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Make everyone happy at your next Thanksgiving dinner with this savory and juicy, roasted Boneless Turkey Breast with Herb Butter! It’s actually perfect year-round, and especially for the holidays as a simpler alternative to a whole turkey. With Lemon Herb Butter tucked under the skin and smeared all over the surface of the breast so that it drips down and bastes the turkey while it roasts, the crispy skin is loaded with flavor and the flesh is wonderfully juicy and moist.
I love a whole roasted turkey when feeding a crowd for the holidays. Having said that, sometimes when I’m feeding a smaller group and I don’t want to cook (and buy) a large, whole turkey, a Boneless Turkey Breast recipe with Herb Butter like this one is the perfect alternative. It’s super flavorful, relative quick cooking, and festive all at the same time.
At the same time, this is also a great option even if you are hosting a large holiday dinner and would like to have extra white meat to supplement. (Or, if you just want to ensure that you have leftovers for sandwiches or Turkey Tortellini Soup!)
This is the best turkey breast that I’ve had! It’s tender, juicy and savory. Make extra Lemon Herb Butter and keep it on hand in the freezer for a last minute roasted turkey breast at your next dinner party.
Ingredients–What You Need
To make Boneless Turkey Breast with Herb Butter, we will be using the following ingredients:
- Boneless Turkey Breast: Many grocery stores will only stock a boneless turkey breast around the holidays. However, you can always order one from the butcher any time of the year. Another option is to order a whole turkey and request that the butcher break it down into eight pieces (two each of breasts, wings, thighs and drumsticks), then use the other parts for other recipes, such as homemade turkey stock or soup. But, keep in mind that this recipe can also be used for a bone-in turkey breast. The only differences will be in cooking time (meat on a bone always takes longer to cook than boneless meat) and serving method. Before being able to slice the turkey easily, it is advised to carve the breast off of the bone first, then slice it.
- Lemon Herb Butter: This compound butter that is slathered all over the turkey breast is full of flavor from chopped fresh herbs, lemon zest, freshly ground black pepper and a touch of salt. It’s a flavor powerhouse that should actually be a staple in your kitchen year-round. My recipe calls for five herbs (flat-leafy parsley, sage, rosemary, thyme and marjoram). You can find the recipe for it here.
- Mixed Fresh Herbs: These fresh herbs amp up the savoriness factor of the turkey breast a few notches, and also enhance the visual appeal of the final dish. Like the Lemon Herb Butter, I use five different herbs in this dish, that all scream autumn to me–sage, marjoram, thyme, rosemary and parsley. Use any combination of these, as desired. Just be sure to leave out any tough stems!
A complete and detailed list of ingredients with amounts and instructions is included in the recipe below.
Step-By-Step Photos & Instructions, Pro-Tips included!
Here are the main steps for how to make Boneless Turkey Breast with Herb Butter:
- Make the Lemon Herb Butter.
- PRO-TIP: This can be done several days in advance and held in either the freezer or refrigerator.
- Pat the turkey breast dry with paper towels. Then, carefully loosen the skin of the turkey breast, taking care not to tear it. Spread half the Lemon Herb Butter underneath the skin. Slather the other half of butter around the surface of the breast.
- PRO-TIP: Bring the turkey to room temperature before roasting as it will result in more even cooking.
- Then, press chopped mixed herbs into the herb butter all over the top surface (skin side) of the breast. Spray it lightly with a little olive oil, then place the seasoned turkey breast on a rack in either a rimmed sheet pan or baking dish.
- PRO-TIP: Consider adding a few garlic heads, chunks of onion or lemon halves around the turkey breast in the sheet pan or baking dish. These all make great accompaniments when platting and serving the turkey breast.
- Roast the turkey breast uncovered until it reaches an internal temperature of 160°F. This could take anywhere from 90 to 150 minutes depending on your oven and the size of the turkey breast.
- PRO-TIP: Take the internal temperature of the breast after one hour to closely monitor its progress. Rotate the sheet pan or baking dish a couple of times during the cooking process.
- Once it is ready, remove the turkey breast from the oven, cover it with foil and let it sit for 20 to 30 minutes to allow the carryover-cooking to raise the internal temperature to 165°F (the FDA’s recommended safe internal temperature for poultry). Then, carve it into thick slices and serve. Buon Appetito!
