This herb roasted split turkey breast recipe uses a simple, but flavorful herb butter to produce moist, juicy turkey meat and delicious crispy skin. It's perfect for a holiday meal or anytime of the year! A simple herb butter coating bastes the turkey breast as is roasts to flavor the meat and keep it moist and juicy. And a typical split turkey breast will cook in around an hour, so it's perfect to pair with some easy side dishes like my
instant pot mashed potatoes and garlic green beans for a stress free Thanksgiving meal! A split turkey breast is where the breast portion of the turkey is cut into two halves. They are
typically sold bone-in and skin-on and are around 3 pounds in size. The small size makes a half turkey breast a great option for a small Thanksgiving dinner for 3-4 people. It's also a good option to cook alongside a whole turkey if your family likes mostly white turkey meat at Thanksgiving or Christmas. Combine chopped herbs, salt, pepper, and softened butter in a small bowl and stir to combine. You can use immediately or store in an airtight container for up to 2 weeks. If refrigerating you will need to allow it to soften again before spreading on the turkey. The USDA guidelines recommend cooking turkey to 165ºF which is the temperature salmonella is killed almost instantly. However, turkey can dry out very quickly at or above this temperature, and the temperature of the meat will continue to rise a
few degrees while it rests. For the juiciest turkey I recommend pulling your turkey breast from the oven at 160ºF. Check out this great article from Serious Eats on turkey temperature for more detail on the science of turkey temperature. After removing the turkey from the oven, tent with foil and allow the meat
to rest for at least 15 minutes. This period is important to allow the juices time to redistribute and keep the meat moist. The internal temperature should continue to rise to a final temperature of around 165°F. When cooking turkey I highly recommend using a digital thermometer (affiliate link) with a leave in probe inserted into the
thickest part of the meat. This allows you to monitor the temperature throughout the cooking process and avoid dry, overcooked meat at your holiday meal. You can't go wrong with traditional Thanksgiving side dishes with this
delicious herb roasted turkey breast. Here are a few of my favorites! Garlic Butter Green Beans Instant Pot Garlic Mashed Potatoes Easy Homemade Cranberry Orange Sauce Creamy Bacon Mac and Cheese Roasted Brussels Sprouts with Bacon Crispy Herb Roasted PotatoesWhy this recipe works
What is a split turkey breast?
Ingredient Notes
How
to make herb butter
How to cook a split turkey breast
Finished
temperature for turkey breast
How to carve and slice a half turkey breast
What sides to serve with turkey
Turkey Tips and FAQs
Storage and Reheating instructions
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat individual portions in a microwave until just warmed through, or for lager servings cover and reheat your leftovers in a 275°F oven until warm.
Should I brine my turkey breast?
I don't find it necessary to brine a split turkey breast. Brining helps turkey meat retain moisture while cooking, but a split breast will cook much quicker than a whole turkey, so they don't lose as much moisture during the cooking process.
If you do want to brine your turkey I reccomend using a dry brine. To do this, rub around 1 tablespoon of salt under and on top of the skin and on the bottom side of the turkey breast. Then transfer to a rimmed baking sheet and refrigerate overnight.
Be sure to omit the salt from the recipe if you do choose to brine your bird!
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More Turkey Recipes
- Smoked Turkey Breast
- Sheet Pan Roasted Turkey Breast with Stuffing and Vegetables
- Easy Instant Pot Turkey Pot Pie
- Turkey Meatloaf
- Spinach and Feta Turkey Burgers
📖 Recipe
Turkey
- 3 pound bone-in split turkey breast
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon poultry seasoning
Herb Butter
- 6 tablespoons unsalted butter, softened
- 1 tablespoon fresh parsley, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Prepare the herb butter by combining the chopped herbs, 1 tsp of Kosher salt, ½ tsp ground black pepper, and softened butter in a small bowl and stir to combine.
Place an oven rack in the middle of your oven and preheat to 425°F.
Season the bone side of the turkey with 1 tsp of Kosher salt and ½ tsp ground black pepper. Use your fingers to separate the skin from the meat. Be careful not to tear the skin or completely separate it from the meat. Rub the herb butter under and on top of the skin to coat the turkey breast. Sprinkle the poultry seasoning over the top.
Place the turkey on a wire rack set in a rimmed baking sheet lined with foil, or in a large baking dish. Place any leftover herbs underneath the turkey for additional flavor.
Bake for 20 minutes, then reduce the temperature to 350°F. Continue cooking until the turkey reaches an internal temperature of 160°F in the thickest part of the meat. If the skin begins to get too dark, cover with foil to prevent burning.
Transfer to a cutting board and tent with foil then allow it to rest for 15 minutes before carving.
If brining the turkey breast omit the additional salt in the recipe.
Store leftovers in an airtight container and refrigerate for up to 4 days.
To carve:
- With the skin side down, starting at the thick meaty side of the turkey breast, cut between the meat and the breast bone and follow the curve of the bone toward the ribs, staying as close to the bone as possible.
- Continue cutting along the rib bones until you reach the other side. If necessary, cut around the wing joint and wishbone at the fat end of the turkey breast, until the bones are fully removed.
- Slice into thin slices across the meat, along the length of the turkey breast being careful to keep the skin on the slices, then serve.
Calories: 554kcalCarbohydrates: 1gProtein: 81gFat: 23gCholesterol: 276mgSodium: 724mgPotassium: 959mg
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Course: Main Course
Cuisine: American
Keyword: turkey
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