Roasted Turkey Breast

This Roasted Turkey Breast recipe with flavorful Herb Butter is easy to make and always turns out tender, juicy and flavorful. Serve it drizzled with the best pan juices!

📝 Ingredients

• 6 ounces butter (softened (1 1/2 sticks or 3/4 cup))
• 3 garlic cloves (minced (about 1 tablespoon))
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons finely chopped fresh parsley
• 2 teaspoons finely chopped fresh sage
• 1 teaspoon lemon zest (optional)
• Sea salt or Kosher salt (to taste)
• Ground black pepper
• 6-7 pounds turkey breast (bone-in, skin-on (fresh or fully thawed))
• 1 large onion (peeled and cut into big chunks)
• 2 carrots (peeled and cut into chunks)
• 2 celery ribs (cut into chunks)
• 1 fennel bulb (cut into thick slices (about 1/2 inch thick), optional)
• 1/2 cup turkey or chicken broth (or more if needed)

👨‍🍳 Instructions

1. 1Prep: Preheat the oven to 325 degrees Fahrenheit. Move the oven rack one level below the center.
2. 2Mix Herb Butter: In a small bowl, mix together the butter, garlic, herbs and lemon zest and season the mixture with some salt and ground black pepper.
3. 3Prep the Turkey: Rinse and pat dry the turkey breast with paper towels inside and out.
4. 4Season: Using the back of a regular spoon or with your fingers, gently loosen the skin from the meat. Be careful not to tear the skin so the flavored butter doesn’t sip out when roasting.
5. 5Season the Turkey: Season the inside of the cavity with salt and ground black pepper. Smear about half of the herb butter underneath the skin, then smooth the skin back down and spread the remaining butter evenly over the skin. Season the turkey breast all over with salt and ground black pepper to taste.
6. 6Roast: Place the onions, carrots, celery, fennel (if using) and broth in a roasting pan large enough to accommodate the turkey breast comfortably. Place a rack over the veggies. If you don’t have a rack, simply place the turkey directly on top of the veggies.
7. 7Place the turkey breast, skin side up on the roasting rack. Roast for 2 to 2 1/2 hours or until an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest parts of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil.
8. 8Rest and serve: Rest: When done, remove from the oven and allow to rest for about 10 - 15 minutes loosely covered with aluminum foil. Slice and serve with pan juices.