If you dream of juicy, flavorful turkey that’s impossibly easy to pull off, you’re about to fall in love with Garlic Herb Butter Roasted Turkey Breast. With its crisp golden skin, its intoxicating aroma of fresh herbs and roasted garlic, and buttery, melt-in-your-mouth texture, this turkey breast is guaranteed to become a must-make centerpiece—no holiday required!
Why You’ll Love This Recipe
- Ultra-Juicy Results: Smearing the garlic herb butter under the turkey skin guarantees succulent, flavorful meat in every bite.
- Effortless Elegance: A simple prep and hands-off roasting means you get chef-quality turkey with minimal fuss—no brining, no flipping, just pure deliciousness.
- Irresistible Pan Sauce: The leftover buttery roasting juices double as a quick, decadent sauce that you’ll be drizzling on everything.
- Perfect for Any Occasion: Whether it’s a holiday, a casual family dinner, or weeknight craving, Garlic Herb Butter Roasted Turkey Breast fits every table.
Ingredients You’ll Need
This recipe shines because it celebrates simple, thoughtful ingredients: each plays an essential role in the flavor, juiciness, and irresistible color of your Garlic Herb Butter Roasted Turkey Breast. Trust me, from the fresh herbs to the golden butter, every choice matters here.
- Turkey Breast (2.5–3 kg / 5–6 lb, skin on, bone in, NOT brined): The star! Using bone-in, skin-on turkey results in maximum juiciness and flavor—perfect for roasting.
- Salt & Black Pepper: These basic seasonings lock in the turkey’s natural juices and make the flavors shine. If your turkey is brined, reduce the salt in the recipe.
- Fresh Herbs (rosemary, sage, thyme): Tucking whole sprigs underneath the turkey infuses every bite with herbaceous warmth and an irresistible aroma.
- Garlic Cloves: Smashing the cloves releases deep, sweet flavor that gently perfumes the bird (and your kitchen!) as it roasts.
- Unsalted Butter: Softened butter is the magic conductor for garlic and herbs, melting into the turkey for golden, crisp skin and serious richness.
- Finely Chopped Fresh Sage, Rosemary, Thyme, Parsley: These chopped, fresh herbs get rubbed under the skin with the butter—where the real flavor party happens.
Variations
This recipe is endlessly adaptable, so feel free to play! Whether you’re swapping herbs to fit what’s in the garden or adjusting the butter for dairy-free friends, making Garlic Herb Butter Roasted Turkey Breast your own is a breeze.
- Dried Herbs Substitute: No fresh herbs? Use 1 teaspoon each of dried sage, rosemary, and thyme in the butter. (Skip the dried parsley—it doesn’t have much flavor.)
- Boneless Turkey Breast: You can use a boneless turkey breast—just adjust the cook time down as it’ll roast a bit faster.
- Citrus Twist: Add some fresh lemon zest to your butter for a bright, zippy note that pairs beautifully with the herbs.
- Dairy-Free Option: Substitute a good-quality vegan butter for all the richness without the dairy.
How to Make Garlic Herb Butter Roasted Turkey Breast
Step 1: Bring the Turkey to Room Temperature
Take your turkey breast out of the fridge about 45 minutes before you plan to roast. This little patience step helps the meat cook evenly, ensuring succulent results without any grey, chilly spots in the middle.
Step 2: Prep the Oven and Herb Bed
Preheat the oven to 200°C/390°F and place your rack in the lower-middle position. Arrange the smashed garlic and whole herb sprigs—rosemary, thyme, sage—in the center of your roasting pan. This transforms into a fragrant, flavor-infusing cushion for the turkey.
Step 3: Make the Garlic Herb Butter
Stir together your softened butter, salt, pepper, freshly minced garlic, and all those chopped herbs. Take a big inhale—this butter is where the magic starts (and you’ll want to slather it on everything, trust me)!
Step 4: Loosen the Skin and Smear the Butter
Gently loosen the skin from the turkey flesh using the back of a teaspoon, working carefully so you don’t tear it. Use your hands to spread about two-thirds of the garlic herb butter directly under the skin, covering as much of the breast as possible. This step guarantees major flavor and juiciness.
Step 5: Smear Butter on the Underside, Place on Herbs, and Finish the Surface
Turn the turkey breast upside down and smear the rest of the herby butter (save about 2 tablespoons for the skin) underneath. Place the turkey, skin side up, onto the bed of herbs and garlic. Now, lightly smear the reserved butter over the skin for that irresistible golden finish.
Step 6: Roast, Baste, and Rest
Lower your oven temperature to 180°C/350°F. Sprinkle the turkey generously with salt and pepper, then roast for around 1½ hours, basting with the pan juices every 30 minutes for extra golden skin and maximum moisture. Cover loosely with foil once your bird reaches a lovely golden brown, and when an instant-read thermometer reads 74°C/165°F at the thickest point, it’s done. Let it rest under foil for 15–20 minutes so all those delicious juices stay put.
Step 7: Make and Serve the Butter Sauce
Strain the pan juices, squeezing any extra flavor out of the roasted garlic and herbs, and pour this buttery, savory sauce into a jug for serving. This is liquid gold—drizzle it over each slice of Garlic Herb Butter Roasted Turkey Breast and watch everyone swoon.
Pro Tips for Making Garlic Herb Butter Roasted Turkey Breast
- Room Temp Advantage: Starting with room temperature turkey breast means even cooking and juicier slices every single time.
- Thermometer Is Your Best Friend: Always check the thickest part of the turkey for an internal temperature of 74°C/165°F—it’s the most reliable way to guarantee perfect doneness, not guesswork!
