Name: Best Garlic Herb Butter Roasted Turkey Breast Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2.5 – 3 kg (5-6 lb) single turkey breast, skin on, bone in (Note 1), NOT BRINED; 1/2 tsp salt; Black pepper, to taste; Small bunch of fresh herbs – 4 rosemary sprigs, 8 sprigs sage, 10 thyme sprigs; 12 garlic cloves, smashed with side of knife; 150 g (5 oz / 10 tbsp) unsalted butter, softened; 1 1/4 tsp table salt or 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 4 large garlic cloves, minced; 1 tbsp finely chopped fresh sage; 1 tbsp finely chopped fresh rosemary; 1 tbsp fresh thyme leaves; 1 tbsp finely chopped fresh parsley leaves

If you’re hunting for a recipe that’s going to impress everyone at the table while keeping things simple and flavorful, you’ve just struck gold with the Best Garlic Herb Butter Roasted Turkey Breast Recipe. I absolutely love this recipe because it delivers juicy, tender turkey with a rich garlicky herb butter that seeps into every bite—perfect for holiday dinners or any special occasion. Trust me, once you try this, you’ll find yourself reaching for it again and again!

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Why You’ll Love This Recipe

Incredibly Juicy Results: The herb butter slips right under the skin, keeping the turkey breast moist and flavorful from start to finish.
Simple Ingredients: You don’t need anything fancy to nail this—just fresh herbs, garlic, quality butter, and a good turkey breast.
Perfect for Any Occasion: Whether it’s a family dinner or festive gathering, this recipe always steals the spotlight on the table.
Make-Ahead Friendly: You can prep it a day in advance which makes entertaining so much less stressful.

A large piece of cooked seasoned turkey with golden-brown skin and a thick layer of herbs between the skin and meat sits on a white marbled surface. The turkey is sliced to show the juicy and tender pale meat inside, with one thin slice placed in front of the main piece. Around the turkey are roasted garlic cloves and a small green herb sprig, with juices and oil spread on the surface. To the left, a white jar with a dark oil and a spoon inside is visible, next to a knife with some drips on the blade. In the background, another turkey piece is slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Best Garlic Herb Butter Roasted Turkey Breast Recipe is how these familiar ingredients come together to create something truly magical. Fresh herbs bring vibrant flavor, garlic adds that irresistible punch, and the butter works wonders to seal it all in. Shopping tip: if you can, grab herbs from your garden or farmer’s market for the freshest taste.

Turkey Breast, skin on and bone in: Choosing bone-in keeps the meat juicy, and the skin crisps beautifully with that flavorful butter underneath.
Salt: Essential for seasoning—but be mindful if your turkey is pre-brined to avoid oversalting.
Black Pepper: Freshly ground black pepper packs a bit of heat that complements the herbs.
Fresh Herbs (Rosemary, Sage, Thyme): These classic herbs marry perfectly with turkey; fresh is best here for vivid aroma.
Garlic: Roasting whole smashed garlic cloves with the turkey creates a mellow sweetness that’s simply divine.
Unsalted Butter: Softened for easy mixing and spreading; unsalted helps you control the seasoning.
Minced Garlic for Butter: More garlic to infuse the butter with deep flavor.
Fresh Parsley: Adds a bright, fresh note to the herb butter mix.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Best Garlic Herb Butter Roasted Turkey Breast Recipe is—you can easily tweak the herbs or swap out the butter for olive oil if you’re looking for a lighter version. Making it your own elevates the experience and lets your tastes shine through.

Add Lemon Zest: I once added a little lemon zest to the butter mix and it lifted the flavor, making it feel even more festive and fresh.
Dairy-Free Option: Substitute vegan butter or olive oil and plenty of herbs to keep the richness without dairy.
Spicy Twist: For those who love a bit of heat, add a pinch of cayenne or smoked paprika to the butter blend—it’s a subtle kick that my family goes crazy for.
Herb Mix Swap: Don’t have all the herbs? No worries—try fresh tarragon or marjoram instead, it changes the profile in a delightful way.

How to Make Best Garlic Herb Butter Roasted Turkey Breast Recipe

Step 1: Bring Turkey to Room Temperature

First things first, take the turkey breast out of the fridge about 45 minutes before you plan to start cooking. This little step might seem trivial, but it makes a huge difference—I discovered it helps the meat cook more evenly and keeps it tender rather than dry or rubbery.

Step 2: Prep the Oven and Herbs

Preheat your oven to 200°C (that’s about 390°F) and set the rack on the lower middle position. While the oven warms, toss the whole smashed garlic cloves and a fresh bunch of herbs into your baking dish—this bed of goodness gives an irresistible aroma and acts as a natural roasting rack for the turkey.

Step 3: Make the Garlic Herb Butter

Mix your softened butter with minced garlic, fresh finely chopped herbs, salt, and pepper. This buttery herb blend is what makes this dish the star of the show, infusing the turkey with layers of flavor that will melt in your mouth.

Step 4: Loosen the Skin and Apply Butter

This is where the magic happens: carefully slide a teaspoon (I like using an upside-down teaspoon) under the turkey skin to gently separate it from the meat without tearing it. Then, take about two-thirds of your garlic herb butter and massage it under the skin on the top half of the breast—this helps the flavor really penetrate the meat. Flip the turkey breast over, smear some more butter on the underside, and finally, brush a little on the skin itself (but not too much, you don’t want burnt bits).

