Make a juicy, flavorful roast split turkey breast with simple ingredients and easy preparation. This recipe uses herb butter, olive oil, and rosemary to create a golden-brown crust and tender, moist meat. Perfect for family dinners, holidays, or small gatherings, this turkey breast cooks quickly and pairs well with vegetables, mashed potatoes, or gravy.

Ingredients

US Measurements:

1 (2.5-pound) split turkey breast
2 tablespoons salted butter, softened to room temperature
1 tablespoon olive oil
1 teaspoon dried rosemary
½ teaspoon kosher salt
½ teaspoon coarsely ground black pepper

Metric Measurements:

1 (1.1 kg) split turkey breast
2 tablespoons (28 g) salted butter, softened
1 tablespoon (15 ml) olive oil
1 teaspoon (1 g) dried rosemary
½ teaspoon (3 g) kosher salt
½ teaspoon (1 g) coarsely ground black pepper

Instructions

Prepare the Turkey:
Preheat your oven to 400°F (200°C). Pat the turkey breast dry with paper towels to remove excess moisture.
Add Butter Under the Skin:
Gently separate the skin from the meat using your fingers, creating a small pocket. Insert 1 tablespoon of softened butter under the skin, spreading it evenly.
Prepare Herb Butter:
In a small bowl, combine the remaining butter, olive oil, dried rosemary, salt, and black pepper. Mix until smooth.
Coat the Turkey:
Spread the herb butter mixture over the top of the turkey breast, ensuring an even layer for a flavorful crust.
Roast the Turkey:
Place the turkey breast skin-side up in a roasting pan. Roast for 45–50 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If the skin starts to brown too quickly, loosely cover with foil.
Rest and Serve:
Remove the turkey from the oven and tent loosely with foil. Let rest for at least 15 minutes to allow the juices to redistribute. Slice across the grain and serve.

Why You’ll Love This Recipe

This roast split turkey breast is tender, juicy, and packed with flavor from the herb butter. It’s a simple yet elegant main dish, perfect for weeknight dinners or special occasions. The small batch approach ensures even cooking and easy preparation.

Tips

Pat the turkey dry to ensure crispy skin.
Let the turkey rest after roasting—this keeps the meat juicy.
Use a thermometer to prevent overcooking.

Variations and Substitutions

Herbs: Swap rosemary for thyme, sage, or a poultry seasoning blend.
Butter Alternatives: Use ghee or olive oil for a lighter option.
Flavor Boost: Add minced garlic or lemon zest to the butter mixture.

FAQs

Q: Can I cook a larger turkey breast the same way?
A: Yes, increase the roasting time by 10–15 minutes per additional pound, checking with a thermometer.

Q: Can I prepare this ahead of time?
A: Yes, apply the butter mixture and refrigerate for a few hours before roasting. Bring to room temperature before cooking.

Q: How do I keep the skin crispy?
A: Roast uncovered at high heat and pat the skin dry before adding butter. Tent with foil only if browning too quickly.

Serving and Suggestions

Serve with roasted vegetables, mashed potatoes, or a light salad.
Slice thinly for sandwiches or wraps with leftover turkey.
Pair with cranberry sauce or pan gravy for added flavor.