Garlic Herb Roasted Turkey Breast (Printable)

A tender turkey breast infused with garlic and fresh herbs, roasted to golden perfection for any occasion.

# What's Needed:

→ Turkey

01 - 1 boneless, skin-on turkey breast (4 to 5 lb)

→ Herb Butter

02 - 6 tbsp unsalted butter, softened
03 - 4 cloves garlic, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh sage, finely chopped
06 - 1 tbsp fresh rosemary, finely chopped
07 - 1 tbsp fresh thyme leaves, finely chopped
08 - 1 tsp lemon zest
09 - 1½ tsp kosher salt
10 - 1 tsp black pepper

→ For Roasting

11 - 1 lemon, sliced
12 - 1 onion, sliced
13 - 1 cup low-sodium chicken broth or water

# How to Make It:

01 - Set oven temperature to 350°F.
02 - Combine butter, garlic, parsley, sage, rosemary, thyme, lemon zest, salt, and pepper in a small bowl until fully integrated.
03 - Dry the turkey breast with paper towels. Gently separate skin from meat using fingers. Spread half of the herb butter beneath the skin, and rub the remainder over the exterior surface.
04 - Place lemon and onion slices in a roasting pan. Position the turkey breast skin-side up on top. Pour chicken broth or water into the pan.
05 - Cook uncovered for 60 to 75 minutes, or until internal temperature reaches 165°F at the thickest point. Baste with pan juices halfway through. Cover loosely with foil if skin browns prematurely.
06 - Remove from oven and let rest for 15 minutes before slicing. Serve with pan juices.

# Tips for Success:

01 -
  • A restaurant-quality roasted turkey breast that feels fancy but comes together in about 90 minutes, no stress
  • That magical herb butter under the skin keeps everything impossibly moist while the outside gets beautifully golden
  • Gluten-free and low-carb, but it tastes like you spent all day in the kitchen
02 -
  • Drying the turkey breast is non-negotiable if you want crispy skin. Moisture is the enemy of browning.
  • Don't skip the 15-minute rest. It sounds like a small thing, but it's what separates a good turkey from an exceptional one.
  • A meat thermometer is your best friend. Turkey can go from perfect to dry in about five minutes, so take the guesswork out of it.
03 -
  • The herb butter under the skin is the secret to keeping the meat moist while achieving crispy skin on the outside
  • Basting halfway through roasting is what takes this from good to restaurant-quality—it takes 30 seconds and makes all the difference

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