Savory Herb Roasted Turkey (Print Version)
Tender turkey breast infused with herbs, roasted to golden perfection for memorable family meals.
# What You’ll Need:
→ 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
# Steps:
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, avoiding pouring directly 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.
# Expert Tips:
01 -
- The herb butter under the skin keeps every bite impossibly moist without any fancy techniques
- Its ready in under 90 minutes but tastes like it spent all day in the oven
- You get all those gorgeous pan drippings for gravy without wrestling with a massive bird
02 -
- Getting the butter under the skin without tearing takes patience, but it's the difference between good and incredible
- A meat thermometer is absolutely required because timing alone won't tell you when it's done safely
- Letting it rest feels like forever when everyone's hungry, but cutting too soon releases all those precious juices
03 -
- Take the turkey out of the fridge 30 minutes before roasting so it cooks more evenly
- A splash of white wine in the roasting pan adds incredible depth to the pan juices