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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I am a huge fan of dark meat at Thanksgiving but this looks absolutely delicious I know I will have to make this. May not even wait for Thanksgiving!
That’s awesome! Hope you like it!
Very tasty!
Awesome!!
Looks very good. Can you prepared, refrigerate it and cook in the morning?
Yes you can.
Was great
Awesome!
Dear Olivia, since we’re only 2 adults & 2 cats, I wanted to do something with a part of turkey, not the whole bird and this recipe was THE answer to my prayer. I’ve done your recipe with a whole chicken before and it came out wonderful. I could get only turkey breast without the skin and wondered how it would turn out, so I tried it and it came out wonderfully. It was very tasty and juicy. Since I made the whole recipe of the garlic-butter mixture, I had left a lot of butter. The breast was not as large as you indicated in your recipe and I used the remaining butter to roast some frozen veggies with it. They came out vey flavorful. I can only recommend this recipe highly.
That’s amazing, Claudia!!! I’m very happy to hear that. Thanks for your comment and for making my recipe!
I used your recipe for my 6lb turkey breast and was very pleased with how moist it turned out. The only change I made was using more (the amount) dried herbs & salt then it called for. Very tasty!
I know right? This recipe is very tasty and tender and juicy! Glad you liked it!
I made this last weekend. It was so flavorful and not dry. I am going to use this recipe at Thanksgiving this year with a whole turkey.
I’m delighted to hear that you found the recipe flavorful and moist! Using it for Thanksgiving with a whole turkey sounds like a great idea. I’m sure it will be a hit with your guests. Wishing you a wonderful Thanksgiving celebration!
Made this for the family last year and it’s been the main request this year!
Awesome! I’m so happy to hear that 😉
This turkey recipe is so juicy and delicious. It goes great with so many different side dishes, as well. Perfect for this season.
Thanks a bunch for your awesome comment! I’m thrilled to hear that you found the turkey recipe juicy and delicious. Totally agree, it’s a perfect match with various side dishes, especially for this season.
I no longer have family home for dinner, they are grown with kids of their own and live away from me. At my age I only cook a turkey breast for myself and my dog. I love turkey, but sometimes I want a different taste to it. When I saw the garlic butter recipe, I was chomping a the bit to try it. I only use butter and I love garlic. This recipe was easy, fantastic taste, and moist. Thank you for sharing this, I will be making it again this year!
What a heartwarming comment! It’s amazing how recipes can evolve with our lives. I’m so glad the garlic butter turkey recipe brought a new flavor to your table! It’s wonderful that you found it easy and flavorful. Here’s to many more delicious meals shared with your furry friend! 🦃🐾
Best, easy, juicy Turkey breast ever. Everyone loved it.
That’s awesome!!
Most amazing way to cook a turkey breast. The best taste ever.
I couldn’t agree more with you 😉
That look so good …. Will try that and thinking serving with sweet and spicy carrots🙂 xmas is gonna be there soon.
Mm.. perfect side dishes to try with this Turkey breast recipe.
This recipe is wonderful! We love turkey in our family, especially my son, so we like to have it more than just for holidays. This is a really delicious moist turkey breast. It also produces a really rich turkey gravy. For the herb butter, i also use sage as well I like the savory taste. Thank you for this wonderful recipe.
I’m thrilled you enjoyed the recipe! Having turkey beyond the holidays sounds delightful, especially with a recipe that delivers such a moist turkey breast and rich gravy. Adding sage to the herb butter is a fantastic choice for that extra savory goodness. It’s wonderful to hear it worked out well for you. Happy cooking and enjoying those delicious meals together!
I used this recipe for the first time this year since I was just roasting a breast & not the whole
turkey. I was worried that the breast would come out dry. It come out delicious, moist & tender. My husband is very picky & loved it. He wants me to cook it the same way next year!
That’s amazing! So glad to hear the roasted turkey breast turned out moist and delicious. It’s fantastic that even your picky husband loved it! Looks like you’ve found your winning recipe for next year’s feast!!
It was just me for Thanksgiving this year so I used this recipe to make a small turkey breast. It was so easy and delicious!! The turkey came out perfectly coated and slightly crispy on the outside and juicy inside. Definitely a make again!!
That sounds wonderful! I’m thrilled to hear the recipe worked out well for your smaller Thanksgiving gathering. A perfectly crispy coating and juicy interior—what a win! Here’s to many more delicious meals ahead!
I love turkey. I love garlic. I love butter. Combining these three things I love resulted in an incredible, tasty combination! Thank you!
You’re welcome! Happy you liked it.
Best turkey I have ever made, thx to this recipe. The turkey breast was so tender and perfectly seasoned. My guest raved about it. This is my new favorite recipe!!
That’s fantastic to hear! So glad the turkey turned out tender and flavorful, and even more thrilled that your guests loved it too! It’s always wonderful when a recipe becomes a new favorite.
This was the best Turkey Recipe! Took it to a family gathering and everyone raved about how tasty and moist it was. There was other turkey there but this is the one that disappeared! No leftovers for me. Darn. I will have to make 2 turkey breasts next time.
That’s fantastic to hear! It sounds like your turkey stole the show at the gathering. No leftovers might just be the best compliment! Making two turkey breasts next time sounds like a delicious plan. Here’s to more tasty gatherings in the future!
Delicious, tender, favorable, moist turkey. What more can you say? My new go to recipe. 😋
That’s fantastic to hear! It’s wonderful that you’ve found your new go-to recipe 😋🦃