Description
This Roasted Turkey Breast recipe delivers a juicy, flavorful turkey with a fragrant herb butter coating. Perfectly roasted at a moderate oven temperature, the turkey breast is infused with garlic, thyme, rosemary, and sage, making it ideal for holiday meals or a special family dinner. Simple preparation with a resting period ensures tender, moist meat every time.
Ingredients
Scale
Turkey
- 1 whole or half bone-in turkey breast (or boneless, about 3 to 5 pounds)
Herb Butter
- ½ cup unsalted butter, softened
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 ½ teaspoons fresh thyme, chopped
- 1 ½ teaspoons fresh rosemary, chopped
- ½ teaspoon fresh sage, chopped
Instructions
- Prepare the Turkey: If your turkey breast is frozen, thaw it in the refrigerator allowing 24 hours for every 5 pounds. Remove the turkey from the refrigerator about 20 minutes before cooking to bring it closer to room temperature which helps in even cooking.
- Preheat the Oven: Set your oven to 325°F (165°C) ensuring the turkey will cook gently and evenly.
- Make the Herb Butter: In a mixing bowl, combine the softened unsalted butter with minced garlic, salt, freshly ground black pepper, and chopped fresh thyme, rosemary, and sage. Mix well until smooth and evenly incorporated.
- Season the Turkey: Pat the turkey breast dry with paper towels to remove any moisture. Lightly season the outside with additional salt and pepper. Carefully loosen the skin from the breast without tearing it, then spread a spoonful of the prepared herb butter underneath the skin to coat the meat. Rub the remaining herb butter all over the outside of the turkey to maximize flavor.
- Place in Roasting Pan: Transfer the turkey breast to a roasting pan or an oven-safe baking dish, positioning it so it will cook evenly.
- Roast the Turkey: Arrange your oven racks so the turkey breast will sit in the center of the oven for even heat distribution. Roast the turkey at 325°F (165°C) for approximately 14 to 15 minutes per pound. Use a meat thermometer to check the internal temperature aiming for 165°F (74°C) in the thickest part of the breast. Remove the turkey from the oven just before it reaches this temperature to allow carryover cooking during resting.
- Rest and Serve: Remove the turkey breast from the oven and tent loosely with aluminum foil to keep it warm. Let it rest for at least 15 minutes; this resting step locks in the juices, resulting in tender and flavorful meat. After resting, carve and serve your perfectly roasted turkey breast.
Notes
- If using a boneless turkey breast, adjust roasting time accordingly as it may cook slightly faster.
- Resting is essential; do not skip as it helps the juices redistribute.
- You can substitute fresh herbs with 1 teaspoon each dried herbs if fresh are unavailable, but fresh is preferred.
- Use a meat thermometer for best accuracy to avoid overcooking.
- Herb butter can be prepared a day in advance and refrigerated to enhance herb flavors.
