Cookwith

Name: Small-Batch Herb Butter Roasted Turkey Breast (High Protein Thanksgiving Main)
Prep time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skin-on turkey breast; 1 1/2 tbsp olive oil; 2 tbsp unsalted butter, softened; 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh sage, finely chopped; 1 tbsp fresh thyme leaves, finely chopped; 2 garlic cloves, minced; 1 lemon, zested and juiced; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 cup low-sodium chicken broth; 2 medium carrots, cut into 1/2" pieces; 1 large yellow onion, cut into thick wedges

Small-Batch Herb Butter Roasted Turkey Breast (High Protein Thanksgiving Main)

MintySpatula7299

Hosting Thanksgiving for a small group just got a whole lot easier (and tastier) with this small-batch, high-protein herb butter roasted turkey breast. By using just the breast, you cut down on both cooking time and leftovers—perfect for first-time hosts or those with smaller gatherings. Citrus and fresh herbs keep the flavors bright and classic, while roasting over a bed of vegetables ensures everything stays juicy and flavorful. You’ll get plenty of golden skin and a pan sauce that tastes like the holiday. Serve with your favorite sides for a stress-free, festive feast.

Ingredients

Instructions

Preheat oven to 425°F. Pat turkey breast dry with paper towels.
In a small bowl, combine softened butter, olive oil, parsley, sage, thyme, garlic, lemon zest, 1 tsp salt, and 1/4 tsp black pepper. Mix into a paste.
Loosen the skin on the turkey breast and rub half the herb butter directly onto the meat under the skin. Rub the remaining herb butter all over the skin.
Scatter carrots and onion in a small roasting pan or quarter sheet pan. Pour in the chicken broth and lemon juice. Sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper.
Nestle the turkey breast, skin side up, atop the vegetables. Roast for 20 minutes at 425°F, then reduce oven to 350°F. Continue roasting until turkey reaches 160°F internal temp, about 35-45 minutes more (for a 2 lb breast).
If skin needs more browning, broil for 2-3 minutes (watch closely). Transfer turkey to a cutting board, tent with foil, and rest 10 minutes before slicing.
Strain and skim the pan juices to serve as a light gravy. Serve thick turkey slices alongside roasted carrots and onions, drizzled with pan juices.