If you’re craving juicy, flavorful turkey breast that’s not just for the holidays, this Garlic Herb Butter Roasted Turkey Breast Recipe is going to be your new go-to. I absolutely love how the garlic and fresh herbs infuse the tender meat, while the butter keeps everything insanely moist and rich. When I first tried this, I couldn’t believe how simple it was to get such gourmet results at home—no stress, just pure deliciousness. Trust me, once you try this, turkey breast will no longer be boring or dry!
Why You’ll Love This Recipe
- Unbelievably Juicy: The herb butter melts deep under the skin, keeping every bite moist and tender.
- Perfectly Flavorful: Fresh garlic and a medley of herbs pack vibrant taste without overpowering the turkey.
- Easy Prep & Make-Ahead: You can prep up to 24 hours in advance, making entertaining stress-free.
- Versatile & Impressive: Fabulous for weeknight dinners or special occasions, it always looks and tastes like a winner.
Ingredients You’ll Need
The magic really begins with high-quality, fresh herbs combined with rich unsalted butter and garlic. I always recommend fresh herbs when possible, but if you’re in a pinch, dried herbs can do in a pinch! Choose a turkey breast that’s bone-in and skin-on for best flavor and juiciness.
- Turkey breast (skin on, bone in): Bone-in with skin locks in flavor and keeps the meat juicy.
- Salt: Essential for seasoning; if you use a brined turkey, reduce salt accordingly to avoid over-salting.
- Black pepper: Freshly ground adds just the right amount of warmth.
- Fresh herbs (rosemary, sage, thyme): These classics brighten and lift the rich butter and turkey flavors.
- Garlic cloves: Smashing the cloves releases their deep aroma and flavor throughout the bird.
- Unsalted butter: Softened and mixed with herbs, it’s the secret to moist, flavorful turkey meat.
- Parsley: Adds a fresh, clean finish to the herb butter mixture.
Variations
One of the best things about this Garlic Herb Butter Roasted Turkey Breast Recipe is how easily it adapts to your flavor preferences. I’ve played around with different herb combos and even tried it with a spicy kick. Feel free to make it your own!
- Herb Swap: I once swapped out sage for oregano and added lemon zest, which gave it a fresh Mediterranean vibe that my family devoured.
- Diet-Friendly: For a dairy-free version, try olive oil mixed with herbs in place of butter—still delicious, just a little lighter.
- Slow Cooker Adaptation: I’ve made a slow cooker version that’s fantastic for busy days, letting the turkey soak up all those garlic and herb flavors over hours.
How to Make Garlic Herb Butter Roasted Turkey Breast Recipe
Step 1: Prep Your Turkey to Room Temperature
First things first: take the turkey breast out of the fridge about 45 minutes before you start cooking (30 minutes if it’s a warm day). This helps it cook more evenly — I’ve learned the hard way that putting cold meat straight into the oven can lead to uneven cooking. Trust me, patience here really pays off!
Step 2: Mix the Garlic Herb Butter
While the turkey is coming to room temp, soften your butter and mix it with minced garlic, finely chopped rosemary, sage, thyme, parsley, salt, and pepper. This fragrant butter is the heart of the recipe. I like to use my hands to mix it thoroughly – a little messy but worth it for even flavor distribution.
Step 3: Loosen the Skin and Spread the Butter
Here’s a little trick I discovered: use the back of a teaspoon to gently loosen the skin from the turkey breast without tearing it. This step is key because it lets the butter sneak in directly onto the meat, making every bite extra juicy. Use about two-thirds of your herb butter under the skin, spreading it evenly by hand.
Step 4: Prepare the Roasting Pan with Herbs and Garlic
Place your smashed garlic cloves and fresh herb sprigs into the middle of a baking dish or ovenproof skillet. I love how the turkey cooks sitting on this bed of aromatics — it flavors the pan drippings, which become an amazing sauce later.
Step 5: Position the Turkey and Add Remaining Butter
Turn the turkey breast upside down and spread the rest of the butter on the underside. Then place it skin-side up on top of the herbs in the pan. Finally, season the top and sides with salt and pepper, and smear the last bit of butter sparingly on the skin to avoid burning during roasting.
