Description
This Garlic Herb Butter Roasted Turkey Breast recipe delivers a perfectly juicy and flavorful turkey breast smothered with a fragrant garlic herb butter. The butter is carefully spread under and on the skin, basting the meat throughout roasting to ensure moistness and a golden crust. Fresh herbs and garlic infuse every bite with classic aromatic notes, while the pan juices create a delicious sauce to serve alongside. Ideal for holidays or special dinners, this easy oven-roasted turkey breast impresses with minimal effort and maximum flavor.
Ingredients
Scale
Turkey and Seasoning
- 2.5 – 3 kg / 5-6 lb single turkey breast, skin on, bone in (NOT BRINED)
- 1/2 tsp salt
- Black pepper, to taste
Herbs and Garlic
- 4 rosemary sprigs
- 8 sprigs sage
- 10 thyme sprigs
- 12 garlic cloves, smashed with side of knife
Garlic Herb Butter
- 150 g / 5 oz (about 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
- Remove Fridge Chill: Take the turkey breast out of the fridge 45 minutes before cooking (or 30 minutes if it is very hot) to bring it closer to room temperature for even cooking.
- Preheat Oven: Heat your oven to 200°C / 390°F. Position the oven rack in the lower middle to accommodate the roasting dish.
- Prepare Herbs and Garlic: Place the bunch of fresh herbs and 12 smashed garlic cloves in the center of a baking dish to create an aromatic bed for the turkey.
- Make Garlic Herb Butter: In a bowl, combine the softened butter, salt, black pepper, minced garlic, and finely chopped fresh sage, rosemary, thyme, and parsley. Mix well to distribute the flavors evenly.
- Loosen Turkey Skin: Using an upside-down teaspoon, gently loosen the skin from the turkey breast meat, focusing under the very thin surface skin to create pockets for the butter.
- Apply Butter Under Skin (Top Side): Use about two-thirds of the garlic herb butter and carefully smear it under the loosened skin on the top half of the turkey breast. Using your hands under the skin helps spread the butter evenly.
- Apply Butter Under Skin (Underside): Turn the turkey upside down. Reserve approximately 2 tablespoons of the butter for applying on the skin later. Spread the remaining butter under the skin on the underside of the breast.
- Arrange Turkey in Pan: Place the turkey skin side up on top of the herbs and garlic in the baking dish.
- Butter Skin Surface: Smear the reserved butter thinly on the skin surface. Avoid applying too much on the skin to prevent herb bits from burning during roasting.
- Make-Ahead Option: At this point, you can cover and refrigerate the turkey for up to 24 hours. When ready to cook, remove from the fridge 45 minutes before roasting.
- Roast: Place the baking dish in the preheated oven and roast the turkey breast for approximately 90 minutes or until an internal meat thermometer inserted into the thickest part reads 75°C (165°F), ensuring the breast is cooked through and juicy.
- Rest and Serve: Remove the turkey from the oven and let it rest for 10-15 minutes before slicing. Serve with the garlic herb pan juices for extra flavor.
Notes
- RECIPE VIDEO available that demonstrates loosening the turkey skin and spreading the garlic herb butter effectively.
- The garlic herb butter under the skin bastes the meat as it cooks, ensuring moist and flavorful turkey.
- Using fresh herbs is highly recommended for the best aroma and taste; dried herbs can be substituted, but adjust quantities accordingly (use about one-third the amount).
- Using a meat thermometer is crucial for perfectly juicy results and food safety.
- If refrigeration after butter application is desired, bring the turkey back to room temperature before roasting to promote even cooking.
Nutrition
- Serving Size: 336 g
- Calories: 598 kcal
- Sugar: 1.2 g
- Sodium: 550 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 50 g
- Cholesterol: 160 mg
