If you’re on the hunt for a simple yet show-stopping centerpiece, this Roasted Turkey Breast with Herb Butter Recipe is exactly what you need. It’s juicy, flavorful, and surprisingly easy to pull off, even if you don’t roast often. I promise, once you make this, it’ll become your go-to for holidays, Sunday dinners, or any time you crave that perfect roasted turkey flavor without the complicated fuss.

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Why This Recipe Works

Moisture Locked In: Gently lifting the skin to rub herb butter underneath keeps the turkey juicy and tender.
Rich Flavor Layering: Brown sugar, smoked paprika, and fresh herbs balance savory and sweet nuances beautifully.
Simple Gravy Magic: Using the pan drippings and a quick flour-stock slurry makes a smooth, luscious gravy from scratch.
Minimal Fuss, Maximum Results: The recipe requires few ingredients and basic steps but delivers that “wow” factor every time.

Roasted Turkey Breast with Herb Butter, Herb Butter Turkey Breast, Juicy Roasted Turkey, Holiday Turkey Main Course, Easy Turkey Roast - The image shows sliced roasted chicken with golden brown, crispy skin and juicy white meat inside, arranged in two rows on a white patterned plate. The chicken slices have a slightly shiny texture from the glaze and small charred spots. Fresh green rosemary and thyme sprigs are placed on the right side of the plate, adding color and freshness. The plate is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Roasted Turkey Breast with Herb Butter Recipe sticks to classic flavors that naturally complement turkey. Using a bone-in breast adds extra flavor and helps keep the meat juicy. The herb butter mix brings depth, and roasting it slowly ensures a golden, moist finish.

Roasted Turkey Breast with Herb Butter, Herb Butter Turkey Breast, Juicy Roasted Turkey, Holiday Turkey Main Course, Easy Turkey Roast - Flat lay of a whole bone-in turkey breast with natural skin texture, a small softened pat of unsalted butter on a simple white ceramic plate, a white bowl holding a few tablespoons of light brown sugar crystals, a small white bowl of coarse salt, a small white bowl of cracked black peppercorns, a small white bowl with reddish smoked paprika powder, a small white bowl with dried green oregano leaves, two fresh garlic cloves peeled and whole, a small bunch of fresh mixed herbs (rosemary, thyme, and parsley) with vibrant green leaves, a small white bowl containing golden turkey drippings, a small white bowl with clear chicken stock, a small white bowl with white all-purpose flour, all arranged symmetrically and balanced, placed 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 turkey breast: The bone adds flavor and keeps meat juicy while roasting; I always pick a fresh piece if I can.
Unsalted butter: Softened butter is the base for the herb rub—unsalted gives you control over seasoning.
Brown sugar: Adds a subtle sweetness and helps the skin caramelize beautifully in the oven.
Salt: Essential for seasoning deep into the meat and bringing out all flavors.
Black pepper: Adds a gentle heat that pairs perfectly with the butter and herbs.
Smoked paprika: Gives a mild smokiness that makes this dish feel special without needing a grill.
Dried oregano: Brings an earthy herbal note that balances the richness.
Garlic cloves: Freshly minced garlic injects a punch of aroma and flavor you can’t fake with powders.
Fresh herbs (for serving): I love sprinkling fresh thyme or rosemary at the finish to brighten things up.
Chicken or turkey stock: Used in the gravy, it adds body and makes every bite luscious.
All-purpose flour: Thickens the gravy perfectly when whisked with stock into the drippings.

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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.

Tweak to Your Taste

I like to keep it classic with this Roasted Turkey Breast with Herb Butter Recipe, but sometimes I switch things up based on the season or what herbs I have fresh. Feel free to play around—it’s all about making it your own.

Herb Variations: Once, I tried adding a bit of fresh sage to the butter mix, and wow—the aroma was next level. Dried rosemary also works great if you’re fresh out of oregano.
Spice it Up: If you like a little heat, consider adding a pinch of cayenne or chili flakes in the herb butter mix for a subtle kick.
Make it Dairy-Free: Swap the butter for olive oil and add some garlic powder—still delicious but fits a dairy-free diet.

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

Step 1: Prep and Herb Butter Magic

First, take the turkey breast out of the fridge and let it come to room temperature for about 30 minutes. This helps it cook evenly—something I’ve learned the hard way after ending up with dry edges in the past. Meanwhile, mix the softened butter with brown sugar, salt, pepper, smoked paprika, oregano, and minced garlic until it forms a spreadable paste. This is where the magic starts: gently lift the skin of the turkey (go slow so you don’t rip it) and rub as much butter mixture underneath as you can—this locks in juiciness and infuses flavor right where it counts.

