Pan-Roasted Turkey Breast with Herb Butter and Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Juicy turkey breast pan-roasted with a savory herb butter rub, served alongside oven-roasted root vegetables for a comforting holiday entrée. This American-inspired Thanksgiving recipe, ready in about 60 minutes, pairs boneless skin-on turkey breast, unsalted butter, softened, fresh rosemary, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs boneless skin-on turkey breast
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 3 garlic cloves, minced
• 1 1/2 tsp salt
• 1 tsp black pepper
• 4 medium carrots, peeled and cut into 1-inch chunks
• 3 medium parsnips, peeled and cut into 1-inch chunks
• 3 tbsp olive oil
• 1 large yellow onion, quartered

The leave-in probe thermometer we’d cook this turkey with → Best Leave-In Meat Thermometers for Thanksgiving Turkey and Roasts in 2026: Wireless and Wired Picks

Instructions

1. Step 1: Preheat the oven to 425°F. In a small bowl, combine 4 tablespoons softened unsalted butter with 1 tablespoon chopped fresh rosemary, 1 tablespoon fresh thyme leaves, 3 minced garlic cloves, 1 1/2 teaspoons salt, and 1 teaspoon black pepper to make herb butter.
2. Step 2: Pat dry the 3-pound boneless skin-on turkey breast with paper towels. Rub the herb butter evenly all over the turkey breast, including under the skin.
3. Step 3: Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Place the turkey breast skin side down and sear for 5 minutes until the skin is golden brown and crisp. Flip and sear the other side for 3 minutes.
4. Step 4: Arrange 4 chopped carrots, 3 chopped parsnips, and 1 quartered yellow onion around the turkey breast in the skillet. Drizzle the vegetables with 1 tablespoon olive oil and sprinkle with salt and pepper.
5. Step 5: Transfer the skillet to the preheated oven and roast for 25-30 minutes until the internal temperature of the turkey reaches 165°F and the vegetables are tender.
6. Step 6: Remove from oven and let the turkey rest for 10 minutes before slicing. Serve turkey slices alongside the roasted vegetables.