Frequently Asked Questions
Here are answers to some frequently asked questions for this Boneless Turkey Breast with Herb Butter recipe:
Can I use a bone-in turkey breast for this recipe?
Absolutely! The only differences will be in cooking time (meat on a bone always takes longer to cook than boneless meat) and serving method. Before being able to slice the turkey easily, it is advised to carve the breast off of the bone first, then slice it.
Why is it sometimes difficult to find a boneless turkey breast?
Many grocery stores will only stock a boneless turkey breast around the holidays. However, you can always order one from the butcher any time of the year. Another option is to order a whole turkey and request that the butcher break it down into eight pieces (two each of breasts, wings, thighs and drumsticks), then use the other parts for other recipes, such as homemade turkey stock or soup.
What is the best way to take the internal temperature of the turkey breast?
To take the temperature properly, insert the meat thermometer into the thickest part of the breast.
Can I use plain butter instead of Lemon Herb Butter?
You can, but the result will not be quite as flavorful as it is with the Lemon Herb Butter. However, if you decide to do this, increase the amount of chopped fresh herbs and pat them into the plain butter over the entire surface of the breast (top and bottom), as opposed to just the top skin side.
What to Serve with Turkey Breast with Herb Butter
Round out your Turkey Breast with Herb Butter with these delicious trimmings:
- Homemade Turkey Gravy
- Roasted Garlic Mashed Potatoes
- Creamed Spinach with Croutons
- Cranberry Sauce with Orange
- Sheet Pan Sausage, Mushrooms and Fennel
- Easy Pesto-Roasted Potatoes
Kitchen Tools for Turkey Breast with Herb Butter
To make this recipe, you will need the following:
- Cutting board with non-slip mat underneath (I use shelf liner)
- Sharp chef’s knife
- Measuring cups and spoons
- Multiple bowls to hold prep
- Stem thermometer
- Baking sheet and rack
- Carving knife and fork
More Great Recipes to Try
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Boneless Turkey Breast with Herb Butter
Ingredients
- 1 boneless turkey breast, about 3 pounds
- Pinch salt and black pepper
- ½-¾ cup Lemon Herb Butter, about 3.5 ounces, softened at room temperature (See separate recipe.)
- ⅓ cup chopped mixed fresh herbs, such as sage, marjoram, thyme, flat-leaf parsley and/or rosemary
- Olive oil
Instructions
- Make the Lemon Herb Butter. This can be done several days in advance and held in either the freezer or refrigerator.
- If the turkey has been wet-brined, remove it from the brine, rinse it and then let it dry uncovered in the refrigerator for 1 to 2 hours prior to prepping it for roasting. Also, bring the turkey to room temperature before roasting as it will result in more even cooking.
- Arrange a rack in the lower third of the oven and preheat the oven to 350°F.
- Pat the turkey breast dry with paper towels, and sprinkle the surface with salt and black pepper. Then, carefully loosen the skin of the turkey breast, taking care not to tear it. Spread half the Lemon Herb Butter underneath the skin. Slather the other half of butter around the surface of the breast. Sprinkle the surface a second time with salt and black pepper.
- Then, press the chopped mixed herbs into the herb butter all over the top surface (skin side) of the breast. Spray it lightly with a little olive oil, then place the seasoned turkey breast on a rack in either a rimmed sheet pan or baking dish. Using a rack will allow hot air to circulate all around the breast for more even cooking.
- Roast the turkey breast uncovered until it reaches an internal temperature of 160°F. This could take anywhere from 90 to 150 minutes depending on your oven and the size of the turkey breast. It is recommended to take the internal temperature of the breast after one hour to closely monitor its progress. Rotate the sheet pan or baking dish a couple of times during the cooking process.
- Once it is ready, remove the turkey breast from the oven, cover it with foil and let it sit for 20 to 30 minutes to allow the carryover-cooking to raise the internal temperature to 165°F (the FDA’s recommended safe internal temperature for poultry). Then, carve it into thick slices and serve. Buon Appetito!
Notes
- To take the temperature properly, insert the meat thermometer into the thickest part of the breast.
I made the Turkey with Lemon Herb Bitter for Christmas dinner. It came out perfectly and was a crowd pleaser. I received many compliments Will definitely repeat this recipe as it is a winner!
So glad you enjoyed the recipe, Michele! Thank you for the feedback. 🙂
Thanks for this – it’s a basic recipe that I really needed!