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Perfect Herb Butter Roasted Turkey for Two: Easy Friendsgiving

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A perfectly sized herb butter roasted turkey breast for two, featuring juicy meat and crispy golden skin. This easy recipe is ideal for a small Friendsgiving or cozy holiday dinner without the fuss of a large bird.

Ingredients

Scale
  • 1 (5-6 pound) bone-in, skin-on turkey breast (or a small whole turkey, about 8–10 pounds)
  • 1 teaspoon kosher salt (plus more for seasoning the cavity)
  • 1/2 teaspoon black pepper (freshly ground is best)
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest (from about half a lemon)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lemon, halved (optional)
  • 1 small onion, quartered (optional)
  • 2–3 sprigs fresh rosemary and thyme (optional)
  • 3–4 cloves garlic, smashed (optional)

Instructions

  1. Take your turkey breast out of the refrigerator about 30 minutes before cooking. Pat it completely dry with paper towels. Place it in your roasting pan or on a wire rack set over a baking sheet. Season the cavity (if there is one) and the underside of the breast with a little salt and pepper.
  2. In a small bowl, combine the softened butter, chopped parsley, rosemary, thyme, minced garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix with a fork until well combined.
  3. Gently slide your fingers between the turkey skin and the breast meat, starting at the neck end or the side of the breast. Be careful not to tear the skin. Work your fingers all the way down to create a pocket. Use about two-thirds of the herb butter and spread it evenly under the skin, directly onto the meat. Massage the outside of the skin to spread it around. Rub the remaining butter all over the outside of the turkey skin. Season the outside with a little more salt and pepper.
  4. If using aromatics, stuff the lemon halves, onion quarters, herb sprigs, and smashed garlic cloves into the turkey cavity.
  5. If your turkey breast is unevenly shaped, tie it with kitchen twine at 1-inch intervals to create a more uniform shape for even cooking (optional).
  6. Preheat your oven to 425°F (220°C). Roast the turkey for 15 minutes at this high temperature. Then, without opening the oven, reduce the temperature to 350°F (175°C). Continue roasting for about 1 hour to 1 hour 15 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 155°F (68°C). Start checking the temperature at the 45-minute mark after you lower the heat.
  7. About halfway through the roasting time (after you’ve lowered the heat), baste the turkey with the pan juices. I usually do this twice during the cooking process.
  8. Remove the turkey from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes.
  9. After resting, remove the twine if you used it. Carve the turkey against the grain into thick slices. Spoon any remaining pan juices over the top before serving.

Notes

Pat the turkey skin bone-dry for crispy skin. Use a thermometer, not a timer, for perfect doneness. The resting period is essential for moist meat. If the skin browns too quickly, tent with foil. For a dairy-free version, substitute butter with vegan butter or olive oil. Dried herbs can be used in a pinch (use one-third the amount).

Nutrition

Keywords: herb butter roasted turkey, turkey for two, Friendsgiving turkey, small turkey recipe, roasted turkey breast, easy turkey recipe, holiday turkey for two

Find it online: https://zorbmeal.com/perfect-herb-butter-roasted-turkey-for-two-easy-friendsgiving/