This turkey breast recipe is perfect for a small gathering for Thanksgiving, Christmas, and other special occasions. This roasted turkey breast is cooked in a herb garlic butter sauce that everyone will love. The skin on this turkey breast is extra crispy and the inside perfectly tender and moist.
You will love how simple and delicious this turkey breast recipe is. It’s filled with so much flavor thanks to the herb, garlic, and butter! Roasting turkey breast is a simple way to make juicy turkey for Thanksgiving, or any holiday celebration without having to roast a whole turkey.
While a lot of people like to make a traditional roasted turkey for holiday dinners, I feel that just a turkey breast is a great alternative. Plus it takes way less time to prep and cook in comparison and since we’re having smaller family dinners now. If you’re having more people over, you can roast two turkey breasts instead of one!
If you’d like more holiday recipes, try my Healthier Green Bean Casserole Recipe, Mashed Potatoes Recipe, Easy Roasted Turkey Leg, Roasted Brussels Sprouts with Mayo Mustard Dressing.
Ingredients to Make Turkey Breast Recipe
- Turkey breast — get a boneless and skin-on turkey breast to save time on removing the bone. But you can also use bone-in turkey breast.
- Butter — be sure to use unsalted butter to keep the turkey from tasting too salty. Make sure the butter has softened, so you can mix the herbs in.
- Salt and black pepper — to taste.
- Garlic — use freshly minced garlic and not pre-minced garlic.
- Fresh herbs — I use fresh thyme, parsley, and rosemary to add flavour to the turkey breasts.
Ps: For this turkey breast recipe you don’t need to roast this turkey breast with chicken stock and/or chicken broth or turkey broth. For this recipe will be the butter mixture.
Instructions to Make Turkey Breast Recipe
Bring your turkey to room temperature and prep the oven
- Take the turkey breast out from the fridge and leave it out for about 30 minutes before cooking.
- Adjust the rack in the oven to the lower-middle position, and preheat the oven to 400°F.
Prepare the turkey
- In a small bowl, add butter, salt, black pepper, garlic, and herbs. Mix all together and set aside for later.
- Use a spoon to loosen the skin from the turkey flesh so you can rub the mixture under the skin. Careful not to tear the skin so the butter mixture can say under the skin.
- 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.
- Turn turkey upside down and spread more butter mixture on it.
Bake the turkey
- Then, if you have any butter mixture leftover, add it to the baking pan before sprinkling salt and pepper onto the turkey breast.
- Place turkey in the baking pan or roasting pan, skin side up.
- Roast the turkey breast for 1 hr 30 minutes, basting the turkey with butter every 30 minutes.
- Rest for 15 minutes before cutting and serving. Use the melted butter mixture as gravy.
Expert tips
- Depending on the size of your turkey breast, it may take longer for yours to roast. Always use a thermometer to check the internal temperature that should be 165F. Insert an instant-read meat thermometer into the thickest part of the breast. It 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.
- If you do not have fresh herbs, you can use dried herbs in their place.
- 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.
- To keep a turkey breast moist, roast it with a layer of butter or oil on top, and use a meat thermometer to avoid overcooking, ensuring it reaches an internal temperature of 165°F (74°C). Let it rest for about 15-30 minutes before slicing to retain its juices and tenderness.
How To Carve A Turkey Breast
- Remove the turkey breast from the oven. Place the breasts skin-side up on the cutting board.
- Cut along one side of the breast bone with a very sharp knife. Make sure to keep your knife close to ribs.
- Then cut the other side of the breast off the bone and slice each breast crosswise and serve on a large platter.
Recipe Variations
Herb Infusion: Add a blend of fresh herbs like rosemary, thyme, and sage to the garlic butter make this turkey breast recipe even more flavorful.
Veggies: Place carrots and celery on top of the butter mixture on the baking sheet, and then add the turkey breast.
Spice It Up: Create a spicy version by adding chili flakes, paprika, or cayenne pepper to the garlic butter for a kick of heat.
Citrus Twist: Squeeze fresh lemon or orange juice over the turkey breast and mix it with the garlic butter for a zesty citrus flavor.
How Many People Will This Turkey Breast Recipe Serve?
If you’re wondering how much turkey per person, I would say that 4 to 5 pound of turkey breast will easily feed up to 6 people, so you could make this turkey breast recipe for your family if you want to have a small and intimate dinner.
How Many Hours Per Pound Do You Cook a Turkey Breast?
Cook a turkey breast at 325°F for roughly 20 minutes per pound, ensuring it reaches an internal temperature of 165°F for safe consumption.
How To Store Leftovers
To Store: Leftover juicy roasted turkey breast can be stored for up to 4 days in the fridge. It’s best that you store the turkey breast as whole as possible as it keeps it moist upon reheating it.
To Freeze: Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn, then place it in an airtight container or a freezer bag. Label it with the date and store it in the freezer for 6 months.
To Reheat: You can reheat this roasted turkey breast in the oven to keep the skin crispy or in the microwave.
If you’re looking for a way to use up your leftovers, try my Turkey Vegetable Soup Recipe.
Serve this Turkey Breast Recipe with:
Appetizer: Kick things off with a delightful spread of arugula salad, dinner rolls, gluten-free cornbread or/and irresistible garlic bread before serving your turkey breast recipe. Also, Don’t forget to indulge in some mushroom stuffed and even some ooey-gooey baked brie. So yummy!
Awesome sides: Serve this roasted turkey breast with this very yummy cranberry orange sauce that adds a zesty pop, savor my all-time favorite potatoes au gratin and this creamy savory mashed sweet potatoes.
Garlic Butter Turkey Breast
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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!
Tips
- Cover the turkey with foil if your turkey gets brown too quickly, this helps avoid the skin from burning before the inside is cooked through.
- Dried herbs can be used in place of fresh herbs. 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
- Always pat the turkey dry if there’s moisture so the skin will crisp up and the seasoning will stick better.
- 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.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Michelle Vennik says
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.
Olivia Ribas says
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!
pam says
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 🙂
Olivia Ribas says
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! 😊🦃
Charles Davis says
My new go-to turkey recipe. Used a frozen Butterball bone-in double breast.Was actually juicy, wow!
Olivia Ribas says
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!
Susan says
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?
Olivia Ribas says
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! 😊