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Perfect Roast Herb-Infused Turkey Breast Recipe

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4.1 from 43 reviews

This recipe for Roasted Turkey Breast offers a succulent, herb-infused main dish perfect for family gatherings or special occasions. The turkey breast is rubbed with a flavorful garlic and fresh herb butter beneath its skin, then oven-roasted to juicy perfection while being basted regularly. The method ensures moist meat and crispy skin, complemented by a simple butter sauce made from the pan drippings. With easy steps and make-ahead options, this roast turkey breast is a reliable centerpiece that’s both impressive and comforting.

  • Total Time: 1 hour 50 minutes to 2 hours
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2.5 – 3 kg / 5-6 lb single turkey breast, skin on, bone in
  • 1/2 tsp salt
  • Black pepper to taste
  • Small bunch of fresh herbs: 4 rosemary sprigs, 8 sage sprigs, 10 thyme sprigs
  • 12 garlic cloves, smashed with side of knife

Herb Butter

  • 150 g / 5 oz (10 tbsp) unsalted butter, softened
  • 1 1/4 tsp table salt or 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 large garlic cloves, minced
  • 1 tbsp finely chopped fresh sage
  • 1 tbsp finely chopped fresh rosemary
  • 1 tbsp fresh thyme leaves
  • 1 tbsp finely chopped fresh parsley leaves

Instructions

  1. Remove fridge chill: Take the turkey out of the fridge 45 minutes before cooking to allow it to come to room temperature for even roasting. If it’s very hot where you are, 30 minutes is sufficient.
  2. Preheat oven: Heat your oven to 200°C / 390°F and position the rack in the lower middle part of the oven to prepare for roasting.
  3. Prepare herbs and garlic: Place the smashed garlic cloves and the bunch of fresh herbs in the center of a baking dish; this will infuse flavor during roasting.
  4. Make herb butter: In a bowl, combine the softened butter with salt, black pepper, minced garlic, and the finely chopped fresh herbs (sage, rosemary, thyme, parsley) until evenly mixed.
  5. Loosen skin: Using the back of a teaspoon, gently separate the skin from the turkey breast flesh particularly on the top half, creating space to spread the herb butter underneath.
  6. Apply butter under skin (top side): Use about two-thirds of the herb butter and spread it evenly under the loosened skin on the turkey breast’s top half, ensuring thorough coverage by hand.
  7. Apply butter under skin (underside): Turn the turkey breast upside down carefully. Reserve about 2 tablespoons of butter to use later on the skin surface. Spread the remaining butter evenly under the skin on the underside.
  8. Arrange turkey in pan: Place the turkey breast, skin side up, on top of the herbs and garlic in the baking dish. Then smear the reserved butter sparingly over the skin surface, avoiding too much to prevent burning of herbs.
  9. Make-ahead option: At this point, you can cover and refrigerate the turkey for up to 24 hours. When ready to cook, remove from the fridge 45 minutes before roasting.
  10. Season the turkey: Sprinkle salt and black pepper evenly over the top and sides of the turkey breast just before placing it in the oven.
  11. Roast the turkey: Place the turkey in the preheated oven, turning the temperature down to 180°C / 350°F. Roast for about 1 hour and 30 minutes, basting all over every 30 minutes with the pan juices for moistness and flavor.
  12. Monitor internal temperature: The turkey is done when a meat thermometer inserted into the thickest part reads 74°C / 165°F, approximately 15 minutes per 500g / 1 lb. For a 2.8 kg / 5.5 lb turkey, this took about 1 hour and 40 minutes.
  13. Cover with foil if needed: When the skin reaches your preferred golden color (around 1 hour and 15 minutes in), cover loosely with foil to prevent burning and continue roasting.
  14. Rest the turkey: Remove the turkey from the oven and transfer it to a serving plate. Loosely cover with foil and let it rest for 15 to 20 minutes to allow juices to redistribute before carving.
  15. Prepare butter sauce: Remove the herbs and garlic from the roasting pan, squeezing out their juices into the pan. Pour the melted butter and juices into a jug and serve alongside the turkey for added richness.
  16. Optional gravy: If you prefer gravy, you can prepare it separately using the pan drippings, though the butter sauce is recommended for its rich flavor.

Notes

  • Note 1: Use a single bone-in turkey breast with skin on for best flavor and juiciness; do not brine the turkey as the butter under the skin provides ample moisture and seasoning.
  • Note 3: Placing the oven rack in the lower middle position ensures even heat distribution and proper roasting of the turkey breast.
  • Note 4: Herbs and garlic placed in the pan beneath the turkey add aromatic flavors during roasting.
  • Note 5: Basting every 30 minutes helps keep the turkey moist and develops a beautiful golden crust.
  • Note 6: The butter sauce made from pan drippings is rich and flavorful; herbs and garlic should be removed before serving.
  • Make ahead: The butter-rubbed turkey breast can be prepped up to 24 hours in advance and refrigerated, making it convenient for planning meals.
  • Resting is critical: Allowing the turkey to rest after roasting ensures the juices redistribute, resulting in juicier slices.
  • Use a meat thermometer: This is the most reliable way to ensure the turkey is safely cooked without overcooking.
  • Adjust roasting times based on bird size to avoid under or overcooking.
  • Author: Olivia
  • Prep Time: 20 minutes (including herb butter preparation and skin loosening)
  • Cook Time: 1 hour 30 minutes to 1 hour 40 minutes
  • Category: Roasting
  • Method: Roasting
  • Cuisine: American

Find it online: https://yourdailycook.com/perfect-roast-herb-infused-turkey-breast-recipe/