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Herb Butter Roasted Turkey Breast

Herb Butter Roasted Turkey Breast with Crispy Skin

A flavorful and incredibly moist bone-in turkey breast roasted to perfection with a rich blend of fresh herbs, garlic, and butter, guaranteeing an ultra-crispy skin.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Herb Butter
  • 8 tablespoons (1 stick) unsalted butter, completely softened to room temperature
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon lemon zest (from about half a lemon)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
For the Turkey
  • 1 (3 to 4 pound) bone-in, skin-on turkey breast
  • 1 tablespoon olive oil
  • 1 cup chicken or turkey stock (for the roasting pan)
  • 1 medium yellow onion, quartered (optional, for the pan)
  • Additional kosher salt and pepper for seasoning the exterior

Equipment

  • Shallow Roasting Pan
  • Roasting Rack
  • Instant-Read Meat Thermometer
  • Mixing Bowl

Method
 

Step 1: Prep and Preheat
  1. Remove the turkey breast from its packaging and pat the entire surface very dry using paper towels. A dry surface is critical for crispy skin.
  2. Allow the turkey breast to sit at room temperature for at least 30 minutes prior to cooking. This helps ensure even roasting.
  3. Preheat your oven to 425°F (220°C).
  4. Place the onion quarters (if using) and the chicken stock in the bottom of a shallow roasting pan fitted with a rack. If you do not have a rack, you can use large carrot and celery pieces as a base.
Step 2: Prepare and Apply Herb Butter
  1. In a medium bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, lemon zest, kosher salt, and black pepper. Thoroughly mash and mix until the butter is uniform.
  2. Gently loosen the skin over the breast meat using your fingers, being careful not to completely tear the skin away. This creates a pocket for the butter.
  3. Take about two-thirds of the prepared herb butter and stuff it underneath the skin, massaging it across the surface of the meat. Rub the remaining one-third of the herb butter over the exterior of the turkey skin.
  4. Lightly drizzle the entire surface of the turkey with 1 tablespoon of olive oil, and season generously with additional salt and pepper.
Step 3: Roasting Process
  1. Place the prepared turkey breast skin-side up on the rack in the roasting pan. Place the turkey in the preheated 425°F (220°C) oven and roast for 15 minutes. This high heat sets the skin.
  2. Reduce the oven temperature to 350°F (175°C) and continue roasting for another 60 to 105 minutes (1.5 to 2 total hours). If the skin browns too quickly, loosely tent the turkey breast with aluminum foil.
  3. Optional: Baste the turkey once or twice during the last 30 minutes of cooking using the pan drippings and stock.
Step 4: Check Temperature and Rest
  1. The turkey is finished when a meat thermometer inserted into the thickest part of the breast registers an internal temperature of 165°F (74°C).
  2. Immediately remove the turkey from the oven and transfer it to a clean cutting board. Tent loosely with foil and allow it to rest for a minimum of 15 to 20 minutes before carving.
  3. After resting, slice the turkey breast meat against the grain and serve immediately, drizzling optionally with pan juices or gravy.

Notes

Ensuring the turkey comes to room temperature before roasting and patting the skin completely dry are the keys to achieving an extremely crispy skin. The resting period (Step 4) is non-negotiable; it locks in moisture and flavor.