There’s something truly comforting about a well-roasted turkey breast that’s bursting with flavor and incredibly tender. This Juicy Roast Turkey Breast with Herb Butter Recipe transforms a simple cut into a star-worthy centerpiece, perfect for any gathering or cozy dinner at home.

The image shows a white round plate with sliced roasted chicken arranged in two neat rows, each piece golden brown with visible herbs and a juicy texture. Around the chicken, there are bright green parsley leaves sprinkled with red pomegranate seeds. Wedges of orange and yellow citrus fruits, including tangerine and lemon, are placed evenly around the edge of the plate. A knife with a silver blade and decorative handle is positioned at the bottom left corner on a white marbled surface. The background includes a blurred white bowl and grey-striped cloth. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Juicy Roast Turkey Breast with Herb Butter Recipe
Top Tip
How to Serve Juicy Roast Turkey Breast with Herb Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Juicy Roast Turkey Breast with Herb Butter Recipe

Why You'll Love This Recipe

This recipe has a special place in my heart because it elevates everyday ingredients into something extraordinary with just a few simple steps. The delicate herb butter seeps under the skin, locking in moisture and flavor—something I never miss when roasting turkey breast.

Simple yet flavorful: The fresh herbs and garlic take the turkey to a whole new level without overpowering it.
Juicy every time: Separating the skin to spread herb butter underneath keeps the breast incredibly moist.
Perfect for any occasion: Whether it’s a family dinner or a holiday feast, this roast turkey breast will impress.
Easy gravy from drippings: Making gravy from pan drippings means no extra fuss, just pure savory goodness.

A golden-brown roasted chicken with a crispy skin seasoned with green herbs sits at the center of a white plate. Around the chicken, there is a colorful mix of roasted vegetables, including green Brussels sprouts, orange sweet potatoes, and red bell peppers, creating a bright border. Fresh green parsley leaves are placed behind the chicken for garnish. In the background, a white gravy boat is partially visible. The plate sits on a white marbled surface with a gray-striped cloth napkin and a metal knife beside it. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role—from enhancing flavor to making the cooking process foolproof. Plus, I always recommend fresh herbs for that aromatic punch and good-quality butter to help brown the skin beautifully.

Flat lay of a large bone-in skin-on turkey breast with fresh skin intact, a small white bowl of softened unsalted butter, three peeled fresh garlic cloves, a few sprigs of fresh thyme, rosemary, and sage, a whole large yellow onion cut into chunky pieces, a large peeled carrot cut into chunks, two celery ribs cut into chunks, a small white bowl filled with all-purpose flour, and a simple white bowl with clear low-sodium chicken broth, all arranged symmetrically with balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in skin-on turkey breast: This cut keeps the meat juicy and tender while the skin crisps up flawlessly.
Unsalted butter: Softened to easily mix with herbs, it melts under the skin adding richness without being too salty.
Garlic: Fresh garlic gives a robust, aromatic base that pairs beautifully with herbs.
Fresh thyme, rosemary, sage (or parsley): These classic herbs bring out that comforting, earthy flavor turkey deserves.
Salt and freshly ground black pepper: Essential for seasoning inside and out, helping all other flavors pop.
Yellow onion, carrot, celery: These vegetables create a flavorful roasting bed that also helps make an incredible base for gravy.
All-purpose flour: For thickening the gravy smoothly using pan drippings.
Low-sodium chicken broth: Keeps the gravy rich yet balanced, letting the turkey drippings shine.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting a bit, and you should feel free to adapt this recipe to your tastes too. Don’t be afraid to swap herbs or add a bit of citrus zest to the butter for a brighter punch. This recipe is totally flexible, and you get to decide how it shines on your table.

Variation: One of my favorite tweaks is adding lemon zest with the herbs in the butter—it adds a fresh zing that complements the naturally savory turkey. Try it sometime for a bit of brightness.
Seasonal spin: In colder months, adding a teaspoon of smoked paprika to the herb butter adds warmth and depth.
Dietary tweaks: For dairy-free, simply use olive oil infused with herbs in place of butter—it won’t crisp as much, but you’ll still keep loads of flavor and juiciness.

Step-by-Step: How I Make Juicy Roast Turkey Breast with Herb Butter Recipe

Step 1: Prepping with Love and Patience

Start by preheating your oven to 325°F, and position the rack just below the center—that low and slow roasting is key to juicy turkey. While it warms up, carefully separate the skin from the turkey breast with a large spoon or the handle of a wooden spoon. Don’t rush this—gently ease the skin away, leaving it attached at the edges. This little step makes all the difference for moist meat and buttery skin.

Step 2: Herb Butter Magic

Mix softened butter with minced garlic, fresh thyme, rosemary, and sage (or parsley), seasoning with salt and pepper. I like to really mash it together with a fork to release the garlic’s aroma before slathering it under the skin and all over the bird. Spread about half of this delicious butter underneath the skin to infuse the meat and the rest evenly on top for crispy, golden skin.

