Easy Boneless Turkey Breast (Herb Butter)

White square baking dish with cooked turkey breast.

4.67 from 3 votes

Easy Boneless Turkey Breast (Herb Butter)

My boneless turkey breast is what I make when a whole turkey is too much. I spread on an easy herb butter made with dried rosemary, thyme, sage, garlic powder, and smoked paprika. There’s no brining or basting, and it’s out of the oven in about 1 1/2 hours. One 3-pound breast feeds my family of 4, and I still have leftovers the next day!

Prep Time10

Cook Time1 30

Resting Time15

Total Time1 55

Course: Dinner Recipes

Cuisine: American

Servings: servings

Calories: 269kcal

Author: Samantha Erb

Equipment

Ingredients

1 (3-pound) skin-on boneless turkey breast thawed
1/2 cup unsalted butter 1 stick, softened
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

Preheat the oven to 425°F.
In a small bowl, combine softened butter, rosemary, thyme, sage, garlic powder, smoked paprika, salt, and pepper. Mix it until it’s completely smooth and well combined.
Pat the turkey breast completely dry with paper towels and set it in a casserole dish or roasting pan.
Leave the netting on and spread the herb butter right over it, coating the top and sides. Roast for 15 minutes so the outside starts to turn golden.
Reduce the oven temperature to 350°F and continue roasting it for 1 hour to 1 hour 15 minutes, or until the thickest part of the breast reaches 165°F on an instant read thermometer.
Remove the turkey from the oven and immediately tent it loosely with aluminum foil for 15 minutes to rest. Remove the foil and netting, then slice against the grain to serve.

Notes

For the most even cooking, let the turkey breast sit on the counter for 30 minutes before roasting.

Broil the turkey at the end for 1 to 2 minutes for an extra crispy and golden brown skin.

Let the turkey rest for 15 minutes before slicing against the grain so the juices stay inside the meat.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Reheat leftovers covered in foil at 325°F with a splash of broth for 10 to 15 minutes, until it's warmed through.

A 2-pound turkey breast takes about 50 minutes to 1 hour total and a 4-pound turkey breast can take up to 2 hours. Always check the temperature using a thermometer though.

Nutrition