If you’re on the hunt for a show-stopping, juicy roast that’s packed with flavor and perfect for gatherings, then this Garlic Herb Butter Roasted Turkey Breast Recipe is going to become your new favorite. Trust me, once you try roasting your turkey breast with rich garlic herb butter gently nestled under the skin, you’ll be hooked. This recipe is a total winner because it’s straightforward, creating a turkey breast that’s as tender as it is bursting with fresh herb goodness. Ready to impress your family or guests with a gorgeous golden roast? Let’s dive in together.
Why You’ll Love This Recipe
- Juicy and Flavorful: The garlic herb butter under the skin keeps every bite moist and packed with fresh savory flavors.
- Simple Yet Elegant: With just a handful of ingredients, you get restaurant-quality turkey that’s easy enough for weeknights.
- Perfect for Any Occasion: Whether it’s a holiday feast or a special dinner, this turkey breast impresses every time.
- Make-Ahead Friendly: Prep up to 24 hours in advance, so you can relax and enjoy the big day without stress.
Ingredients You’ll Need
These ingredients create that perfect harmony—fresh herbs give amazing aroma, garlic adds deep flavor, and butter ensures everything stays tender and delicious. I always recommend using fresh herbs if you can, but I’ll share what to do if dried is your only option.
- Turkey breast (skin on, bone in): The bone keeps the meat juicy and flavorful; make sure it’s not pre-brined so you can control the seasoning.
- Salt: Essential for seasoning; I use kosher salt when possible for better texture and flavor.
- Black pepper: Freshly cracked is best for a little kick.
- Fresh herbs (rosemary, sage, thyme): These classic herbs bring earthy, aromatic notes that pair perfectly with turkey.
- Garlic cloves (smashed and minced): Fresh garlic is non-negotiable here—it infuses the butter and the whole roast with savory complexity.
- Unsalted butter: Softer is better so it spreads smoothly under the skin without tearing it.
- Fresh parsley: Adds a pop of color and brightness to round out the herb butter mix.
Variations
I love making this recipe my own depending on the season or what herbs I have around. Feel free to swap in your favorites or whatever you grow in the garden. This recipe is forgiving and easy to tweak without losing that signature garlic herb butter magic.
- Lemon Herb Variation: I once tried adding zest and juice of a lemon to the butter—my family went crazy for that fresh zing complementing the herbs.
- Spicy Kick: If you like a little heat, add a pinch of crushed red pepper flakes to your butter mixture.
- Dairy-Free Alternative: Swap butter for dairy-free margarine and still get that rich spread and golden roast.
- Dried Herbs Instead of Fresh: Use about one-third of the fresh herb amounts; I like to toast dried herbs lightly for more flavor.
How to Make Garlic Herb Butter Roasted Turkey Breast Recipe
Step 1: Bring Your Turkey to Room Temperature
Before roasting, take your turkey breast out of the fridge about 45 minutes ahead of time (30 minutes if it’s a hot day). This step helps the meat cook more evenly. I learned this the hard way when I rushed into roasting cold meat and ended up with uneven cooking. Leaving it out this way ensures juicy, consistent results.
Step 2: Preheat the Oven and Prepare Your Herbs
Set your oven to 200°C (390°F) and place the rack in the lower middle position. Then toss your fresh herbs and smashed garlic into the center of your roasting pan—these aromatics will infuse the pan juices and become the flavor base of your sauce. This is one of my favorite early steps because the kitchen starts smelling amazing right away.
Step 3: Make the Garlic Herb Butter and Prep the Turkey Skin
Combine your softened butter with minced garlic, chopped herbs, salt, and pepper. Now, the secret trick: loosen the turkey skin using the back of a teaspoon, gently sliding it under the skin without tearing. This spreads the herb butter right under the surface where it bastes the meat as it roasts. When I first tried this, I was nervous to mess up the skin, but a quick video helped me master the technique. Use your hands to spread about two-thirds of the butter under the skin on the top side of the breast for even coverage.
