If you’re cooking for a smaller group of people, this brown butter herb roasted turkey breast is for you! It’s easier and quicker than cooking a whole bird, but still comes out juicy and delicious. I’m serving it with the most flavorful cranberry mostarda for something new and exciting. Trust me, this recipe will be the complete star at your Thanksgiving table!
brown butter herb roasted turkey breast – the details
We are SO close to Thanksgiving, and I wanted to pop in to share this herb roasted turkey breast recipe. While we usually cook a whole bird (or two) each year, I love making a roasted turkey breast in the weeks leading up to Thanksgiving or even the weekend after. It’s a great way to enjoy a smaller-scale Thanksgiving meal with all the same delicious holiday flavors.
You’ll want to buy a bone-in turkey breast for this recipe. Roasting it with the bone in is the best way to get a juicy, tender finished product. You’ll smother the turkey in softened butter and top it with lots of salt and freshly chopped hearty herbs. The turkey will roast at a higher temperature to start in order to kickstart the browning process, then it’ll slowly roast at a lower temperature until done.
Use a meat thermometer to check the bird as it gets closer to being finished to make sure you don’t overcook it. You’re looking for an internal temperature of about 160F. The bird will continue to “cook” as it rests before slicing to reach 165F.
I’m serving the herb roasted turkey breast with a really simple herby brown butter sauce instead of your typical gravy. It’s simpler and adds just the right amount of buttery, nutty flavor to the bird. Truly, it’s all you need.
Alongside, switching things up with a cranberry mostarda. This tangy, juicy, ruby red condiment is the PERFECT sweet counterpart to the turkey. It’s a fun alternative to your regular cranberry sauce that is just beyond delicious and again, simple to make.
If you’re feeling like doing a whole bird, you can find my whole roasted turkey recipe here. It’s complete with a pan gravy and a luscious spiced orange cranberry sauce!
Whatever you do, make sure to relax and really just enjoy the entire holiday with those around you! I cannot wait! Stay tuned for a few more recipes coming your way for the big day!
PrintBrown Butter Herb Roasted Turkey with Cranberry Mostarda
juicy herb roasted turkey breast with a simple brown butter sauce & spiced cranberry mostarda
serves: 6-8
Ingredients
Roasted Turkey Breast
- 1 whole bone-in, skin-on turkey breast (8 ½–9 lbs)
- 4 tbsp butter, softened
- 2 tbsp chopped mixed hearty herbs (rosemary, oregano, sage, thyme)
- kosher salt
- freshly cracked black pepper
Cranberry Mostarda
- 2 tbsp yellow mustard seeds
- ¾ cup dry white wine
- 1 ½ cups granulated sugar
- 1 cup champagne vinegar
- ¾ cup pure cranberry juice
- 1 tbsp mustard powder
- 2 cinnamon sticks
- 1 whole star anise
- ½ lb dried cranberries (approximately 2 cups)
- pinch of kosher salt
Brown Butter Sauce
- 2 sticks (1/2 lb) unsalted butter
- 1 tbsp chopped mixed hearty herbs (rosemary, oregano, sage, thyme)
- pinch kosher salt
Instructions
1. Preheat the oven to 425F. Prepare a large roasting pan with a rack. Place the turkey breast on the rack and pat dry.
2. Spread the softened butter all over the entire turkey until completely covered. Sprinkle the herbs onto the butter, packing them in to stick. Season the turkey with a generous pinch of salt and freshly cracked black pepper.
3. Roast the turkey breast for 30 minutes until the skin is golden and crisp.
4. Lower the heat to 325F. Continue to cook the turkey for about 1 ½ to 2 hours, or until just done, covering the skin with a piece of foil half way through so it doesn’t get too dark. The internal temperature should be 160F and the juices should run clear when done.
5. Transfer the turkey to a cutting board, cover the entire thing loosely with foil, and let rest for about 15 minutes.
6. Once rested, use a very sharp knife to slice the turkey breast. Serve with the cranberry mostarda and brown butter sauce (recipes below)
Cranberry Mostarda
1. Combine the mustard seeds and white wine in a small bowl. Soak at room temperature for an hour.
2. In a 2 qt saucepan, whisk together the mustard seeds, wine, sugar, vinegar, cranberry juice, and mustard powder. Bring to a boil over medium heat.
4. Lower the heat to medium-low, add the cinnamon sticks and star anise, and cook without stirring until the syrup coats the back of a spoon, about 25-30 minutes.
5. Stir in the dried cranberries and a pinch of salt. Let the mostarda cool completely. Refrigerate until ready to serve. It can stay refrigerated up to 1 week.
Brown Butter Sauce
1. Melt the butter in a saucepan over medium heat. Reduce the heat to medium-low and continue to cook until browned and fragrant, swirling often, about 8-10 minutes.
2. Stir in the herbs and a pinch of salt.
