Print

Best Slow-Roasted Herb Butter Turkey Breast: Easy & Juicy

best slow-roasted herb butter turkey breast - featured image
Print Recipe

This foolproof method for slow-roasted herb butter turkey breast guarantees tender, juicy meat with a deeply savory and aromatic crust. Perfect for Sunday dinners or holiday feasts, it’s surprisingly simple and delivers restaurant-quality results at home.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon lemon zest (optional)
  • 1 (5-7 pound) bone-in, skin-on turkey breast
  • 1 tablespoon olive oil
  • 1/2 cup low-sodium chicken broth or dry white wine

Instructions

  1. Preheat your oven to 325°F (163°C). Take the turkey breast out of the refrigerator about 30 minutes before cooking to bring it to room temperature. Pat the turkey breast completely dry with paper towels.
  2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme leaves, sage, salt, pepper, and lemon zest (if using). Mix until a uniform, fragrant paste forms.
  3. Using your fingers, gently loosen the skin of the turkey breast from the meat, being careful not to tear it. Slide about half of the herb butter under the skin, spreading it evenly. Rub the remaining herb butter all over the outside of the turkey breast. Drizzle with olive oil and rub to coat.
  4. Place a wire rack inside a roasting pan. Pour the chicken broth or white wine into the bottom of the pan. Place the turkey breast, skin-side up, on the rack.
  5. Roast the turkey breast, uncovered, for about 20 minutes per pound, until the internal temperature reaches 155°F (68°C) in the thickest part of the breast. If the skin browns too quickly, tent loosely with aluminum foil.
  6. Remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and let rest for at least 15-20 minutes. The internal temperature will rise to 165°F (74°C) during resting. Carve against the grain into thick slices.

Notes

For best results, use a bone-in, skin-on turkey breast. The resting period is crucial for juiciness—do not skip it. If the skin browns too quickly, tent with foil. Make extra herb butter to use on bread or in gravy.

Nutrition

Keywords: slow-roasted turkey breast, herb butter turkey, juicy turkey breast, easy turkey recipe, holiday turkey, roasted turkey breast

Find it online: https://goldensimmer.com/best-slow-roasted-herb-butter-turkey-breast-easy-and-juicy/