Slow Roasted Herb Butter Turkey Breast Recipe

Make herb butter

Soften the unsalted butter at room temperature (about 20–30 minutes). In a medium bowl, combine softened butter, chopped rosemary, chopped thyme, chopped sage, minced garlic, lemon zest, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix thoroughly until the herbs and garlic are evenly distributed.

Butter under skin

Using your fingers or a small spoon, gently loosen the turkey breast skin from the meat, creating pockets without tearing the skin. Spread about three-quarters of the herb butter evenly under the skin, massaging it to coat the meat. Reserve the remaining herb butter for basting and finishing.

Season exterior

Pat the turkey breast dry with paper towels. Rub the skin lightly with 1 tablespoon olive oil, then sprinkle the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper evenly over the skin. Tuck any wing tips under the breast if present.

Preheat the oven to 300°F (150°C). Arrange the quartered onion, carrot pieces, celery pieces, halved garlic head, and fresh herb sprigs in the bottom of a roasting pan to form a bed. Place the prepared turkey breast skin-side up on top of the aromatics. Pour 1 cup low-sodium chicken or turkey stock into the pan around (not over) the aromatics to keep moisture in the oven and collect pan juices.

Roast the turkey breast at 300°F (150°C) until the internal temperature at the thickest part of the breast (avoiding bone if present) reaches 150°F (65°C). For a 5 lb boneless breast, this typically takes about 2 to 2 1/2 hours, but begin checking at 1 hour 45 minutes. Insert an instant-read thermometer into the thickest part to monitor temperature.

Every 30–40 minutes after the first 45 minutes, gently baste the top of the breast with the reserved herb butter (softened) using a spoon. This helps build a golden, flavorful crust.

If the skin is not browning to your liking in the final 10–15 minutes, increase oven temperature to 425°F (220°C) and roast until skin is golden — watch carefully to avoid burning.

When the breast reaches 150°F (65°C), remove it from the oven. Tent loosely with aluminum foil and let it rest for 20–25 minutes. During resting the internal temperature will rise to about 155–160°F (68–71°C), and juices will redistribute.

While the turkey rests, strain the pan drippings into a bowl, pressing lightly on the aromatics to extract juices. Skim off excess fat if desired, reserve about 1 cup of strained pan juices. Whisk in the remaining reserved herb butter (if solid, warm slightly to melt), 1 tablespoon lemon juice, and chopped parsley to make a simple finishing sauce. Adjust seasoning with salt and pepper to taste.

Carve the turkey breast into 1/4- to 1/2-inch slices and serve with the finishing sauce spooned over or on the side.