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  • Bettina Applewhite

Herb Roasted Turkey Breast

This Thanksgiving we can celebrate with others! But still not ready for a full bird? Try this roasted turkey breast that's full of flavor. It's kept moist by slow roasting the bird in herbed butter for a turkey breast that isn't dried out.

Turkey breast can often be dried out and lacking in flavor. This recipe makes sure that your turkey comes out moist and full of flavor. Soften 2 sticks of butter. Yep, 2 whole sticks. I made a compound butter by adding in lots of chopped fresh herbs and garlic and slathered that right over the bird. As it melted down I basted the herby butter right over the turkey breast. It came out perfect.

In this herb butter I used...

  • Sage

  • Rosemary

  • Oregano

  • Thyme

  • Savory

  • Garlic

  • Salt

You can use whatever combinations you desire or have on hand. Sage tastes like Thanksgiving to me and rosemary and thyme are great herbs for poultry. You're not even cooking if you don't add garlic. But play around with the combinations that you love and make it your own. Just remember to always cook with love.

I'm not usually a turkey breast type of person because it's usually so dry, but this method converted me. It gives lots of moisture and flavor for a delicious dish. I can no longer claim that I don't like turkey breast.

Herb Roasted Turkey Breast

Serves 6


2.5 lbs turkey breast, bone in

1 - 1/2 cups chopped herbs (sage, rosemary, oregano, thyme, savory)

12 cloves garlic, chopped

2 tsp Kosher salt

1 Cup (2 sticks) Unsalted Butter, softened to room temperature


  1. Take out turkey breast about 30 minutes before cooking to allow to rest at room temperature. Preheat oven to 400 degrees.

  2. In a medium bowl, combine softened butter, herbs, salt, and garlic until it makes a thick paste.

  3. Prepare a backing sheet by placing a grated rack in the backing rack or using a roasting pan with insert. Place the turkey breast on the prepared pan and cover with the herbed butter mixture. Place mixture both on top and under the skin of the turkey breast.

  4. Place in preheated oven and cook for 20 minutes. Then reduce the oven temperature to 350 and continue to cook for an additional 35 - 40 minutes until turkey breast reaches an internal temperature of 165 degrees in the thickest part. If your breast is starting to brown too soon, you can cover it loosely with aluminum foil.

  5. Once your turkey breast has reached the desired temperature, take it out of the oven and allow to rest for 15 minutes on the counter. Cover loosely with aluminum foil. Once rested, slice and serve.

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