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Perfect Small Batch Herb Butter Roasted Turkey Breast

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A perfectly sized herb butter roasted turkey breast for small gatherings, delivering juicy, flavorful meat with a golden, crispy skin. This foolproof recipe uses simple ingredients and a technique that locks in moisture for a stress-free holiday-worthy meal.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (2.5 to 3 pounds / 1.1 to 1.4 kg)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2g), freshly ground
  • 4 tablespoons unsalted butter (56g), softened to room temperature
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 tablespoon fresh rosemary (3g), finely chopped
  • 1 tablespoon fresh thyme leaves (3g)
  • 1 tablespoon fresh sage (2g), finely chopped
  • 1 tablespoon fresh parsley (3g), chopped
  • ½ teaspoon lemon zest (1g)
  • ¼ teaspoon red pepper flakes (optional, 0.5g)
  • 1 small onion, quartered (about 100g)
  • 2 celery stalks, cut into 2-inch pieces (60g)
  • 1 carrot, cut into chunks (50g)
  • ½ cup chicken broth (120ml), low sodium

Instructions

  1. Preheat your oven to 325°F (163°C). Position the rack in the lower third of the oven.
  2. Prepare the herb butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, parsley, lemon zest, and red pepper flakes if using. Mix until evenly distributed.
  3. Pat the turkey breast dry with paper towels to remove as much moisture from the skin as possible.
  4. Season the turkey: Sprinkle the kosher salt and black pepper all over the turkey breast, including underneath and inside any cavity areas. Let it sit for 10 minutes at room temperature.
  5. Apply the herb butter: Gently loosen the skin from the meat using your fingers, being careful not to tear it. Slide about two-thirds of the herb butter mixture under the skin, spreading it evenly over the meat. Rub the remaining butter all over the outside of the skin.
  6. Prepare the pan base: Scatter the quartered onion, celery chunks, and carrot pieces in the center of your roasting pan or baking dish. Pour in the chicken broth. Place the turkey breast on top of the vegetables.
  7. Roast the turkey: Place the pan in the preheated oven. Roast for 1 hour and 15 minutes to 1 hour and 45 minutes, depending on the size of your breast. The internal temperature should reach 155°F (68°C) when measured at the thickest part of the breast.
  8. Baste halfway through: About 40 minutes in, spoon some of the pan juices over the turkey. Repeat at the 1-hour mark if desired.
  9. Check for doneness: Start checking the temperature at the 1-hour 15-minute mark. Insert the thermometer into the thickest part of the breast, avoiding the bone. If the skin is browning too quickly, tent loosely with aluminum foil.
  10. Rest the turkey: Once the internal temperature hits 155°F (68°C), remove the pan from the oven. Transfer the turkey breast to a cutting board and let it rest for 15-20 minutes.
  11. Make the pan sauce (optional): While the turkey rests, strain the pan drippings into a small saucepan, pressing on the vegetables to extract all the flavor. Skim off excess fat, then bring to a simmer. Whisk in a tablespoon of butter and a splash of lemon juice. Season with salt and pepper to taste.
  12. Carve and serve: Slice the turkey breast against the grain into even pieces. Drizzle with the pan sauce and serve immediately.

Notes

Let the butter come to room temperature for easy spreading. Don’t skip the resting time—it ensures juicy meat. Use a thermometer for accuracy; the pop-up timer is unreliable. If skin isn’t crispy, broil for 2-3 minutes at the end, watching carefully. The herb butter can be made up to 3 days ahead and refrigerated.

Nutrition

Keywords: herb butter roasted turkey breast, small batch turkey, Thanksgiving turkey breast, roasted turkey breast, easy turkey recipe

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