If you’re craving a show-stopping centerpiece that’s juicy, flavorful, and downright irresistible, this Garlic Herb Butter Roasted Turkey Breast Recipe is going to be your new go-to. Trust me, once you make it, you’ll wonder how you ever did turkey any other way. The combination of garlic, fresh herbs, and rich butter seeping into every nook of the turkey breast creates a moist, aromatic roast that your family and friends will rave about.
Why You’ll Love This Recipe
- Juicy and Tender: The garlic herb butter seeps deep under the skin, keeping the turkey breast moist and packed with flavor.
- Simple Ingredients: You don’t need a fancy roast, just fresh herbs, garlic, and quality butter make this dish shine.
- Make-Ahead Friendly: Prep the butter and turkey the day before for stress-free day-of cooking.
- Crowd-Pleaser: Whether it’s a holiday or a quiet dinner, this recipe always gets compliments and repeat requests.
Ingredients You’ll Need
These ingredients work hand in hand to give you that perfect balance of herbal freshness, garlicky punch, and buttery richness. Whenever I shop for this recipe, I always pick the freshest herbs I can find – it really makes all the difference in the final flavor.
- Turkey Breast (skin on, bone in): The bone helps retain moisture and adds flavor; skin-on means that buttery garlic goodness gets right under the skin for juicy meat.
- Salt: Enhances flavor but be mindful if your turkey is already brined.
- Black Pepper: Freshly cracked is best for that subtle heat and depth.
- Fresh Rosemary: Aromatic and slightly piney, pairs beautifully with turkey.
- Fresh Sage: Earthy and woody, adds warmth to the herb butter.
- Fresh Thyme: Delicate and peppery, it blends beautifully with the other herbs.
- Garlic Cloves: Smashed for roasting and minced for the butter — garlic is the star that elevates this roast.
- Unsalted Butter: Softened for easy mixing; this is what infuses the turkey with richness and flavor without overpowering.
- Fresh Parsley: Brightens the butter with a subtle freshness, balancing the rich herbs.
Variations
I love making this garlic herb butter roasted turkey breast my own by tweaking the herbs or cooking method based on the occasion. Feel free to experiment with what you have and make it suit your taste buds perfectly.
- Herb Substitutions: I once tried using rosemary and oregano instead of sage and thyme, and it gave a slightly Mediterranean twist that was surprisingly good.
- Spicy Kick: Adding a pinch of red chili flakes to the herb butter is one of my husband’s favorites for a little heat.
- Dairy-Free Option: Swap the butter for a good quality olive oil and it still roasts beautifully with an herbaceous punch.
- Slow Cooker Version: When I’m pressed for time, I use the slow cooker method linked in my notes — it’s wonderfully tender and hands-off.
How to Make Garlic Herb Butter Roasted Turkey Breast Recipe
Step 1: Bring Your Turkey to Room Temperature
Before you do anything, take that turkey breast out of the fridge at least 45 minutes before cooking—it helps it cook evenly and keeps it juicy. If it’s a hot day, 30 minutes might be enough. I learned this the hard way once by roasting it straight from fridge chill — the outsides were done before the middle had a chance to heat through.
Step 2: Prep Your Oven and Herbs
Preheat your oven to 200°C (390°F) and set the rack to the lower middle position — this helps the turkey cook evenly without the top burning. Toss your smashed garlic cloves and a bunch of the fresh herb sprigs right into the middle of a baking dish — they’ll infuse the turkey from below and smell amazing as it roasts.
Step 3: Make That Divine Garlic Herb Butter
Mix softened unsalted butter with minced garlic, chopped fresh herbs, salt, and pepper until it’s all well combined. This is the magic mixture that flavors the turkey from the inside out — and I promise, it’s worth every bit of effort.
Step 4: Loosen the Skin and Spread the Butter
This is the step that separates the pros from the rest — gently loosening the skin from the turkey flesh using the back of a spoon (I find an upside-down teaspoon perfect), then slipping about two-thirds of that herb butter under the skin on the top half of the breast. Using your fingers is best; it spreads the butter evenly and ensures every bite is flavorful. Then flip the turkey over and smear some butter on the underside too, but save about two tablespoons for the skin’s surface. The key is not to slather too much on the skin because those herbs can burn, and burnt bits never taste nice!
Step 5: Time to Roast
Place your turkey on the bed of garlic and herbs, skin side up, sprinkle salt and pepper over the top and sides, then pop it into the oven. Immediately turn the oven down to 180°C (350°F). Roast for about 1 hour and 30 minutes, basting every 30 minutes with the pan juices. Depending on your bird’s size, plan on about 15 minutes per 500g (1 lb). I usually cover the turkey loosely with foil once it gets beautifully golden — around the 75-minute mark — so it doesn’t over-brown while finishing cooking.