Step 3: Roast to Perfection

Place onions, carrot, and celery in the bottom of your roasting pan and lay the turkey breast skin side up on a rack or directly on the veggies if you don’t have one. Roast for about 2 to 2 ¼ hours, or until the thickest part of the breast hits 165°F on an instant-read thermometer. If you notice the skin browning too quickly near the end, loosely cover with foil to avoid burning. Let it rest tented with foil for 10 minutes after roasting to seal in those juices.

Step 4: Glorious Gravy from Drippings

Discard the veggies from the pan and pour drippings into a fat separator or measuring cup, set ⅓ cup of the fat aside for your gravy. Warm this fat in a saucepan, whisk in flour, and cook for a minute to get rid of the raw flour taste. Gradually whisk in chicken broth and remaining drippings, letting it simmer until thickened. I always taste as I go, seasoning with salt and pepper, and thin with extra broth if it’s too thick.

Top Tip

This recipe really shines when you take the time to separate the skin and spread the herb butter underneath. I’ve learned from experience that this step is non-negotiable if you want juicy, flavorful meat rather than dry turkey breast.

Butter under the skin: Always soften butter and work gently to separate the skin without tearing—this traps moisture and flavor inside the turkey as it roasts.
Thermometer is your best friend: Don’t rely on timing alone. Using a digital instant-read thermometer is the surest way to get perfectly cooked turkey without the guesswork.
Rest the meat: After roasting, let the turkey rest tented loosely with foil. This step lets the juices redistribute so every slice stays moist.
Tent with foil if skin gets too brown: I’ve avoided burnt skin many times by tenting the turkey loosely when it’s nearing done but browning too fast.

How to Serve Juicy Roast Turkey Breast with Herb Butter Recipe

roast turkey breast - Serving Suggestion

Garnishes

I usually garnish slices of turkey with fresh parsley or rosemary sprigs. I find the green herbs brighten the rich flavors and make the plate visually inviting. A few lemon wedges on the side are also great if you added zest to your herb butter, enhancing the fresh notes.

Side Dishes

This juicy roast turkey breast pairs beautifully with roasted sweet potatoes, buttery mashed potatoes, or a classic green bean almondine. Sometimes I toss together a simple but hearty wild rice salad for a little texture contrast. Don’t forget that homemade gravy—it ties everything together beautifully.

Creative Ways to Present

For holidays or special dinners, I like to arrange turkey slices on a wooden board surrounded by fresh herb sprigs and cranberries for a festive look. Using a gravy boat for serving the sauce adds a touch of elegance, while keeping it casual enough for family-style dining. It’s these little touches that make your meal memorable.

Make Ahead and Storage

Storing Leftovers

I like to let leftover turkey cool completely before wrapping tightly in foil or an airtight container. Stored in the fridge, it lasts about 3 to 4 days without losing much moisture or flavor. It’s great for sandwiches or quick salads during the week.

Freezing

Freezing leftover roast turkey breast works well too. I slice it first, then layer pieces with parchment paper in a freezer-safe bag. This way, you can thaw only what you need without freezing everything together. It keeps for up to 3 months, and thawed slices reheat nicely.

Reheating

To reheat, I cover slices in foil and warm them gently in a 300°F oven to avoid drying out the meat. Alternatively, microwaving covered, at medium power in short bursts works well when you add a splash of broth or water to keep moisture in.

Frequently Asked Questions:

Can I use frozen turkey breast for this Juicy Roast Turkey Breast with Herb Butter Recipe?

It’s best to fully thaw the turkey breast in the fridge for 36 to 48 hours before cooking. Cooking from frozen won’t allow the herb butter to properly penetrate or the meat to cook evenly, which risks dryness.

How do I know when the turkey breast is perfectly cooked?

The most reliable way is to use an instant-read thermometer inserted into the thickest part of the breast. When it reads 165°F, your turkey is perfectly cooked and safe to eat. Avoid relying on timing alone since ovens vary.

Can I prepare the herb butter mixture ahead of time?

Absolutely! You can mix the herb butter up to a day ahead and keep it covered in the fridge. Just bring it back to room temperature before spreading it under the skin so it’s easy to work with.

What should I do if the skin starts browning too much during roasting?

If you see the skin getting too dark before the turkey is fully cooked, loosely tent the bird with aluminum foil. This slows down browning while allowing the turkey to finish cooking perfectly.

Final Thoughts

This Juicy Roast Turkey Breast with Herb Butter Recipe has become my go-to for any time I want something comforting, impressive, and stress-free. The combination of herbs, butter, and slow roasting is a simple but powerful way to get moist, flavorful turkey every single time. I hope you give it a try and enjoy those perfectly roasted slices with your favorite sides as much as I do!