Step 2: Roast Slowly and Rotate

Place the turkey breast on a wire rack set inside a baking sheet or roasting pan—this helps air circulate and prevents soggy bottoms. Roast in a 350°F oven for about 90 minutes. Halfway through, rotate the pan for even cooking. The key is patience; resist the urge to crank up the heat! You’re aiming for an internal temp of 165°F. Using a meat thermometer here is a game changer—trust me. Once it’s done, tent with foil and let it rest for 30 minutes. Rest time allows those juices to redistribute so your turkey is juicy in every bite.

Step 3: Make the Gravy from Pan Drippings

I usually start the gravy while the turkey rests to save time. Pour the drippings through a fine mesh sieve to catch any big bits—this keeps the gravy silky smooth. Heat those drippings on medium, then whisk together flour and stock in a shaker cup until lump-free. Pour the slurry into the pan and whisk constantly, scraping the bottom. It takes about 10–20 minutes to thicken, but stirring is everything here. Don’t walk away! When the gravy looks luscious and coats the spoon, taste and adjust salt and pepper as needed. A little extra seasoning really brings it alive.

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Pro Tips for Making Roasted Turkey Breast with Herb Butter Recipe

Butter Under the Skin: I can’t stress this enough—slipping herb butter under the skin, not just on top, makes the meat flavorful and moist.
Use a Thermometer: Guessing don’t work well here—an instant-read thermometer ensures perfectly cooked, juicy turkey every time.
Stir the Gravy Constantly: I sometimes stand by the stove just to whisk my gravy until it’s just right; neglecting it leads to lumps or burnt bits.
Let it Rest: I used to rush slicing, but resting the turkey makes all the difference for juicy slices that don’t dry out immediately.

How to Serve Roasted Turkey Breast with Herb Butter Recipe

Garnishes

I like to sprinkle freshly chopped parsley or thyme over the sliced turkey just before serving. It adds a pop of color and bright herbal notes that really lift the rich meat. Sometimes a few lemon wedges on the side brighten things up, especially if you like a little citrus zing.

Side Dishes

This roasted turkey breast pairs beautifully with classic sides like garlic mashed potatoes, roasted root vegetables, and cranberry sauce. For something lighter, a crisp green salad with a tangy vinaigrette balances the richness. And, of course, don’t forget warm crusty bread to soak up all that luscious gravy!

Creative Ways to Present

For special occasions, I like arranging the turkey slices fanned out on a platter surrounded by fresh herbs, sliced oranges, or pomegranate seeds for a festive touch. You could also serve the turkey atop a bed of wild rice or inside buttery dinner rolls for a delicious sandwich option sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover turkey slices in an airtight container in the fridge for up to 4 days. I’ve found layering parchment paper between slices helps prevent them from sticking together. The gravy goes into a separate container and keeps for about a week.

Freezing

If I have extra turkey or gravy, I freeze them separately in freezer-safe containers with plenty of headspace. The turkey keeps well for up to 3 months, and I find freezing helps it stay just as moist if you reheat carefully.

Reheating

To reheat, I prefer wrapping turkey slices loosely in foil and warming them gently in a 300°F oven—this protects from drying out. For gravy, I warm it slowly in a saucepan over low heat with a splash of stock or water, stirring often until smooth and saucy again.

FAQs

Can I use boneless turkey breast for this recipe?

Absolutely! Boneless turkey breast works just fine, though I find bone-in adds extra moisture and flavor. If using boneless, reduce the cooking time slightly and still aim for an internal temperature of 165°F for safety and juiciness.
How do I know when the turkey breast is fully cooked?

The best way is to use an instant-read meat thermometer inserted into the thickest part, away from the bone. When it hits 165°F, your turkey is perfectly cooked and safe to eat.
Can I prepare the herb butter ahead of time?

Yes! You can mix the herb butter a day ahead and keep it refrigerated. Just bring it to room temp before spreading under the skin to make it easy to apply.
What if I don’t have chicken or turkey stock for the gravy?

You can substitute vegetable broth or even water in a pinch, but the gravy will be less rich. Adding a splash of soy sauce or Worcestershire sauce can help boost flavor if using broth alternatives.

Final Thoughts

This Roasted Turkey Breast with Herb Butter Recipe has become my favorite way to make turkey feel special without stress. It never fails to impress family and friends, and the homemade gravy from drippings is a total crowd-pleaser. Give it a try—you’ll find it’s rewarding, approachable, and downright delicious. I can’t wait to hear how yours turns out, so don’t be shy about sharing your tweaks or tips once you’ve made it!