Succulent, juicy turkey breast roasted in garlic herb butter and served with sweet roasted cherry tomatoes. This Herb-Roasted Turkey Breast makes a perfect centerpiece for a holiday meal or cozy Sunday dinner.
Author:Mari
Prep Time:15 mins
Cook Time:60 mins
Total Time:1 hr 15 mins
Yield:6 servings 1x
Category:Main Course
Method:Roasting
Cuisine:American
Ingredients
Scale
1 whole boneless turkey breast (2½ to 3 lbs)
4 tbsp unsalted butter, softened
1 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp fresh sage, chopped
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional)
1 tsp lemon zest
1 tbsp lemon juice
1½ cups cherry tomatoes, halved
1 tbsp olive oil (for tomatoes)
Salt and pepper, to taste (for tomatoes)
A few sprigs of rosemary or thyme (for tomatoes)
Instructions
Preheat oven to 375°F (190°C).
In a bowl, mix softened butter, olive oil, garlic, rosemary, thyme, sage, lemon zest, lemon juice, paprika (if using), salt, and pepper to form a herb butter mixture.
Pat turkey breast dry. Gently loosen the skin and rub half the herb butter underneath. Rub the remaining butter over the entire surface of the turkey.
Place the turkey breast on a rack or directly into a roasting pan.
Roast uncovered for 45–60 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
While the turkey roasts, toss halved cherry tomatoes with olive oil, salt, pepper, and herb sprigs.
Add the tomatoes to the roasting pan during the last 20–25 minutes of cooking time.
Remove turkey from the oven and let it rest for 10–15 minutes before slicing.
Serve with the roasted tomatoes and spoon pan drippings over the top.
Notes
Use an oven-safe thermometer to ensure perfectly cooked turkey.
Letting the turkey rest helps retain its juices when sliced.
This recipe pairs well with mashed potatoes, green beans, or a light salad.
You can prepare the herb butter ahead and store in the fridge until ready to use.