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Cozy Herb Butter Roasted Turkey Breast for Two

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A perfectly portioned, incredibly juicy roasted turkey breast for two, made with a flavorful herb butter that keeps the meat tender and the skin crispy. This easy recipe brings the cozy feeling of a holiday meal to any weeknight.

Ingredients

Scale
  • 1 (2 to 2.5 lb / 900g to 1.1 kg) bone-in, skin-on turkey breast
  • 4 tablespoons (56g) unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried sage)
  • 1 teaspoon salt (kosher salt recommended)
  • 1/2 teaspoon black pepper (freshly cracked)
  • 1/2 cup (120ml) low-sodium chicken broth
  • Optional: 1 small onion, quartered, and 2 celery stalks, cut into chunks

Instructions

  1. Preheat your oven to 375°F (190°C) about 15 minutes before you start prepping the bird.
  2. Pat the turkey breast dry: Remove the turkey breast from its packaging and use paper towels to pat it completely dry, inside and out. Let it sit on a plate while you make the butter.
  3. Make the herb butter: In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, salt, and pepper. Use a fork to mash everything together until evenly distributed.
  4. Loosen the skin: Using your fingers, gently work your way under the skin of the turkey breast. Start at the top edge and slide your hand between the skin and the meat, being careful not to tear the skin. Create a pocket that covers as much of the breast meat as possible.
  5. Apply the herb butter: Take about three-quarters of the herb butter and push it under the loosened skin. Use your fingers to spread it evenly over the meat. Then, rub the remaining butter all over the outside of the skin.
  6. Prepare the pan: If using onion and celery, scatter them in the bottom of your roasting pan. Place the turkey breast on top. Pour the chicken broth into the bottom of the pan, being careful not to wash the butter off the turkey.
  7. Roast the turkey: Place the pan in the preheated oven and roast for 50 to 65 minutes. After 30 minutes, baste the turkey with the pan juices. If the skin is getting too dark, loosely tent the pan with aluminum foil.
  8. Check for doneness: The turkey is done when an instant-read thermometer inserted into the thickest part of the breast (without touching the bone) reads 160°F (71°C). The temperature will continue to rise to 165°F (74°C) as it rests.
  9. Rest the turkey: Remove the pan from the oven and transfer the turkey breast to a cutting board. Let it rest, uncovered, for at least 10 minutes.
  10. Carve and serve: After resting, slice the breast against the grain into thick, even pieces. Spoon a little of the pan drippings over the top for extra flavor.

Notes

Don’t skip drying the skin for crispy results. Use a thermometer, not a timer, for perfect doneness. Let butter soften naturally; melted butter won’t stay under the skin. Baste once at the 30-minute mark. Pull turkey at 160°F (71°C) to account for carryover cooking to 165°F (74°C).

Nutrition

Keywords: roasted turkey breast, herb butter turkey, turkey for two, small turkey breast, easy turkey recipe, weeknight turkey, Thanksgiving for two

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