There’s just something incredibly satisfying about a golden, juicy turkey breast that melts in your mouth. This Perfect Roast Turkey Breast with Herb Butter Recipe hits all the right notes—crispy skin, fragrant herbs, and rich butter that keeps everything tender. I love how simple it is but delivers that wow factor every time.

The image shows a white round plate with sliced roasted chicken arranged in two neat rows, each piece golden brown with visible herbs and a juicy texture. Around the chicken, there are bright green parsley leaves sprinkled with red pomegranate seeds. Wedges of orange and yellow citrus fruits, including tangerine and lemon, are placed evenly around the edge of the plate. A knife with a silver blade and decorative handle is positioned at the bottom left corner on a white marbled surface. The background includes a blurred white bowl and grey-striped cloth. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Perfect Roast Turkey Breast with Herb Butter Recipe
Top Tip
How to Serve Perfect Roast Turkey Breast with Herb Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Perfect Roast Turkey Breast with Herb Butter Recipe

Why You'll Love This Recipe

This recipe has become my go-to for when I want a show-stopping yet easy turkey breast. The herb butter infuses every bite with bold flavors, and roasting it slowly keeps the meat juicy without any fuss. Plus, the homemade gravy made from those pan drippings ties it all together beautifully.

Juicy and Flavorful: The herb butter seeps under the skin, keeping the turkey breast moist and bursting with savory herbs.
Effortless yet Elegant: This dish looks impressive but is simple enough for a weeknight or holiday feast.
Perfectly Crisp Skin: Roasting at a moderate temperature lets the skin get beautifully golden without burning.
Homemade Gravy: Using the pan drippings creates a rich, flavorful gravy that beats any store-bought option.

A golden-brown roasted chicken with a crispy skin seasoned with green herbs sits at the center of a white plate. Around the chicken, there is a colorful mix of roasted vegetables, including green Brussels sprouts, orange sweet potatoes, and red bell peppers, creating a bright border. Fresh green parsley leaves are placed behind the chicken for garnish. In the background, a white gravy boat is partially visible. The plate sits on a white marbled surface with a gray-striped cloth napkin and a metal knife beside it. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Perfect Roast Turkey Breast with Herb Butter Recipe starts with high-quality ingredients that complement each other. Fresh herbs give that aromatic punch, while softened butter carries their essence deep into the meat. Plus, the bed of veggies beneath the turkey helps keep it moist and infuses subtle sweetness.

Flat lay of a large bone-in skin-on turkey breast with fresh skin intact, a small white bowl of softened unsalted butter, three peeled fresh garlic cloves, a few sprigs of fresh thyme, rosemary, and sage, a whole large yellow onion cut into chunky pieces, a large peeled carrot cut into chunks, two celery ribs cut into chunks, a small white bowl filled with all-purpose flour, and a simple white bowl with clear low-sodium chicken broth, all arranged symmetrically with balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in skin-on turkey breast: Keeping the bone in adds juiciness and flavor; the skin crisps up beautifully with the butter underneath.
Unsalted butter: Softened for easy mixing with herbs, it’s the key to rich, tender meat and crispy skin.
Fresh garlic: Adds a beautiful pungent kick that complements the herbs without overpowering.
Fresh thyme, rosemary, and sage (or parsley): Classic poultry herbs that bring earthiness and freshness to every bite.
Salt and freshly ground black pepper: Essential for seasoning and enhancing natural flavors.
Yellow onion, carrot, celery: These aromatics create a flavor-packed base for the roasting pan and gravy.
Flour: Used to thicken the pan drippings into a luscious gravy.
Low-sodium chicken broth: Adds depth to the gravy without overwhelming salty flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Perfect Roast Turkey Breast with Herb Butter Recipe is how easy it is to tweak according to your flavor preferences. I often experiment with different herbs or add a little citrus zest for brightness. Feel free to make it your own—you truly can’t go wrong here.

Variation: I’ve tried swapping sage for fresh parsley when I want a milder herb flavor, and it still turns out fantastic, especially if you love a lighter taste.
Dietary twist: For a dairy-free version, try substituting the butter with olive oil herb paste; it won’t crisp the skin quite as much, but the flavor’s still delightful.
Seasonal Change: Adding a splash of fresh lemon juice to the butter mix brings a lovely zing that brightens up the dish during warmer months.

Step-by-Step: How I Make Perfect Roast Turkey Breast with Herb Butter Recipe

Step 1: Prep the Oven and Turkey

Start by preheating your oven to 325°F (about 165°C), and move the rack one notch below center to ensure even cooking. This moderate temperature is perfect—it lets the turkey cook through beautifully without over-browning the skin. While it heats up, pat your turkey breast dry with paper towels to get the skin crispier later.

Step 2: Make the Herb Butter and Apply

In a bowl, mix softened butter with minced garlic, fresh thyme, rosemary, sage (or parsley), plus a good pinch of salt and freshly ground black pepper. Use a spoon to carefully separate the skin from the turkey breast—this can feel delicate, so take your time, sliding the spoon gently without tearing. Rub about half of the butter under the skin, then spread the rest all over the outside. Season everything again with salt and pepper for that perfect savory finish.

