Garlic Butter Turkey Breast

3.42 from 110 votes

Say goodbye to dry turkey! This Garlic Butter Turkey Breast 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.

Prep Time10

Cook Time1

Resting Time15

Total Time1 25

Course: dinner

Cuisine: American

Keyword: roasted turkey recipe, turkey breast recipe, turkey recipe

Servings: people

Author: Olivia Ribas

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

US Customary - Metric

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!

Video

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