Description
A perfectly sized, juicy, and flavorful roasted turkey breast for two to four people. This lighter version uses herb-infused butter for incredible taste without the heaviness of a full holiday bird.
Ingredients
Scale
- 1 (2-3 lb) bone-in, skin-on turkey breast
- 4 tablespoons unsalted butter, softened
- 4–5 cloves fresh garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh sage, finely chopped
- 1–2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup chicken or turkey broth
Instructions
- Preheat oven to 425°F (220°C). Pat the turkey breast completely dry with paper towels. Let it sit at room temperature for 15-20 minutes.
- In a small bowl, combine softened butter, minced garlic, chopped herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well.
- Gently loosen the skin of the turkey breast with your fingers, creating a pocket. Spread about two-thirds of the herb butter under the skin. Rub the remaining butter all over the outside of the turkey.
- Drizzle olive oil over the skin and rub it in. Season generously with remaining salt and pepper.
- Place the turkey breast skin-side up in a small roasting pan or 9×13-inch baking dish. Pour broth into the bottom of the pan.
- Roast for 45-60 minutes, or until the internal temperature reaches 160°F (71°C) in the thickest part of the breast. If browning too quickly, tent loosely with foil after 30 minutes. Baste once halfway through.
- Remove from oven and transfer to a cutting board. Tent loosely with foil and let rest for 15-20 minutes.
- For pan sauce (optional): Place roasting pan on stovetop over medium heat. Add a splash of white wine or broth, scraping up browned bits. Simmer for 1-2 minutes. Whisk in cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water) to thicken if desired. Strain and serve.
- Carve the turkey against the grain into thick slices. Serve immediately.
Notes
Patting the turkey dry is crucial for crispy skin. Use an instant-read thermometer for perfect doneness; pull at 160°F as temperature will rise to 165°F during rest. Let the turkey rest for at least 15-20 minutes before carving to retain juices. For a dairy-free version, substitute butter with plant-based butter or ghee.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 4 ounces (without sk
- Calories: 190
- Sodium: 450
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 2
- Protein: 27
Keywords: roasted turkey, small batch turkey, garlic herb butter turkey, turkey breast, lighter turkey, easy turkey recipe, weeknight turkey