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Best Herb Butter Roasted Turkey Breast for Two – Easy & Perfect

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This scaled-down turkey breast recipe delivers golden, crispy skin and juicy meat with a flavorful herb butter. Perfect for a quiet dinner party or intimate holiday gathering, it comes together in under 90 minutes with simple ingredients.

Ingredients

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  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh sage, finely chopped (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon lemon zest
  • 1 bone-in, skin-on turkey breast (2 to 2.5 pounds)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low-sodium chicken broth
  • 1 small onion, quartered (optional)
  • 2 sprigs fresh rosemary

Instructions

  1. Prepare the Herb Butter: In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage (if using), salt, pepper, and lemon zest. Mix together with a fork until well combined and looks like a speckled paste. Set aside at room temperature.
  2. Prep the Turkey: Take the turkey breast out of the fridge and let it sit at room temperature for about 20 minutes. Pat it completely dry with paper towels. Season the outside with salt and pepper. Gently loosen the skin from the meat using your fingers, creating a pocket. Spread about half of the herb butter directly onto the meat under the skin, then spread the remaining herb butter all over the outside of the turkey breast.
  3. Set Up for Roasting: Preheat oven to 375°F (190°C). Place the quartered onion and rosemary sprigs in the bottom of a small roasting pan or baking dish. Pour in the chicken broth. Place the turkey breast on top of the onions and rosemary, breast side up. If oddly shaped, tie with kitchen twine for even cooking.
  4. Roast the Turkey: Place the pan in the preheated oven and roast for 50 to 60 minutes. Start checking internal temperature at the 45-minute mark using an instant-read thermometer inserted into the thickest part without touching bone. Target 160°F (71°C). About halfway through, baste the turkey with pan juices. If skin browns too quickly, tent loosely with aluminum foil for the last 15 minutes.
  5. Rest and Serve: Once the turkey hits 160°F, remove from oven and transfer to a cutting board. Let rest for at least 15 minutes. Slice against the grain into thick pieces. Serve warm with pan sauce if desired.

Notes

Don’t skip drying the turkey skin for crispiness. Use room-temperature butter for easy spreading. A good thermometer is essential to avoid overcooking. Let the turkey rest for at least 15 minutes before slicing. For a quick pan sauce, place the roasting pan on the stovetop over medium heat, add 1/4 cup white wine or chicken broth, scrape up browned bits, simmer 2-3 minutes, then whisk in 1 tablespoon cold butter. Season with salt and pepper.

Nutrition

Keywords: herb butter roasted turkey breast, turkey for two, small turkey breast, easy turkey recipe, holiday turkey for two, roasted turkey breast, herb butter turkey

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