There’s nothing quite as comforting as a golden, flavorful turkey breast fresh from the oven. What makes this Juicy Roast Turkey Breast with Herb Butter Recipe stand out is the incredible herb butter that seeps into every bite, keeping the meat tender and bursting with flavor. It truly turns a simple bird into something unforgettable.
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
From my first try, I was hooked on how effortlessly this recipe delivers moist, savory turkey breast that has a perfect crust with rich herb butter flavors. It’s the kind of dish where your guests keep reaching back for more—no dry bites here!
- Brined Turkey Breast: Starting with pre-brined turkey means juicy, tender meat with zero guesswork.
- Herb Butter Magic: The butter under and over the skin bastes as it roasts, locking in moisture and boosting flavor.
- Simple Ingredients, Big Flavor: Fresh herbs, garlic, and a touch of citrus combine to create something spectacular.
- Easy Pan Gravy: The drippings transform into a silky gravy that’s the perfect finishing touch.
Ingredients & Why They Work
Every ingredient in this Juicy Roast Turkey Breast with Herb Butter Recipe has a role in creating that rooster-perfect flavor and texture. The brined turkey breast comes pre-seasoned, while the herb butter provides depth and richness. Fresh herbs and citrus brighten the profile and keep things balanced.
- Bone-in, skin-on turkey breast: The bone adds flavor and helps the turkey cook evenly; skin crisps up beautifully with the herb butter.
- Garlic cloves: Smashing them releases bold, aromatic flavor that mellows during roasting.
- Onions: They add natural sweetness and create a savory base in the roasting pan.
- Orange slices: Citrus lifts the dish with fresh, zesty brightness that cuts through the richness.
- Fresh poultry blend herbs: Thyme, rosemary, and sage are classic partners for turkey, infusing it with herbal warmth.
- Low sodium chicken broth: Provides moisture in the pan and forms the base for the pan gravy.
- Unsalted butter: The star of the herb butter mix, its creaminess basting the meat to juicy perfection.
- Olive oil and Dijon mustard: Add a hint of tang and help herbs and spices stick beautifully.
- Dried herbs and spices: Garlic powder, paprika, rosemary, parsley, thyme, oregano, onion powder, cumin, salt, and pepper give layers of complexity.
- Flour: Used to thicken the pan gravy into a luscious sauce.
- Chicken bouillon (optional): Boosts depth in your gravy if you like it extra savory.
Make It Your Way
What I love about this Juicy Roast Turkey Breast with Herb Butter Recipe is how easy it is to tweak. I often swap herbs depending on the season or what’s in the garden. Don’t be afraid to customize—it’s your perfect roast!
- Variation: Once, I added a splash of white wine to the pan broth before roasting, which gave the gravy a subtle tang—delicious and unique!
- Diet-Friendly: For a lighter version, skip the butter on top of the skin and use olive oil instead while keeping the herb blend.
- Spice it Up: Throw in some crushed red pepper flakes to the herb butter for a gentle heat kick that warms every bite.
Step-by-Step: How I Make Juicy Roast Turkey Breast with Herb Butter Recipe
Step 1: Prepare the Herb Butter
Start by softening the butter so it’s easy to mix. Combine it with the garlic powder, paprika, dried rosemary, parsley, thyme, oregano, onion powder, cumin, salt, pepper, olive oil, and Dijon mustard. The smell is already mouthwatering! Set this luscious blend aside—it’s what will turn your turkey into a juicy masterpiece.
Step 2: Prep Your Turkey Breast
Pat the turkey breast dry with paper towels—this helps the skin crisp up. Gently loosen the skin over the breast meat (careful not to tear it!) and smear about two-thirds of the herb butter under the skin. This little trick ensures the flavors seep directly into the meat as it cooks.
Step 3: Arrange the Roasting Pan
Place the smashed garlic cloves, sliced onions, orange slices, and fresh herb sprigs in your roasting pan. These aromatics add moisture and infuse the turkey with an irresistible fragrance as it roasts. Set the turkey on top and spread the remaining herb butter over the skin.
