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Sliced herb roasted turkey breast on a white platter
Aaliyah

Herb-Roasted Turkey Breast

A bone-in turkey breast rubbed under and over the skin with garlic herb butter and roasted to a safe 165°F. Ideal for a smaller Thanksgiving.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Rest 20 minutes
Total Time 3 hours 25 minutes
Servings: 6 to 8 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bone-in, skin-on turkey breast (6 to 7 pounds) thawed
  • ½ cup unsalted butter 1 stick, softened
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh sage finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley finely chopped
  • 1 lemon zested, then sliced for the pan
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 onion thickly sliced
  • 1 cup chicken or turkey broth

Equipment

  • Roasting pan with rack
  • Instant-read thermometer
  • Silicone pastry brush
  • Butcher's twine (for boneless breasts)
  • Fat separator (for gravy)
  • Electric carving knife or chef's knife

Method
 

  1. Thaw the turkey breast in the refrigerator (about 24 hours per 4 to 5 pounds). Heat the oven to 325°F and pat the turkey very dry.
  2. Mash the butter with the garlic, rosemary, sage, thyme, parsley, lemon zest, salt, and pepper.
  3. Loosen the skin and spread about two-thirds of the herb butter on the meat under the skin; rub the rest over the skin.
  4. Scatter the onion and sliced zested lemon in the roasting pan, add the broth, and place the turkey on the rack, skin side up.
  5. Roast at 325°F until the thickest part of the breast reads 165°F, about 2¼ to 3 hours for a 6 to 7 pound breast. Begin checking after about 1¾ hours, and tent with foil if the skin browns too fast.
  6. Rest the turkey, loosely tented, for 20 minutes. Carve and serve with pan gravy.

Notes

  • Safe minimum internal temperature for turkey is 165°F (USDA). Measure in the thickest part, not touching bone.
  • Cook time shown is an estimate; a 6 to 7 pound breast usually takes 2¼ to 3 hours at 325°F. Always go by temperature, not time.
  • Refrigerate leftovers within 2 hours and use within 3 to 4 days.