- Butter Under the Skin Is Crucial: Don’t be shy with that herby butter under the skin—it not only flavors the meat, but also helps keep it impossibly moist from the inside out.
- Don’t Rush the Rest: Letting your Garlic Herb Butter Roasted Turkey Breast rest under foil as it finishes ensures every juicy drop stays locked in when you carve.
How to Serve Garlic Herb Butter Roasted Turkey Breast
Garnishes
Sprinkle chopped fresh parsley, a few extra sprigs of rosemary or thyme, and maybe a twist of cracked black pepper over your sliced turkey for a pop of color and a fresh herby aroma. Lemon wedges on the side add brightness and an optional zing.
Side Dishes
This turkey practically begs for creamy mashed potatoes, roasted root vegetables, or a pillowy batch of dinner rolls to soak up all that garlicky butter sauce. For a lighter counterpoint, a crisp green salad with a lemony vinaigrette is always lovely.
Creative Ways to Present
Arrange your sliced Garlic Herb Butter Roasted Turkey Breast on a platter over a bed of mixed herbs or microgreens for a show-stopping holiday centerpiece. For leftovers, pile the juicy turkey onto toasted brioche with melty cheese and extra pan sauce for the world’s best sandwich—truly next-level!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Garlic Herb Butter Roasted Turkey Breast whole and tightly wrapped in the fridge—it will stay juicy for up to 4 days. The herby pan juices and butter “jelly” that solidifies in the fridge make every leftover slice taste even better.
Freezing
Sliced turkey breast freezes beautifully for up to 3 months. Layer slices between pieces of parchment and freeze in an airtight container or zip-top bag. Don’t forget to freeze any extra butter sauce separately too!
Reheating
For best results, reheat leftover slices gently in a covered dish in the oven with a splash of broth or leftover sauce at 325°F/160°C, just until warmed through. Microwave works in a pinch, but keep a close eye to avoid drying it out.
FAQs
-
Can I use a boneless turkey breast for Garlic Herb Butter Roasted Turkey Breast?
Absolutely! Boneless turkey breast works beautifully—just be sure to check for doneness early, as it roasts faster without the bone. Everything else stays the same, from the butter rub to the roasting method.
-
Do I have to baste the turkey during roasting?
Basting is key for that luscious, golden skin and added moisture, but if you forget once or twice—it’ll still be delicious thanks to all the herby butter under the skin. Try to baste every 30 minutes for best results.
-
How do I prevent my turkey breast from drying out?
Make sure to rub plenty of garlic herb butter under the skin, start with room-temperature meat, and most importantly—don’t overbake. Use a thermometer and rest the turkey before slicing for perfect, juicy slices.
-
Can I make Garlic Herb Butter Roasted Turkey Breast ahead of time?
Yes! You can prepare the turkey right up to the roasting step—smothered in butter and ready to go—then cover and refrigerate for up to 24 hours. Bring it to room temp before popping it in the oven and you’ll still get an excellent result.
Final Thoughts
If you’re looking for a truly memorable turkey experience—one that’s as easy as it is impressive—don’t wait for a holiday to whip up this Garlic Herb Butter Roasted Turkey Breast. I can’t wait for you to try it and turn even the simplest meal into something special for you and your loved ones!
Print
Garlic Herb Butter Roasted Turkey Breast Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6–8 servings 1x
- Category: Mains
- Method: Roasting
- Cuisine: Traditional
- Diet: Gluten Free
Description
This Garlic Herb Butter Roasted Turkey Breast is a show-stopping main dish perfect for holiday gatherings or special dinners. The turkey breast is coated with a flavorful herb butter mixture and roasted to golden perfection, resulting in juicy, tender meat with a crispy skin. The aromatic blend of garlic and fresh herbs infuses the turkey with irresistible flavor.
Ingredients
Turkey:
- 2.5 – 3 kg / 5-6 lb single turkey breast, skin on, bone in
- 1/2 tsp salt
- Black pepper
- Small bunch of fresh herbs – 4 rosemary sprigs, 8 sprigs sage, 10 thyme sprigs
- 12 garlic cloves, smashed
Butter:
- 150 g / 5 oz 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 sage
- 1 tbsp finely chopped rosemary
- 1 tbsp fresh thyme leaves
- 1 tbsp finely chopped parsley leaves
Instructions
- Remove fridge chill: Take turkey out of the fridge 45 minutes before cooking.
- Preheat oven: Preheat oven to 200C / 390F.
- Prepare baking dish: Place garlic and herbs in the middle of a baking dish.
- Prepare butter: Mix butter ingredients together.
- Loosen skin: Use a teaspoon to loosen the skin from the turkey flesh.
- Smear butter under skin: Spread 2/3 of the butter under the skin.
- Roast turkey: Roast at 180C/350F for about 1 hr 30 minutes, basting every 30 minutes.
- Rest: Remove turkey, cover with foil, and let it rest for 15-20 minutes.
- Prepare butter sauce: Remove herbs and garlic, pour juices into a jug for serving.
Notes
- Turkey breast should be bone-in, skin-on for best results.
- Thaw turkey properly before cooking.
- Rely on a meat thermometer for accurate cooking.
- Carve turkey thinly for optimal serving.
- Leftover turkey makes delicious sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 kcal
- Sugar: Negligible
- Sodium: Varies based on salt content
- Fat: Approximately 25g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Negligible
- Fiber: Negligible
- Protein: Approximately 40g
- Cholesterol: Approximately 150mg
