Garlic Herb Roasted Turkey Breast

I'll never forget the first time I decided to roast a whole turkey breast instead of wrestling with an entire bird. My sister was coming over with her new partner, and I wanted something elegant but manageable. That's when I discovered this garlic herb butter trick, and honestly, it changed how I think about hosting dinner. Now whenever I want that golden, herb-infused poultry without the fuss, this is what I reach for.

What got me hooked was the first time I basted this halfway through roasting. The aroma that filled my kitchen was like stepping into a fancy restaurant, and when I pulled it out and let it rest, those pan juices were pure gold. My guests had no idea how simple it was to make, and I wasn't about to tell them.

Ingredients

• Boneless, skin-on turkey breast (4-5 lb): The skin is your secret weapon for moisture and that gorgeous golden exterior. Look for one that's evenly shaped so it cooks uniformly.
• Unsalted butter (6 tbsp): Softened butter holds the herb flavors and creates that silky coating. Unsalted lets you control the salt level.
• Fresh garlic (4 cloves, minced): This is where the magic lives. Fresh garlic mellows beautifully when roasted and perfumes the entire bird.
• Fresh parsley (2 tbsp): Bright, grassy flavor that plays nice with every other herb without overpowering.
• Fresh sage (1 tbsp): Earthy and sophisticated. Sage tastes like a proper holiday dinner.
• Fresh rosemary (1 tbsp): Piney and aromatic. Don't skip this one, it makes all the difference.
• Fresh thyme (1 tbsp): Delicate and herbaceous. These four herbs together create something greater than the sum of their parts.
• Lemon zest (1 tsp): Brightens everything and keeps the flavors from feeling heavy.
• Kosher salt (1½ tsp): Seasoning the butter itself means flavor penetrates the meat, not just sitting on top.
• Black pepper (1 tsp): Freshly ground if you can manage it.
• Lemon and onion slices: These aren't just flavor, they're your roasting pan's best friends. They create a little flavor base and keep the turkey elevated slightly.
• Low-sodium chicken broth or water (1 cup): This becomes your basting liquid and eventually the most beautiful sauce without any work.

Instructions

Get Your Oven and Herb Butter Ready:

Start by preheating your oven to 350°F (175°C). While that's warming up, grab a small bowl and mix together the softened butter, minced garlic, parsley, sage, rosemary, thyme, lemon zest, salt, and pepper. Stir until everything is beautifully combined and speckled with green herb bits. This herb butter is the heart of the recipe.

Prepare the Turkey Breast:

Pat your turkey breast completely dry with paper towels. This is important—you want that skin to brown, not steam. Now comes the fun part: gently work your fingers between the skin and meat, creating a pocket. Be careful not to tear the skin, but don't be timid either. Once you've loosened it all around, spread about half of your herb butter directly under the skin, pressing it right onto the meat. Rub the remaining herb butter all over the outside of the breast, making sure to coat it evenly.

The Part Where Magic Happens:

Arrange your lemon and onion slices in the bottom of your roasting pan. These create a little flavor base. Set the turkey breast skin-side up on top of them. Pour the chicken broth around the turkey (not over it—you want that skin to get crispy). Take a moment to admire what you've done.

Roast Until Golden:

Roast uncovered for 1 hour to 1 hour 15 minutes. About halfway through, pull out the pan and baste the turkey with the pan juices using a brush or spoon. This is when your kitchen will smell absolutely incredible. If the skin starts browning too quickly (you want golden, not burnt), loosely tent the pan with foil for the remaining time. The turkey is done when a meat thermometer inserted into the thickest part reads 165°F (74°C).

Rest and Serve:

Remove from the oven and let the turkey rest for 15 minutes before slicing. This rest period is when the juices redistribute and everything becomes incredibly tender. Slice it up and serve with those pan juices spooned over top.

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There was a Christmas when I made this for my family, and my dad (who is not easily impressed) asked for the recipe before he'd even finished his first slice. It became our new tradition, and now my brother makes it too. This recipe doesn't just feed people; it becomes part of your kitchen stories.

When You're Missing Something

Fresh herbs can be hard to find depending on the season. If that's you, swap them out for dried herbs using about one-third of the amount called for in the recipe. Dried sage and rosemary are especially forgiving. Your turkey will still be delicious, just slightly different in flavor profile. The garlic and butter are non-negotiable though.

Serving Ideas That Clicked

This turkey breast is elegant enough for a formal dinner but homey enough for a casual weeknight. Serve it with roasted vegetables that cooked alongside it, or make it the centerpiece of a composed plate with seasonal sides. It pairs beautifully with a crisp white wine like Sauvignon Blanc if you're in the mood for something special. Leftovers turn into the best sandwiches you've ever had—they're even better the next day when the flavors have settled.

Making It Ahead for the Freezer

You can absolutely prepare this recipe up to the point of roasting and then freeze it. Simply coat the turkey breast with the herb butter, wrap it tightly, and freeze for up to three months. When you're ready to roast it, you don't even need to thaw it—just add about 15 minutes to your roasting time and verify the temperature. This is a game-changer for anyone who likes to plan ahead.

• Brining the breast for a few hours before roasting adds moisture and makes it even more tender
• If you find yourself with pan juices left over, reduce them on the stovetop for a quick sauce that tastes like you spent hours
• Always use a meat thermometer—every oven is different, and this is your safest bet for perfectly cooked turkey

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This turkey breast has become my answer to the question, 'How do I make something that feels fancy but isn't complicated?' Every time someone tastes it, they're amazed it came from their own kitchen.

Recipe FAQs

→ How do I keep the turkey breast moist while roasting?

Spreading herb butter under the skin and basting with pan juices during roasting helps retain moisture throughout cooking.

→ Can I use dried herbs instead of fresh?

Yes, use one-third of the fresh herb quantity when substituting with dried herbs to maintain balanced flavors.

→ What is the recommended internal temperature for the turkey?

Roast until the thickest part reaches 165°F (74°C) to ensure safe and juicy meat.

→ Should the turkey rest before slicing?

Allow the turkey to rest for about 15 minutes after roasting to let the juices redistribute for tender slices.

→ What sides complement this roasted turkey breast?

Roasted vegetables and a crisp white wine like Sauvignon Blanc pair excellently with the flavorful turkey.