Step 4: Butter the Underside and Arrange the Turkey
Flip the turkey breast over and spread most of the remaining butter under the skin on the underside—leave about two tablespoons for the skin’s surface. Set the turkey breast over your herbs in the pan, skin side up, and gently smear the last bit of butter on the skin itself. Be careful not to use too much here, because the herbs can burn if they get coated with too much butter. This method ensures the herbs stay fragrant without turning bitter.
Step 5: Roast and Rest
Pop the turkey in the oven and roast for about 90 minutes or until the internal temperature reaches 74°C (165°F). I always use a meat thermometer to be sure since overcooked turkey can dry out fast. Once done, tent it with foil and let it rest for at least 15 minutes—this gives the juices time to redistribute and makes slicing a breeze.
Pro Tips for Making Garlic Herb Butter Roasted Turkey Breast Recipe
- Use a Meat Thermometer: I can’t stress this enough—checking the internal temperature guarantees perfectly cooked juicy turkey every single time without guesswork.
- Gentle Skin Loosening: Be patient and use an upside-down teaspoon carefully to avoid tearing the skin, which helps hold the butter in place.
- Make-Ahead Friendly: You can prep the buttered turkey breast and refrigerate it for up to 24 hours ahead—this actually allows the flavors to deepen beautifully.
- Avoid Butter on Skin Surface: Leaving just a thin smear prevents herbs from burning and keeps the skin from getting overly greasy or soggy.
How to Serve Garlic Herb Butter Roasted Turkey Breast Recipe
Garnishes
I love garnishing with a few fresh sprigs of rosemary and thyme placed on the platter alongside some lemon wedges. Not only do they look beautiful but the citrus can add a fresh brightness to balance the rich herbs and butter flavors on the plate.
Side Dishes
My go-to sides with this Garlic Herb Butter Roasted Turkey Breast Recipe are creamy mashed potatoes, glazed carrots, and a crisp green salad. Sometimes I make a simple pan sauce from the drippings and pour it over both the meat and potatoes for extra flavor.
Creative Ways to Present
For special occasions, I’ve tried serving slices of this turkey on a wooden board decorated with fresh herbs, roasted garlic cloves, and colorful edible flowers. It makes the whole meal feel extra festive and inviting to guests, plus it’s a conversation starter!
Make Ahead and Storage
Storing Leftovers
After the meal, I wrap leftover turkey breast tightly in foil and store it in an airtight container in the fridge. It usually lasts fresh for up to 3-4 days, giving me plenty of time for delicious sandwiches or salads.
Freezing
If I want to preserve it longer, I slice the leftover turkey and freeze portions in freezer-safe bags. Frozen turkey breast keeps well for up to 3 months and thaws gently in the fridge overnight.
Reheating
To reheat, I cover the sliced turkey with foil and warm it gently in a 325°F oven to prevent drying out. A quick splash of broth or water around the edges helps maintain moisture, so the turkey stays tender and succulent.
FAQs
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Can I use boneless turkey breast for this recipe?
Yes, you can, but I recommend bone-in because the bone adds flavor and helps keep the meat juicy during roasting. If you use a boneless breast, monitor cooking time closely as it will usually cook faster.
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Do I have to use fresh herbs or can I use dried?
Fresh herbs give the best flavor and aroma in this Garlic Herb Butter Roasted Turkey Breast Recipe, but if that’s not possible, dried herbs work too—just use about one-third the amount and maybe toast them lightly to bring out their flavor.
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Can I make this recipe ahead of time?
Absolutely! The turkey breast can be prepared up to 24 hours ahead with the herb butter already under the skin. Keep it covered in the fridge and let it come to room temp before roasting for best results.
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How do I know when the turkey breast is done?
The best way is to use a meat thermometer inserted into the thickest part of the breast, avoiding bone. It should read 74°C (165°F) for perfectly cooked, juicy turkey.
