Savory Herb Roasted Turkey (Printable)

Tender turkey breast flavored with herb butter and roasted with fresh vegetables for a flavorful main dish.

# What's Needed:

→ Turkey

01 - 1 (3 to 4 lb) boneless, skin-on turkey breast

→ Herb Butter

02 - 4 tbsp unsalted butter, softened
03 - 2 tbsp olive oil
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh rosemary, finely chopped
06 - 1 tbsp fresh thyme, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tsp lemon zest
09 - 1 tsp kosher salt
10 - ½ tsp freshly ground black pepper

→ For Roasting

11 - 1 cup low-sodium chicken broth
12 - 1 onion, quartered
13 - 2 celery stalks, cut into large pieces
14 - 2 carrots, cut into large pieces

# How to Make It:

01 - Preheat the oven to 375°F.
02 - In a small bowl, mix softened butter, olive oil, parsley, rosemary, thyme, garlic, lemon zest, salt, and pepper until well combined.
03 - Pat the turkey breast dry with paper towels. Carefully loosen the skin over the turkey breast and rub half of the herb butter mixture under the skin. Rub the remaining mixture over the top of the skin.
04 - Place the onion, celery, and carrots in the bottom of a roasting pan. Set the turkey breast on top of the vegetables, skin-side up.
05 - Pour the chicken broth into the pan, not over the turkey.
06 - Roast uncovered for 1 hour to 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 165°F.
07 - Baste the turkey breast with pan juices halfway through roasting.
08 - Remove from oven, tent loosely with foil, and let rest for 10–15 minutes before slicing.

# Tips for Success:

01 -
  • The herb butter melts under the skin, keeping the meat tender while infusing every bite with incredible flavor
  • Its ready in under 90 minutes but tastes like it spent all day in the oven
  • You get that show stopping holiday presentation without the stress of managing an entire bird
02 -
  • Getting under the skin feels awkward the first time, but take your time and work slowly to avoid tearing it
  • A meat thermometer is the only way to know for sure, cutting into the meat will just let all those precious juices escape
  • The resting period is not optional, that 10 to 15 minutes makes the difference between juicy and dry meat
03 -
  • If the skin starts browning too quickly, tent loosely with foil for the last 15 minutes
  • A splash of white wine in the roasting pan adds incredible depth to those pan juices

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