Savory Herb Roasted Turkey (Printable)
Tender turkey breast roasted with a fragrant blend of herbs and spices for a flavorful main dish.
# What You Need:
→ Turkey
01 - 1 (3 to 4 lb) boneless, skin-on turkey breast
→ Herb Butter
02 - 4 tbsp unsalted butter, softened
03 - 2 tbsp olive oil
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh rosemary, finely chopped
06 - 1 tbsp fresh thyme, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tsp lemon zest
09 - 1 tsp kosher salt
10 - ½ tsp freshly ground black pepper
→ For Roasting
11 - 1 cup low-sodium chicken broth
12 - 1 onion, quartered
13 - 2 celery stalks, cut into large pieces
14 - 2 carrots, cut into large pieces
# Steps:
01 - Preheat the oven to 375°F (190°C).
02 - In a small bowl, mix softened butter, olive oil, parsley, rosemary, thyme, garlic, lemon zest, salt, and pepper until well combined.
03 - Pat the turkey breast dry with paper towels. Carefully loosen the skin over the turkey breast and rub half of the herb butter mixture under the skin. Rub the remaining mixture over the top of the skin.
04 - Place the onion, celery, and carrots in the bottom of a roasting pan. Set the turkey breast on top of the vegetables, skin-side up.
05 - Pour the chicken broth into the pan (not over the turkey).
06 - Roast uncovered for 1 hour to 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
07 - Baste the turkey breast with pan juices halfway through roasting.
08 - Remove from oven, tent loosely with foil, and let rest for 10–15 minutes before slicing.
# Expert Hints:
01 -
- The herb butter creates incredibly juicy meat with flavorful crispy skin
- Roasting just the breast means faster cooking and easier carving than a whole bird
02 -
- Always use a meat thermometer. Visual cues like juices running clear are not reliable enough for turkey safety
- Loosening the skin without tearing it takes gentle patience but makes all the difference in flavor penetration
03 -
- Bring turkey to room temperature for 30 minutes before roasting for even cooking
- Letting it rest is non negotiable. Cutting too early releases all those precious juices