A roasted Butterball turkey breast is perfect for smaller Thanksgiving gatherings or anytime you want juicy, flavorful turkey without the hassle of roasting a whole bird. Because Butterball turkey breasts come pre-seasoned with a light salt solution, this recipe focuses on balancing that flavor and achieving crisp, golden-brown skin.
🕒 Ready in 2 hours 30 minutes | 🍽 Serves 4-6 | 🔥 Oven-Roasted
Main flavors: Garlic, lemon, fresh herbs, butter
Best for: Thanksgiving, smaller gatherings, or Sunday dinners
Recipe type: Main dish
This post isn't sponsored - Butterball is simply a reliable, nationally available option that delivers consistent quality. The package states it is injected with a 2% salt solution, so this recipe should work for any comparable cut made with that same amount of injected solution.
Pair your roast with creamy mashed potatoes, homemade gravy, and a cheesy vegetable side for a cozy, crowd-pleasing meal. Here's how to turn a store-bought Butterball turkey breast into the star of your holiday table.
Jump to:
- Key Ingredients (and why they work)
- Tools you'll need
- How to make roasted Butterball turkey breast
- Pro Tip!
- Featured Thermometers
- Ingredient swaps and Variations
- How to use leftover roasted Butterball turkey breast
- Storage options
- FAQ
- Pairing suggestions
- More delicious dishes
- Roasted Butterball Turkey Breast
- 💬 Comments
Key Ingredients (and why they work)
Turkey breast - This recipe is written for a 4.75-lb boneless Butterball roast (two pieces held together with netting). Butterball uses a 2% salt solution for moisture and flavor. If your roast has a similar solution, this method will work beautifully.
No pre-injected roast? Dissolve ¼ cup Diamond Crystal kosher salt per quart of water, submerge the turkey breast, and brine 12-18 hours before roasting.
For more information on brining, check out my post on thin-sliced chicken breast. This post includes a chart showing how to adjust the salt depending on what brand/type you use.
Butter - Use unsalted butter to control seasoning. If dairy-free, substitute olive oil. See the Ingredient swaps and Variations section for more information.
Vegetables - The classic mirepoix (carrots, celery, onion) creates an aromatic base for roasting and enriches your pan drippings for a rich gravy.
Fresh herbs - Rosemary, sage, and thyme are traditional poultry herbs that add freshness and depth. You can usually find them together in "poultry blend" packs at most grocery stores.
Exact measurements are listed in the recipe card below.
Tools you'll need
- Measuring cups and spoons
- Cutting board and sharp knife
- Roasting pan or deep dish (anything that will hold the turkey snugly)
- Meat thermometer (instant-read or probe style recommended)
How to make roasted Butterball turkey breast
Before you start
- Preheat the oven to 325°F.
- Use a fully thawed turkey breast.
- Plan for approximately 15-20 minutes of cooking time per pound.
- Skip the gravy packet-this recipe builds richer pan drippings for homemade gravy.
Preparing the herb butter
- Finely mince the herbs and garlic. Reserve 1 teaspoon for the roasting vegetables.
- In a small bowl, combine softened butter, herbs, garlic, salt, paprika, and pepper. Mash with a fork or pulse briefly in a mini food processor.
- If the butter is too cold, grate it using a box grater and let it rest at room temperature to soften.
Combine herbs and seasonings with softened butter.
Set up the roasting pan
- Roughly chop the onion, celery, and carrots into 1-inch pieces.
- Add the vegetables, lemon quarters, whole garlic cloves, and bay leaf to your roasting pan.
- Sprinkle the reserved herbs over the top - this bed of aromatics will flavor the drippings for gravy.
Fill the roasting dish with mirepoix, lemon, garlic, and a teaspoon of the minced herb blend.
Preparing the turkey
- Remove the turkey breast from the packaging and discard the netting.
- Pat both pieces completely dry with paper towels - moisture prevents browning.
When removed from the netting, the turkey roast will probably be in two pieces. Dry thoroughly with paper towels.
- Rub the herb butter all over, including under the skin.
Tip: If the turkey is too cold, let it sit out for 30 minutes before buttering so the mixture spreads evenly. - Lay the smaller piece of turkey in the center of the vegetable bed and tuck any thin ends underneath. Place the second piece on top, skin-side up.
Lay the buttered turkey pieces on top of the vegetable mixture.
Roasting the turkey
- Insert an oven-safe thermometer probe into the thickest part of the meat.
- Roast for 1½-2 hours, or until the internal temperature reaches 160°F.
- Remove from the oven and tent with foil for 15 minutes before slicing.
- Use the pan drippings to make your own flavorful turkey gravy.
