Name: Roasted Turkey Breast with Garlic and Herbs Recipe
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 6 lb bone-in turkey breast (half breast); 5 tablespoons butter, softened; 1 teaspoon minced garlic; 1 tablespoon sage leaves, finely minced; 1 1/2 teaspoons rosemary leaves, finely minced; 1 tablespoon thyme leaves, finely minced; 2 tablespoons parsley, finely minced; 1 teaspoon salt; 1/2 teaspoon pepper; Cooking spray; Rosemary sprigs for garnish (optional)

If you’ve been on the hunt for a show-stopping yet straightforward centerpiece for your next family dinner or holiday feast, this Roasted Turkey Breast with Garlic and Herbs Recipe is going to become your new best friend. I absolutely love how this recipe brings out the most tender, juicy turkey breast bursting with fragrant herbs and garlic, and I promise you’ll find it surprisingly easy to pull off. Stick with me here — I’ll walk you through every step, and by the end, you’ll be roasting like a pro!

❤️

Why You’ll Love This Recipe

Incredibly Juicy & Flavorful: The garlic and herb butter goes under and over the skin, locking in moisture and creating a crispy, tasty crust.
Simple Ingredients, Big Impact: No need for fancy spices—fresh herbs and garlic do the heavy lifting here.
Perfect Size for Gathering: Using a turkey breast instead of the whole bird makes it manageable and less intimidating for weeknight or holiday dinners.
Reliable & Foolproof: Proven method with clear steps to ensure you never dry out your turkey again.

A large piece of cooked chicken with a crispy, golden-brown crust and a layer of green herb seasoning on top is placed in a white baking dish with turquoise handles. Underneath the chicken, there is a sprig of fresh green rosemary. The texture of the chicken’s skin looks crispy with small black and green herb specks, and the meat beneath looks juicy and tender. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Roasted Turkey Breast with Garlic and Herbs Recipe uses a simple lineup of fresh herbs and butter that complement the turkey beautifully without overpowering it. When shopping, I recommend picking the freshest herbs you can find—fresh rosemary, thyme, sage, and parsley really make the flavor pop.

Bone-in turkey breast: I usually go for a half breast that’s about 6 pounds, which feeds my family perfectly.
Butter: Softened butter is key to spreading easily under and over the turkey skin.
Garlic: Minced fresh garlic adds that comforting aroma and depth of flavor.
Sage leaves: Finely minced sage warms up the taste with its earthy, slightly peppery notes.
Rosemary leaves: Freshly chopped rosemary gives the turkey that irresistible piney fragrance.
Thyme leaves: Thyme has a subtle lemony edge that brightens the dish.
Parsley: Adds freshness and a touch of color to the herb mix.
Salt and pepper: Classic seasoning to bring out all those terrific flavors.
Rosemary sprigs (optional): These make a lovely garnish and hint at the flavors inside.
Cooking spray: To lightly grease your baking dish and prevent sticking.

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

One of the best things about this Roasted Turkey Breast with Garlic and Herbs Recipe is how easy it is to personalize it. Over the years, I’ve tweaked the herb mix and even switched up the butter flavoring depending on the season or what I have on hand. You should definitely feel free to experiment—you might find your new favorite version!

Variation: I once added a hint of lemon zest to the butter mixture, which gave the turkey an extra bright note that my family couldn’t stop talking about.
Herb substitutions: If you don’t have fresh sage or rosemary, dried versions can work too—just reduce the quantities, since dried herbs are more concentrated.
Spicy twist: Adding a pinch of smoked paprika or cayenne to the butter mix gives it a gentle warmth without overwhelming the herbs.
Butter alternatives: For a dairy-free version, I’ve used olive oil blended with garlic and herbs—still delicious and moist!

How to Make Roasted Turkey Breast with Garlic and Herbs Recipe

Step 1: Prep the oven and baking dish

Start by preheating your oven to 450°F. I always like to coat a baking dish lightly with cooking spray—this helps keep the turkey from sticking and makes cleanup easier. While the oven heats, you can get your butter-herb mixture ready.

Step 2: Make the herb garlic butter

In a small bowl, blend softened butter with minced garlic, sage, rosemary, thyme, parsley, salt, and pepper. This is the flavor powerhouse. I like to mix everything well so each bite is steeped in that garlicky, herbal goodness.

Step 3: Loosen the skin and spread the butter

This is the trick that took me a while to master, but once you get it, your turkey transforms. Gently loosen the skin of the turkey breast by sliding your fingers under without tearing it. Spread half of your butter mixture under the skin—this directly flavors the meat and keeps it juicy. Then spread the rest all over the top skin for a beautifully golden, crispy finish.

Step 4: Roast at 450°F initially

Place your turkey breast in the prepared baking dish and roast it at 450°F for about 15 to 20 minutes. Keep an eye out—the skin should start to brown nicely here, which sets the stage for that irresistible crispy exterior. This high heat blast helps lock in moisture.

