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Garlic Herb Butter Roasted Turkey Breast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 56 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 to 8 servings
  • Category: Mains
  • Method: Baking
  • Cuisine: American

Description

This Garlic Herb Butter Roasted Turkey Breast recipe offers a succulent, flavorful main course perfect for special occasions or comforting family dinners. Featuring a bone-in turkey breast seasoned with a blend of fresh herbs, garlic, and a rich butter mixture, the turkey is oven-roasted to juicy perfection. The recipe includes detailed steps for preparing, roasting, and resting the turkey along with tips for making a delicious pan sauce or gravy, ensuring moist, tender meat with a crispy, herb-infused skin.

Ingredients

Scale

Turkey and Seasoning

  • 2.5 – 3 kg (5-6 lb) single turkey breast, skin on, bone in
  • 1/2 tsp salt
  • Black pepper to taste
  • 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

  1. Remove fridge chill: Take the turkey out of the fridge 45 minutes before cooking (or 30 minutes if it’s very hot) to bring it closer to room temperature for even cooking.
  2. Preheat oven: Set your oven to 200°C (390°F) and place the rack in the lower middle position for proper heat circulation.
  3. Prepare baking dish: Place the smashed garlic cloves and fresh herb bunches in the middle of a large baking dish to create an aromatic base for the turkey.
  4. Make the butter mixture: Combine softened butter with salt, pepper, minced garlic, and all chopped fresh herbs, mixing thoroughly for even flavor distribution.
  5. Loosen skin: Carefully use the back of a teaspoon to gently separate the skin from the turkey breast flesh, creating space for the herb butter underneath.
  6. Apply butter under skin: Using your hands, smear about two-thirds of the herb butter under the loosened skin on the top half of the breast to infuse flavor and moisture.
  7. Butter the underside: Turn the turkey over, reserve about 2 tablespoons of butter for later, and spread the remaining butter on the underside of the breast for balanced seasoning.
  8. Place turkey in pan: Position the turkey skin side up on top of the herbs and garlic in the baking dish. Smear the remaining butter lightly on the skin to avoid burning the herb bits.
  9. Optional make-ahead: The prepared turkey can be refrigerated for up to 24 hours before roasting; just bring it out 45 minutes before cooking.
  10. Season turkey: Sprinkle salt and black pepper evenly over the top and sides of the breast for seasoning.
  11. Roast: Reduce oven temperature to 180°C (350°F). Roast the turkey for about 1 hour and 30 minutes, basting with pan juices every 30 minutes to keep it moist.
  12. Monitor doneness: The turkey is cooked when an internal meat thermometer reads 74°C (165°F) at the thickest part. Cover loosely with foil if the skin browns too quickly, typically after about 1 hour 15 minutes.
  13. Rest the turkey: Remove from oven, transfer to a serving plate, tent with foil, and let rest for 15 to 20 minutes to redistribute juices before carving.
  14. Make the butter sauce: Strain the pan juices into a jug, removing herbs and garlic while squeezing for extra flavor. Serve this rich butter sauce alongside the turkey.
  15. Optional gravy: To make a gravy, heat pan juices in a saucepan, add flour to form a roux, then whisk in chicken broth until thickened. Adjust seasoning and color with soy sauce if desired.

Notes

  • Use a bone-in single turkey breast for best flavor; if using a larger bird, scale ingredients accordingly.
  • For brined turkey, reduce salt in butter to 3/4 tsp to avoid excess saltiness.
  • Always fully thaw frozen turkey in the refrigerator or in cold water; never microwave thaw.
  • Position oven rack just below the middle to ensure even cooking and avoid over-browning.
  • Baste the turkey about 8 to 10 times during roasting to maintain moisture and enhance flavor.
  • Taste the pan sauce before serving and adjust salt and acidity with butter or lemon juice as needed.
  • Slicing turkey thinly with a bit of skin or underside meat enhances juiciness and flavor.
  • Leftover turkey stays juicy and slices like deli meat when kept whole with butter and pan juices.
  • A slow cooker version of this recipe is available for easier preparation.
  • If fresh herbs are unavailable, substitute with 1 tsp each of dried sage, rosemary, and thyme; omit parsley as it lacks flavor when dried.
  • Nutritional values assume consumption of all butter and pan juices; actual intake may vary.

Nutrition

  • Serving Size: Approx. 300g uncooked turkey breast per serving
  • Calories: 420 kcal
  • Sugar: 0.5 g
  • Sodium: 600 mg
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0.3 g
  • Protein: 40 g
  • Cholesterol: 120 mg

Find it online: https://evelynseats.com/garlic-herb-butter-roasted-turkey-breast-recipe/