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Brown butter sage roasted turkey breast for two with golden crispy skin, fresh herbs, and juicy carved slices.

Brown Butter Sage Roasted Turkey Breast for Two

Juicy roasted turkey breast rubbed with nutty brown butter, fresh sage, thyme, garlic, and lemon for an easy small-batch Thanksgiving or holiday dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 2 hours
Servings: 2
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 bone-in skin-on turkey breast, approximately 2 1/2–3 pounds, fully thawed
  • 5 tablespoons unsalted butter
  • 1 tablespoon finely chopped fresh sage
  • 2 teaspoons fresh thyme leaves
  • 3 garlic cloves finely grated or minced
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt or less if turkey is pre-brined
  • 1/2 teaspoon freshly ground black pepper
  • 1 small onion cut into thick wedges
  • 1/2 lemon sliced
  • Several fresh sage leaves and thyme sprigs
  • 1/2 cup low-sodium chicken or turkey broth

Method
 

  1. Make sure the turkey breast is completely thawed.
  2. Remove the turkey from the refrigerator approximately 30 minutes before preparation.
  3. Preheat the oven to 375°F (190°C).
  4. Place onion wedges, lemon slices, sage, and thyme in a small roasting pan. Pour in 1/2 cup broth.
  5. Pat the turkey breast thoroughly dry with paper towels.
  6. Melt the butter in a light-colored saucepan over medium heat.
  7. Continue cooking, gently swirling the pan, until the milk solids turn golden brown and the butter smells nutty. Remove immediately from the heat.
  8. Cool for 1–2 minutes, then stir in chopped sage, thyme, garlic, lemon zest, olive oil, salt, and black pepper.
  9. Carefully loosen the turkey skin from the breast meat without removing it.
  10. Spread approximately one-third of the brown butter mixture underneath the skin.
  11. Rub the remaining herb butter over the skin and exposed turkey.
  12. Position the turkey skin-side up over the aromatics in the roasting pan.
  13. Insert a probe thermometer into the thickest portion of the breast without touching bone, if using.
  14. Roast uncovered.
  15. Check the pan after approximately 30 minutes. Add a small splash of broth if the drippings begin to scorch.
  16. If the skin becomes deeply browned before the center is cooked, loosely tent it with foil.
  17. Continue roasting until the thickest part of the breast reaches 165°F (74°C).
  18. A 2 1/2–3-pound breast may require approximately 60–90 minutes, but rely on temperature rather than time.
  19. Transfer the turkey to a clean cutting board or platter.
  20. Rest for 15–20 minutes.
  21. Remove large herbs and lemon pieces from the pan juices and skim excess fat if desired.
  22. Carve the breast meat and slice across the grain.
  23. Spoon a small amount of warm pan juice over the slices and serve.

Notes

Check the turkey package before salting. Pre-brined or solution-injected turkey may already contain substantial sodium.
Always determine doneness with a food thermometer. Turkey breast should reach 165°F (74°C) in the thickest portion without the thermometer touching bone.
If the skin browns too quickly, loosely cover it with foil.
Do not carve immediately. Rest the turkey for 15–20 minutes before slicing.
Brown butter burns quickly once the milk solids become golden, so remove it from the heat as soon as it smells nutty.
Refrigerate cooked turkey promptly and use refrigerated leftovers within 3–4 days.