Easy Thanksgiving Herb-Roasted Turkey Breast
360kcal
Ingredients
For the turkey breast
- 3 lb (1.4 kg) bone-in, skin-on turkey breast
- 4 tbsp (60 g) unsalted butter, softened
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves, finely chopped
- 1 tbsp fresh sage, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp paprika, optional (for color)
- Zest of 1 lemon
For the roasting pan & gravy
- 1 small onion, sliced
- 1 lemon, quartered
- 4 cloves garlic, smashed
- 3 fresh herb sprigs (rosemary, thyme, or sage)
- 1 cup (240 ml) low-sodium chicken broth, plus more as needed
- 1 tbsp all-purpose flour (optional, for thickening)
- 1 tbsp cold butter (optional, for finishing the gravy)
Equipment
- 1 Roasting pan with rack
- 1 Instant-read thermometer
- 1 Small mixing bowl
- 1 Cutting board
- 1 Sharp carving knife
- 1 Aluminum foil
Instructions
- Take the turkey breast out of the fridge 30 minutes before cooking so it can lose the chill. Preheat the oven to 375°F / 190°C.
- Make the herb butter: In a small bowl, mix the softened butter, olive oil, minced garlic, chopped rosemary, thyme, sage, parsley, lemon zest, salt, and black pepper until well combined.
- Pat the turkey breast dry with paper towels. Gently loosen the skin with your fingers and rub about half of the herb butter under the skin. Spread the remaining herb butter all over the top and sides of the turkey. Sprinkle with paprika if using.
- Add the onion slices, lemon wedges, smashed garlic cloves, and herb sprigs to the bottom of a small roasting pan or baking dish. Place a rack on top (or rest the turkey directly on the aromatics), then pour in the chicken broth.
- Place the turkey breast skin-side up on the rack. Roast for 45–60 minutes, basting once or twice with the pan juices, until the thickest part of the breast reaches 165°F / 74°C. Add a splash more broth if the pan starts to look dry. If the skin is browning too quickly, tent the turkey loosely with foil.
- Transfer the turkey breast to a cutting board, tent with foil, and let it rest for 10–15 minutes before slicing so the juices can redistribute.
- While the turkey rests, place the roasting pan over medium heat on the stove (or transfer the pan juices to a small saucepan). Skim off excess fat if needed. Whisk the flour into the pan juices and simmer for 2–3 minutes, whisking, until slightly thickened.
- Stir the cold butter into the gravy for a glossy finish and season to taste with extra salt and pepper if needed. Slice the turkey breast against the grain and serve with the warm herb pan gravy and your favorite Thanksgiving side dishes.
Nutrition per serving (estimated)
Calories360kcalCarbohydrates2gProtein45gFat18gSaturated Fat7gCholesterol155mgSodium480mgPotassium520mgSugar1g
Notes
- If you’re using a frozen turkey breast, thaw it in the fridge for 24–36 hours before roasting.
- For a boneless turkey breast, start checking the internal temperature 10–15 minutes earlier, as it usually cooks faster than bone-in.
- For extra crispy skin, make sure the turkey is very dry before adding the herb butter.
- You can roast at 425°F / 220°C for the first 15 minutes, then lower the heat to 375°F / 190°C to finish cooking.
- Leftover turkey keeps well in an airtight container in the fridge for 3–4 days.
- Reheat gently with a splash of broth so it stays juicy.
Private Notes
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