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Best Herb Butter Roasted Turkey Breast for Small Thanksgiving

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This herb butter roasted turkey breast is the answer for anyone who wants the full Thanksgiving experience without the 20-pound bird, the three-day brine, or the carving anxiety. It’s juicy, golden, and packed with flavor from a simple compound butter that does all the heavy lifting.

Ingredients

  • Bone-in Turkey Breast (3-4 pounds)
  • Unsalted Butter (½ cup, softened)
  • Fresh Garlic (4 cloves, minced)
  • Fresh Rosemary (2 tablespoons, finely chopped)
  • Fresh Thyme (1 tablespoon, leaves removed)
  • Fresh Sage (1 tablespoon, finely chopped)
  • Dried Oregano (1 teaspoon)
  • Salt (1½ teaspoons, plus more for seasoning)
  • Black Pepper (1 teaspoon, freshly ground)
  • Olive Oil (1 tablespoon)
  • Chicken or Turkey Broth (½ cup)

Instructions

  1. Preheat your oven to 350°F (175°C). Take your turkey breast out of the refrigerator and let it sit at room temperature for about 20-30 minutes. Pat the skin completely dry with paper towels.
  2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, dried oregano, 1½ teaspoons salt, and 1 teaspoon black pepper. Mash everything together with a fork until the herbs are evenly distributed.
  3. Using your fingers, gently work your way under the turkey skin, separating it from the breast meat. Be careful not to tear the skin.
  4. Take about two-thirds of the herb butter and spread it directly onto the meat under the skin. Then spread the remaining butter all over the outside of the skin. Drizzle the olive oil over the top and give it a final gentle rub.
  5. Pour the chicken or turkey broth into the bottom of your roasting pan. Place the wire rack (or foil coils) in the pan, then set the turkey breast on top, skin side up.
  6. Roast for about 1 hour to 1 hour 15 minutes, depending on the size of your breast. Start checking the internal temperature at the 50-minute mark using your instant-read thermometer inserted into the thickest part of the breast, avoiding the bone.
  7. The turkey is done when the internal temperature reaches 155°F (68°C). If the skin is browning too quickly, tent the breast loosely with aluminum foil for the last 15-20 minutes of cooking.
  8. Remove the turkey from the oven and let it rest on the cutting board for 15-20 minutes. Tent loosely with foil during resting.
  9. After resting, carve the breast against the grain into thick slices. Serve with the pan juices drizzled on top if you like.

Notes

Don’t skip the drying step. Patting the skin dry before applying the butter is non-negotiable for crispy skin. Use a thermometer, not a timer, to check doneness. Let the turkey rest for 15-20 minutes before carving to allow juices to redistribute. The internal temperature will rise 5-10°F during resting, so pull the turkey at 155°F.

Nutrition

Keywords: herb butter roasted turkey breast, small Thanksgiving, turkey breast recipe, easy turkey, juicy turkey, holiday turkey

Find it online: https://spoonmira.com/best-herb-butter-roasted-turkey-breast-for-small-thanksgiving/