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Perfect Herb Roasted Turkey Breast Recipe

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This herb butter roasted turkey breast is impossibly juicy with crispy, golden-brown skin, thanks to a simple technique of spreading herb butter under the skin. Paired with a silky pan gravy, it’s a foolproof showstopper for holidays or any special dinner.

Ingredients

Scale
  • 1 boneless, skin-on turkey breast (3–4 lbs)
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 tablespoon olive oil
  • 1 cup chicken or turkey broth, low-sodium
  • 1/4 cup dry white wine (optional)
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat oven to 375°F (190°C). Remove turkey breast from fridge and let sit at room temperature for 20 minutes. Pat completely dry with paper towels.
  2. In a small bowl, combine softened butter, chopped rosemary, thyme, sage, minced garlic, lemon zest, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Mix well with a fork.
  3. Gently loosen the skin of the turkey breast from the meat, being careful not to tear it. Spread about two-thirds of the herb butter directly onto the meat under the skin. Spread remaining butter over the outside of the skin. Drizzle with olive oil and sprinkle with additional salt and pepper.
  4. Place turkey breast on a wire rack inside a roasting pan. Pour chicken broth and white wine (if using) into the bottom of the pan. Roast for 45-60 minutes, until internal temperature reaches 155°F (68°C) in the thickest part. Tent with foil if browning too quickly.
  5. Remove turkey from oven and transfer to a cutting board. Let rest for at least 15 minutes (temperature will rise to 160°F/71°C).
  6. While turkey rests, make gravy: Place roasting pan over two burners on medium heat. Whisk in flour and cook for 1-2 minutes, scraping up browned bits. Slowly whisk in remaining broth (about 1/2 to 1 cup). Simmer for 2-3 minutes until thickened. Season with salt and pepper to taste.
  7. Slice turkey breast against the grain into 1/2-inch thick slices. Arrange on a platter and pour some gravy over the top. Serve remaining gravy on the side.

Notes

For best results, pat turkey dry for crispy skin. Use a thermometer to ensure perfect doneness. Let butter soften before mixing. If making two breasts, use separate pans to avoid overcrowding. For gluten-free gravy, use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) instead of flour.

Nutrition

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Find it online: https://ovenmila.com/perfect-herb-roasted-turkey-breast-recipe/