This high protein herb butter roasted turkey breast is the main course to make when you want a proper Thanksgiving centrepiece without cooking a whole bird. A boneless turkey breast gets rubbed with garlic, rosemary and thyme butter, roasts until the skin is golden and crisp, and slices into juicy white meat — 45g of protein per serving, and dinner on the table in 75 minutes.
The herb butter does two jobs at once. Rubbed under the skin it keeps the meat moist from the inside, and rubbed over the skin it browns into a golden, herby crust. A meat thermometer takes the guesswork out of it: pull the breast out at 74°C (165°F), rest it, and every slice stays juicy.
Why you’ll love it
- 45g protein per serving, about 320 calories
- A proper Thanksgiving centrepiece that serves 6 — no whole turkey needed
- Golden herb-butter skin and juicy meat, in 75 minutes total
- Leftovers slice beautifully for sandwiches and salads the next day
Ingredients
- 1.4 kg (about 3 lb) boneless turkey breast, skin-on
- 60g unsalted butter, softened
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
- 1 tsp coarse sea salt
- 1 tsp black pepper, freshly ground
- 1 tbsp olive oil
- Kitchen twine, for tying the breast so it cooks evenly
Equipment used
- A roasting pan with a rack, for roasting the breast out of its own juices
- An instant-read meat thermometer, for hitting 74°C (165°F) exactly
- A sharp carving knife, for slicing clean, even pieces
- A basting brush, for spreading the herb butter under and over the skin
Instructions
- Take the turkey breast out of the fridge 30 minutes before cooking and pat it dry with paper towels. Tie it with kitchen twine at intervals so it holds an even shape.
- Mix the softened butter with the garlic, rosemary, thyme, lemon zest, salt and pepper into a thick herb butter.
- Gently loosen the skin with your fingers and spread half the herb butter directly onto the meat. Rub the rest over the skin, then drizzle with the olive oil.
- Heat the oven to 200°C (400°F). Set the breast skin-side up on the rack in the roasting pan.
- Roast for 15 minutes at 200°C, then lower the heat to 180°C (350°F) and roast for a further 40–45 minutes, until an instant-read thermometer reads 74°C (165°F) in the thickest part.
- Rest the breast on a board, tented loosely with foil, for 15 minutes. The juices settle back into the meat — this is part of the cooking, not a pause.
- Slice thickly against the grain and serve on a platter with the pan juices spooned over the top.
Tips
- Use an instant-read thermometer — it is the only reliable way to know a turkey breast is done, and a lean cut like this forgives nothing.
- Don’t skip the rest. Slicing too soon spills the juices onto the board instead of keeping them in the meat.
- Tie the breast evenly. A tapered end cooks faster than the thick middle, so tuck the thin end underneath and tie it in place.
- The turkey keeps 3 days in the fridge. Slice it cold and thin for sandwiches, or warm it gently in a low oven with a splash of stock.
Estimated nutrition per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 |
| Protein | 45g |
| Carbohydrates | 2g |
| Fat | 12g |
These are estimated macros based on standard ingredient values, not lab-measured results.
More high-protein recipes to try
- Juicy Air Fryer Turkey Breast for a Small Thanksgiving Dinner
- Slow Cooker Thanksgiving Turkey Breast with Greek Yogurt Gravy
- High Protein Thanksgiving Beef Tenderloin with Garlic Herb Crust
FAQ
Is this high protein herb butter roasted turkey breast good for a small Thanksgiving? Yes. It is built for one: a 3 lb boneless breast serves 6 generously, and it scales easily — a 5 lb breast serves 10 with the same method and about 20 extra minutes in the oven.
How do I know when it is done? Go by temperature, not time: the thickest part should read 74°C (165°F) on an instant-read thermometer. Pull the breast out as soon as it hits that number — turkey breast dries out fast past it.
Can I make the herb butter ahead? Yes. Mix it a day ahead and keep it covered in the fridge, then let it soften for 20 minutes before rubbing it on the turkey so it spreads easily.
Should I cook it skin-on or skinless? Skin-on. The skin protects the lean meat while it roasts and crisps into the best part of the plate. If you want fewer calories, eat the meat and leave the skin — the protein stays the same.
High Protein Herb Butter Roasted Turkey Breast for Thanksgiving
Equipment
- Roasting pan with a rack
- Instant-read meat thermometer
- Carving knife
- Basting Brush
Ingredients
- 1.4 kg boneless turkey breast (about 3 lb), skin-on
- 60 g unsalted butter softened
- 4 garlic cloves minced
- 2 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
- 1 tsp coarse sea salt
- 1 tsp black pepper freshly ground
- 1 tbsp olive oil
- Kitchen twine for tying the breast so it cooks evenly
Instructions
- Take the turkey breast out of the fridge 30 minutes before cooking and pat it dry with paper towels. Tie it with kitchen twine at intervals so it holds an even shape.
- Mix the softened butter with the garlic, rosemary, thyme, lemon zest, salt and pepper into a thick herb butter.
- Gently loosen the skin with your fingers and spread half the herb butter directly onto the meat. Rub the rest over the skin, then drizzle with the olive oil.
- Heat the oven to 200°C (400°F). Set the breast skin-side up on the rack in the roasting pan.
- Roast for 15 minutes at 200°C, then lower the heat to 180°C (350°F) and roast for a further 40–45 minutes, until an instant-read thermometer reads 74°C (165°F) in the thickest part.
- Rest the breast on a board, tented loosely with foil, for 15 minutes. The juices settle back into the meat — this is part of the cooking, not a pause.
- Slice thickly against the grain and serve on a platter with the pan juices spooned over the top.
Notes
Stainless Steel Roasting Pan with Rack
keeps the breast out of its own juices so the skin stays crisp.
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