Ingredients
Scale
- 1 (6-8 lb) Bone-In, Skin-On Turkey Breast
- 1 tbsp Olive Oil
For the Herb Butter (Simple Turkey Seasoning):
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 cloves garlic, minced
- 1 1/2 tsp Kosher salt
- 1/2 tsp black pepper
For the Roasting Pan:
- 1 large onion, cut into chunks
- 2 large carrots, cut into chunks
- 2 large celery ribs, cut into chunks
- 1-2 cups chicken or turkey broth
Instructions
- Prep: Preheat oven to 325°F (165°C). Let the turkey rest at room temperature for 30 minutes. Pat the turkey breast completely dry with paper towels.
- Make Herb Butter: In a small bowl, mash together the softened butter, fresh herbs, minced garlic, salt, and pepper until it forms a paste.
- Season the Turkey (The Secret!): Gently loosen the skin from the turkey breast with your fingers, creating a “pocket.” Rub about 2/3 of the herb butter under the skin, directly onto the meat.
- Rub the 1 tbsp of olive oil all over the outside of the skin, then rub the remaining 1/3 of the herb butter on top of the skin.
- Prep the Pan: Scatter the onion, carrots, and celery in the bottom of a roasting pan. Place a roasting rack on top. Place the seasoned turkey breast on the rack.
- Pour 1-2 cups of broth into the bottom of the pan (not over the turkey).
- Roast: Roast for 1.5 to 2.5 hours, or until a meat thermometer inserted into the thickest part (not touching bone!) reads 165°F (74°C).
- REST THE TURKEY! (Do Not Skip!): This is the most important step! Transfer the turkey to a cutting board, tent it loosely with foil, and let it rest for 15-20 minutes before carving. This guarantees a juicy breast!
Notes
- The Thermometer is Your Best Friend!: The only way to guarantee a Moist Turkey Breast is to not overcook it. Forget the clock and trust your meat thermometer! Pull it from the oven the second it hits 165°F.
- Butter Under the Skin: This is my #1 secret! It melts right into the meat and bastes it as it cooks, keeping it incredibly juicy.
- Using a Boneless Breast? This recipe is perfect for a Boneless Turkey Breast Oven recipe, too! It will cook much faster (a 3-4 lb breast might only take 1-1.5 hours). Just trust your thermometer 165°F is always the magic number!
- No Brine Needed! The herb butter rub does all the work of a brine, adding moisture and flavor, with none of the fuss!
- Pan Drippings: Don’t throw away those wonderful drippings in the bottom of the pan! Strain them and use them as the base for the most delicious gravy!
- Prep Time: 20
- Resting Time: 20
- Cook Time: 90
- Category: Main
- Method: Roasting
- Cuisine: American