If you’re like me and love the flavor of turkey but don’t always want the hassle of dealing with a whole bird, this Herb & Garlic Roasted Turkey Breast Recipe is going to be your new best friend. It’s simple, juicy, and packed with fresh herbs that make every bite sing. I’ve made this recipe countless times for smaller gatherings and even busy weeknights, and it never disappoints.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for when you want roast turkey without the all-day commitment of a whole bird.
- Juicy and Flavorful: Fresh herb butter under the skin locks in moisture and pumps up the taste.
- Versatile: Works beautifully for holidays, weeknight dinners, or those moments you just want something comforting.
- Family Favorite: My loved ones always ask me to make this—not just because it’s delicious, but because it feels special without stress.
Ingredients You’ll Need
These simple, fresh ingredients come together to create a classic herb and garlic profile that enhances the natural flavor of turkey without overpowering it. When shopping, look for fresh herbs and a good quality half turkey breast for the best results.
- Half Turkey Breast: Choose a good quality, fresh or thawed half breast around 3-4 pounds for even roasting.
- Butter: Room temperature butter is key so it mixes easily with the herbs.
- Fresh Thyme: Adds subtle earthiness and brightness to the herb butter.
- Fresh Rosemary: Use sparingly—a little goes a long way to add that woodsy note.
- Garlic: Fresh minced garlic imparts that irresistible aroma and flavor.
- Salt: Essential for seasoning and enhancing all the flavors.
- Cracked Black Pepper: Adds just the right amount of heat and complexity.
- Water: Used in the roasting pan to keep the turkey moist during cooking.
Variations
I love playing around with this Herb & Garlic Roasted Turkey Breast Recipe. Once you get comfortable with the basic method, you can easily tweak it to suit your tastes or dietary needs. Here are some ways I’ve jazzed it up over the years.
- Citrus Twist: Adding a bit of lemon zest to the herb butter brightens up the richness and feels so fresh in spring or summer.
- Spicy Kick: I sometimes sprinkle smoked paprika or chili flakes in the butter for a subtle smoky heat that my family goes crazy for.
- Herb Swap: If fresh thyme or rosemary isn’t available, sage or oregano work beautifully as a substitute.
- Slow Cooker Version: For a hands-off approach, you can adapt this recipe to the slow cooker by applying the herb butter and cooking on low for 3-4 hours until tender.
How to Make Herb & Garlic Roasted Turkey Breast Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F. Line a sheet pan or a roasting pan with parchment paper for easy cleanup. I sometimes like to create a bed of sliced onion, carrot, and celery on the bottom instead of parchment to infuse the turkey with extra flavor and catch those drool-worthy drippings.
Step 2: Make the Herb & Garlic Butter
Chop your fresh herbs and mince the garlic finely, then mix them with the softened butter in a small bowl. Using your fingers here really helps to soften the butter, making it easier to spread evenly. This herby butter is what locks in incredible flavor and juicy moisture.
Step 3: Coat the Turkey Breast
Gently separate the turkey skin from the meat with your fingers—this is so important! Then, slather a good amount of the herb butter both underneath the skin and all over the top. Don’t be shy here; this is where all the flavor magic happens! Place the turkey breast skin-side up on your prepared pan.
Step 4: Roast Low and Slow
Pour about 1 cup of water into the pan (if you’re not using vegetables underneath), which will help keep the meat moist. Roast the turkey for about 15-20 minutes per pound—so for a 3-pound breast, expect roughly around 45-60 minutes. I always use a meat thermometer and start checking the temperature towards the end; it should reach 150°F before you pull it out.
Step 5: Crisp Up the Skin
In the last 15 minutes of cooking, remove any foil or lid, and turn your oven up to 400°F. This step crisps the skin beautifully, giving you that irresistible golden-brown finish you expect from roast turkey. Keep a close eye so it doesn’t burn—this part always makes my kitchen smell amazing!
Step 6: Rest and Serve
Once the internal temperature hits 150°F, take the turkey out and tent it with foil. It will carry overcook to 165°F—perfectly juicy and safe to eat. Letting it rest makes a world of difference, letting the juices redistribute. Slice it up and serve immediately or let it cool to save for sandwiches later.
Pro Tips for Making Herb & Garlic Roasted Turkey Breast Recipe
- Butter Under the Skin: Slipping the herb butter under the skin locks in moisture and flavors the meat directly—don’t skip this!
- Use a Thermometer: I learned the hard way that relying on time alone can dry out turkey; a meat thermometer ensures perfectly cooked, juicy results.
- Resting is Key: Letting your turkey rest after roasting lets juices redistribute and keeps the meat tender.
- Crisp Skin Trick: Raising the oven temperature towards the end crisps the skin without overcooking the whole breast.
How to Serve Herb & Garlic Roasted Turkey Breast Recipe
Garnishes
I usually sprinkle freshly chopped parsley on top just before serving for a pop of color and freshness. A few lemon wedges on the side are also fantastic—they add a nice zing if someone wants a citrus twist with their bite.