Final Thoughts
I absolutely love how this Garlic Herb Butter Roasted Turkey Breast Recipe turns out every single time. The tender, juicy meat paired with the intoxicating smell of fresh herbs and garlic is unbeatable. It’s a recipe that’s become a staple in my kitchen for holidays and cozy dinners alike. I hope you’ll give it a try soon—you’ll love how easy it is to impress everyone at your table without spending all day in the kitchen. Have fun cooking, and enjoy every delicious bite!
Print
Garlic Herb Butter Roasted Turkey Breast Recipe
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 110 minutes
- Yield: 6 – 8 people
- Category: Roasting
- Method: Roasting
- Cuisine: American
Description
This Garlic Herb Butter Roasted Turkey Breast features a succulent, juicy turkey breast infused with fresh herbs and garlic butter. The aromatic herb butter is gently smeared under the skin and on the meat, ensuring the turkey remains moist and flavorful throughout roasting. The recipe includes tips for preparing the turkey and recommendations for resting times, guaranteeing a perfect roast every time. Ideal for festive occasions or family dinners, this method produces tender meat with a deliciously crispy skin.
Ingredients
Turkey and Seasoning
- 2.5 – 3 kg / 5-6 lb single turkey breast, skin on, bone in (NOT BRINED)
- 1/2 tsp salt
- Black pepper, to taste
- Small bunch of fresh herbs – 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, ensuring more even cooking. If your environment is very warm, 30 minutes is sufficient.
- Preheat oven: Set your oven to 200°C / 390°F (suitable for all oven types) and position the rack in the lower middle part of the oven to optimize heat circulation and browning.
- Prepare herbs and garlic: Place the smashed garlic cloves and the bunch of fresh herbs in the center of a baking dish. This creates an aromatic bed for the turkey to rest on during roasting.
- Make garlic herb butter: In a bowl, thoroughly mix the softened butter with salt, black pepper, minced garlic, and the finely chopped fresh sage, rosemary, thyme, and parsley until well combined.
- Loosen turkey skin: Gently insert an upside-down teaspoon under the turkey skin to carefully separate it from the meat, creating a pocket to hold the herb butter without tearing the skin. Focus under the thin skin layer for best results.
- Apply butter under skin (top): Using your hands, carefully spread about two-thirds of the garlic herb butter evenly under the skin on the top half of the turkey breast, ensuring good coverage for flavor and moisture.
- Apply butter under skin (underside): Flip the turkey breast upside down and smear the remaining butter except for about 2 tablespoons on the underside, ensuring the entire meat benefits from the butter infusion.
- Placement and final butter smear: Place the turkey breast in the pan on top of the garlic and herbs, skin side up. Smear the reserved 2 tablespoons of butter sparingly on the skin’s surface to prevent herb bits from burning during roasting.
- Make-ahead option: At this stage, the prepared turkey can be refrigerated for up to 24 hours. Remove it from the fridge 45 minutes before roasting to ensure it reaches room temperature before cooking.
- 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 reads 74°C (165°F) indicating the breast is fully cooked and juicy.
- Rest and serve: Remove the turkey from the oven and allow it to rest for 15-20 minutes before slicing. This rest period helps redistribute juices resulting in a moist and flavorful meat. Serve with the roasted garlic herb pan sauce.
Notes
- RECIPE VIDEO available to show step-by-step technique and visuals.
- The garlic herb butter baste under the skin helps keep the turkey breast remarkably juicy while roasting.
- Using fresh herbs is highly recommended for best flavor, but dried herbs can be used as an alternative at reduced quantity.
- A meat thermometer is essential to ensure the turkey is cooked perfectly without overcooking.
- For a more concentrated sauce, use the pan drippings by deglazing the roasting pan after cooking.
- Ensure skin is not heavily buttered on the surface to avoid burning the herbs during roasting.
Nutrition
- Serving Size: 336 g
- Calories: 598 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 45 g
- Saturated Fat: 27 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 45 g
- Cholesterol: 140 mg
