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Perfect Herb Butter Roasted Turkey Breast for Small Gatherings

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This herb butter roasted turkey breast is perfect for small gatherings, delivering juicy, flavorful meat with a crispy golden skin. It’s quick and easy, requiring only 15 minutes of active prep and under two hours total, making it ideal for a last-minute holiday or cozy dinner.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon dried oregano
  • 1 bone-in, skin-on turkey breast (3–4 pounds / 1.3–1.8 kg)
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth or turkey stock
  • 1 small onion, quartered (optional)
  • 2 carrots, roughly chopped (optional)
  • Fresh herbs for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Remove turkey breast from refrigerator and let sit at room temperature for 20-30 minutes. Pat dry with paper towels.
  2. In a small bowl, combine softened butter, chopped rosemary, thyme, sage, minced garlic, salt, pepper, and dried oregano. Mix until well incorporated.
  3. Gently slide fingers under turkey skin to create a pocket without tearing. Spread about two-thirds of the herb butter directly onto the meat under the skin. Massage to cover as much surface area as possible.
  4. Spread remaining herb butter all over the outside of the turkey breast, including sides. Drizzle with olive oil and rub in.
  5. Place quartered onion and chopped carrots in the bottom of a roasting pan. Pour in chicken broth. Place turkey breast on top of vegetables.
  6. Roast for about 15 minutes per pound, starting to check internal temperature at 45 minutes. Baste with pan juices about halfway through. Turkey is done when thickest part reaches 165°F (74°C).
  7. Insert meat thermometer into thickest part of breast, avoiding bone. If not done, continue roasting and check every 5 minutes.
  8. Remove turkey from oven and tent loosely with aluminum foil. Let rest for at least 15 minutes before carving.
  9. Optional: While turkey rests, strain pan drippings into a small saucepan. Skim off excess fat, bring to a simmer, and whisk in a tablespoon of flour or cornstarch mixed with water to thicken. Season with salt and pepper.
  10. Slice turkey breast against the grain into 1/2-inch thick slices. Arrange on a platter, drizzle with pan sauce, and garnish with fresh herbs.

Notes

Don’t skip the resting time—it allows juices to redistribute. Use a meat thermometer for accuracy, not time. Baste every 20 minutes for best results. If skin browns too quickly, tent with foil. Taking the chill off the turkey before roasting helps it cook evenly. Butter under the skin is key for moist meat.

Nutrition

Keywords: herb butter turkey breast, roasted turkey breast, small gathering turkey, easy turkey recipe, Thanksgiving turkey breast, juicy turkey breast

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