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
You’ll love how simple and delicious this turkey breast recipe is! It’s packed with flavor from fresh herbs, garlic, and butter and it’s truly a holiday favorite in my house.
Roasting a turkey breast is such an easy way to enjoy juicy, tender turkey for Thanksgiving or any celebration without the fuss of roasting a whole turkey.
While many people stick to the traditional roasted turkey, I think a turkey breast is a perfect alternative cause it cooks faster, takes less prep, and still feels festive. And if you’re hosting a bigger crowd, you can always roast two!
While the turkey is in the oven, I love preparing some of our favorite sides like orange cranberry sauce, sausage stuffing, potato au gratin, and of course, creamy mashed potatoes.
It’s the ultimate cozy holiday meal! Oh, and don’t forget dessert. A warm apple crisp or a batch of apple cider baked donuts will have everyone asking for seconds. Your guests (and taste buds) will thank you later! 🧡
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Turkey Breast: For this recipe I use a boneless, skin-on turkey breast to save time and make seasoning easier. After testing this recipe with both boneless and bone-in cuts, I’ve found boneless cooks faster and is easier to slice, while bone-in adds a touch more flavor and moisture. Both are great options depending on what you prefer.
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.
Salt and Black Pepper: Simple but essential. I always season generously, especially under the skin, to ensure the turkey is flavorful all the way through.
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 |
Bring your turkey to room temperature and prep the oven
1. Take the turkey breast out from the fridge and leave it out for about 30 minutes before cooking.
2. Adjust the rack in the oven to the lower-middle position, and preheat the oven to 400°F.
3. In a small bowl, add butter, salt, black pepper, garlic, and herbs. Mix all together. Use a spoon to loosen the skin from the turkey flesh so you can rub the mixture under the skin.
4. 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.
5. If you have any butter mixture leftover, add it to the baking pan. Place turkey in the baking pan or roasting pan, skin side up.
6. Roast the turkey breast for about 1 hr 30 minutes, basting the turkey with butter every 30 minutes. Rest for 15 minutes before cutting and serving.
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 |
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.
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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! 😊