There’s something incredibly comforting about a juicy, flavorful roast, and this Perfectly Roasted Turkey Breast with Herb Butter Recipe hits that note every single time. The herb butter seeps right under the skin, giving you beautifully moist meat with a golden, crispy finish that just makes your kitchen smell like a dream come true.

A white plate holds two rows of thick slices of golden-brown roasted chicken with visible herbs and seasoning on top, showing juicy, light pink interior. The chicken is surrounded by green parsley leaves and bright red pomegranate seeds scattered on the edges. Around the chicken are colorful fruit pieces: orange mandarins, deep red pomegranate halves, and yellow lemon wedges, adding vibrant colors and freshness to the plate. The plate is placed on a white marbled surface with a striped cloth partially visible in the background. A silver knife with a white handle lies near the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Perfectly Roasted Turkey Breast with Herb Butter Recipe
Top Tip
How to Serve Perfectly Roasted Turkey Breast with Herb Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Perfectly Roasted Turkey Breast with Herb Butter Recipe

Why You'll Love This Recipe

I remember my first time making this turkey breast—it was a holiday dinner with friends, and everyone kept asking for seconds. It’s that good! The herb butter really makes all the difference, locking in moisture and flavor without any fuss.

Moist and Tender: The butter under the skin keeps the turkey breast juicy, unlike dry roasts you might have tried before.
Simple but Flavorful: Fresh herbs paired with garlic build layers of taste without overwhelming the natural turkey goodness.
Easy Prep: No complicated brining or marinating—just a straightforward rub and roast method that fits any schedule.
Versatile: Perfect for holiday meals, family dinners, or anytime you want a comforting main dish that impresses.

A whole roasted chicken with a golden-brown and herb-crusted skin sits on a white plate. The chicken is surrounded by a colorful mix of roasted vegetables including bright green Brussels sprouts, orange sweet potatoes, red apple pieces, and yellow potatoes. Fresh green parsley leaves add a touch of color and freshness around the chicken. The plate is set on a white marbled surface, with a gray striped cloth and a silver knife visible beside it. In the background, there is a white gravy boat filled with light brown gravy. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Perfectly Roasted Turkey Breast with Herb Butter Recipe plays a key role—from the quality of the turkey breast to the freshness of your herbs. Together, they make something truly special, so choosing the right things can make all the difference.

Flat lay of a fresh bone-in skin-on turkey breast, a small mound of softened unsalted butter, three whole uncracked brown garlic cloves, a few sprigs of fresh thyme, rosemary, and sage arranged side by side, coarse salt and freshly ground black pepper in small white ceramic bowls, a large yellow onion quartered into chunks, a large peeled carrot cut into thick chunks, two green celery ribs sliced into chunks, a small white bowl of plain purpose flour, and a small white bowl of clear low-sodium chicken broth, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in skin-on turkey breast: The bone helps the meat cook evenly and stay juicy, while the skin crisps up beautifully.
Unsalted butter: Using unsalted butter lets you control the saltiness and helps your herbs pop.
Garlic: Minced fresh garlic adds a lovely savory punch that blends perfectly with the herbs.
Fresh thyme, rosemary, sage (or parsley): These fresh herbs bring incredible fragrance and complex flavor that dried versions just can’t match.
Salt and freshly ground black pepper: Essential for seasoning, it enhances every other flavor.
Yellow onion, carrot, celery: These veggies create a flavorful bed that infuses the meat from below and give you drippings full of savory goodness for the gravy.
Purpose flour and chicken broth: Important for making a smooth, rich gravy from your turkey drippings.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this recipe depending on the season or mood—sometimes swapping parsley for sage if I want a milder herb profile. You should definitely feel free to personalize this and make it your own.

Herb Variations: On one occasion, I added a hint of lemon zest to the butter mix for a bright twist that my family loved.
Spice it Up: For a bit of heat, a sprinkle of smoked paprika or cayenne works wonders layered under the skin with the butter.
Make it Dairy-Free: If you’re avoiding butter, I’ve had success with olive oil infused with herbs—just keep an eye on the roasting time.
Adjust Size: If you’re cooking for a smaller crowd, half a breast cooks faster but still gets that delicious herb butter magic.

Step-by-Step: How I Make Perfectly Roasted Turkey Breast with Herb Butter Recipe

Step 1: Prep Your Oven and Turkey

Start by preheating your oven to 325°F and moving your rack just one level below the center—this ensures gentle, even heat perfect for cooking the turkey breast through without drying out. While the oven warms, gently loosen the skin using a large spoon handle or your fingers, being careful to keep the edges attached. This is key to getting that buttery herb flavor right under the skin where it counts!

