Herb Butter Turkey Breast

Fresh herbs and butter are spread under and over the turkey skin to create a crispy, golden exterior and tender, moist meat. It’s simple to prepare and versatile enough for a holiday feast or a special weeknight dinner. The herb-infused butter ensures every bite is packed with flavor, making it a go-to recipe you’ll return to again and again!

Course Dinner

Cuisine American

Keyword Thanksgiving, Turkey

Prep Time 15

Cook Time 1 15

Servings

Calories 150kcal

Author Jesseca

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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