Say goodbye to dry turkey! This Garlic Butter Turkey Breast recipe is everything you want for a holiday or anytime roast. A succulent turkey breast gets slathered in a rich mix of garlic, butter, and herbs, then roasted until the skin is crisp and the meat is juicy and tender. Whether you’re hosting a small gathering for for Thanksgiving, Christmas or just treating yourself, this dish delivers all the flavor without the whole-turkey stress.
Olivia’s Personal Note
I’ve been making a version of this turkey breast every year since Thomas was a baby, back when a full sized turkey felt like way too much work and way too much leftover meat for our small table.
After testing it with both bone in and boneless cuts over the years, this garlic butter version is the one I keep coming back to. It’s simple enough for a Tuesday and still feels special enough for the holiday table.
What makes this one different from a lot of turkey breast recipes out there is that the garlic butter goes under the skin, not just on top. That’s the step that actually gets you flavor all the way through the meat instead of just a seasoned crust.
This recipe comes together fast enough for a random Sunday when we just want a real, home cooked dinner without the fuss.
While the turkey roasts, I usually get my creamy mashed potatoes going, since they need about the same amount of oven-free attention. And if I’m hosting, I always make a batch of orange cranberry sauce a day ahead so there’s one less thing to think about on the day.
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Turkey Breast: I use a boneless, skin-on turkey breast for this recipe to save time and make seasoning easier. After testing this with both boneless and bone-in cuts, I’ve found boneless cooks faster and is much easier to slice for serving, while bone-in holds onto a little more moisture and flavor. If your grocery store only carries bone-in, that’s completely fine here, just plan on roughly 10 extra minutes per pound and use the chart below to size your cook time.
Pro Tip: Pat the turkey breast completely dry with paper towels before you season it. Any surface moisture left on the skin is the number one reason the skin doesn’t crisp up properly in the oven.
Butter: I’ve tested this recipe with unsalted butter because it always gives the best balance. It lets you control the salt level and keeps the turkey from tasting too salty. Make sure the butter is softened. Tt mixes beautifully with herbs and spreads easily under the skin for maximum flavor.
Garlic: Freshly minced garlic makes all the difference here. I’ve tried using pre-minced garlic for convenience, but the flavor isn’t as vibrant. Fresh garlic infuses the butter with a richer, more aromatic taste as it roasts.
Fresh Herbs: I use a mix of fresh thyme, parsley, and rosemary. After testing with dried herbs too, I’ve found that fresh herbs bring a brighter, more aromatic flavor that really complements the roasted turkey and buttery sauce. You can also use thyme and sage if you prefer.
PS: If you do not have fresh herbs, you can use dried herbs in their place. See the simple fresh-to-dried herb conversion chart below:
| Fresh Herb | Amount (Fresh) | Dried Equivalent |
|---|---|---|
| Thyme | 3 tsp fresh | 1 tsp dried |
| Parsley | 1 tbsp fresh | 1 tsp dried |
| Rosemary | 2 tsp fresh | ¾ tsp dried |
A quick note before you start: if your turkey breast is frozen, give it 24 hours in the refrigerator for every 5 pounds of weight. Never thaw it on the counter at room temperature. Once it’s thawed, you’re ready for the steps below.
1. Bring the turkey to room temperature. Take the turkey breast out of the fridge and let it sit for about 30 minutes before cooking. This matters more than it sounds like it should. A cold turkey breast straight from the fridge cooks unevenly, and I’ve also found the butter mixture grips the skin much better when the turkey isn’t ice cold, which solves the “my butter keeps sliding off” problem a few readers have mentioned in the comments.
2. Prep the oven. Adjust the oven rack to the lower middle position and preheat to 400°F. Starting hot helps the skin begin crisping right away before I drop the temperature down later in the recipe.
3. Make the garlic butter. In a small bowl, mix the softened butter, salt, black pepper, garlic, and herbs together until fully combined.
4. Get the butter under the skin. Use a spoon to gently loosen the skin from the turkey flesh, then use your hands to work some of the butter mixture directly under the skin before spreading the rest over the top of the breast. This is the step that separates a turkey breast with real flavor all the way through from one that only tastes seasoned on the surface.
5. Pan it and go. Add any leftover butter mixture straight into the baking pan; it’ll baste the turkey as it melts. Place the turkey skin side up in the pan and slide it into the oven, then turn the temperature down to 350°F.
6. Roast and baste. Roast for about 1 hour 30 minutes, basting with the pan butter every 30 minutes. Ovens rarely heat perfectly evenly, so around the halfway mark I rotate the pan 180 degrees. It’s a small step, but it’s the difference between one side of the breast browning faster than the other.
7. Check the temperature and rest. Use an instant read thermometer in the thickest part of the breast. I like to pull mine around 160°F, since the internal temperature will keep climbing another 5 degrees or so while it rests, landing right at the 165°F mark by the time you’re ready to slice. This is also why the chart above lists a range instead of one fixed number, size, oven, and how cold the turkey was going in all shift the timing a little. Let it rest for 15 minutes before cutting.
8. Make a quick gravy (optional but worth it). While the turkey rests, pour the drippings from the pan into a small saucepan over medium heat. Whisk in a tablespoon of flour and let it cook for a minute, then slowly whisk in a cup of chicken broth until it thickens. It takes about 5 minutes and uses everything that’s already in the pan. If your turkey didn’t release much in the way of drippings, or you want to start the gravy ahead of time, my gravy without drippings recipe works just as well.
Not sure about the amount of turkey breast or the cook time?
Don’t worry! I’ve got you covered! Whether you’re hosting a small family dinner or a big holiday gathering, this quick turkey breast cooking chart will help you plan the perfect portion and cooking time.
