The skin is my favorite part of a roasted turkey breast, and herb butter is how you get it right. Press the butter underneath the skin and it melts as the turkey roasts, basting the meat from the inside while the skin turns golden and crisp. That's why this isn't just a Thanksgiving recipe. I'd make it any night of the year.
What makes this different
You get juicy meat and crisp, golden skin in the same bite, and it's all because the butter goes under the skin instead of on top. Most turkey breast recipes make you pick one or the other. A split bone-in breast is my go-to when I'm cooking for four: no wrestling a whole bird, and you still get drippings for gravy. Plan on about 40 minutes in the oven plus a 20-minute rest, and take it out of the fridge 30 minutes before it goes in.
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Ingredients and Substitutions
Ingredient notes
Butter. Softened, not melted. I'm serious about this one. Soft butter stays put when you press it under the skin, then melts slowly in the oven. Melted butter just runs right back out before it can do anything. If yours is straight from the fridge, give it 30 minutes on the counter.
Dried or fresh herbs. I use a mix of thyme, rosemary, and parsley. Thyme is earthy and warm, rosemary brings that piney note, and parsley keeps the whole thing from tasting heavy.
Bone-in, skin-on split turkey breast. The bone helps the thickest part cook more evenly than a boneless breast would. The skin is what holds the herb butter in place, so leave it on. A split breast is half of a whole breast, and it feeds four people with no trouble.
Salt and pepper. Be generous on the outside. Turkey can take more salt than you'd think, and it needs it.
Instructions
Step 1
Mix the softened butter and herbs.
Step 2
Loosen the skin with your hand and press the herb butter underneath, all the way to the edges.
Season the outside with salt and pepper.
Step 3
Roast, basting once halfway through with the butter that pools in the pan.
Step 4
Rest it under loose foil before carving.
My Best Tips
Let it sit out for 30 minutes first. A turkey breast that goes into the oven cold cooks unevenly, so the outside dries out while the middle is still catching up. Half an hour on the counter takes the chill off.
Use a sheet pan, not a roasting pan. Low sides let hot air get all the way around the turkey, and that's how the edges and bottom get crispy. A deep roasting pan traps steam underneath, and then you're steaming your turkey instead of roasting it. Not the move. A half sheet pan is what I reach for.
Baste once, halfway through. You don't need to hover. One pass with the butter pooled in the pan gives the skin deeper color and more flavor.
Use a meat thermometer. This is the one thing I won't let you skip. Pull the turkey at 160°F and it will climb to 165°F while it rests. You can't judge doneness by color or by the clock. A thermometer tells you.
Don't skip the rest. Twenty minutes under loose foil gives the juices time to settle back into the meat. Slice it too soon and they end up all over your cutting board instead.
FAQs
At 400°F, plan on 12 to 14 minutes per pound, so about 40 minutes for a 3-pound split breast. At 325°F, it's 18 to 22 minutes per pound. Either way, go by temperature, not the clock. Pull it at 160°F.
Check the thickest part of the breast with a meat thermometer, away from the bone. When it reads 160°F, pull it, tent it loosely with foil, and let it rest 20 minutes. It finishes climbing to a safe 165°F while it rests.
Yes, and I love it this way. Cook it over indirect heat for about 20 minutes per pound, pull it at 160°F, and let it rest under foil for 20 to 30 minutes.
Grab a sharp carving knife and run it along the breastbone in long, even strokes so the meat comes off in one big piece. Then slice and serve.
Make Ahead, Freezing and Storage
Make ahead. You can get the herb butter under the skin up to 24 hours before roasting. Cover it, refrigerate it, and pull it out 30 minutes before it goes in the oven.
Storage. Leftovers keep in an airtight container in the fridge for up to 4 days. Cold sliced turkey makes really good sandwiches the next day.
More Thanksgiving Recipes
It's not Thanksgiving without the sides (honestly, they're the best part). Here are a few of my favorites to round out the table.
Browse all the side dish recipes on the site.
Recipe
Herb Roasted Bone-In Turkey Breast
Ingredients
- 6 tablespoons butter (softened)
- 3 teaspoons dried herb mixture (thyme, rosemary and parsley)
- 1 bone-in split turkey breast (3 pounds)
- salt and pepper
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Instructions
- Take the turkey out of the refrigerator 30 minutes before roasting. Preheat the oven to 400°F.
- In a small bowl, mix the softened butter and herbs until well combined.6 tablespoons butter , 3 teaspoons dried herb mixture
- Place the turkey on a sheet pan or shallow roasting pan. Gently separate the skin from the meat with your hand and spread the herb butter underneath, all the way to the edges. Season the outside generously with salt and pepper.1 bone-in split turkey breast , salt and pepper
- Roast for 12 to 14 minutes per pound (about 40 minutes for 3 pounds), until the skin is golden.
- Halfway through, spoon the butter from the bottom of the pan over the turkey.
- Check the thickest part of the breast with a meat thermometer, away from the bone. Remove the turkey when it reads 160°F, cover loosely with foil, and rest for 20 minutes before carving. It will reach 165°F as it rests.
Notes
- A sheet pan is the right pan here. High-sided roasting pans trap steam and prevent the skin from crisping. Low sides let air circulate.
- Remove the turkey from the refrigerator 30 minutes before roasting. Cold turkey cooks unevenly.
- Pull the breast at 160°F. Carryover cooking during the 20-minute rest will bring it to 165°F.
- Fresh herb substitution: swap the 3 teaspoons dried herbs for 1 tablespoon each fresh thyme, rosemary, and parsley.
- For a whole double breast, double the butter mixture and adjust roasting time by weight.
- Also works at 325°F. Increase cooking time to 18-22 minutes per pound.
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Nutrition
Nutrition info not guaranteed to be accurate.
Anita Pollock says
Made this. Absolutely fantastic! Hoping it will turn out just as good with a 5lb breast!
Thanks for the great feedbacl, Anita! I'm glad you loved it!
Shelley Bezona says
How do you get 10 carbs out of turkey?
Liz says
Such a spectacular recipe! My hubby would be happy with a roast turkey breast at least once a month!
Lisa says
Mine too! Thanks, Liz 😉
Erin @ Dinners, Dishes, and Desserts says
I love having herbs with turkey, it gives it so much great flavor. This looks like it is perfectly roasted!
Lisa says
Thanks, Erin!