Roast the turkey in the oven until it reaches an internal temperature of 160°F.
Pro Tip!
Always use a meat thermometer when roasting poultry to avoid under- or overcooking.
Instant-read thermometer: Quick and accurate.
Analog thermometer (paid link): Simple and affordable.
Wireless probe thermometer: Lets you monitor the roast without opening the oven door.
(See paid links below)
Featured Thermometers
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Instant Read Digital Thermometer
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ThermoMaven Wireless Meat Thermometer
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Ingredient swaps and Variations
- Turkey: If your roast is larger or smaller than 4.75 lbs, plan on roasting about 20 minutes per pound at 325°F. Always check the temperature, not the clock.
- Butter: For a dairy-free version, use ¼ cup olive oil with the herbs and seasonings, adding more oil as needed for a loose paste.
- Herbs: Substitute 1 teaspoon of dried herbs for every tablespoon of fresh herbs. Add citrus zest, smoked paprika, or a touch of cayenne for a flavor twist.
- Extra flavor: Add a splash of white wine to the roasting pan for even richer drippings.
How to use leftover roasted Butterball turkey breast
- Round Two Dinner: Serve reheated turkey with roasted potatoes and plenty of gravy.
- Turkey Pot Pie: Swap chicken for turkey in your favorite pot pie recipe. Premade crusts make it weeknight-friendly.
- Thanksgiving Bagel Sandwich: Try sliced turkey, cream cheese, cranberry sauce, and crisp lettuce on an Everything bagel - irresistible!)
Storage options
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Up to 4 months in freezer bags or airtight containers. Thaw overnight in the fridge.
FAQ
Yes, since this recipe uses raw poultry, it's important to cook it to at least 165°F. Also, avoid using the same utensils for cooked food that have touched raw meat. Wash your hands after handling raw ingredients, and don't leave the Roasted Butterball Turkey Breast out at room temperature for more than 2 hours. Always ventilate well if using a gas stove. For more, see USDA guidelines.
You can put it in a bowl in your refrigerator to let it thaw slowly. That can take 4-5 days.
Another way to safely thaw a turkey breast is to submerge it in a bowl of water in the sink. Ensure a slow stream is always running over it. The water should be no warmer than 70°F. This takes 5-7 hours.
I combined both methods, submerging it under running water for a few hours and then storing it in the fridge to use the next day.
No need! The herb butter keeps it juicy, but brushing it with a bit of melted butter halfway through baking adds color.
Pat the turkey dry before buttering, and don't cover it during baking.
Yes! Roast it the day before, then reheat covered at 300°F until warm.
Pairing suggestions
Complete your meal with these tried-and-true favorites
More delicious dishes
Looking for more dinner ideas? Try these:
Roasted Butterball Turkey Breast
- Total Time: 2 hours 30 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
Discover the secret to making a flavorful roasted Butterball Turkey Breast! This recipe will bring out the best in a pre-injected turkey.
Ingredients
- 1 Butterball turkey breast, 4.75 lbs, 2% solution
- 1 large onion, roughly chopped
- 3 celery stalks, chopped into 2" pieces
- 2 carrots, chopped into 2" pieces
- 1 lemon, quartered
- 4 garlic cloves
- 1 large bay leaf
Herb butter
- ½ cup unsalted butter, softened
- 1 tablespoon minced fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon minced fresh sage
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 325°F.
- Make the herb butter: Finely mince the herbs and garlic. Reserve 1 teaspoon of freshly minced herbs for the vegetables going in the roasting pan. Add all the herb butter ingredients to a bowl and smash together with a fork. Set aside.
- Remove the turkey breast roast from all of the packaging, including the white netting, and discard it. Open the pieces and pat them very dry with a paper towel. Set aside to continue to dry while you prepare the roasting pan.
- Using a dish that is approximately the size of the turkey breast, add the chopped vegetables, lemon, whole garlic cloves, and bay leaf to your roasting dish, creating a bed to elevate the turkey. Sprinkle the teaspoon of reserved minced herbs on top of the vegetables.
- Next, coat the entire turkey breast with herb butter. Make sure to get it under the skin.
- Lay the smaller piece of turkey in the middle of the vegetable bed, tucking the thinner parts under the roast. Lay the second piece on top with the skin side up. If you have an in-oven thermometer, insert the probe into the middle with the reader facing out.
- Roast the turkey breast in a 325°F oven for approximately 1.5-2 hours. When it has reached 160°F, remove it from the oven and tent with foil for 15 minutes.
- Carve the turkey roast with a sharp knife (paid link) into 1-2" thick slices. Serve with gravy made from the turkey drippings.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main dish
- Method: Roast
- Cuisine: American
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