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
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 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
