If you’re looking for a show-stopping yet surprisingly simple way to prepare your turkey, this Garlic Herb Butter Roasted Turkey Breast Recipe is an absolute game-changer. I absolutely love how the garlic and fresh herbs blend with butter to create a juicy, flavorful bird that’s perfect for any holiday or Sunday dinner. Trust me — once you try this, you’ll wonder why you ever settled for anything less!
Why You’ll Love This Recipe
- Incredible Flavor: The herb butter gets under the skin, infusing the turkey breast with juicy, garlicky goodness.
- Easy to Prep: You don’t need to brine or fuss too much — just simple fresh ingredients and a little butter magic.
- Perfectly Juicy: The method helps keep the meat tender, avoiding the dryness that turkey sometimes gets.
- Great Make-Ahead Option: You can prep it a day in advance and just pop it in the oven when you’re ready.
Ingredients You’ll Need
This recipe stands on the shoulders of fresh herbs and real butter—ingredients that bring your turkey to life. When you pick your herbs, try to get the freshest sprigs you can find for the most vibrant taste. And don’t skip the garlic—it’s the secret star that transforms ordinary into extraordinary.
- Turkey breast: Go for a single bone-in, skin-on breast around 5 to 6 pounds; the bone adds loads of flavor and keeps things juicy.
- Salt: Helps season the bird inside and out; kosher salt is great if you have it.
- Black pepper: Freshly ground is best—they bring a nice kick without overpowering the herbs.
- Fresh herbs: Rosemary, sage, thyme, and parsley—each adds a layer of earthy, aromatic flavor that makes this recipe sing.
- Garlic: Both smashed cloves to roast with the bird and minced garlic to mix into the butter for that bold punch.
- Unsalted butter: Softened so it’s easy to spread under the skin and coat the turkey.
Variations
While I love sticking to this classic Garlic Herb Butter Roasted Turkey Breast Recipe, I also enjoy tweaking it to keep things interesting or to suit different seasons. Feel free to make it your own — that’s part of the fun!
- Herb Mix: I once swapped sage for fresh tarragon and loved the subtle anise note that came through beautifully.
- Butter Add-ins: Adding a splash of lemon zest to the butter mixture brightens up the whole dish, especially in spring.
- Dried Herbs: If fresh herbs aren’t available, dried rosemary and thyme work fine — just use about one-third of the fresh amount.
- Spice Twist: A pinch of smoked paprika adds a cozy warmth that’s perfect for fall dinners.
How to Make Garlic Herb Butter Roasted Turkey Breast Recipe
Step 1: Bring Your Turkey to Room Temperature
Start by taking your turkey breast out of the fridge about 45 minutes before cooking. If you live somewhere really warm, 30 minutes is fine. This little step helps the meat cook evenly, so you won’t end up with dry edges and an undercooked center.
Step 2: Preheat the Oven and Prep the Herbs
Preheat your oven to a consistent 200°C (around 390°F) and place a rack in the lower-middle position to encourage even roasting. Scatter your smashed garlic cloves and fresh herbs in the bottom of a baking dish — this bed of flavor will subtly infuse your turkey as it roasts.
Step 3: Make the Garlic Herb Butter
Mix softened unsalted butter with minced garlic, salt, pepper, and finely chopped fresh herbs — rosemary, sage, thyme, and parsley. This mixture is where the magic happens. I like to use my hands to ensure everything is blended well, creating a fragrant, spreadable herb butter.
Step 4: Loosen the Skin and Smear the Butter
This is my favorite—and admittedly a bit messy—part! Using an upside-down teaspoon, gently loosen the skin from the turkey breast’s flesh. Go slow to avoid tearing. Then, using your hands, smear about two-thirds of the herb butter under the skin, focusing on the top half of the breast where it will baste as it cooks. Then flip the turkey, smearing the remaining butter on the underside (except for a small amount reserved for the surface).