Step 6: Rest Before Carving
After your turkey hits the perfect internal temperature of 74°C (165°F), take it out and let it rest covered loosely with foil for 15 to 20 minutes. This resting time is crucial — it allows the juices to redistribute so that every slice is juicy, not dry. I always slice relatively thinly to get the best balance of tender meat and flavorful crust.
Step 7: Serve with the Savory Butter Pan Sauce
Don’t forget the pan juices! After removing the herbs and squeezing the garlic to release its flavor, pour the buttery, savory sauce into a serving jug. It’s golden liquid gold—perfect for drizzling over the turkey. I like to taste it and adjust salt or add a splash of lemon juice to cut through the richness.
Pro Tips for Making Garlic Herb Butter Roasted Turkey Breast Recipe
- Don’t Skip Loosening the Skin: It might seem fiddly, but getting butter under the skin makes all the difference in moisture and flavor.
- Use a Meat Thermometer: I learned to never guess doneness — it guarantees perfectly cooked turkey every time without drying it out.
- Baste Often: Basting with pan juices not only adds flavor but helps develop a gorgeous golden skin.
- Rest the Turkey: Trying to carve too soon steals your juicy reward — give it time to rest for tender slices.
How to Serve Garlic Herb Butter Roasted Turkey Breast Recipe
Garnishes
I like to add a sprinkle of fresh parsley or thyme right on top before serving — it adds a bright green pop that looks inviting and enhances the herbal aroma. Sometimes, a few lemon wedges on the side help anyone who wants a fresh zing to cut through the richness.
Side Dishes
My family goes crazy for mashed potatoes with a bit of garlic and cream alongside this turkey. Roasted root veggies—like carrots, parsnips, and sweet potatoes—complement the herb flavors perfectly. And for a fresh contrast, I always serve a crisp green salad with a tangy vinaigrette.
Creative Ways to Present
For holiday dinners, I arrange the carved slices on a large wooden board alongside fresh herb sprigs and garlic cloves roasted in the pan. Adding edible flowers or pomegranate seeds makes it festive and special. For casual meals, stack slices in a warm brioche bun with a dab of leftover garlic herb butter—I swear, those turkey sandwiches might just steal the show!
Make Ahead and Storage
Storing Leftovers
I always keep my leftover turkey breast whole and wrap it tightly in foil or plastic wrap. This helps it stay moist and tasty, almost like deli meat the next day. Don’t forget to save that buttery pan sauce for drizzling on sandwiches or reheated slices.
Freezing
If you’re freezing leftovers, slice the turkey first and store in airtight freezer bags with some pan sauce to lock in moisture. When you thaw it, do so overnight in the fridge to keep the texture intact. I usually freeze portions I plan to use in soups, salads, or quick sandwiches later on.
Reheating
Reheat turkey slices gently in a covered pan on low heat with a splash of pan sauce or broth to prevent drying out. Another trick I use is microwaving covered with a damp paper towel to keep the moisture locked in — it’s quick and keeps the turkey tender.
FAQs
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Can I use a brined or frozen turkey breast for this recipe?
Great question! If your turkey breast is already brined (which many frozen supermarket turkeys are), you’ll want to reduce the salt in the butter mixture to prevent the roast from becoming too salty. Frozen turkey breasts should be fully thawed before cooking—avoid microwave thawing as it can lead to uneven cooking and dryness. Thaw overnight in the fridge or use cold water thawing method for faster results.
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How do I know when the turkey breast is perfectly cooked?
The best way is to use a meat thermometer—the internal temperature should reach 74°C (165°F) at the thickest part. Depending on size, the cooking time will vary, but roughly 15 minutes per 500g (1lb) is a good guide. Resting after cooking also helps the juices redistribute for tender slices.
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Can I prepare this recipe ahead of time?
Absolutely! You can prepare the turkey with the herb butter up to 24 hours in advance. Simply keep it refrigerated until you’re ready to roast. Removing the turkey from the fridge about 45 minutes before cooking helps it come to room temperature and cooks more evenly.
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What if I don’t have fresh herbs on hand?
When fresh herbs aren’t available, you can substitute with dried herbs—use about 1 teaspoon each of dried sage, rosemary, and thyme for the butter. I skip dried parsley since it doesn’t add much flavor. The overall flavor will be slightly different but still delicious!
Final Thoughts
I absolutely love how this Garlic Herb Butter Roasted Turkey Breast Recipe has become a staple in my kitchen. It feels fancy enough for special occasions but is easy enough for weeknight dinners. I’ve seen skeptical friends become converts once they get a taste of that buttery, garlicky, herb-infused magic. Give it a try—I promise you’ll end up making it again and again. Plus, the leftover sandwiches are a total game changer!
