If you’re on the lookout for a hearty, flavorful centerpiece that feels special without fuss, you’ve got to try this Roasted Turkey Breast with Garlic and Herbs Recipe. I absolutely love how this recipe results in juicy, tender turkey with that perfect golden skin, thanks to the garlicky herb butter. Whether it’s for a holiday dinner or a simple Sunday feast, this turkey breast will have your family asking for seconds!
Why You’ll Love This Recipe
- Juicy & Tender Turkey: The garlic and herb butter infuses flavor deep into the meat, keeping it moist and delicious.
- Simple Yet Elegant: It looks like a fancy dish but is surprisingly easy to prepare and perfect for special occasions.
- Versatile for Any Meal: Whether it’s a family dinner or a holiday, it fits right in and wins hearts.
- Hands-On Tips Included: I’m sharing the best tricks I learned to get that perfect roast every time.
Ingredients You’ll Need
The magic truly starts with fresh herbs and quality butter to create that irresistible garlic and herb butter rub. I like to buy fresh herbs when possible—it makes such a difference! Here’s what you’ll want to gather:
- Bone-in turkey breast: I usually use a half breast, which is perfect for smaller gatherings or leftovers.
- Butter (softened): Softening it makes mixing with herbs easier and ensures the flavors go under the skin nicely.
- Minced garlic: Fresh minced garlic adds that punch of aroma and flavor that’s simply unbeatable.
- Sage leaves (finely minced): Sage brings a subtle earthiness that pairs beautifully with turkey.
- Rosemary leaves (finely minced): Rosemary adds a fragrant piney note—fresh is best but dried works in a pinch.
- Thyme leaves (finely minced): Thyme ties the herb mix together with its gentle herbal whispers.
- Parsley (finely minced): Parsley lightens the herb mix with fresh, green brightness.
- Salt: Essential to enhance all those flavors and create crispy skin.
- Pepper: Adds just a touch of spice and depth.
- Rosemary sprigs (optional): I love using these as a garnish to make the presentation extra special.
- Cooking spray: For greasing your baking dish to keep things from sticking.
Variations
I love that this Roasted Turkey Breast with Garlic and Herbs Recipe is a perfect base to tweak according to your mood or what you have on hand. Here are some ways I’ve personalized it over time:
- Adding citrus zest: Once I added lemon zest to the herb butter and it brightened the flavor wonderfully—give that a try if you want something a little lighter.
- Spicy kick: Toss in a pinch of cayenne or smoked paprika if your family likes a little heat.
- Herb substitutions: Sometimes I swap in oregano or marjoram if that’s what’s fresh, and it still works beautifully.
- Butter alternative: For a dairy-free version, use olive oil infused with garlic and herbs for roasting.
How to Make Roasted Turkey Breast with Garlic and Herbs Recipe
Step 1: Prep your oven and baking dish
First, preheat your oven to 450°F. This high initial heat is key to getting that beautifully browned and crispy skin. While the oven kicks on, spray your baking dish with cooking spray so the turkey won’t stick. Trust me, it makes cleanup a breeze.
Step 2: Mix the garlic herb butter
In a small bowl, combine the softened butter with minced garlic, sage, rosemary, thyme, parsley, salt, and pepper. Stir until everything is evenly combined—it smells amazing already! I like to chop the herbs finely, which helps release their essential oils and makes spreading the butter easier.
Step 3: Get under the skin
Carefully loosen the turkey breast skin without tearing it—this can be tricky at first, but a spoon handle or your fingers work well. Spread half the herb butter under the skin, right onto the meat, and then rub the remaining butter all over the skin. This layering locks in moisture and gives you that flavor-packed crust.
Step 4: Roast high, then slow and steady
Place the turkey in your prepared baking dish and pop it in the oven at 450°F for 15-20 minutes, just until the skin is starting to brown. Then reduce the heat to 350°F and roast for about 1 hour and 15 minutes. During this time, baste the turkey occasionally with the pan juices to keep things juicy and flavorful.
Step 5: Check for doneness and rest
The best way to know it’s ready? Insert a meat thermometer in the thickest part of the breast—it should reach at least 160°F. Remove it from the oven, tent with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute and the temperature to rise to a safe 165°F before carving.
Pro Tips for Making Roasted Turkey Breast with Garlic and Herbs Recipe
- Loosen the skin gently: Don’t rush this step—take your time pushing the butter under the skin to avoid tearing.
- Use a thermometer: I learned the hard way that relying on time alone can dry out the turkey—temperature is king.
- Basting matters: Every 20-30 minutes, spoon the pan juices over the turkey to keep it juicy and flavorful.
- Rest before carving: Resting seals in juices and makes slicing easier—don’t skip it!
How to Serve Roasted Turkey Breast with Garlic and Herbs Recipe
Garnishes
I love adding fresh rosemary sprigs right on top before serving—it makes the presentation pop and adds an extra herbal aroma to the whole table. Sometimes I toss on a few parsley leaves just for that fresh green pop of color. It’s a simple touch that turns this dish from everyday to elegant.
Side Dishes
My family goes crazy for this turkey paired with creamy mashed potatoes and a side of roasted seasonal veggies—think carrots, parsnips, and Brussels sprouts. A classic green bean almondine or a fresh cranberry sauce also complements it beautifully if you want a holiday vibe.
