Garlic Herb Butter Turkey Breast (Oven Roasted)

Garlic Herb Butter Turkey Breast

Garlic-herb butter goes beneath the skin of this turkey breast to season the meat, while a second layer browns with the skin. The roast starts in a hot oven for color, then finishes at a lower temperature so the herb coating does not darken before the center is cooked.

Serve the breast mostly intact, with a few thick slices arranged in front and a little pan juice around it. Roasting time is only an estimate for a 5–6-pound bone-in breast; a thermometer determines when it is done.

Ingredients for Garlic Herb Butter Turkey Breast

• 1 bone-in, skin-on turkey breast, about 5–6 pounds (about 2,500g)
• 6 tablespoons unsalted butter, softened (85g)
• 4 garlic cloves, finely minced
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 2 tablespoons chopped fresh flat-leaf parsley, divided
• 2 teaspoons Morton kosher salt or 1 tablespoon Diamond Crystal kosher salt
• 1 teaspoon freshly ground black pepper

Optional: Add 1 teaspoon finely chopped fresh sage to the butter. For serving, use 2–3 fresh rosemary sprigs if desired.

How to Roast Garlic Herb Butter Turkey Breast

Prep: 20 minutes | Roast: about 1 hour 45 minutes to 2 hours 15 minutes | Rest: 20 minutes | Serves: 8–10

1. Preheat and prepare: Set an oven rack in the lower-middle position and preheat to 450°F (230°C). Pat the turkey dry and place it skin-side up in a roasting pan large enough that it does not press against the sides. Gently loosen the skin over the breast, leaving it attached around the edges.
2. Apply the herb butter: Mix the butter, garlic, rosemary, thyme, 1 tablespoon parsley, salt, pepper, and optional sage. Spread about half beneath the skin, against the meat. Spread the rest over the outside of the skin.
3. Start the roast hot: Roast uncovered for 15 minutes, then reduce the oven to 350°F (175°C). The skin should begin to turn golden; the herbs may toast but should not burn.
4. Finish by temperature: Continue roasting for approximately 1 hour 30 minutes to 2 hours more. Begin checking after about 1 hour 15 minutes of total roasting time. Insert an instant-read thermometer into the thickest breast meat without touching bone. Remove the turkey when it reaches 165°F (75°C). If the skin or herbs darken too quickly, loosely tent the breast with foil. Rotate the pan only if your oven browns unevenly.
5. Rest and carve: Rest for 20 minutes before slicing. Cut breast meat away from the ribs as needed, then carve two or three thick slices, leaving most of the roast intact.
6. Arrange and serve: Place the slices against the front of the roast in the pan. Spoon a little pan juice around the turkey rather than over the browned skin. Scatter the remaining tablespoon of parsley on top and add rosemary sprigs, if using.

How to Get Butter Under the Skin

Ease your fingers between the skin and breast meat to make a pocket without pulling the skin free. If the softened butter catches as you spread it, loosen a little more skin rather than forcing it. Butter beneath the skin seasons the meat directly; butter on the outside leaves visible garlic and herbs on the browned surface.

When Is Turkey Breast Done?

Check the thickest part of the breast, keeping the thermometer tip away from bone. Breast shape and oven performance affect roasting time, so begin checking early and recheck as needed. The skin should be golden brown with darker toasted herb patches when the meat reaches 165°F. Resting before carving helps keep the juices in the slices.

Serving and Storing Leftovers

Serve the thick slices with warm pan juice, alongside mashed potatoes or roasted vegetables. Refrigerate leftover turkey in an airtight container for 3–4 days, or freeze it for up to 3 months.

For a different baked turkey main, see these baked turkey meatballs.

Ingredient Questions

Can I use dried rosemary and thyme?

Yes. Use about 1 teaspoon dried rosemary and 1 teaspoon dried thyme in place of the fresh herbs. Crush coarse dried rosemary before mixing it into the butter.

Can I use a boneless turkey breast?

A boneless breast will roast on a different schedule. The time range here is for a 5–6-pound bone-in breast, so use the thermometer rather than treating that range as a direct swap.

Nutrition

Approximate per serving, based on 9 servings: 335 calories, 37g protein, 18g fat, and 1g carbohydrates. Approximate per 100g of edible cooked turkey and coating: 230 calories, 25g protein, 12g fat, and less than 1g carbohydrates. Values vary with the amount of edible meat, skin, butter, and pan juices served.