Savory Herb Roasted Turkey (Printable)
Juicy herb-seasoned turkey breast roasted to perfection with garlic and fresh herbs for flavorful meals.
# What You'll Need:
→ Turkey
01 - 1 (3-4 lb) boneless, skin-on turkey breast
02 - 2 tablespoons olive oil
→ Herb Butter
03 - 4 tablespoons unsalted butter, softened
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh rosemary, finely chopped
06 - 1 tablespoon fresh thyme leaves, finely chopped
07 - 2 cloves garlic, minced
08 - 1 teaspoon lemon zest
09 - 1½ teaspoons kosher salt
10 - 1 teaspoon black pepper
→ For Roasting
11 - 1 cup low-sodium chicken broth
12 - 1 small onion, quartered
13 - 1 lemon, sliced
14 - 3-4 fresh herb sprigs (thyme, rosemary, or sage)
# How To Make It:
01 - Preheat oven to 375°F. Place a rack in a roasting pan and set aside.
02 - Pat the turkey breast dry with paper towels. Gently loosen the skin over the breast with your fingers.
03 - In a small bowl, combine butter, parsley, rosemary, thyme, garlic, lemon zest, salt, and pepper to make an herb butter.
04 - Rub half of the herb butter under the skin of the turkey breast. Rub the remaining butter on top of the skin. Drizzle olive oil over the turkey.
05 - Arrange onion quarters, lemon slices, and herb sprigs in the bottom of the roasting pan. Place the turkey breast on the rack above them.
06 - Pour chicken broth into the bottom of the pan.
07 - Roast uncovered for 1 hour 10-20 minutes, or until the internal temperature at the thickest part reaches 165°F. Baste the turkey with pan juices every 30 minutes.
08 - Remove from oven, tent loosely with foil, and let rest for 15 minutes before slicing.
# Expert Tips:
01 -
- The herb butter creates an incredible aroma that fills your entire kitchen
- Skin-on, boneless breast stays incredibly moist while still getting that gorgeous golden crust
- Reaches the table in under 90 minutes with minimal hands-on time
02 -
- A meat thermometer is absolutely nonnegotiable, visual cues alone will not tell you when turkey is safely cooked
- Letting the meat rest is not optional, cutting too early will spill all those precious juices onto your cutting board
03 -
- Bring the turkey to room temperature for 30 minutes before roasting for more even cooking
- If the skin browns too quickly, tent loosely with foil for the remainder of cooking time