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Butter-Roasted Turkey Breasts

3.5

(173)

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Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

Recipe information

  • Yield

    8 Servings

Ingredients

2

skin-on, bone-in turkey breasts (3½–4 lb.)

½

cup (1 stick) unsalted butter, room temperature

Kosher salt and freshly ground black pepper

6

sprigs thyme

4

sprigs rosemary

1

head of garlic, cloves peeled, crushed

Preparation

  1. Step 1

    Preheat oven to 425°. Gently loosen skin from turkey breasts and rub butter under skin and all over outside of breasts; season with salt and pepper.

    Step 2

    Scatter thyme sprigs, rosemary sprigs, and garlic over a large rimmed baking sheet and arrange turkey breasts, skin side up, on top. Roast turkey breasts, rotating halfway through, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 160° (for optimal moistness, you will want to cook the white meat of the turkey breasts to a lower temperature than you would if cooking the whole bird), 45–55 minutes.

    Step 3

    Transfer turkey breasts to a platter and let rest 10 minutes before carving.

    Step 4

    Serve turkey breasts with pan drippings alongside.

Nutrition Per Serving

Calories (kcal) 400 Fat (g) 16 Saturated Fat (g) 10 Cholesterol (mg) 198 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 57 Sodium (mg) 180
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Reviews (173)

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  • I'm making a beast of turkey for two. Your saying to preheat oven to 425 but bake a breast at a lower temperature, so which is it , 425 or lower to 325??? What do I do for the drippings for gravy? Couldn't find any turkey necks or backs to make drippings.

    • Anonymous

    • Dania Beach, Florida

    • 11/24/2020