start.
- Lower the oven temperature to 350°F.
- Pour 1 cup of low-sodium chicken broth into the bottom of the pan to keep the turkey moist while it cooks.
- Halfway through baking (around 30 minutes), add 1 tablespoon of butter to the pan to enrich the broth and create a basting liquid. Continue baking for another 40-60 minutes, checking the internal temperature at the thickest part of the meat.
- The turkey is ready when a meat thermometer inserted into the thickest part of the breast registers at least 160°F. If it’s not there yet, continue baking in 5-minute intervals, checking the temperature each time.
- Remove the turkey from the oven, cover it loosely with foil, and let it rest for 5-10 minutes. This allows the internal temperature to rise to 165°F, ensuring your turkey is fully cooked and juicy.
- Once rested, carve your beautifully golden turkey breast and enjoy the rich herb-butter flavors!
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