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
Scale
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
