Name: Garlic Herb Butter Roasted Turkey Breast Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 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 the side of a knife; 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

If you’re looking for a game-changing way to wake up your dinner table, this Garlic Herb Butter Roasted Turkey Breast Recipe is an absolute winner. I first stumbled on this method when I wanted a juicy, flavorful turkey breast that didn’t leave my oven smelling like a smokehouse. The garlic and herb butter melts under the skin while roasting, infusing every bite with savory, fresh goodness—and I can’t wait for you to try it!

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Why You’ll Love This Recipe

Juicy and flavorful: The herb butter beneath the skin keeps the turkey moist and bursting with flavor.
Easy technique: Loosening the skin and spreading butter underneath feels fancy but is surprisingly simple!
Perfect for any occasion: Whether it’s a holiday feast or a weeknight dinner, this recipe always impresses.
Make-ahead friendly: You can prep the turkey a day ahead, letting the flavors deepen overnight.

A close-up image shows a thick slice of cooked meat with a dark brown, shiny, and slightly crisp outer layer speckled with small black and green herbs. Inside, the meat is white and tender-looking with several thin layers visible, and some green herb pieces are mixing into the upper part of the white meat. Golden oil drips down from the top onto the white marbled surface below. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic in this Garlic Herb Butter Roasted Turkey Breast Recipe comes from using fresh herbs and real unsalted butter—trust me, fresh rosemary and thyme make a huge difference! I always recommend grabbing a bone-in, skin-on turkey breast to get that luscious moisture and flavor.

Turkey breast (skin on, bone in): Bone-in helps keep the meat juicy, and skin-on is essential for that crisp buttery crust.
Salt: Using kosher salt brings out the depth in the turkey’s natural flavors, but table salt works too.
Black pepper: Freshly ground always tastes better—adds a subtle kick.
Fresh herbs (rosemary, sage, thyme): These are non-negotiable in this recipe; their aroma infuses the bird beautifully.
Garlic cloves: Smashed and minced for layering maximum garlic goodness.
Unsalted butter: Gives you control over the saltiness and allows the herbs and garlic to shine.
Parsley: Adds a fresh pop of green and a mild herb flavor in the butter.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Garlic Herb Butter Roasted Turkey Breast Recipe, and I encourage you to adjust it to make it your own. Sometimes I swap in dried herbs when fresh ones aren’t available or add a squeeze of lemon juice to the butter for a zingy twist.

Add citrus: A little lemon zest or orange peel mixed into the butter adds a bright note my family adores.
Dried herb option: If fresh herbs aren’t handy, use dried—but halve the amounts to avoid overpowering the butter.
Spicy kick: A pinch of red pepper flakes in the herb butter gives it a subtle heat that’s addictive.
Butter alternative: For a dairy-free twist, try olive oil infused with garlic and herbs—but keep the butter if you can!

How to Make Garlic Herb Butter Roasted Turkey Breast Recipe

Step 1: Bring the Turkey to Room Temperature

This step is key to even cooking. I like to take the turkey breast out of the fridge about 45 minutes before roasting. If it’s a sweltering day, even 30 minutes will do. Cold turkey in a hot oven can cook unevenly, so this little pause makes a big difference.

Step 2: Prep Your Oven and Herb Bed

Preheat your oven to 200°C (that’s around 390°F for my friends in the U.S.). Place the rack in the lower middle section to cook the breast evenly. While the oven preheats, arrange your smashed garlic cloves and fresh herb sprigs in the middle of your roasting pan—this will add aromatic steam and flavor as the turkey roasts.

Step 3: Make the Garlic Herb Butter

Mix your softened unsalted butter with salt, pepper, minced garlic, and the finely chopped fresh herbs (sage, rosemary, thyme, and parsley). This mixture is the star of the show and will gently baste the turkey from beneath its skin—resulting in a moist, flavor-packed roast.

Step 4: Loosen the Skin Gently

This part might sound intimidating, but I promise it’s easier than it looks. Use the back of a teaspoon upside down to carefully slip under the turkey skin—just under the thin paper-like layer underneath the skin, not all the way off. This creates a pocket for your herb butter without tearing the skin.

Step 5: Spread Herb Butter Under the Skin

Using your hands (washed, of course!), take about two-thirds of the herb butter and spread it evenly under the skin on the top half of the breast. This is what gives the turkey that incredible juiciness and delicious crust once it’s roasted.