Creative Ways to Present
For special occasions, I like to carve the turkey breast into thick slices and fan them out on a large platter, drizzled with a little pan jus or gravy. Adding slices of lemon or a sprinkle of microgreens jazzes up the look. I’ve also arranged the slices on warm bread for a quick turkey sandwich spread at family gatherings—it’s always a hit!
Make Ahead and Storage
Storing Leftovers
I usually let the leftover turkey cool completely before wrapping it tightly in plastic wrap and storing it in an airtight container in the fridge. It stays juicy and flavorful for up to 4 days—a perfect option for next-day meals that feel anything but boring.
Freezing
If you want to keep it longer, slice the turkey and freeze it in portion-sized freezer bags with a bit of the pan juices or broth to avoid drying out. It freezes well for up to 2 months and makes quick lunches or dinners a breeze.
Reheating
To reheat, I warm slices gently in a covered skillet over low heat with a splash of broth or pan juices to keep them moist. Avoid microwaving if you can, as it tends to dry out the turkey. Alternately, reheating in a low oven wrapped in foil works wonders for maintaining that juicy tenderness.
FAQs
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Can I use boneless turkey breast for this recipe?
Absolutely! Just be mindful that boneless turkey breast cooks faster, so start checking internal temperature around 40-50 minutes into roasting. The herb butter spread under the skin (or directly on the meat if no skin) still works perfectly to keep it flavorful and tender.
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What if I don’t have fresh herbs? Can I use dried?
You can substitute dried herbs, but use about one-third of the quantity since dried herbs are more concentrated. For example, if the recipe calls for 1 tablespoon of fresh thyme, use 1 teaspoon dried thyme. Mixing dried herbs with softened butter will still give great flavor, though fresh herbs do provide a fresher aroma.
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How do I know when the turkey is fully cooked?
The safest way is to use a kitchen thermometer inserted into the thickest part of the breast. The turkey is safe to eat and perfectly cooked when it reaches 165°F. Resting the meat for 5-10 minutes after removing it from the oven helps the temperature even out and juices settle.
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Can I prepare the herb butter and turkey ahead of time?
Yes! You can mix the garlic and herb butter and apply it to the turkey breast the night before, then refrigerate it covered. Just bring the turkey to room temperature before roasting for more even cooking.
Final Thoughts
When I first tried this Roasted Turkey Breast with Garlic and Herbs Recipe, I was amazed at how something so straightforward could deliver such rich, comforting flavors. It’s become my go-to when I want a dish that’s both impressive and easy. You’ll enjoy the juicy texture and herby richness every single time, and like me, you might find yourself craving it more often than just holidays. Give it a shot—you might just discover your new favorite way to roast turkey!
Print
Roasted Turkey Breast with Garlic and Herbs Recipe
- Prep Time: 10 min
- Cook Time: 1 hr 30 min
- Total Time: 1 hr 40 min
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This roasted turkey breast recipe features a bone-in turkey breast coated in a savory garlic and herb butter mixture, then baked to golden brown perfection. It’s a quick and easy option ideal for holiday meals or everyday dinners, delivering juicy, flavorful meat with a crispy, aromatic skin.
Ingredients
Turkey and Seasoning
- 6 lb bone-in turkey breast (half breast)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- rosemary sprigs for garnish (optional)
Herb Butter Mixture
- 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)
Other
- cooking spray
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 450 degrees F. Lightly coat a baking dish with cooking spray to prevent sticking and ensure easy cleanup.
- Make Herb Butter: In a bowl, combine softened butter, minced garlic, sage, rosemary, thyme, parsley, salt, and pepper. Stir until all ingredients are evenly mixed, creating a fragrant herb butter.
- Apply Herb Butter Beneath and On Skin: Gently loosen the turkey breast skin without detaching it completely. Spread half of the herb butter mixture evenly underneath the skin, then spread the remaining butter over the top of the turkey breast skin.
- Initial High-Heat Roast: Place the buttered turkey breast into the prepared baking dish. Bake at 450 degrees F for 15 to 20 minutes or until the skin just starts to brown and develop a crispy texture.
- Reduce Temperature and Continue Roasting: Lower the oven temperature to 350 degrees F. Continue baking the turkey for approximately 1 hour and 15 minutes, basting occasionally with pan juices to keep the meat moist and flavorful.
- Check Internal Temperature: Insert a meat thermometer into the thickest part of the turkey breast. Remove it from the oven when the thermometer reads at least 160 degrees F.
- Rest the Turkey: Tent the turkey loosely with foil and let it rest for 5 to 10 minutes. During this time, the internal temperature will rise to a safe 165 degrees F, ensuring juicy and fully cooked meat.
- Garnish and Serve: Garnish the roasted turkey breast with fresh rosemary sprigs if desired. Slice and serve hot, enjoying the tender, herb-infused flavors.
Notes
- The herb butter blend deeply flavors the turkey breast, enhancing its natural juiciness and creating a crispy, aromatic skin.
- Loosening the skin allows the butter and herbs to penetrate the meat, ensuring rich flavor throughout.
- Basting during roasting helps maintain moisture and intensify flavor.
- Resting the turkey after roasting locks in juices for tender slices.
- This recipe works well for holiday meals or an elegant everyday dinner.
Nutrition
- Serving Size: 1 serving
- Calories: 399 kcal
- Sugar: 0 g
- Sodium: 506 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 88 g
- Cholesterol: 245 mg
