From the roundup: 12 Easy Thanksgiving Dinner Recipes the Whole Family Will Reach For
This herb roasted turkey breast has saved my Thanksgiving more than once. A 6-pound bone-in breast fits in a standard roasting pan, feeds seven people comfortably, and is done in about two hours without the all-day commitment of a whole bird. Twenty minutes of actual hands-on work, then the oven does the rest.
The herb butter goes in two places: under the skin directly on the meat, and all over the outside. I skipped the under-skin step the first time I made this and the flavor was noticeably flatter. Both layers matter. The chopped vegetables underneath act as a rack and soak up every drop of dripping as the breast roasts, so by the time the turkey comes out you already have the start of a gravy without any extra effort.
The one thing I cannot stress enough: pull the turkey from the oven the moment the thermometer reads 165 degrees, not after. Bone-in breasts carry over a few degrees while they rest, and even 10 extra minutes in the oven can dry out the meat faster than you expect.
Why you will love this
- Feeds 7 people without the logistics of roasting a whole turkey
- Herb butter goes under and over the skin, so the flavor reaches the actual meat, not just the outside
- Chopped onion, celery, and carrots catch all the drippings and give you an instant gravy base
- Total active time is about 20 minutes, the oven handles the remaining two hours
- Leftovers slice cleanly and reheat well with a splash of the saved pan drippings
Tips for success
- Pull the breast from the refrigerator 45 minutes before roasting. Cold meat going straight into the oven leads to uneven cooking, with the outside done before the center catches up.
- Start checking the internal temperature at the 1 hour 45 minute mark, not at 2 hours. Every oven runs a little different and a 6-pound breast can finish early. The thermometer goes into the thickest part of the breast without touching bone.
- If the skin is deeply golden before the meat is done, tent it loosely with foil and remove the foil for the last 10 minutes. Do not leave the foil on at the end or the skin will steam instead of crisp.
- The 20-minute rest after roasting is not optional. Skipping it or cutting it short means the juices run straight onto the cutting board instead of staying in the meat.
What to serve alongside it
- The pan drippings are already seasoned from the herb butter, so they make a simple gravy with just a little flour and broth whisked in over medium heat.
- Mashed potatoes, roasted green beans, or a simple stuffing all work well since the turkey itself is not overly sauced.
- If you are feeding a smaller group, a green salad and one starchy side is plenty. The breast is substantial on its own.
- Leftover sliced turkey works well in sandwiches the next day, especially with a little of the reheated drippings spooned over the bread before you close it up.
Substitutions
Fresh rosemary and thyme give the best flavor here, but if you only have dried herbs, use 1 teaspoon each of dried rosemary and dried thyme in place of the fresh. Dried herbs are more concentrated, so a little goes a long way. For a dairy-free version, olive oil works in place of the softened butter. The skin will still brown, just not quite as deeply golden. A boneless turkey breast can be used if that is what you have, but reduce the cook time by roughly 30 minutes and start checking the temperature at the 1 hour 15 minute mark.
Low-sodium chicken broth works perfectly if you cannot find turkey broth. The broth in the bottom of the pan keeps the drippings from scorching and adds a little steam, so do not skip it even if you have to use water in a pinch.
Make-ahead and storage
You can mix the herb butter and apply it to the turkey up to 24 hours ahead. Cover the prepared breast tightly and refrigerate it, then pull it out 45 minutes before you plan to roast so it has time to lose the refrigerator chill. Store carved turkey in an airtight container in the refrigerator for up to 4 days. Pour a spoonful of the pan drippings over the meat before sealing the container so it does not dry out.
To reheat, place sliced turkey in a covered baking dish with a splash of broth or saved drippings and warm it in a 300-degree oven for about 15 minutes. Sliced turkey also freezes reasonably well for up to 2 months if you freeze it with some of the drippings. Thaw overnight in the refrigerator before reheating.
Herb Roasted Turkey Breast with Pan Drippings
Ingredients
Equipment
Method
- Pull the turkey breast out of the refrigerator 45 minutes before you plan to roast it. This takes the chill off the meat and helps it cook more evenly. Heat your oven to 325 degrees Fahrenheit while the turkey sits on the counter.
- In a small bowl, mix the softened butter with the rosemary, thyme, garlic, salt, and pepper until everything is combined. It should look like a thick, fragrant paste.
- Scatter the chopped onion, celery, and carrots across the bottom of your roasting pan. Pour the broth over the vegetables. Set the turkey breast on top of the vegetables, skin side up. The veggies act as a natural roasting rack and soak up all the drippings as the turkey cooks.
- Use your fingers to gently loosen the skin from the breast meat without tearing it. Slide about half the herb butter directly underneath the skin and spread it over the meat as evenly as you can. Rub the remaining butter all over the outside of the skin. This double layer is what gives you deep flavor and crispy skin.
- Roast uncovered for about 1 hour and 45 minutes to 2 hours. If the skin looks deeply golden before the meat is done, tent loosely with foil and remove it for the last 10 minutes of cooking to crisp back up.
- Start checking the internal temperature at the 1 hour 45 minute mark. Insert an instant-read thermometer into the thickest part of the breast without touching bone. You are looking for 165 degrees Fahrenheit. Pull it from the oven the moment it hits that mark.
- Transfer the turkey breast to a cutting board and tent loosely with foil. Let it rest for at least 20 minutes before carving. This rest is not optional. It is what keeps the juices in the meat instead of running onto your board. Pour the pan drippings into a measuring cup or fat separator to use for gravy.
- Carve by running a sharp knife along one side of the breastbone, then slicing the meat crosswise into thick pieces. Arrange on a platter and spoon a little of the warm pan drippings over the top before serving.
Notes
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