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Light Herb Butter Roasted Turkey Breast for Two

Light Herb Butter Roasted Turkey Breast for Two - featured image
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A perfectly portioned, herb-crusted turkey breast that stays juicy, takes under an hour, and makes enough for two with maybe a little leftover for sandwiches the next day.

Ingredients

Scale
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon fresh sage, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • ½ teaspoon lemon zest
  • 1½ to 2 pounds bone-in, skin-on turkey breast half
  • 1 tablespoon olive oil
  • ½ teaspoon salt (for seasoning the outside)
  • ¼ teaspoon black pepper (for seasoning the outside)
  • ¼ cup chicken or turkey broth (low-sodium preferred)
  • Optional: fresh herb sprigs for tucking around the turkey

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle. While it’s heating, take your turkey breast out of the fridge and let it sit on the counter for 15 minutes.
  2. Make the herb butter. In a small bowl, combine the softened butter, chopped sage, rosemary, thyme, minced garlic, salt, pepper, and lemon zest. Mash it all together with a fork until everything is evenly distributed.
  3. Prep the turkey. Pat the turkey breast completely dry with paper towels. Season the outside with the ½ teaspoon salt and ¼ teaspoon pepper.
  4. Loosen the skin. Gently slide your fingers between the skin and the meat, starting from the thickest side. Work slowly so you don’t tear the skin.
  5. Apply the herb butter. Using your fingers or a small spoon, push the herb butter under the skin, spreading it evenly over the meat. Massage it gently from the outside to make sure it’s distributed. Any leftover butter can be rubbed on top of the skin.
  6. Arrange in the dish. Pour the ¼ cup of broth into your baking dish. Place the turkey breast skin-side up in the center. If you have extra herb sprigs, tuck them around the turkey in the broth. Drizzle the olive oil over the skin and give it a final pinch of salt.
  7. Roast for 40-50 minutes. Start checking at 35 minutes with your thermometer inserted into the thickest part of the meat, avoiding the bone. You’re looking for 160°F (71°C). The temperature will rise another 5 degrees while it rests.
  8. Rest before slicing. Transfer the turkey to a cutting board and tent it loosely with foil. Let it rest for 10 minutes.
  9. Make the pan jus (optional but amazing). While the turkey rests, set the baking dish over medium heat on the stove. Add a splash more broth or water and scrape up the browned bits from the bottom. Let it simmer for 2 minutes, then strain into a small bowl.
  10. Slice and serve. Carve the breast against the grain into ½-inch thick slices. Spoon a little jus over each serving.

Notes

Don’t skip the drying step for crispy skin. Let the turkey sit out for 15-20 minutes before roasting for even cooking. Use an instant-read thermometer for best results. The herb butter can be made up to 3 days in advance. For dairy-free, use vegan butter. For boneless turkey breast, reduce cooking time by 10-15 minutes.

Nutrition

Keywords: turkey breast, herb butter, roasted turkey, small batch, for two, quick dinner, weeknight meal

Find it online: https://sunnysavory.com/light-herb-butter-roasted-turkey-breast-for-two/