Step 5: Lower the temperature and continue roasting

After the skin browns, reduce the oven temperature to 350°F and roast for approximately 1 hour and 15 minutes. I find that basting the turkey occasionally with its pan juices during this phase keeps things ultra moist, though if you’re super busy, it’s okay to skip this step. Just don’t forget to check the internal temperature as you near the end.

Step 6: Check for doneness and rest

Using a meat thermometer, check the thickest part of the breast. Once it reads at least 160°F, pull the turkey out and tent it loosely with foil. Let it rest for 5 to 10 minutes—this allows the temperature to reach the safe 165°F and lets the juices redistribute so every bite is tender and juicy.

Step 7: Garnish and serve

Finish by garnishing with fresh rosemary sprigs if you have them on hand. It adds a lovely touch to the presentation and a fresh aroma just before slicing. Then dive in and enjoy!

👨‍🍳

Pro Tips for Making Roasted Turkey Breast with Garlic and Herbs Recipe

Don’t Skip the Skin Loosening: Getting butter under the skin is crucial for juicy, flavorful meat—take your time gently loosening it to avoid tearing.
Use a Quality Meat Thermometer: This is hands-down the best way to avoid guessing when your turkey is done, preventing dryness or undercooking.
Baste If You Can: While optional, basting with pan juices during the slower roast keeps moisture locked in and adds extra richness.
Resting Is Key: Don’t skip resting time after roasting; this ensures the juices redistribute so each slice is juicy and tender.

How to Serve Roasted Turkey Breast with Garlic and Herbs Recipe

The image shows a white plate with three thick slices of roasted meat with golden-brown skin and herb seasoning on the top left side. Next to the meat, there are bright green whole beans in a bunch stretching across the back of the plate. Toward the right side, there are several bright orange carrot slices standing upright, and a sprig of fresh green rosemary leans against them. At the front right of the plate, there is a mound of creamy white mashed potatoes with a pool of brown gravy in the center, sprinkled with black pepper. The plate is on a white marbled surface, and part of a striped cloth is visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for fresh rosemary sprigs to garnish this roasted turkey breast—they add an earthy aroma and look elegant on the serving platter. Sometimes, a sprinkle of chopped parsley adds a pop of color. Lemon wedges are another favorite of mine because they give guests the option to add a zesty brightness.

Side Dishes

My go-to sides with this recipe include classic creamy mashed potatoes and green beans sauteed with garlic. I also love adding a simple autumn-inspired salad with toasted pecans and dried cranberries for a bit of crunch and sweetness that pairs so well with the herbs.

Creative Ways to Present

For special occasions, I like to slice the turkey breast thinly and fan it out on a large platter, scattered with extra fresh herbs and crystalized onions for a touch of elegance. Serving with colorful roasted vegetables around the edge makes the presentation festive and inviting. It always ends up being the centerpiece of conversation at my dinner parties!

Make Ahead and Storage

Storing Leftovers

Leftovers from this roasted turkey breast recipe reheat beautifully. I usually slice what’s left and store it in an airtight container in the fridge, and it lasts up to 4 days. I make sure to save any pan juices or a bit of broth to pour over slices when reheating to keep them moist.

Freezing

I’ve frozen cooked turkey breast before with great results. Slice the meat first, wrap it tightly in foil or plastic wrap, then place in a freezer bag. It keeps well frozen for up to 3 months, making it a perfect option for meals on busy days.

Reheating

The best way I’ve found to reheat turkey breast is gently in the oven at 300°F, covered with foil, for 15-20 minutes until warmed through. Adding a splash of broth or saved pan juices helps keep it tender. Microwaving works too in a pinch but be careful not to dry it out.

FAQs

Can I use boneless turkey breast for this recipe?

Absolutely! While bone-in turkey breast gives extra flavor and moisture, boneless works fine too. Just keep an eye on the cooking time, as boneless breasts may cook a bit faster and can dry out if overcooked. Use a meat thermometer to ensure perfect results.
How do I know when the turkey breast is fully cooked?

The safest and most accurate way is using a meat thermometer. The thickest part of the turkey breast should reach at least 165°F after resting. This ensures the meat is juicy and safe to eat without guessing.
Can I prepare the herb butter mixture ahead of time?

Yes, you can mix the herb garlic butter a day ahead and keep it covered in the fridge. This actually allows the flavors to meld even more. Just bring it back to room temperature before applying to the turkey for easier spreading.
Is it necessary to baste the turkey during roasting?

Basting is optional but recommended for extra moist and flavorful meat. If you’re short on time, don’t worry—the initial high heat roast and the butter under the skin do most of the work, so it will still turn out great.

Final Thoughts

This Roasted Turkey Breast with Garlic and Herbs Recipe holds a special place in my kitchen because it combines simplicity with incredible flavor—no stress, no fuss, just guaranteed deliciousness every time. My family goes crazy for it, especially when I serve it with simple sides and fresh herbs. I hope you give this a try and that it becomes one of your go-to recipes too. Trust me, once you nail this, roasting turkey breast will feel like second nature.