Herb Butter Roasted Turkey Breast

8 servings
15 min prep time
1 hr 20 min total time

Fragrant with garlic and fresh herbs, this roasted turkey breast could grace any holiday table. Its 1-hour roast means it works for Sunday dinner as well.


Compound Butter

1/2 cup Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat softened

1 teaspoon minced garlic

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh sage

1 teaspoon chopped fresh thyme


2 (1 1/2 to 2 pounds each) turkey breast halves, bone-in, skin on

3/4 teaspoon pepper

3/4 teaspoon salt

1 medium lemon, cut into 1/2-inch slices

1 medium onion, cut into 1/2-inch slices


  • STEP 1

    Heat oven to 450°F.

  • STEP 2

    Mix all Compound Butter ingredients in small bowl until well mixed. Rub butter on outside of turkey breasts, gently lifting skin to rub some of the butter directly onto turkey breasts. Sprinkle with pepper and salt.

  • STEP 3

    Lay lemon and onion slices evenly in bottom of 13x9-inch baking pan. Top with turkey breast halves, skin-side up. Place turkey in oven. Reduce oven temperature to 350°F. Roast turkey 1 hour or until skin is golden brown and thermometer inserted into thickest part of breast reaches 165°F. Remove from oven; tent with aluminum foil. Let rest 10 minutes before carving.