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
Scale
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
