Description

This Garlic Herb Butter Roasted Turkey Breast recipe features a succulent turkey breast generously smeared with a flavorful blend of garlic and fresh herbs under the skin. Roasted to juicy perfection in the oven, the herb-infused butter bastes the meat as it cooks, resulting in a tender, aromatic dish perfect for special occasions or hearty family meals.

Ingredients

Units Scale

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 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

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Instructions

Remove fridge chill: Take the turkey breast out of the fridge 45 minutes before cooking (or 30 minutes if it’s particularly warm) to allow it to come closer to room temperature for even cooking.
Preheat oven: Set your oven to 200°C (390°F) and position the rack in the lower middle to prepare for roasting.
Prepare baking dish: Place the smashed garlic cloves and the bunch of fresh herbs in the middle of a baking dish to infuse aroma during cooking.
Make garlic herb butter: In a bowl, mix the softened butter with salt, black pepper, minced garlic, and finely chopped sage, rosemary, thyme, and parsley until well combined.
Loosen skin: Carefully use an upside-down teaspoon to gently separate the skin from the turkey breast flesh, ideally sliding under the thin layer of skin while keeping it intact.
Apply butter under skin (top side): Use about two-thirds of the garlic herb butter and smear it under the loosened skin on the top half of the turkey breast, spreading it evenly with your hands for maximum flavor.
Apply butter under skin (underside): Turn the turkey upside down and use the remaining garlic herb butter (reserving about 2 tablespoons) to smear under the skin on the underside of the breast.
Arrange turkey in pan: Place the turkey breast skin side up on top of the garlic and herb bed in the baking dish.
Finish buttering the skin: Smear the reserved 2 tablespoons of butter lightly on the skin surface, being careful not to apply too much to avoid herb bits burning.
Make ahead option: At this point, the turkey breast can be refrigerated for up to 24 hours before roasting. Remove from fridge 45 minutes before cooking to ensure even roasting.
Roast 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) to ensure it is safely cooked and juicy.
Rest and serve: Let the turkey rest for 10-15 minutes after roasting before slicing. The garlic herb butter bastes the meat while cooking, leaving a flavorful pan sauce to accompany the breast.

Notes

Using fresh herbs is highly recommended for the best flavor, but dried herbs can substitute if fresh are unavailable—use about one-third of the fresh quantity.
A meat thermometer is essential to guarantee a perfectly cooked, juicy turkey breast.
The garlic herb butter under the skin bastes the turkey from within, helping keep it moist and infusing it with rich flavor.
If desired, this turkey breast can be cooked bone-in or skin-on but ensure not to brine, as the recipe is designed for unbrined meat.
The roasting pan arrangement with garlic and herbs creates a flavorful base for the turkey and the pan sauce.

Nutrition

Serving Size: 336 g
Calories: 598 kcal
Sugar: 1 g
Sodium: 500 mg
Fat: 45 g
Saturated Fat: 25 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0.5 g
Protein: 50 g
Cholesterol: 160 mg