Step 6: Roast Low and Slow for Tender Results
Preheat your oven to 200°C (390°F) initially, then reduce to 180°C (350°F) once the turkey is in. Roast for about 1 hour and 30 minutes, basting every 30 minutes with the pan juices. This constant basting locks in moisture and gives the skin an irresistible golden color. Cover loosely with foil if it browns too quickly—my turkey hit that perfect color at around 1 hour 15 minutes.
Step 7: Rest and Make the Butter Sauce
Once cooked (when a thermometer reads 74°C or 165°F in the thickest part), remove the turkey and tent it loosely with foil for 15 to 20 minutes. Meanwhile, strain the pan juices from the herbs and garlic, squeezing them for all their flavorful goodness. Pour the juices and butter into a serving jug—this rich sauce is just heaven with your turkey slices.
Pro Tips for Making Garlic Herb Butter Roasted Turkey Breast Recipe
- Don’t Skip the Skin Loosening: Getting the butter under the skin makes all the difference for moisture and flavor.
- Use a Meat Thermometer: Oven temps vary, so this helps nail perfect doneness without drying out your bird.
- Baste Religiously: It might seem tedious, but basting locks in juiciness and helps the skin crisp evenly.
- Let it Rest: Resting allows juices to redistribute, making every slice tender and juicy instead of dry.
How to Serve Garlic Herb Butter Roasted Turkey Breast Recipe
Garnishes
I like to garnish slices with a sprinkle of finely chopped parsley and a few fresh herb sprigs—they add a lovely pop of green and hint at those gorgeous flavors inside. A wedge of lemon on the side is a nice touch if you want a little brightness to cut through the richness.
Side Dishes
My family goes crazy for creamy mashed potatoes and roasted root vegetables with this turkey. A simple green bean almondine or a light salad balances the richness beautifully. And don’t forget some crusty bread to mop up every last drop of that incredible butter sauce!
Creative Ways to Present
For a special occasion, I slice the turkey thinly and layer it on a large wooden board with fresh herbs and bright cranberries or pomegranate seeds for a festive look. It feels elegant but is totally casual and inviting for guests to dig in family-style.
Make Ahead and Storage
Storing Leftovers
I always keep leftover turkey whole in an airtight container in the fridge—it stays moist and slices beautifully the next day, almost like deli meat thanks to the butter and herbs. Keep the pan juices too; they make fantastic sandwich spreads or add moisture when reheating.
Freezing
This turkey freezes exceptionally well. Slice it before freezing for easy reheating in small portions, or freeze whole if you want to save it for later. Wrap tightly with foil and place in a freezer-safe bag. I recommend using within 2-3 months for best flavor.
Reheating
To reheat without drying out the turkey, I cover it with foil and warm it gently in a 325°F (160°C) oven, occasionally basting with leftover pan juices. Microwaving works too if you add a splash of broth and cover tightly to keep moisture in—just watch closely to avoid overcooking.
FAQs
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Can I use a brined turkey breast for this Garlic Herb Butter Roasted Turkey Breast Recipe?
Yes, but you’ll want to reduce the salt in the butter mixture because brined turkey is already salty. I recommend cutting the salt in the butter to about ¾ teaspoon to avoid over-seasoning and an overly salty final dish.
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How do I know when the turkey breast is done without a meat thermometer?
While a meat thermometer is the best tool, you can check by piercing the thickest part of the breast and seeing if the juices run clear without any pink tint. However, I really recommend investing in a digital meat thermometer—it’s the trick to perfectly cooked turkey every time.
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Can I prepare this recipe a day in advance?
Absolutely! After spreading the herb butter under the skin and seasoning, you can refrigerate the turkey covered for up to 24 hours before roasting. Just bring it back to room temperature before cooking for even roasting.
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What if I don’t have fresh herbs?
No worries! Use about 1 teaspoon each of dried rosemary, sage, and thyme for the butter mixture. Skip dried parsley since it tends to have little flavor. You won’t get quite the same punch as fresh, but it still tastes great!
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Can I make gravy with the pan drippings?
Definitely! While I love just the butter pan juices, you can whisk in some flour and chicken broth to make a simple, delicious gravy. Just cook flour into the pan juices, gradually add broth while whisking, and season to taste. A touch of soy sauce darkens the gravy beautifully.