Step 5: Roast and Rest Your Turkey
Place your turkey breast, skin side up, over the garlic and herb bed in the baking dish. Lightly smear the last bit of butter on the skin, but don’t overdo it—too much butter on the surface can cause burnt bits later. Roast it for about 90 minutes, or until a meat thermometer reads 65°C (150°F) in the thickest part. Rest the turkey for 15-20 minutes before carving; this helps keep it wonderfully juicy.
Pro Tips for Making Garlic Herb Butter Roasted Turkey Breast Recipe
- Go Slow with Skin Loosening: Take your time loosening the skin—it’s thin and delicate. Using a teaspoon upside down works best, and patience ensures a clean lift without rips.
- Use a Meat Thermometer: I learned the hard way that relying on time alone isn’t foolproof. Checking internal temp guarantees juicy turkey every time.
- Resist Over-Butter on Skin: Too much butter on top can burn and cause those bitter bits; just a light smear keeps the skin crispy and flavorful.
- Make Ahead Magic: Once buttered and seasoned, cover and refrigerate for up to 24 hours before roasting; this actually deepens the flavor and saves you time on the big day.
How to Serve Garlic Herb Butter Roasted Turkey Breast Recipe
Garnishes
I love garnishing this turkey with a simple sprinkle of fresh parsley and a few whole roasted garlic cloves from the pan. It looks charming and boosts the herbal aroma right at the table, making every bite even more inviting.
Side Dishes
My go-to sides? Creamy mashed potatoes, honey-glazed carrots, and a fresh green bean almondine. The smooth textures and lightly sweet veggies balance the herb-packed richness perfectly. If you’re looking to get fancy, a simple pan sauce made from the roasted garlic and herbs drippings is a winner!
Creative Ways to Present
For special occasions, I’ve placed the carved turkey breast on a platter lined with whole roasted garlic bulbs and sprigs of fresh herbs, turning it into a rustic centerpiece. It makes guests feel like they’re eating something truly special and homemade.
Make Ahead and Storage
Storing Leftovers
I wrap leftover turkey tightly in foil and store it in an airtight container in the fridge. It keeps well for 3-4 days, and I use those leftovers for sandwiches, salads, or quick stir-fries. Keeping the turkey moist with a little butter or broth when reheating helps prevent dryness.
Freezing
When I have extra, I slice the turkey breast, arrange it on a baking sheet, and freeze it until firm. Then I transfer the slices to a freezer bag to avoid clumping. It freezes well up to 3 months and is perfect for a ready-made meal prep solution.
Reheating
To reheat, I gently warm slices in a covered skillet over low heat with a splash of chicken broth or butter, which brings back moisture and keeps the meat tender without drying it out like the microwave can.
FAQs
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Can I use a boneless turkey breast for this Garlic Herb Butter Roasted Turkey Breast Recipe?
Absolutely! While bone-in adds more flavor and juiciness, boneless turkey breast will also work fine. Just keep an eye on cooking times since boneless breasts usually cook faster—using a meat thermometer is your best bet for perfect doneness.
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Is it necessary to loosen the skin for the herb butter?
Yes! Loosening the skin allows you to spread the herb butter directly onto the meat, ensuring deep flavor and keeping the turkey moist. Don’t worry—it’s easier than it sounds and well worth the extra effort.
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Can I prepare the turkey the night before?
Definitely. The recipe even recommends it! Prepping the turkey with the herb butter a day ahead lets the flavors meld beautifully and can make your cooking day more relaxed.
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What if I don’t have fresh herbs?
Fresh herbs do make a noticeable difference, but dried herbs can be used in a pinch. Use about one-third of the amount called for fresh herbs since dried herbs are more concentrated. Adding a little extra butter can help mellow the dried herb intensity.
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How do I know when the turkey breast is done?
The most reliable way is with a meat thermometer inserted into the thickest part of the breast. Aim for 65°C (150°F)—the turkey will continue to cook slightly after resting. This way, your turkey won’t be over or underdone.
Final Thoughts
This Garlic Herb Butter Roasted Turkey Breast Recipe has become one of my go-to dishes whenever I want something that tastes fancy but doesn’t take all day to make. The herb butter under the skin is pure genius—it keeps the meat poppin’ with flavor and moisture, every. single. time. I really hope you give this recipe a try; it’s like a warm hug on a plate and perfect for making memories with family and friends around the table.