Step 4: Roast Low and Slow
Pour one cup of low sodium chicken broth into the pan—this keeps the environment humid and juicy. Roast uncovered at 325°F (160°C) for about 2.5 hours, or until the internal temperature reaches 165°F (74°C). I like to baste once or twice during cooking with the pan juices for that extra glossy finish.
Step 5: Rest and Make the Pan Gravy
Once out of the oven, let the turkey rest at least 15 minutes before slicing—that allows juices to redistribute, keeping your slices perfectly moist. Meanwhile, move the pan drippings to the stovetop. Simmer with additional broth and whisk in flour and butter to thicken. Add chicken bouillon if you want a richer gravy. It’s simple magic from every drop of goodness left behind.
Top Tip
Through trial and error, I’ve learned a few things that really elevate this recipe and ensure success every time. These tips have saved me from a drying out turkey or a bland gravy—small tweaks, big results.
- Butter Under the Skin: Don’t skip this step—it’s the secret to juicy, flavorful meat. Gently ease the butter right under the skin for best absorption.
- Don’t Overcook: Use a meat thermometer to hit exactly 165°F internal temperature. That keeps the meat moist without any dry edges.
- Collect Pan Drippings Early: If juices brown too much and start burning, you can add a splash of broth and scrape the fond to keep the gravy tasting fresh.
- Rest Before Carving: Cutting too soon can cause all those beautiful juices to leak out. Give it at least 15 minutes covered loosely with foil.
How to Serve Juicy Roast Turkey Breast with Herb Butter Recipe
Garnishes
I love garnishing this turkey with a few fresh sprigs of rosemary and thyme for a pop of color and herbal aroma at the table. A sprinkle of finely chopped parsley brightens up the gravy and adds a fresh, green touch that ties the whole plate together.
Side Dishes
This roast pairs wonderfully with creamy garlic mashed potatoes, classic green bean casserole, and a rich cornbread stuffing. My family’s favorite combo! Don’t forget a few roasted carrots or Brussels sprouts to round out the feast with vibrant color and texture.
Creative Ways to Present
For holidays or special dinners, I’ve arranged sliced turkey breast over a large wooden board interspersed with orange quarters and fresh herbs. It looks festive and feels warm and inviting. You can also carve the breast tableside for a little extra wow-factor that always gets compliments.
Make Ahead and Storage
Storing Leftovers
After the meal, I let the leftover turkey cool completely before sealing it in an airtight container. I keep it in the fridge for up to four days. When ready to eat, slicing the turkey thin helps it reheat evenly without drying out.
Freezing
I’ve frozen extra slices wrapped tightly in plastic wrap and then foil. This method protects the meat from freezer burn and keeps it fresh for up to three months. When thawed, it still tastes nearly as good as fresh!
Reheating
To keep turkey moist, I reheat leftovers gently in a covered skillet over low heat with a splash of broth or water, covering it to trap steam. This brings the juiciness back better than microwaving alone.
Frequently Asked Questions:
While this recipe shines with pre-brined turkey breast for guaranteed juiciness, you can absolutely skip brining by ensuring the herb butter is generously applied under and over the skin to keep the meat moist during roasting. Just be mindful of cooking time to avoid drying out.
Basting is optional but highly recommended. It helps redistribute the herb butter and juices, resulting in a beautiful, moist bird with a crispy, golden skin. If you’re short on time, the herb butter beneath the skin will still do most of the work.
The most reliable way is to use a meat thermometer inserted into the thickest part of the breast without touching bone. When it hits 165°F (74°C), your turkey is perfectly cooked, juicy, and safe to eat.
Yes! You can prepare the herb butter and even spread it under the skin a day ahead, then keep the turkey covered in the fridge. Just bring it to room temperature before roasting for the best results.
Final Thoughts
This Juicy Roast Turkey Breast with Herb Butter Recipe has become my go-to for holiday dinners and special gatherings when I want a dish that’s impressive but totally manageable. The way the herb butter seeps into the meat, keeping every slice juicy and flavorful, never fails to impress. I can’t wait for you to try it and hear how it becomes a favorite in your kitchen too!
