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Perfect Herb Butter Roasted Turkey Breast for Two

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A simple yet impressive herb butter roasted turkey breast that’s perfect for small gatherings, potlucks, or an intimate dinner. This recipe delivers juicy, flavorful meat with a crispy golden skin using minimal effort and everyday ingredients.

Ingredients

Scale
  • 4 tablespoons (60g) unsalted butter, softened
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh sage, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • Zest of ½ lemon
  • 1 (2 to 2½ pound / about 1 kg) bone-in, skin-on turkey breast
  • 1 tablespoon olive oil
  • ½ cup (120 ml) chicken or turkey broth, low-sodium
  • Optional: fresh herb sprigs for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven and allow 15-20 minutes for it to come to temperature.
  2. Make the herb butter: In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, salt, pepper, and lemon zest. Mix with a fork until well combined.
  3. Prep the turkey breast: Pat the turkey breast completely dry with paper towels. Gently loosen the skin from the meat using your fingers, being careful not to tear it.
  4. Apply the herb butter: Spread half of the herb butter directly onto the meat under the skin, distributing evenly. Spread the remaining herb butter all over the outside of the skin, including the underside.
  5. Season and arrange: Drizzle olive oil over the buttered turkey and add a final sprinkle of salt and pepper. Place the turkey breast skin-side up in a small roasting pan or baking dish. Pour the broth into the bottom of the pan without washing off the butter.
  6. Roast the turkey: Place the pan in the preheated oven and roast for 45 minutes to 1 hour. Start checking the internal temperature after 30 minutes using an instant-read thermometer inserted into the thickest part of the breast, avoiding the bone.
  7. Baste halfway through: About 25 minutes into roasting, spoon some pan juices over the turkey. Repeat at the 40-minute mark.
  8. Check for doneness: The turkey is done when the internal temperature reaches 160°F (71°C). If the skin browns too quickly, tent loosely with aluminum foil.
  9. Rest the turkey: Remove from the oven and transfer to a cutting board. Let rest for 15-20 minutes. This allows juices to redistribute.
  10. Carve and serve: After resting, carve the turkey breast against the grain into thick slices. Spoon any remaining pan juices over the slices before serving.

Notes

Don’t skip the resting time—it’s crucial for juicy meat. Use an instant-read thermometer for best results. If skin browns too quickly, tent with foil. Let butter come to room temperature before using. Fresh herbs are preferred but dried can be substituted (use 1 teaspoon dried for 1 tablespoon fresh).

Nutrition

Keywords: herb butter turkey breast, roasted turkey breast for two, small turkey breast, easy turkey recipe, potluck turkey, Thanksgiving for two, bone-in turkey breast

Find it online: https://elaraeats.com/perfect-herb-butter-roasted-turkey-breast-for-two/