Final Thoughts
This Garlic Herb Butter Roasted Turkey Breast Recipe is truly a game-changer. It’s been my secret for impressing friends and family without spending hours fussing in the kitchen. The way the herbs and garlic infuse the meat, combined with that luscious buttery finish, makes every bite a joy. I hope you enjoy making and sharing it as much as I do—once you try it, turkey breast will never feel ordinary again!
Print
Garlic Herb Butter Roasted Turkey Breast Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 – 8 servings
- Category: Mains
- Method: Roasting
- Cuisine: American
Description
This Garlic Herb Butter Roasted Turkey Breast recipe features a succulent, bone-in turkey breast seasoned with fresh herbs and a garlic butter mixture, slow roasted to perfection. The turkey is infused with flavors under the skin, resulting in tender, juicy meat with a crispy skin, complemented by a rich butter sauce made from the pan juices.
Ingredients
Turkey
- 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
Butter Mixture
- 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 turkey out of the fridge 45 minutes before cooking (or 30 minutes if very hot) to allow it to come closer to room temperature.
- Preheat oven: Set oven to 200°C / 390°F with the rack in the lower middle position to ensure even cooking.
- Prepare herbs and garlic: Place the smashed garlic cloves and fresh herb bunch in the middle of a baking dish sized to fit the turkey comfortably.
- Make butter mixture: In a bowl, combine softened butter, salt, black pepper, minced garlic, and finely chopped sage, rosemary, thyme, and parsley until evenly mixed.
- Loosen skin: Using an upside-down teaspoon, gently loosen the thin layer of skin from the turkey breast without tearing, especially under the surface skin for easier butter application.
- Apply butter under skin: Use approximately two-thirds of the butter mixture to spread evenly under the loosened skin on the top half of the turkey breast using your hands to ensure good coverage.
- Butter underside: Turn the turkey upside down and spread most of the remaining butter under the skin on the underside, reserving about 2 tablespoons for the turkey surface.
- Place turkey in baking dish: Position the turkey on top of the herbs and garlic in the baking dish, skin side up, then smear the reserved butter lightly over the skin to avoid burning herb bits during cooking.
- Season and start roasting: Sprinkle salt and pepper all over the top and sides of the turkey breast, then place in the oven and reduce temperature to 180°C / 350°F.
- Roast and baste: Roast the turkey for approximately 1 hour 30 minutes, basting it with pan juices every 30 minutes to keep it moist. Check internal temperature with a meat thermometer aiming for 74°C / 165°F.
- Cover if needed: If the turkey browns too quickly, cover loosely with foil at any point after about 1 hour 15 minutes to prevent burning.
- Rest the turkey: Remove the turkey from the oven and transfer to a serving plate. Cover loosely with foil and let rest for 15 to 20 minutes before carving to allow juices to redistribute.
- Make butter sauce: Remove herbs and garlic from pan juices, squeezing out their flavor. Pour the pan juices and butter mixture into a jug and serve alongside the turkey. Adjust seasoning if needed.
Notes
- Use a bone-in single turkey breast for best flavor; a boneless breast between 2–2.5 kg / 4–5 lb can also be used with adjusted cooking times.
- If using brined turkey, reduce salt in the butter to 3/4 tsp to avoid oversalting.
- Always properly thaw frozen turkey in the refrigerator (24 hours per 2–2.5 kg) or use cold water thawing method for faster results.
- Preferably use a baking dish or ovenproof skillet that fits the turkey snugly to avoid heat loss.
- Baste the turkey 8–10 times during roasting by pouring pan juices over the surface for enhanced moisture and flavor.
- Butter sauce can be adjusted for saltiness and lemon flavor by adding melted unsalted butter or lemon juice as needed.
- Slice turkey thinly for serving; 300 g / 10 oz raw turkey per person is sufficient when served with sides.
- Leftover turkey stores well and can be used cold in sandwiches that benefit from the rich butter and pan juices.
- A slow cooker version of this recipe is available for an alternative cooking method.
- For gravy, whisk flour into pan juices, add chicken broth, and simmer; season and adjust color with soy sauce if desired.
- When fresh herbs are unavailable, substitute 1 tsp each of dried sage, rosemary, and thyme for the butter, skipping the herbs in the baking dish.
- Nutrition values are calculated assuming consumption of all pan juices and butter.
Nutrition
- Serving Size: 200 g cooked turkey
- Calories: 420 kcal
- Sugar: 0.5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 130 mg