Step 3: Set up the Roasting Pan

Toss the onion, carrot, and celery chunks into a roasting pan—it’s like building a flavorful bed for your turkey. If you have a roasting rack, place it on top of the veggies; if not, just put the turkey directly on them to keep the meat elevated and juicy.

Step 4: Roast Until Perfect

Place your turkey breast skin-side up and roast for roughly 2 to 2¼ hours. The secret here is to trust your instant-read thermometer—when the thickest part hits 165°F (74°C), you’re done. Don’t peek too often; keeping the oven door closed keeps the heat steady for even cooking.

Step 5: Rest and Prepare Gravy

Let the turkey rest tented loosely with foil for about 10 minutes to let juices redistribute—this step is crucial to keep things moist. While resting, discard the veggies from the pan and pour the drippings into a fat separator or liquid measuring cup. Measure out ⅓ cup of fat for the gravy.

Step 6: Make the Gravy

Warm the fat drippings in a saucepan over medium heat. Whisk in flour and cook for about a minute until it forms a golden roux. Slowly pour in chicken broth plus any remaining pan drippings while whisking constantly. Let it thicken, seasoning with salt and pepper to taste. If the gravy gets too thick, just thin it with a bit more broth.

Top Tip

Years of roasting taught me a few vital tricks to perfect this dish every time. These tips make a huge difference and save you from common pitfalls—like dry meat or burnt skin.

Butter Under the Skin: Don’t skip separating the skin—it’s the best way to keep the breast moist and achieve that mouthwatering crispiness.
Use a Thermometer: Waiting for the right internal temperature (165°F) is the only foolproof way to avoid over- or undercooking.
Herb Freshness Matters: Fresh herbs make a noticeable difference—if you use dried, reduce the amount and add extra garlic or lemon zest for brightness.
Tent the Turkey If Needed: If you see the skin starting to get too dark near the end, loosely tent it with foil—it protects from burning without steaming the skin.

How to Serve Perfect Roast Turkey Breast with Herb Butter Recipe

Roast Turkey Breast - Serving Suggestion

Garnishes

I like to finish the turkey with a sprinkle of freshly chopped parsley and a few sprigs of thyme for that rustic, fresh look and subtle extra flavor. Sometimes a lemon wedge on the side works wonders, especially if you or your guests like a bright, zesty note.

Side Dishes

This roast turkey pairs beautifully with classic sides like creamy mashed potatoes, buttery green beans almondine, and cranberry sauce. On cooler days, I enjoy serving it with roasted root vegetables or a fresh garden salad for some balance.

Creative Ways to Present

For holiday dinners, I sometimes carve the breast into thick, juicy slices and fan them out on a wooden board surrounded by fresh herbs and bright slices of citrus. It doubles as a rustic centerpiece and makes serving feel extra special.

Make Ahead and Storage

Storing Leftovers

Wrap leftover turkey tightly in foil or plastic wrap and store in an airtight container in the fridge. I find it stays moist and delicious for up to 4 days when properly stored—perfect for sandwiches or quick reheats.

Freezing

If you want to prepare ahead or save leftovers long term, slice the turkey and freeze it with layers of parchment paper between slices to prevent sticking. Freeze in a sealed container or freezer bag for up to 3 months. I recommend freezing the turkey separate from the gravy.

Reheating

I gently reheat slices in a covered pan on low heat or wrapped in foil in a warm oven (about 300°F) to keep them from drying out. Adding a splash of broth or even a little gravy during reheating helps keep the meat tender and flavorful.

Frequently Asked Questions:

Can I use frozen turkey breast for this recipe?

Frozen turkey breast must be fully thawed in the fridge for 36 to 48 hours before roasting to ensure even cooking and food safety. Never roast turkey breast straight from frozen.

How do I know when the turkey breast is done?

The most accurate way is to use an instant-read thermometer and check that the thickest part of the breast reaches 165°F (74°C). This guarantees safety and juiciness without overcooking.

What can I substitute for fresh herbs if I don’t have them?

Dried herbs can work in a pinch—use about one-third the amount of fresh herbs called for. Adding extra garlic or a splash of lemon juice can boost flavor when fresh herbs aren’t available.

How do I avoid the turkey skin burning before the meat is cooked through?

If you notice the skin is browning too much near the end of roasting, loosely tent it with aluminum foil. This shields the skin from direct heat while allowing the turkey to continue cooking.

Final Thoughts

This Perfect Roast Turkey Breast with Herb Butter Recipe has become such a favorite in my kitchen because it combines simplicity with stunning flavor every time. Whether for a special holiday dinner or a cozy Sunday meal, it’s the kind of dish that feels like a warm hug. I hope you enjoy making and sharing it as much as I do—it’s one of those recipes you’ll want to keep coming back to.