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Perfect Herb Butter Roasted Turkey Breast Recipe with Easy Cranberry Pan Jus

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A quick and easy recipe for juicy, herb butter roasted turkey breast with crispy skin, served with a tangy cranberry pan jus. Perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 1 boneless, skin-on turkey breast (2–3 pounds / 900–1350 g)
  • 4 tablespoons (60 g) unsalted butter, softened
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage, minced
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste
  • 1 cup (100 g) fresh cranberries (frozen works too)
  • 1 cup (240 ml) chicken broth (homemade or low-sodium store-bought)
  • 1 medium shallot, finely chopped
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon red wine vinegar
  • 1 tablespoon butter (for finishing the jus)
  • 1 tablespoon olive oil (for rubbing the turkey skin)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a small mixing bowl, combine softened butter, rosemary, thyme, sage, minced garlic, salt, and pepper. Mix until evenly blended.
  3. Pat the turkey breast dry with paper towels. Gently loosen the skin by sliding your fingers between the skin and meat without tearing.
  4. Spread about two-thirds of the herb butter mixture underneath the skin, coating the meat thoroughly. Rub the remaining butter on top of the skin, then drizzle olive oil over the skin.
  5. Season the turkey skin with additional salt and pepper.
  6. Place the turkey breast skin-side up on a rack in your roasting pan. Roast for 50-60 minutes, or until the internal temperature reaches 160°F (71°C). Start checking at 45 minutes to avoid overcooking.
  7. Remove the turkey from the oven and tent loosely with foil. Let rest for 15 minutes to allow juices to redistribute.
  8. While the turkey rests, pour off excess fat from the roasting pan, leaving browned bits. Place the pan over medium heat on the stove. Add chopped shallot and sauté until translucent, about 2 minutes.
  9. Add cranberries, chicken broth, maple syrup, and red wine vinegar. Simmer until cranberries burst and sauce thickens slightly, about 8-10 minutes.
  10. Stir in 1 tablespoon butter at the end for a glossy finish.
  11. Carve the turkey breast into thick slices and spoon the warm cranberry pan jus over the top.

Notes

Pat turkey skin dry for crispiness. Use a meat thermometer to avoid overcooking. Rest turkey before slicing for juicy meat. Frozen cranberries can be used with extra simmering time. For gluten-free, ensure broth is gluten-free. For dairy-free, substitute butter with coconut oil or vegan butter.

Nutrition

Keywords: turkey breast, herb butter, roasted turkey, cranberry pan jus, holiday recipe, Thanksgiving, easy dinner, gluten-free, dairy-free option

Find it online: https://novanosh.com/perfect-herb-butter-roasted-turkey-breast-recipe-with-easy-cranberry-pan-jus/