Print
Garlic Herb Butter Roasted Turkey Breast Recipe
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 110 minutes
- Yield: 6 – 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Garlic Herb Butter Roasted Turkey Breast features a juicy turkey breast rubbed with a rich mixture of garlic, fresh herbs, and butter, then roasted to perfection in the oven. The garlic herb butter spread under the skin infuses the meat with flavor and keeps it moist, while the fresh herbs add a fragrant, savory aroma. Perfect for a festive dinner or any special occasion, this recipe ensures a tender, flavorful turkey breast with a beautifully crisp skin.
Ingredients
Main Ingredients
- 2.5 – 3 kg (5-6 lb) single turkey breast, skin on, bone in (NOT BRINED)
- 1/2 tsp salt
- Black pepper, to taste
Herbs and Garlic
- 4 rosemary sprigs
- 8 sage sprigs
- 10 thyme sprigs
- 12 garlic cloves, smashed with side of knife
Garlic Herb Butter
- 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
Instructions
- Remove fridge chill: Take the turkey breast out of the refrigerator 45 minutes before cooking to allow it to come to room temperature. If it’s very hot where you are, 30 minutes is sufficient.
- Preheat oven: Set your oven to 200°C (390°F), using any oven type. Place the oven rack in the lower middle position to ensure even cooking.
- Prepare the baking dish: Place the garlic cloves and fresh herb sprigs (rosemary, sage, thyme) in the center of a baking dish. These will infuse the turkey with aromatic flavor during roasting.
- Make the garlic herb butter: In a bowl, combine the softened butter, table or kosher salt, black pepper, minced garlic, and finely chopped sage, rosemary, thyme, and parsley. Mix thoroughly until well combined.
- Loosen the skin: Using a teaspoon flipped upside down, gently loosen the turkey skin from the breast meat, working carefully under the thin layer beneath the surface skin. This creates space to smear the flavorful butter.
- Apply butter under skin – top side: Use about two-thirds of the garlic herb butter and spread it evenly under the loosened skin over the top half of the turkey breast. Use your hands to ensure the butter is distributed well under the skin rather than on the surface.
- Flip and butter underside: Turn the turkey breast upside down. Reserve about 2 tablespoons of the garlic herb butter for the skin surface later, then spread the remaining butter on the underside of the breast under the skin.
- Place turkey in pan: Set the turkey breast on top of the bed of garlic and herbs in the baking dish, skin side up. Smear the reserved butter lightly on the skin surface—be careful not to use too much here to prevent burning of the herbs during roasting.
- Make ahead option: At this stage, the turkey breast can be covered and refrigerated for up to 24 hours. When ready to cook, remove it from the fridge and let it sit at room temperature for 45 minutes before roasting.
- Roast the turkey: Roast the turkey breast in the preheated oven for approximately 90 minutes, or until a meat thermometer inserted into the thickest part registers 74°C (165°F) to ensure juicy and safe-to-eat meat.
- Rest and serve: Remove the turkey from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in tender, flavorful slices. Serve with the garlic herb pan sauce formed from the roasting juices.
Notes
- An incredible way to roast turkey breast; the garlic herb butter bastes the meat while roasting and creates a flavorful pan sauce.
- Using a meat thermometer ensures perfectly cooked, juicy turkey every time.
- Fresh herbs are highly recommended for vibrant flavor, but dried herbs can be used as substitutions if necessary: use about one-third the amount of dried herbs compared to fresh.
- You can prepare the turkey the day before and refrigerate it to deepen the flavors before roasting.
- Ensure not to over-butter the skin surface to avoid burning the herb bits during roasting.
Nutrition
- Serving Size: 336 g
- Calories: 598 kcal
- Sugar: 1.2 g
- Sodium: 650 mg
- Fat: 44 g
- Saturated Fat: 27 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 48 g
- Cholesterol: 140 mg
