Savory Herb Roasted Turkey

The November my youngest sister got married, I ended up cooking dinner for the out of town family staying at our house. This turkey breast saved me when I realized cooking a full bird for eight people before a wedding was maybe too ambitious. The skin came out impossibly crisp, the meat stayed juicy, and my aunt asked for the recipe during the reception.

I made this again for a quiet Tuesday dinner months later, and the smell of rosemary and garlic filled the whole house. My roommate walked in from work and immediately asked what special occasion she had missed. Sometimes the best cooking happens on random weeknights.

Ingredients

• 1 (34 lb / 1.41.8 kg) boneless, skinon turkey breast: Boneless cooks faster and more evenly, plus easier to carve at the table
• 2 tbsp olive oil: Helps the skin crisp up and keeps everything from drying out
• 4 tbsp unsalted butter, softened: The carrier for all those herbs, so let it sit out until your finger leaves a slight indentation
• 2 tbsp fresh parsley, finely chopped: Adds fresh grassy notes that balance the richer herbs
• 1 tbsp fresh rosemary, finely chopped: Piney and strong, a little goes a long way
• 1 tbsp fresh thyme leaves, finely chopped: Earthy and subtle, ties everything together
• 2 cloves garlic, minced: Fresh garlic mellows beautifully during roasting
• 1 tsp lemon zest: Brightens up the savory herbs and cuts through the richness
• 1 tsp kosher salt: Essential for seasoning throughout, not just on the surface
• 1 tsp black pepper: Freshly cracked makes a noticeable difference
• 1 cup lowsodium chicken broth: Creates steam and makes pan juices worth saving
• 1 small onion, quartered: Adds sweetness to the drippings as they caramelize
• 1 lemon, sliced: Acid from the lemon cuts through the roasting juices
• 34 fresh herb sprigs: Extra aromatics that perfume the turkey from below

Instructions

Set yourself up for success:

Preheat oven to 375F (190C) and put a rack in your roasting pan. The rack keeps the turkey out of the liquid so the bottom skin crisps instead of steaming.

Prep the turkey:

Pat the turkey completely dry with paper towels. Slide your fingers under the skin to loosen it from the meat, being careful not to tear it.

Make the magic butter:

Mix softened butter with parsley, rosemary, thyme, garlic, lemon zest, salt, and pepper until combined.

Get butter everywhere:

Rub half the herb butter under the skin directly onto the meat. Spread the rest over the top of the skin and drizzle with olive oil.

Build the base layer:

Toss onion, lemon slices, and herb sprigs in the bottom of the pan. Set the turkey on the rack above them.

Add moisture:

Pour chicken broth into the pan below the turkey, not over it.

Roast until done:

Cook for 1 hour 1020 minutes until thermometer reads 165F (74C) at the thickest part. Baste with pan juices every 30 minutes.

Let it rest:

Tent loosely with foil and wait 15 minutes before slicing. This step is not optional.

Save

My father in law still talks about the Thanksgiving I made this instead of a full bird. He said it was the first time he actually enjoyed turkey without fighting with bones or dry meat. Sometimes less really is more.

Make Ahead Magic

You can rub the herb butter under the skin up to 24 hours before roasting. Store the turkey breast in the refrigerator, then bring it to room temperature for about 30 minutes before it goes into the oven. This gives the flavors time to really sink in.

The Pan Juice Secret

Do not throw away what is left in the roasting pan. Strain those juices, skim off the excess fat, and you have the most incredible gravy base or sauce. The onions and lemon have done all the work for you.

Serving Suggestions

This turkey breast plays beautifully with classic sides but also shines on a sandwich the next day. I love serving it with roasted root vegetables or simple mashed potatoes to soak up all those juices.

• Mashed potatoes or roasted Brussels sprouts complete the plate
• Crisp white wine like Sauvignon Blanc cuts through the richness
• Slice leftovers thin for incredible sandwiches

Save

Hope this recipe finds its way to your table for whatever special occasion you are celebrating. Sometimes the simplest dishes create the warmest memories.

Common Questions

→ How do I achieve crispy skin on the turkey breast?

Rubbing herb butter under and over the skin, along with drizzling olive oil, helps create a flavorful, crispy skin when roasted at a consistent 375°F.

→ Can dried herbs be used instead of fresh?

Yes, dried herbs can replace fresh ones at about one-third the amount, though fresh herbs provide the best aromatic flavor.

→ What is the ideal internal temperature for cooking the turkey breast?

Roast until the thickest part reaches 165°F (74°C) to ensure the meat is fully cooked and juicy.

→ How long should the turkey rest after roasting?

Let the turkey rest loosely covered with foil for 15 minutes to allow juices to redistribute for moist, tender slices.

→ What side dishes pair well with this roasted turkey?

Roasted vegetables, mashed potatoes, and a crisp white wine, such as Sauvignon Blanc, complement the herb flavors beautifully.