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Roasted Turkey Breast

This Roasted Turkey Breast recipe with flavorful Herb Butter is easy to make and always turns out tender, juicy and flavorful. Serve it drizzled with the best pan juices!

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings: 8 servings
Calories: 481 kcal
Course: Main Course , Condiments , Dinner
Cuisine: American

Ingredients

  • 6 ounces butter softened (1 1/2 sticks or 3/4 cup)
  • 3 garlic cloves minced (about 1 tablespoon)
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 2 teaspoons finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh sage
  • 1 teaspoon lemon zest optional
  • sea salt or kosher salt to taste
  • ground black pepper
  • 6-7 pounds turkey breast bone-in, skin-on (fresh or fully thawed)
  • 1 large onion peeled and cut into big chunks
  • 2 carrots peeled and cut into chunks
  • 2 celery ribs cut into chunks
  • 1 fennel bulb cut into thick slices (about 1/2 inch thick), optional
  • 1/2 cup turkey or chicken broth or more if needed

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees Fahrenheit. Move the oven rack one level below the center.
  2. In a small bowl, mix together the butter, garlic, herbs and lemon zest and season the mixture with some salt and ground black pepper.
  3. Rinse and pat dry the turkey breast with paper towels inside and out.
  4. Using the back of a regular spoon or with your fingers, gently loosen the skin from the meat. Be careful not to tear the skin so the flavored butter doesn’t sip out when roasting.
  5. Season the Turkey: Season the inside of the cavity with salt and ground black pepper. Smear about half of the herb butter underneath the skin, then smooth the skin back down and spread the remaining butter evenly over the skin. Season the turkey breast all over with salt and ground black pepper to taste.
  6. Place the onions, carrots, celery, fennel (if using) and broth in a roasting pan large enough to accommodate the turkey breast comfortably. Place a rack over the veggies. If you don’t have a rack, simply place the turkey directly on top of the veggies.
  7. Place the turkey breast, skin side up on the roasting rack. Roast for 2 to 2 1/2 hours or until an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest parts of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil.
  8. Rest: When done, remove from the oven and allow to rest for about 10 - 15 minutes loosely covered with aluminum foil. Slice and serve with pan juices.

Notes

  • You can use a roasting pan or a lightly greased 9x13 baking pan.
  • Cooking times will vary depending on the size and weight of the turkey. Turkey needs to be cooked to an internal temperature of 165 degrees Fahrenheit when checked with a meat thermometer.
  • You can make this recipe with boneless turkey breast although the cooking time will need to be adjusted. A boneless turkey breast is usually half of the breast while a bone-in breast is a full breast.
  • If the roasting pan gets dry you can add additional broth.

Nutrition Information

Calories 481kcal (24%) Carbohydrates 6g (2%) Protein 72g (144%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 223mg (74%) Sodium 349mg (15%) Potassium 214mg (6%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 3174IU (63%) Vitamin C 8mg (9%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 481

% Daily Value*

Calories 481kcal 24%
Carbohydrates 6g 2%
Protein 72g 144%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 223mg 74%
Sodium 349mg 15%
Potassium 214mg 5%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 3174IU 63%
Vitamin C 8mg 9%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.