Step 2: Whip Up That Herb Butter

In a bowl, mix softened unsalted butter with minced garlic, fresh thyme, rosemary, and sage or parsley. Don’t be shy with the salt and pepper here—it seasons your butter so every bite is bursting with herbal goodness. When your mixture’s ready, dab the turkey dry with paper towels. Then, spread about half the butter under the loosened skin, smoothing it out gently. Use the remaining butter all over the outside of the skin for maximum flavor and crispiness.

Step 3: Get Roasting

Scatter the onion, carrot, and celery chunks evenly in your roasting pan to form a cozy veggie bed, and if you have a rack, set it on top. Place the turkey breast skin side up, season again with salt and pepper, then pop it in the oven. Plan on about 2 to 2¼ hours roasting till a meat thermometer inserted in the thickest part reads 165°F. Remember, every oven’s a bit different—use that thermometer over guesswork to avoid dry meat.

Step 4: Rest and Carve

Once out of the oven, let your turkey rest loosely covered with foil for at least 10 minutes. This step lets the juices redistribute for extra moist slices—skip it, and you’ll lose all those flavorful juices on your cutting board.

Step 5: Make That Gravy

Pour the drippings from the pan through a fat separator or measuring cup, then scoop out about ⅓ cup of the fat. Heat that in a saucepan over medium heat, whisk in the flour, and cook for about a minute to get rid of any raw flour taste. Slowly whisk in the chicken broth and any remaining drippings, stirring constantly until thick and luscious. If it gets too thick, thin with a splash more broth. Taste, season, and it’s ready!

Top Tip

From my many attempts roasting turkey breast, a few insights really make the difference between “meh” and “wow.” This recipe is straightforward, but those little details help you nail it every time.

Loosen the Skin Gently: Use a spoon handle or fingers—you want a pocket, not ripped skin, so the butter stays put.
Don’t Skip the Thermometer: Cooking to exactly 165°F ensures safe, juicy meat without drying it out.
Use Fresh Herbs: The flavor difference is noticeable; dried herbs just don’t have that vibrant punch.
Tent the Turkey if Needed: If you see the skin browning too fast near the end, loosely cover with foil to prevent burning while the inside finishes cooking.

How to Serve Perfectly Roasted Turkey Breast with Herb Butter Recipe

roasted turkey breast - Serving Suggestion

Garnishes

I love to keep things simple with fresh rosemary sprigs and a sprinkle of chopped parsley for color and fresh aroma on the platter. A few thin lemon slices on the side add a bright note that pairs beautifully with the rich herb butter.

Side Dishes

This roast shines alongside classic mashed potatoes and green beans almondine. On special occasions, I go for roasted Brussels sprouts and a sweet potato casserole—comfort food vibes at their finest.

Creative Ways to Present

For a festive table, carve the turkey breast and fan it out on a large wooden board with your sides arranged artfully. I’ve even served it on a bed of wild rice with dried cranberries and toasted pecans for a beautiful fall-inspired centerpiece.

Make Ahead and Storage

Storing Leftovers

I wrap leftover slices tightly in foil or place them in an airtight container in the fridge. They usually last 3 to 4 days, making them perfect for quick lunches or a second dinner.

Freezing

Leftover roasted turkey breast freezes wonderfully. I slice it first, then freeze portions wrapped in parchment and sealed in freezer bags. When you’re ready, just thaw overnight in the fridge.

Reheating

To keep the meat juicy, I reheat slices covered with foil in a 300°F oven for about 15 minutes or until warmed through. Microwaving works in a pinch but can dry it out, so the oven is my go-to.

Frequently Asked Questions:

Can I use a boneless turkey breast instead?

Yes, but keep in mind that boneless turkey breast tends to cook faster and can dry out more easily. Use a meat thermometer and start checking internal temperature earlier to avoid overcooking.

How do I thaw the turkey breast safely?

The best and safest way is to thaw it in the fridge for 36 to 48 hours, depending on the weight. Never thaw at room temperature to avoid bacterial growth. Plan ahead to keep your turkey safe and delicious.

What if the turkey skin starts to burn before the meat is cooked?

If you notice the skin browning too quickly, loosely tent the turkey with aluminum foil. This will slow the browning while allowing the meat to continue cooking evenly.

Can I make the gravy ahead of time?

You can prepare the gravy the day before and gently reheat it on the stove while stirring. If it thickens too much after refrigeration, whisk in a little more chicken broth to bring it back to a smooth consistency.

Final Thoughts

This Perfectly Roasted Turkey Breast with Herb Butter Recipe has become my go-to for a fuss-free but absolutely delicious main dish. It’s the kind of recipe you’ll look forward to making again and again because it never fails to deliver that juicy, herb-infused flavor and crispy skin that everyone raves about. Trust me, once you try this, turkey breast roasting will never be the same for you!