Herb Butter Roast Turkey Breast
A bone-in turkey breast rubbed with sage, thyme and garlic butter and roasted at 325°F until juicy. A holiday-worthy main for a smaller crowd; serves 6 to 8.
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When you want roast turkey without a whole bird, a bone-in turkey breast is the answer. It cooks in about two hours, carves easily, and feeds a family with leftovers to spare.
Sage, thyme, rosemary and garlic butter go under and over the skin, and the breast roasts on a bed of sliced onion with a little broth in the pan, which keeps the meat moist and gives you drippings for gravy.
Ingredients
- 1 bone-in, skin-on turkey breast (5 to 6 pounds), thawed
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 onion, thickly sliced
- 1 cup chicken broth
Instructions
- Thaw safely. If the turkey breast is frozen, thaw it in the refrigerator, allowing about 24 hours for every 4 to 5 pounds.
- Heat the oven. Preheat the oven to 325°F (165°C).
- Make the herb butter. Mash together the butter, garlic, sage, thyme, rosemary, salt and pepper.
- Butter the turkey. Pat the turkey dry. Gently loosen the skin over the breast with your fingers and spread about two-thirds of the butter underneath. Rub the rest over the skin.
- Set up the pan. Spread the onion slices in a roasting pan, set the turkey on top skin side up, and pour the broth into the pan.
- Roast. Roast for 1 3/4 to 2 1/4 hours, basting with the pan juices every 45 minutes, until the thickest part of the breast, not touching bone, reads 165°F. If the skin browns too quickly, tent it loosely with foil.
- Rest. Move the turkey to a cutting board, tent with foil and let it rest for 20 minutes.
- Carve. Cut the breast meat away from the bone in one piece on each side, then slice it across the grain.
Tips
- For gravy, strain the pan juices, skim the fat, and whisk 2 tablespoons of flour into 2 tablespoons of butter in a saucepan. Whisk in the juices and simmer until thickened.
- A boneless turkey breast roast cooks faster, about 20 minutes per pound. Use a thermometer.
- Leftover sliced turkey keeps for 3 to 4 days in the refrigerator.
Questions about this recipe
- How long do you cook a turkey breast per pound?
- At 325°F, a bone-in turkey breast takes about 20 to 25 minutes per pound. A 5 to 6-pound breast takes roughly 1 3/4 to 2 1/4 hours.
- What temperature should turkey breast be?
- Cook all turkey to 165°F in the thickest part of the breast.
- How long does it take to thaw a turkey breast?
- In the refrigerator, allow about 24 hours for every 4 to 5 pounds.
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