Just match the number of guests to the turkey size and follow the oven time guide below for juicy, tender results every time!
| Number of People | Turkey Breast Weight | Cook Time (at 325°F / 165°C) | Approx. Time to Remove from Oven |
|---|---|---|---|
| 2–4 people | 2–3 lbs (0.9–1.4 kg) | 1.5–2 hours | 1 hr 45 min |
| 4–6 people | 4–5 lbs (1.8–2.3 kg) | 2–2.5 hours | 2 hr 15 min |
| 6–8 people | 6–7 lbs (2.7–3.2 kg) | 2.5–3 hours | 2 hr 45 min |
| 8–10 people | 8–9 lbs (3.6–4.1 kg) | 3–3.5 hours | 3 hr 15 min |
| 10–12 people | 10–12 lbs (4.5–5.4 kg) | 3.5–4 hours | 3 hr 45 min |
Olivia’s Recipe Tips
Save the pan drippings no matter what. Even if you don’t make the full gravy, that butter and pan juice mixture is genuinely one of the best parts of this recipe. I’ve drizzled it straight over sliced turkey more times than I can count.
If the butter mixture won’t stay under the skin, don’t force it. Some turkey breasts have a thinner membrane than others. If it’s tearing, just spread more of the mixture over the outside of the skin instead. You’ll still get plenty of flavor, and you won’t end up fighting with the skin.
If you’re looking for a way to use up your leftovers, try my Turkey Vegetable Soup Recipe.
Garlic Butter Turkey Breast
Video
Ingredients
- 4-5 lb turkey breast boneless and skin-on, patted dry
- 2 sticks unsalted butter softened
- Salt and black pepper to taste
- 4 garlic cloves minced
- 3 tsp fresh thyme chopped
- 1 tbsp fresh parsley chopped
- 2 tsp fresh rosemary chopped
Instructions
- First, remove the turkey breast from the fridge and leave it out for about 30 minutes before cooking. Adjust the oven rack to the lower middle position, and preheat oven to 400°F.
- In a small bowl, add butter, salt, black pepper, garlic, thyme, parsley and rosemary. Mix all together. Set aside.
- Use an upside spoon to help loosen the skin from the turkey flesh, if necessary. Using your hands, add some butter mixture under the skin, then add some on the top of the breast. Spread butter mixture as evenly as possible. Then, sprinkle some more salt and pepper over the turkey breast.
- Turn turkey upside down and spread more butter mixture on it. Then, if you have any butter mixture leftover, add on the baking pan.
- Place turkey in baking pan, skin side up. Place turkey in the oven and turn the temperature down to 350F.
- Roast for 1 hr 30 minutes (the time will depend on the size of your turkey breast) and don’t forget to bast all over the turkey breast every 30 minutes. When the turkey is done the internal temperature should be 165F.
- If your turkey gets brown so quickly, cover it with foil to avoid burning outside. Rest for 15 minutes before cutting and serving. Use the melted butter mixture as gravy. So yummy!
Notes
- To store: You can store leftover turkey for up to 4 days in the fridge. Uncut turkey breasts hold on to moisture better than sliced turkey.
- To reheat: You can reheat the turkey in the oven for crispy skin or simply microwave the leftovers.
- To freeze: You can freeze leftover turkey in an airtight freezer-safe bag for up to 3 months.
- Depending on the size of your turkey breast, it may take longer for yours to roast. Always use an instant-read meat thermometer into the thickest part of the breast to check the internal temperature that should be 165F.
- If your turkey breast gets brown too quickly, cover it with foil to avoid the skin burning before the inside is cooked through.
- Make sure you pat dry your turkey breast first. The moisture on the skin from thawing it or taking it out of the fridge will make it difficult for your skin to crisp up.
- It is important to allow your turkey breast to rest before you cut into it with a sharp knife. When it is resting, the juices inside the turkey are redistributed back throughout the meat. If you cut it too early, you end up losing the moistness and your turkey will be dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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This turkey breast turned out SO good! The meat was juicy and tender, and so well seasoned. I added some red pepper flakes for an added kick. Made roasted Brussel sprouts, garlic mashed potatoes and a casserole of diced yams and carrots with brown sugar with it. We hardly had any left overs! Thank you for these wonderful holiday recipes.
That sounds like an amazing holiday feast! Juicy, tender turkey with well-seasoned flavors paired with a delightful array of sides—it’s making my mouth water! Adding red pepper flakes was a brilliant idea for that extra kick. I’m thrilled the recipes worked out so well for you. Here’s to more delicious meals and joyful gatherings ahead!
I made this for thanksgiving and family loved it so much I made again for football Monday and baked an additional one for a friend who is housebound, 3x in 12 days says a lot for this recipe.
the moistest juiciest turkey I have ever made. even my husband is requesting turkey more often and he usually finds turkey dry and boring ….thanks for sharing 🙂
Wow, making it three times in 12 days is quite the testament to how amazing this recipe is! I’m thrilled it’s become a hit in your household! Enjoy more flavorful turkey meals ahead! 😊🦃
My new go-to turkey recipe. Used a frozen Butterball bone-in double breast.Was actually juicy, wow!
Wow, that sounds fantastic! A frozen Butterball bone-in double breast that stays juicy is such a win—glad it turned out so well for you!
I’m not sure what happened, but the butter mixture will not stay on the turkey breast! What a mess! I dried it well, but it just falls off. Maybe after it bakes awhile I can try again. Anyone have that experience?
Sorry to hear that! The turkey should not be cold when you apply the butter mixture—let it sit at room temperature for a bit before seasoning. It might also help to gently rub the butter under the skin and baste it while roasting. Hope it works better next time! 😊