Herb Roasted Split Turkey Breast
This herb roasted turkey breast is coated in a flavorful herb butter resulting in moist, flavorful meat.
Servings: 4
Calories: 480kcal
Equipment
Ingredients
Turkey
- 3 pound bone-in split turkey breast
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon poultry seasoning
Herb Butter
- 6 tablespoons unsalted butter softened
- 1 tablespoon fresh parsley finely chopped
- 2 teaspoons fresh thyme finely chopped
- 2 teaspoons fresh rosemary finely chopped
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the herb butter by combining the chopped herbs, 1 teaspoon of Kosher salt, ½ teaspoon ground black pepper, and softened butter in a small bowl and stir to combine.
- Place an oven rack in the middle of your oven and preheat to 425°F.
- Season the bone side of the turkey with 1 teaspoon of Kosher salt and ½ teaspoon ground black pepper. Use your fingers to separate the skin from the meat. Be careful not to tear the skin or completely separate it from the meat. Rub the herb butter under and on top of the skin to coat the turkey breast. Sprinkle the poultry seasoning over the top.
- Place the turkey on a wire rack set in a rimmed baking sheet lined with foil, or in a large baking dish. Place any leftover herbs underneath the turkey for additional flavor.
- Bake for 20 minutes, then reduce the temperature to 350°F. Continue cooking for around 1 hour, until the turkey reaches an internal temperature of 160°F in the thickest part of the meat. If the skin begins to get too dark, cover it loosely with foil to prevent burning.
- Transfer to a cutting board, tent with foil, and rest for 15 minutes. The temperature will rise to about 165°F as it rests. If it hasn't reached 165°F after resting, return it to the oven for a few minutes, then carve.
Notes
- Cook time: Plan on roughly 25 minutes per pound. Always cook to temperature, pulling the turkey at 160°F in the thickest part.
- Brining: If you dry brine the turkey breast, omit the salt in the recipe.
- Herb butter: Make it up to 2 weeks ahead and refrigerate. Let it soften before spreading.
- Carving: Cut the meat away from the bone in one piece, then slice across the grain. See the post for step-by-step carving instructions.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Nutrition: Estimate based on Morton kosher salt and a turkey breast that hasn't been pre-brined.
Nutrition
Calories: 480kcal | Carbohydrates: 1g | Protein: 58g | Fat: 28g | Cholesterol: 203mg | Sodium: 1190mg