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beef and porkeasy

Herb-Butter Roasted Turkey Breast

All the flavor of a holiday turkey in a fraction of the time — herb butter under the skin makes Costco's bone-in turkey breast extraordinary.

Prep Time
20 min
Cook Time
2 hr
Servings
8
Cost / Serving
$2.75

Quick Answer

Loosen the skin of Costco's bone-in turkey breast and stuff herb butter underneath, then roast at 325°F until 165°F internal (about 90 minutes). Herb butter under the skin is the difference between bland and exceptional. Total 140 minutes; serves 8.

Costco sells bone-in turkey breasts in the 5–7 lb range, perfect for smaller gatherings or anyone who prefers white meat. The method here focuses on herb-compound butter pushed under the skin, which bastes the meat from the inside as it roasts, keeping it juicy and deeply flavorful. Roasting at 325°F until the thickest part reaches 165°F produces consistently moist results without a brine or basting every 20 minutes.

Instructions

  1. 1

    Remove the turkey breast from the refrigerator 45–60 minutes before roasting to take the chill off. Preheat your oven to 325°F (165°C). Pat the turkey dry all over with paper towels — dry skin browns and crisps much better than wet skin.

  2. 2

    Make the herb butter: in a small bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, lemon zest, 1 tsp of the kosher salt, and ½ tsp of the black pepper. Mix well until everything is evenly combined. The butter should be soft enough to spread easily.

  3. 3

    Carefully slide your fingers under the skin of the turkey breast, gently separating it from the meat without tearing it — work from the large cavity end. Push about two-thirds of the herb butter under the skin and spread it as evenly as possible over both lobes of the breast meat. Rub the remaining herb butter all over the outside of the skin.

  4. 4

    Scatter the chopped onion and celery in the bottom of a roasting pan or oven-safe skillet. Place the turkey breast bone-side down (skin-side up) on top of the vegetables — they act as a natural roasting rack and add flavor to the pan drippings. Drizzle the olive oil over the skin and season the outside lightly with the remaining ½ tsp salt and ½ tsp pepper. Pour the chicken broth into the bottom of the pan.

  5. 5

    Roast at 325°F for approximately 18–20 minutes per pound. A 5 lb breast will take about 1 hour 35 minutes; a 7 lb breast will take about 2 hours 20 minutes. Check with an instant-read thermometer starting around the 1 hour 30 minute mark. Insert the thermometer into the thickest part of the breast, away from the bone — you are looking for 165°F.

  6. 6

    If the skin is browning too fast before the meat is done, tent loosely with foil and continue roasting. If the skin needs more color in the final 20 minutes, increase the oven to 400°F to help it crisp up.

  7. 7

    Remove the turkey from the oven and tent loosely with foil. Let it rest for at least 15–20 minutes before slicing — resting allows the juices to redistribute throughout the meat. If you slice too early, the juices will run out and the meat will be drier. Slice parallel to the bone using a sharp carving knife. Serve with the pan drippings spooned over the top or make a quick gravy.

  8. 8

    To make a quick pan gravy, pour the drippings through a fine-mesh strainer into a small saucepan. Skim the excess fat from the top. Bring to a simmer, whisk in 1 tbsp cornstarch mixed with 2 tbsp cold water, and stir until thickened. Season to taste with salt and pepper.

Frequently Asked Questions

How long does it take to cook a bone-in turkey breast?+
The standard guideline is 18–20 minutes per pound at 325°F for a bone-in turkey breast. A 5 lb breast typically takes 1 hour 35 minutes to 1 hour 45 minutes, while a 7 lb breast takes closer to 2 hours 15 minutes to 2 hours 20 minutes. These are estimates — oven calibration, pan type, and whether the turkey started cold or at room temperature all affect cooking time. Always rely on a meat thermometer rather than time alone for accurate results.
What temperature should you pull a turkey breast at?+
The USDA food safety guideline is 165°F internal temperature measured at the thickest part of the breast, away from the bone. Some cooks prefer to pull the turkey at 160°F and let carryover cooking during the rest period bring it to 165°F — this can result in a slightly juicier breast. If you pull it at 165°F or slightly above, you will still get a moist result if you let it rest properly. Avoid going much above 165°F, as the breast meat dries out quickly at higher temperatures.
Should you brine a turkey breast before roasting?+
Brining can definitely improve the moisture and seasoning of a turkey breast, but it is not required for a good result — especially if you use the herb butter under the skin method in this recipe, which provides excellent internal basting. If you want to brine, a simple wet brine of 1 gallon water, ½ cup kosher salt, and ¼ cup sugar for 8–12 hours works well. Alternatively, a dry brine (salting the turkey and letting it sit uncovered in the fridge for 24–48 hours) produces crispy skin and well-seasoned meat without the mess of a large brine container.
How do you keep turkey breast moist while roasting?+
Three things make the biggest difference: herb butter under the skin (it bastes the meat from the inside throughout the cook), adding liquid to the bottom of the roasting pan to create a moist environment, and resting the meat after cooking before slicing. Avoid opening the oven repeatedly, which causes temperature swings. Also avoid roasting at too high a temperature — 325°F is ideal because it cooks the breast evenly without drying out the exterior before the center is done.
How many people does a Costco turkey breast feed?+
A bone-in turkey breast in the 5–7 lb range will feed 6–10 people, depending on how generously you serve and what sides are on the table. The general guideline is about ½ to ¾ lb of bone-in turkey per person. A 6 lb breast comfortably feeds 8 people as part of a full holiday meal with multiple side dishes. If you are expecting big eaters or want significant leftovers for sandwiches, soups, or meal prep, budget ¾ lb per person and go with a 7 lb breast.

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