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Juicy Roast Turkey Breast with Herb Butter Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Roast Turkey Breast recipe offers a succulent, juicy alternative to a whole turkey, featuring a bone-in, skin-on turkey breast smothered with garlic herb butter and roasted to golden perfection. It’s perfect for holiday dinners or any special occasion, served alongside a rich pan gravy made from the drippings for an unforgettable meal.
Ingredients
Turkey and Herb Butter
- 6-8 pound bone-in, skin-on, brined turkey breast, THAWED (two breasts still joined at the breast bone)
- 12 garlic cloves (smashed with side of knife)
- 2 medium onions (sliced)
- 1 orange (sliced)
- 1 handful fresh poultry blend herbs (like thyme, rosemary, and sage)
- 1 cup low sodium chicken broth
- 12 tablespoons unsalted butter (softened)
- 1 tablespoon olive oil
- ½ tablespoon Dijon mustard
- ½ tablespoon garlic powder
- ½ tablespoon paprika
- ½ tablespoon dried rosemary
- ½ tablespoon dried parsley
- ½ tablespoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon pepper
Gravy
- 3 tablespoons unsalted butter
- 2 tablespoons reserved herb butter (divided, in directions)
- ⅓ cup flour
- 2 cups low sodium chicken broth (more or less as needed with drippings)
- Chicken bouillon (to taste, optional)
Instructions
- Prepare the Herb Butter: In a bowl, combine the softened unsalted butter with olive oil, Dijon mustard, garlic powder, paprika, dried rosemary, dried parsley, salt, dried thyme, dried oregano, onion powder, ground cumin, and pepper. Mix well to create a flavorful herb butter.
- Apply the Herb Butter to Turkey: Carefully loosen the skin of the turkey breast without detaching it completely. Smear about half of the prepared herb butter under the skin directly onto the meat, and spread the remaining butter on top of the skin, ensuring full coverage.
- Arrange Aromatics and Turkey: Place the sliced onions, smashed garlic cloves, orange slices, and fresh poultry herbs in the roasting pan. Set the prepared turkey breast on top of this aromatic bed to infuse flavor as it roasts.
- Pour Broth and Roast: Add 1 cup of low sodium chicken broth to the bottom of the roasting pan to keep the environment moist during roasting. Roast the turkey in a preheated oven at 325°F for approximately 2 hours and 30 minutes, or until the internal temperature reaches 165°F and the skin is golden brown. Baste the turkey occasionally with pan juices for extra moisture.
- Rest the Turkey: Once done, remove the turkey breast from the oven and tent it with foil. Allow it to rest for 15-20 minutes to let the juices redistribute, ensuring a juicy finish.
- Prepare the Gravy: Pour the drippings from the roasting pan into a saucepan, skimming off excess fat if desired. Add 3 tablespoons unsalted butter and 2 tablespoons reserved herb butter to the pan, melting over medium heat. Whisk in ⅓ cup flour and cook gently until golden brown, about 2 minutes. Gradually add 2 cups chicken broth, whisking constantly to avoid lumps. Simmer until thickened, adjusting thickness with more broth as needed. Season with chicken bouillon to taste if desired.
- Serve: Slice the rested turkey breast and serve with the homemade pan gravy. This dish pairs wonderfully with garlic mashed potatoes, green bean casserole, or cornbread stuffing for a complete festive meal.
Notes
- This roasted turkey breast is a great alternative to cooking a whole turkey, especially when you want quicker cooking and easier preparation.
- Using a brined turkey breast helps ensure moist and flavorful meat without any extra brining step.
- You can substitute fresh herbs with dried if fresh isn’t available, but fresh herbs provide a brighter flavor.
- Make sure to monitor the internal temperature with a meat thermometer to avoid overcooking.
- To save time, you can prepare the herb butter in advance and refrigerate it until ready to use.
- Leftover turkey and gravy can be stored in the refrigerator for 3-4 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg

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