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Perfect Herb Butter Roasted Turkey for Two

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A whole turkey breast, bone-in, slathered in a fragrant compound butter and roasted until the skin is crackling and the meat is impossibly juicy. Perfect for a small Thanksgiving or a special weeknight dinner for two.

Ingredients

Scale
  • 1 (2.5-3 lb) bone-in turkey breast
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth or dry white wine

Instructions

  1. Prep the turkey (10 minutes): About 30 minutes before cooking, take the turkey breast out of the refrigerator and let it sit at room temperature. Pat it completely dry with paper towels. Season the cavity (if there is one) and the underside with a pinch of salt and pepper.
  2. Make the compound butter (5 minutes): In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, and sage. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mash everything together with a fork until well combined and fragrant.
  3. Apply the herb butter (10 minutes): Using your fingers, gently loosen the skin of the turkey breast, being careful not to tear it. Take about two-thirds of the herb butter and push it under the skin, spreading it evenly over the meat. Then, spread the remaining butter all over the outside of the skin.
  4. Season and oil the skin (2 minutes): Drizzle the olive oil over the buttered skin and rub it in gently. Sprinkle the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper evenly over the top.
  5. Preheat the oven and prep the pan (5 minutes): Preheat your oven to 425°F (220°C). Place the turkey breast in your roasting pan or baking dish, breast-side up. Pour the chicken broth or wine into the bottom of the pan.
  6. Roast the turkey (45-55 minutes): Place the pan in the preheated oven. Roast for 45-55 minutes, or until the internal temperature reaches 160°F (71°C) when measured in the thickest part of the breast. If the skin is browning too quickly, tent the turkey loosely with aluminum foil for the last 15 minutes.
  7. Rest the turkey (15 minutes): Remove the pan from the oven and transfer the turkey breast to a cutting board. Let it rest, uncovered, for at least 15 minutes. The temperature will continue to rise to 165°F (74°C) during this time.
  8. Make a quick pan sauce (optional, 5 minutes): While the turkey rests, place the roasting pan on the stovetop over medium heat. Add a splash more broth or wine and scrape up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced. Strain the sauce into a small bowl or gravy boat.
  9. Carve and serve (5 minutes): Using a sharp knife, slice the turkey breast against the grain into even pieces. Arrange on a platter, drizzle with some of the pan sauce, and serve immediately.

Notes

Don’t skip the resting period—it allows the juices to redistribute. Use a meat thermometer for best results. Pat the skin dry for crispy skin. Let butter soften naturally, don’t microwave. Adjust cooking time based on your oven.

Nutrition

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

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