Side Dishes
My go-to sides are classic roasted vegetables like carrots and Brussels sprouts, buttery mashed potatoes, or a light green salad with vinaigrette to balance the richness of the turkey. For holiday vibes, a simple cranberry sauce pairs surprisingly well with this herbaceous roast.
Creative Ways to Present
For gatherings, I like to slice the turkey breast thinly and arrange it on a wooden board alongside some sliced cheeses, nuts, and a rustic bread loaf—turning it into a pretty charcuterie-style platter that everyone loves to graze on during the festivities.
Make Ahead and Storage
Storing Leftovers
I wrap leftover slices tightly in plastic wrap or store them in an airtight container in the fridge, where they stay delicious for about 3-4 days. Having this ready to go makes for some amazing sandwiches the next day!
Freezing
If you want to freeze extra turkey breast, slice it first and freeze in single layers on a baking sheet before transferring to freezer bags. This tricks avoids clumps and lets you thaw only what you need. It freezes well for up to 3 months.
Reheating
To reheat, I prefer wrapping slices in foil and warming them gently in a 300°F oven, which keeps the meat moist. You can also pop slices in a microwave covered with a damp paper towel, but be careful not to overheat or they’ll dry out quickly.
FAQs
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Can I use frozen turkey breast for this recipe?
Yes! Just make sure to fully thaw the turkey breast in the refrigerator for 24-48 hours before roasting. Cooking from frozen will lead to uneven cooking and may increase the risk of underdone or dried-out parts.
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How do I know when the turkey breast is done?
The best way is to use a meat thermometer inserted into the thickest part of the breast. Remove the turkey when it reaches 150°F; it will continue cooking as it rests and reach the safe internal temperature of 165°F.
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Can I substitute dried herbs for fresh in this recipe?
You can, but fresh herbs give a brighter, fresher flavor. If using dried, reduce the amount to about one-third and mix them into the butter thoroughly since the texture and potency differ.
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What if I don’t have parchment paper for roasting?
No worries! You can roast directly in the pan, but be sure to coat your pan well with a little oil or use the vegetable bed method to prevent sticking and add flavor from the pan drippings.
Final Thoughts
I absolutely love how this Herb & Garlic Roasted Turkey Breast Recipe feels like such a gift to my kitchen—simple enough to whip up any day but fancy enough to impress friends and family without stress. It’s my go-to when I want that holiday roast flavor without the full turkey fuss. Give it a try, and I promise you’ll find yourself reaching for this recipe again and again.
Print
Herb & Garlic Roasted Turkey Breast Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Description
This Herb & Garlic Roasted Turkey Breast recipe offers a flavorful and juicy alternative to roasting a whole turkey. Perfect for smaller gatherings, it features a butter-herb mixture that infuses the turkey breast with aromatic thyme, rosemary, and garlic. Roasted to perfection with a crispy skin, this dish is ideal for a holiday meal or any special occasion.
Ingredients
Turkey Breast
- 1 (3 – 4 lb) half turkey breast
Butter Herb Mixture
- 4 tbsp room temperature butter
- 1 tbsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 2 cloves minced garlic
- 1 tsp salt
- 1 tsp cracked black pepper
Other
- 1 cup water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a sheet pan or roasting pan with parchment paper to prevent sticking and make cleanup easier.
- Prepare Butter Herb Mixture: Chop the fresh thyme, rosemary, and garlic finely, then mix them in a bowl with room temperature butter. Use your fingers to soften and combine the mixture thoroughly to ensure even flavor distribution.
- Apply Herb Butter: Liberally spread the butter mixture both underneath and over the top of the turkey skin to maximize flavor and moisture retention while roasting.
- Position Turkey: Place the butter-coated turkey breast skin-side up on the prepared roasting pan. Optionally, you can lay the turkey breast over sliced onions, carrots, or celery instead of parchment paper to enhance the flavor of the pan drippings.
- Roast Turkey: Roast the turkey breast at 350°F for approximately 15-20 minutes per pound (about 1 hour total). Check the internal temperature periodically using a food thermometer to monitor doneness.
- Increase Heat for Crispy Skin: In the last 15 minutes of roasting, remove any cover or lid and increase the oven temperature to 400°F to crisp up the skin nicely.
- Rest Turkey: Remove the turkey breast from the oven when the internal temperature reaches 150°F. Let it rest to allow carryover cooking until the temperature reaches 165°F, ensuring it is safe to eat and juicy.
- Serve: Slice the turkey breast and serve immediately. Alternatively, cool the slices and use as sandwich meat for versatile meals.
Notes
- This recipe is perfect when you want the deliciousness of turkey without the hassle of cooking a whole bird.
- Using fresh herbs enhances the flavor profile significantly compared to dried.
- Resting the turkey allows juices to redistribute, resulting in moist, tender meat.
- Optional vegetables under the turkey help add flavor to pan drippings for gravy or sauces.
- Adjust seasoning to taste if you prefer more or less salt and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 583.5 kcal
- Sugar: 0.5 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 55 g
- Cholesterol: 160 mg
