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Perfect Herb Butter Roasted Turkey Breast for Two

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A perfectly sized bone-in turkey breast roasted with herb butter for two, featuring crispy golden skin and impossibly juicy meat. This recipe makes a regular Tuesday feel like Thanksgiving without the commitment of a whole bird.

Ingredients

Scale
  • 1 (2 to 2.5 lb) Bone-In, Skin-On Turkey Breast Half
  • 4 tablespoons Unsalted Butter, Softened
  • 2 cloves Garlic, Minced
  • 1 tablespoon Fresh Rosemary, Finely Chopped
  • 1 tablespoon Fresh Thyme Leaves
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper, Freshly Ground
  • 1 tablespoon Olive Oil
  • ½ cup Chicken or Turkey Broth
  • Optional: 1 small Onion, Quartered
  • Optional: 2 Celery Stalks, Cut in Half

Instructions

  1. About 30 minutes before cooking, take turkey breast out of fridge and let sit on counter. Pat completely dry with paper towels.
  2. In a small bowl, combine softened butter, minced garlic, chopped rosemary, and thyme leaves. Mash together with a fork until uniform paste.
  3. Gently slide fingers under turkey skin to create a pocket between skin and meat, being careful not to tear skin.
  4. Push about two-thirds of herb butter under loosened skin, spreading evenly over breast meat. Rub remaining butter all over outside of skin.
  5. Drizzle olive oil over buttered skin and rub in. Season generously all over with kosher salt and black pepper.
  6. Preheat oven to 425°F (220°C). Place turkey breast skin-side up in roasting pan or skillet. Pour chicken broth into bottom of pan. If using, scatter onion and celery around turkey.
  7. Roast at 425°F (220°C) for 20 minutes for high-heat start.
  8. Reduce oven temperature to 350°F (175°C). Remove pan from oven and baste turkey with melted butter and juices from bottom of pan.
  9. Return to oven and continue roasting at 350°F (175°C) for about 45 to 60 minutes more (total cooking time 15-18 minutes per pound).
  10. Check internal temperature with instant-read thermometer in thickest part of breast, not touching bone. Remove at 160°F (71°C).
  11. Transfer turkey to cutting board, tent loosely with aluminum foil, and let rest for 15-20 minutes.
  12. Carve against the grain into thick slices. Spoon pan juices over top if desired. Serve immediately.

Notes

Pat turkey bone dry for crispy skin. Resting is non-negotiable for juicy meat. Use a thermometer, not a timer. If skin browns too fast, tent with foil. Make quick pan gravy while turkey rests.

Nutrition

Keywords: turkey breast for two, herb butter turkey, roasted turkey breast, small turkey recipe, date night dinner, Thanksgiving for two

Find it online: https://cookyep.com/perfect-herb-butter-roasted-turkey-breast-for-two/