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 tender, juicy turkey breast seasoned with fresh herbs and garlic, then roasted to perfection with a flavorful garlic herb butter. Ideal for family gatherings or special occasions, this method ensures a moist turkey with a golden, aromatic crust and a rich butter sauce made from the pan drippings.
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 sprigs sage, 10 thyme sprigs
- 12 garlic cloves, smashed with the side of a knife
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 the turkey out of the refrigerator 45 minutes before cooking to allow it to come to near room temperature; if it’s very hot, 30 minutes is sufficient.
- Preheat the oven: Set your oven to 200°C / 390°F and place the rack in the lower middle position to ensure even cooking and prevent the top from browning too quickly.
- Prepare the baking dish: Place the smashed garlic cloves and the fresh herb bunch in the center of a baking dish or ovenproof skillet that comfortably fits the turkey breast.
- Make the herb butter: In a bowl, thoroughly mix the softened butter with salt, pepper, minced garlic, and the finely chopped fresh herbs (sage, rosemary, thyme, parsley).
- Loosen the skin: Using an upside-down teaspoon, carefully loosen the skin from the turkey breast flesh by gently sliding it under the skin without tearing.
- Apply butter under the skin (top side): Take about two-thirds of the prepared herb butter and smear it evenly under the loosened skin on the top half of the turkey breast, using your hands to spread it thoroughly.
- Apply butter under the skin (underside): Turn the turkey upside down and spread most of the remaining butter on the underside, reserving about 2 tablespoons for later.
- Arrange turkey in pan: Place the turkey breast skin-side up on top of the garlic and herb mixture in the baking dish.
- Butter the skin surface: Using the reserved butter, lightly smear the turkey skin’s surface; avoid over-buttering as herb bits on the skin can burn during roasting.
- Season the turkey: Sprinkle salt and black pepper generously all over the top and sides of the turkey breast.
- Roast the turkey: Place the baking dish in the oven and immediately reduce the temperature to 180°C / 350°F. Roast for approximately 1 hour 30 minutes, basting the turkey with pan juices every 30 minutes to keep it moist and flavorful.
- Monitor doneness: Use a meat thermometer to check the thickest part of the breast; the turkey is cooked when it reaches an internal temperature of 74°C / 165°F. Cover loosely with foil at any point in cooking if the turkey skin becomes too golden or dark (typically after about 1 hour 15 minutes).
- Rest the turkey: Once cooked, remove the turkey from the oven and transfer it to a serving plate. Cover loosely with foil and let it rest for 15-20 minutes to allow the juices to redistribute.
- Make the butter sauce: Remove the herb sprigs and garlic from the roasting pan, squeezing out any juices. Pour the melted butter and roasting juices into a jug to serve alongside the turkey. Adjust seasoning by adding melted unsalted butter or lemon juice if too salty, or additional salt if needed.
- Carve and serve: Slice the turkey breast fairly thinly, ideally starting at the thicker, juicier fat end. Ensure each slice includes skin or some underside for optimum flavor and juiciness. Serve with the butter sauce and your favorite sides.
Notes
- Use a bone-in single turkey breast for best flavor and juiciness; if using brined turkey, reduce the salt in the butter to 3/4 tsp to avoid oversalting.
- Thaw the turkey properly before cooking, either slowly in the fridge (24 hours per 2–2.5 kg) or quicker in cold water (30 minutes per 500g), ensuring it is fully thawed and submerged.
- Cooking times vary based on oven accuracy, turkey size, and how often the oven is opened – always rely on a meat thermometer.
- For basting, scoop the pan juices with a large spoon and pour over the turkey about 8–10 times during the roasting.
- The butter sauce is rich; you only need about 2 tsp per serving. Adjust saltiness by tasting and adding melted unsalted butter or lemon juice for balance.
- Leftover turkey can be kept whole and sliced thinly for deli-style sandwiches; save the butter and pan juices for flavor.
- If fresh herbs are unavailable, substitute with 1 tsp each of dried sage, rosemary, and thyme for the butter; omit parsley as it has little flavor when dried.
- An optional gravy can be made by thickening pan juices with flour and chicken broth, seasoning to taste and optionally darkening with a small amount of dark soy sauce.
- A slow cooker version of this recipe is available for an alternative cooking method.
- Allow the turkey to rest after cooking to ensure moist slices and better flavor retention.
Nutrition
- Serving Size: 1 serving (approx. 300g uncooked turkey breast)
- Calories: 430
- Sugar: 1g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.2g
- Protein: 40g
- Cholesterol: 130mg
