Ditch the dry, flavorless turkey breast. Our herb-crusted boneless roast brings juicy, aromatic deliciousness to your table any day of the year.
This herb-crusted Butterball turkey breast transforms bland white meat into a stunning centerpiece that’ll have everyone asking for seconds. The vibrant herb paste infuses every bite with fresh, aromatic flavors while keeping the meat incredibly tender and moist.
Best of all, in under two hours, you’ll be serving restaurant-quality turkey that’s perfect for small gatherings or when you want cozy holiday vibes without the usual hassle. Trust us—once you try this method, you’ll never look at turkey breast the same way again.
What is a Roasted Turkey Breast?
A roasted turkey breast is a boneless cut of turkey that’s quicker to cook than a whole turkey and is perfect for smaller gatherings. It’s cut from the light breast meat of a turkey, which can be left bone-in or boneless for easier slicing. For boneless, the meat is removed from the bone and often rolled into a cylindrical shape and tied with netting or kitchen twine to help with even cooking.
Ingredients for a boneless turkey breast recipe
- 3 lbs Turkey Breast – we’re using a boneless Butterball turkey breast. If you want to use a whole bone-in turkey breast, omit the rolling and tying and increase the cooking time.
- For the Herb Paste and Butter:
- Kosher Salt
- Garlic and fresh herbs like Rosemary, Sage, and Thyme
- Black Pepper
- Oil – use a neutral oil
- 2 tbsp Butter
- For Roasting:
- Carrots
- Celery sticks
- Onion
- Lemon
- Garlic
- Chicken broth
Substitutions
- Herbs: Feel free to use dried herbs if fresh aren’t available, but reduce the amount by half since dried herbs are more concentrated.
- Butter: For a dairy-free option, use olive oil in place of butter for the herb paste.
- Smaller portions: Try our roasted turkey tenderloin for more intimate parties or weeknight meals.
How to Make Roasted Turkey Breast
To minimize clean-up, we use an enamel cast iron braising dish for this recipe. This dish can be used from the cooktop to the oven. If you don’t have a dish that can do both, we recommend a cast iron skillet or a skillet and roasting pan.
- Prepare the Herb Paste: In a bowl, mix salt, garlic, rosemary, sage, thyme, black pepper, and oil to create a paste.
- Prep the Turkey: Pat the turkey breast dry, apply the herb paste under and over the skin, and tie it up with butcher’s twine to hold its shape.
- Sear: Preheat your cast iron skillet or braiser, brown the turkey breast in it, and then set aside.
- Roast: Place the turkey breast on the bed of vegetables and broth and roast in a preheated oven at 275°F until it reaches an internal temperature of 150°F. Brush with herb butter, then increase the oven temperature to 350°F to finish cooking to an internal temperature of 160°F with a meat thermometer inserted into the thickest part of the breast.
- Rest and Serve: Let the turkey rest before slicing. Serve with homemade gravy made from the pan drippings and garnish as desired.
Roasted Breast of Turkey Recipe Tips
- Even Cooking: Tying the turkey breast ensures it cooks evenly.
- Monitoring Temperature: Use an instant-read thermometer to avoid overcooking.
- Resting Time: Allowing the turkey to rest for at least 10 minutes before slicing keeps it juicy.
How to Serve Roasted Turkey Breast
Serve this juicy turkey breast with classic sides like garlic mashed potatoes, green bean casserole, roasted or smoked Brussels sprouts, or a simple tossed salad. For a festive touch, add cranberry sauce or a rich turkey gravy.
Leftovers and Reheating
Store leftover turkey breast in an airtight container or wrapped tightly in aluminum foil in the refrigerator for up to three days.
To Reheat: Warm slices of leftover turkey breast gently in a covered skillet over low heat or in the oven at 275°F to keep the meat moist and tender, about 7 to 10 minutes or until heated through.
More Easy Turkey Recipes
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Whip up a mouthwatering roasted turkey breast using a simple herb paste. This recipe guides you through preparing and roasting a boneless breast to get juicy, flavorful results every time.
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For the herb paste and butter
Make the herb paste
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In a small bowl combine the salt, garlic, rosemary, sage, thyme and black pepper with the oil.
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Using the tines of your fork, mix to make an herb paste.
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Divide in half.
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Melt the butter in a small bowl and let it cool.
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Then, combine it with the remaining herb mixture.
Prep the turkey
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Remove the turkey breast from the packaging and netting and pat it dry.
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Lay if flat on a clean working surface.
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Pull back the skin to expose the meat underneath, leaving a segment of it stll attached.
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Rub the exposed surface with the garlic herb paste.
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Pull the turkey skin back over the breast and stretch it to cover as much as possible.
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Tightly Roll the turkey breast up to form an even shape.
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Tie it with butcher’s twine to secure it every inch or so.
Sear the turkey breast
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Preheat a large braiser or oven-safe cast iron skillet over medium-high heat until just smoking.
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Place the turkey breast, skin side down in the hot skillet to brown for 5 to 7 minutes.
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Rotate and brown the turkey breast on all sides.
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Remove the braiser from the heat.
Roast the turkey breast
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Set the turkey breast aside and add the veggies and broth to the bottom of the pan.
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Nestle the turkey breast on top and bake for 2 hours in the oven or until the meat reaches 150 degrees F with an instant-read thermometer.
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Brush the turkey with the herb butter increase the heat to 350 degrees F and cook for another 15 to 20 minutes, until the turkey breast reaches 160 degrees F with your thermometer.
Rest and serve
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Transfer the turkey breast and veggies to a clean work surface to rest.
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Let the turkey breast rest for 10 minutes before removing the butcher’s twine and slicing it into thin ½” medallions to serve.
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Garnish with a pinch of salt, freshly ground black pepper, and minced parsley, if desired.
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Serve with turkey gravy on the side.
Serving: 1serving | Calories: 380kcal | Carbohydrates: 7g | Protein: 69g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 200mg | Sodium: 701mg | Potassium: 149mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3591IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 4mg