Step 5: Roast Low and Slow, Basting Often

Pop the turkey into the oven, turning the temperature down to 180°C (350°F). Roast for around 1 hour 30 minutes, but I always recommend checking with a thermometer—when the thickest part reaches 74°C (165°F), you’re good to go. Baste every 30 minutes to keep that skin golden and juicy. If it’s browning too fast, tent it with foil—the way I do it gives such a gorgeous color without burning.

Step 6: Rest, Carve, and Enjoy

Once your turkey is roasted, remove it from the oven and let it rest, loosely covered with foil, for 15 to 20 minutes. This resting period locks in all those delicious juices. Then carve thin slices, ideally starting from the thicker, juicier end. You’ll notice every slice has that perfect balance of crispy skin, juicy meat, and a hint of garlic herb butter—a total crowd-pleaser.

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Pro Tips for Making Best Garlic Herb Butter Roasted Turkey Breast Recipe

Thaw Properly: I can’t stress this enough—thaw your turkey in the fridge for 24 hours per 2.5kg to avoid a dry or unevenly cooked turkey.
Use a Meat Thermometer: Every oven varies, so relying on internal temperature is key for perfectly cooked meat.
Don’t Overdo the Butter on Skin: I’ve learned that too much butter on the skin can burn fast, so only lightly coat it for optimum crispiness.
Rest Before Carving: Resist the temptation to carve immediately; resting lets the juices redistribute, keeping every slice moist.

How to Serve Best Garlic Herb Butter Roasted Turkey Breast Recipe

A white plate on a white marbled surface holds three slices of golden-brown roasted chicken on the left, seasoned with herbs and slightly crispy skin. Above the chicken, there are several roasted Brussels sprouts that are browned and slightly charred. On the right side of the plate, there are thick, roasted sweet potato rounds in a rich orange color, topped with crumbled white cheese and green arugula leaves. A silver fork rests on the top left edge of the plate. The dish is drizzled with a light, glossy sauce that pools slightly on the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle some fresh parsley over the carved turkey for a pop of color and a bit of brightness. Sometimes, I squeeze a little fresh lemon juice just before serving to add a subtle tang that balances out the richness of the butter. It’s simple but elevates the whole experience.

Side Dishes

My go-to sides with this turkey breast are creamy mashed potatoes, roasted root vegetables, and a crisp green salad. For holidays, I throw in some cranberry sauce and a fresh herb stuffing—because why not? The flavors all complement each other beautifully, and the richness of the turkey stands out.

Creative Ways to Present

For special occasions, I like to slice the turkey thin and arrange it on a wooden board with fresh herb sprigs and whole roasted garlic. It’s an invite-yourself-to-nibble kind of presentation that guests always appreciate. Another favorite is layering slices in a warm brioche sandwich with a spread of the leftover garlic herb butter—trust me, you’ll want to save some!

Make Ahead and Storage

Storing Leftovers

One thing I love about this recipe is how delicious the leftovers stay. I keep my leftover turkey whole, wrap it tightly in foil or airtight containers, and store it in the fridge. The herb butter sort of ‘cures’ it, and the slices turn out juicy and deli-like the next day. It’s perfect for sandwiches or a quick snack.

Freezing

If you want to freeze, slice the turkey first and separate the slices with parchment paper before tucking them into freezer bags. This way, you can grab just what you need without thawing the whole batch. From experience, the flavor and texture hold up beautifully after freezing.

Reheating

When reheating, I cover the turkey slices with a damp paper towel and warm them gently in the microwave on low power to prevent drying out. Another option is reheating in a covered pan over low heat with a splash of broth or pan juices to keep things moist.

FAQs

Can I use brined or frozen turkey breast for this recipe?

Yes, but with some adjustments. Frozen turkey must be fully thawed in the fridge (no microwave or warm water shortcuts) before cooking. If your turkey is brined, reduce the salt in the butter to about half or three-quarters of the original amount to avoid over-salting.
How do I know when the turkey breast is done?

The best way is to use a meat thermometer and check for an internal temperature of 74°C (165°F) at the thickest part. Timing can vary based on size and oven performance, so thermometer use really helps nail the perfect cook.
Can I prepare this recipe ahead of time?

Absolutely! You can prep the turkey with the garlic herb butter and keep it refrigerated for up to 24 hours before roasting. Just remember to bring it to room temperature before cooking for even results.
What if I don’t have fresh herbs?

No worries! You can substitute dried herbs—about 1 teaspoon each of dried rosemary, sage, and thyme works well in the butter. Skip parsley if using dried, as it tends to lose flavor.

Final Thoughts

Making the Best Garlic Herb Butter Roasted Turkey Breast Recipe has truly changed the way I think about turkey. It’s not just for holidays anymore—it’s become our go-to for any time we crave something a bit special without fuss. I hope you’ll give it a try and find, like I did, that the secret really is in that luscious garlic herb butter working its magic under the skin. Here’s to great meals, happy gatherings, and plenty of buttery, herby turkey bliss!