Savory Herb Roasted Turkey (Printer-friendly)

Tender turkey breast with fresh herbs and garlic, roasted for rich, savory flavor and a crisp finish.

# What You'll Need:

→ Turkey

01 - 1 (3–4 lb) boneless, skin-on turkey breast
02 - 2 tbsp olive oil

→ Herb Butter

03 - 4 tbsp unsalted butter, softened
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh rosemary, finely chopped
06 - 1 tbsp fresh thyme leaves, finely chopped
07 - 2 cloves garlic, minced
08 - 1 tsp lemon zest
09 - 1½ tsp kosher salt
10 - 1 tsp black pepper

→ For Roasting

11 - 1 cup low-sodium chicken broth
12 - 1 small onion, quartered
13 - 1 lemon, sliced
14 - 3–4 fresh herb sprigs (thyme, rosemary, or sage)

# How to Prepare:

01 - Preheat oven to 375°F. Place a rack in a roasting pan and set aside.
02 - Pat the turkey breast dry with paper towels. Gently loosen the skin over the breast with your fingers.
03 - In a small bowl, combine butter, parsley, rosemary, thyme, garlic, lemon zest, salt, and pepper to make an herb butter.
04 - Rub half of the herb butter under the skin of the turkey breast. Rub the remaining butter on top of the skin. Drizzle olive oil over the turkey.
05 - Arrange onion quarters, lemon slices, and herb sprigs in the bottom of the roasting pan. Place the turkey breast on the rack above them.
06 - Pour chicken broth into the bottom of the pan.
07 - Roast uncovered for 1 hour 10–20 minutes, or until the internal temperature at the thickest part reaches 165°F. Baste the turkey with pan juices every 30 minutes.
08 - Remove from oven, tent loosely with foil, and let rest for 15 minutes before slicing.

# Expert Advice:

01 -
  • You get all the festive holiday feelings without wrestling with a whole turkey or timing issues
  • The herb butter keeps the white meat moist while creating skin that people actually want to eat
02 -
  • Pull the turkey out when it hits 160F since carryover cooking will bring it to 165F during the rest period
  • If the skin browns too quickly, tent loosely with foil for the last 20 minutes
03 -
  • A sharp knife makes clean slices and keeps the presentation looking professional
  • If you only have dried herbs, use one third the amount and add them a bit earlier in the butter mixing process

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