Herb-Roasted Turkey Breast

Juicy bone-in turkey breast brined for moisture, coated with herb butter, and roasted over vegetables for flavorful pan drippings.

Prep Time6

Cook Time1 15

Rest Time15

Total Time7 30

Course: Main Course

Cuisine: American

Servings:

Calories: 182kcal

Author: Jami Powell

Equipment

Medium Staub baking dish or similar oven-safe baking dish
Container or large zip-top bag for brining
Small Mixing bowl
Cutting board
Carving knife
Instant-read meat thermometer
Aluminum foil, if needed

Ingredients

Turkey

1 (2 to 2½pound) bone-in, skin-on fresh turkey breast half Use a turkey breast that has not been injected, enhanced, self-basted, or packaged in a salt solution.

Brine

4 cups water divided
¼ cup kosher salt
2 tablespoons brown sugar

Herb Butter

4 tablespoons unsalted butter softened
1 tablespoon olive oil
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
1 teaspoon fresh thyme finely chopped
1 teaspoon fresh sage finely chopped
¼ teaspoon dried rosemary lightly crushed

Vegetable Base

1 large carrot cut into 1½-inch chunks
1 large celery stalk cut into 1½-inch chunks
½ onion cut into wedges
3–4 garlic cloves smashed
½ cup unsalted chicken or turkey broth

Instructions

Heat 1 cup of the water until warm. Stir in the kosher salt and brown sugar until completely dissolved.
Add the remaining 3 cups of cold water. Let the brine cool completely before adding the turkey.
Place the turkey breast in a container or large zip-top bag and pour the cold brine over it. The breast should be submerged. Cover and refrigerate for 4–6 hours.
Remove the turkey from the brine and discard the brine. Do not rinse the turkey. Pat it thoroughly dry with paper towels, especially the skin.
Preheat the oven to 350°F. Scatter the carrot, celery, onion, and smashed garlic over the bottom of a medium baking dish. Pour in the unsalted broth. Place the turkey breast skin-side up over the vegetables.
Combine the softened butter, olive oil, black pepper, garlic powder, onion powder, smoked paprika, thyme, sage, and rosemary.
Carefully loosen the skin without tearing it. Spread about half of the herb butter directly over the breast meat underneath the skin. Rub the remaining herb butter over the outside of the skin.
Roast the turkey uncovered at 350°F. Begin checking the internal temperature after about 50 minutes. Insert an instant-read thermometer into the thickest part of the breast without touching the bone.
Continue roasting until safely cooked through. If the skin becomes sufficiently browned before the center is done, loosely tent it with foil.
If the turkey is cooked but you'd like deeper browning, increase the oven to 425°F for the final few minutes, watching carefully.
Remove the turkey from the oven and let it rest for 15 minutes before carving. Slice the breast across the grain. Spoon the pan drippings over the turkey or strain them to use in gravy or dressing.

Video

Notes

COOKING NOTES

Brine the turkey for 4 to 6 hours, then dry the skin thoroughly before adding the herb butter. Start checking the temperature at about 50 minutes because the thickness of the breast determines the actual roasting time.

Tips for Best Results

Use a turkey breast that hasn't been enhanced, injected, self-basted, or packaged in a salt solution.
Spread half of the herb butter underneath the skin so the seasoning sits directly against the meat.
Pat the turkey very dry after brining to help the skin brown.
Let the turkey rest for 15 minutes before carving.

How to Know It's Ready

The skin should be nicely browned, and the breast should be cooked through at its thickest point. Check it with an instant-read thermometer inserted into the meat without touching the bone.

Nutrition