Step 6: Butter the Underside and Arrange for Roasting

Turn the turkey breast upside down and spread most of the remaining butter on the underside—not too much on the surface to avoid burning herbs. Place the turkey skin side up on the bed of herbs and garlic in your roasting pan. Use a small amount of the reserved butter to lightly cover the skin, which helps promote that golden exterior.

Step 7: Roast and Enjoy

Pop it in the oven and roast for about 90 minutes, but I *highly* recommend using a meat thermometer—aim for an internal temperature of 75°C (165°F) to hit that perfect juiciness without drying out. Let it rest for 15 minutes before slicing to lock in all those incredible juices.

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Pro Tips for Making Garlic Herb Butter Roasted Turkey Breast Recipe

Use room temperature butter: It spreads easier under the skin, ensuring every nook gets coated.
Don’t tear the skin: Loosen gently with a spoon; this creates a perfect pocket for the herb butter.
Rest before carving: This locks in all the juices and keeps your bird succulent.
Use a thermometer: It’s the only way to guarantee a perfectly cooked turkey breast, avoiding dryness or undercooking.

How to Serve Garlic Herb Butter Roasted Turkey Breast Recipe

The dish shows a white plate sitting on a white marbled surface with three slices of golden brown cooked meat arranged in the center-left, each slice showing juicy texture on the inside and a slightly crispy, herb-coated outer edge. On the top center of the plate, there are some roasted halved Brussels sprouts, dark green and slightly charred on the outside. To the right side of the plate, cooked orange sweet potato slices mix with fresh green leafy arugula, topped with small white cheese crumbles and some nuts. A silver fork with a simple design rests on the left edge of the plate. There is a light sauce and small herbs drizzled and sprinkled across the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to garnish my carved turkey breast with a few fresh sprigs of rosemary and thyme and a sprinkling of chopped parsley for color. Sometimes a little drizzle of the pan juices makes everything taste even more decadent.

Side Dishes

This recipe pairs beautifully with creamy mashed potatoes, honey-glazed carrots, and a simple green salad dressed with lemon vinaigrette. For a heartier meal, roasted Brussels sprouts or garlic Parmesan green beans work wonders!

Creative Ways to Present

For holiday dinners, I like to serve the turkey breast whole on a large wooden board surrounded by fresh herbs and roasted garlic bulbs—this makes for such a rustic, inviting centerpiece. You can also slice and fan it out on a platter with a little herb butter drizzled on top to really impress guests.

Make Ahead and Storage

Storing Leftovers

Leftover turkey breast stores beautifully in an airtight container in the refrigerator for up to 3 days. I find that placing a piece of parchment paper between slices helps prevent sticking and keeps everything looking fresh.

Freezing

I usually slice leftover turkey breast before freezing, making it easier to thaw only what I need for sandwiches or salads. Wrap tightly in plastic wrap followed by foil or use a vacuum sealer to avoid freezer burn—turkey will keep well for up to 3 months.

Reheating

The best way I’ve found to reheat turkey breast without drying it out is low and slow: cover slices with foil, add a little broth or pan juices, and heat in a 150°C (300°F) oven for about 15-20 minutes. Microwave works in a pinch, but it can get rubbery if overheated.

FAQs

Can I use this recipe on a whole turkey?

This Garlic Herb Butter Roasted Turkey Breast Recipe is designed for a single breast, so the cooking time and method work best for that size. For a whole turkey, you’d need to adjust cooking times and consider different techniques to ensure even roasting.
What if I don’t have fresh herbs?

If fresh herbs aren’t available, you can substitute with dried herbs—but reduce the amounts by half to prevent overpowering the meat. Dried herbs lack some of the brightness, so consider adding a splash of lemon juice to brighten the flavors.
Should I brine the turkey breast before roasting?

This recipe is crafted for unbrined turkey breast, relying on the herb butter for moisture and flavor. Brining is optional, but if you choose to do it, reduce the salt in the herb butter to avoid oversalting.
How do I know when the turkey breast is cooked perfectly?

The most reliable way is to use a meat thermometer. When the internal temperature reaches 75°C (165°F), the turkey is safe and juicy. Overcooking will dry it out, so keep an eye on that temp!

Final Thoughts

This Garlic Herb Butter Roasted Turkey Breast Recipe has become a staple in my kitchen because it’s straightforward, reliable, and produces stunningly juicy meat every single time. I love sharing it with friends because even those who don’t cook often feel like pros cooking this dish. Give it a go—you might just find your new favorite way to roast turkey breast!