Name: Garlic Herb Butter Roasted Turkey Breast Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2.5 – 3 kg / 5-6 lb single turkey breast, skin on, bone in (NOT brined); 1/2 tsp salt; Black pepper, to taste; Small bunch of fresh herbs: 4 rosemary sprigs, 8 sage sprigs, 10 thyme sprigs; 12 garlic cloves, smashed with side of knife; 150 g / 5 oz (10 tbsp) unsalted butter, softened; 1 1/4 tsp table salt or 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 4 large garlic cloves, minced; 1 tbsp finely chopped fresh sage; 1 tbsp finely chopped fresh rosemary; 1 tbsp fresh thyme leaves; 1 tbsp finely chopped fresh parsley leaves

If you’re craving juicy, flavorful turkey without the fuss, this Garlic Herb Butter Roasted Turkey Breast Recipe is an absolute game-changer. I absolutely love how the garlic herb butter seeps deep under the skin, keeping every bite tender and juicy, while infusing that heavenly aroma we all adore. Trust me, once you try this, you’ll find it hard to ever roast turkey breast any other way!

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Why You’ll Love This Recipe

Juicy, Flavorful Meat: The herb butter sits right under the skin, keeping the turkey moist and bursting with flavor.
Simple Prep: You only need basic ingredients and straightforward steps—no brining required.
Make Ahead Friendly: You can prep it a day ahead, so the flavors deepen and your day-of stress lowers.
Perfect for Any Occasion: Whether it’s a weeknight dinner or a holiday feast, this recipe shines every time.

The image shows a close-up of a thick piece of cooked chicken with a shiny brown crust on the outside and tender white layers inside. There are small green herb pieces on the top layers and light yellow drops of sauce or oil dripping down the sides. The chicken looks juicy and moist with clear texture on each white layer inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients in this Garlic Herb Butter Roasted Turkey Breast Recipe come together to create a rich, fragrant finish that’s hard to beat. Fresh herbs make all the difference here—if you can grab rosemary, sage, thyme, and parsley, you’re in for a treat.

Turkey breast (skin on, bone in): I always opt for bone-in for extra flavor and juiciness; the skin helps hold in all those tasty butter juices.
Salt: Essential for seasoning and drawing out the turkey’s natural flavors.
Black pepper: Freshly cracked if possible to add a subtle kick.
Fresh herbs (rosemary, sage, thyme, parsley): These fresh sprigs infuse the roast with incredible aroma—don’t skip them!
Garlic cloves: Smashed for roasting with the herbs and minced for the butter—garlic is what makes this recipe sing.
Unsalted butter: Softened so it spreads easily beneath and over the skin, perfect for basting the turkey as it roasts.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Garlic Herb Butter Roasted Turkey Breast Recipe is—once you nail the basics, you can really make it your own. I sometimes experiment by adding lemon zest or a pinch of smoked paprika for a subtle twist that my family can’t get enough of.

Herb Swap: If you don’t have fresh herbs, dried rosemary, sage, and thyme work too—just use about one-third of the fresh amount.
Spicy Kick: Adding a pinch of chili flakes to the butter mix gives a warm, inviting heat that’s perfect for cooler months.
Dairy-Free Version: Use olive oil instead of butter and it still roasts beautifully, though you’ll miss out on that classic richness.
Smokier Flavor: Try finishing the turkey under a broiler for a minute or two to crisp skin with a smoky touch—watch it closely, though, so it doesn’t burn.

How to Make Garlic Herb Butter Roasted Turkey Breast Recipe

Step 1: Bring Turkey to Room Temperature

Before you do anything else, take the turkey breast out of the fridge about 45 minutes before cooking—30 if it’s a hot day. I’ve learned the hard way that cooking cold turkey straight from the fridge leads to uneven cooking and dryness. Allowing it to come to room temperature helps it cook more evenly and stay juicy.

Step 2: Preheat Oven and Prep Herbs

Set your oven to 200°C (or 390°F, all oven types). Position the oven rack in the lower-middle part for optimal heat circulation. Next, scatter your smashed garlic cloves and fresh herb bunch right in the middle of your roasting pan—the turkey will rest on this fragrant bed during cooking. It’s a simple trick that infuses subtle herbal notes into every bite.

Step 3: Make the Herb Butter

Mix softened butter with salt, pepper, minced garlic, and all those finely chopped fresh herbs. This herb butter is the star of the show—it not only flavors the meat but also bastes it from the inside, making every slice juicy and tender. I usually double-check the salt, as unsalted butter can vary in how much seasoning it needs.

Step 4: Loosen the Skin and Spread Butter

This step is my favorite but can be a little tricky at first. Using the back of a teaspoon, gently separate the skin from the turkey breast flesh—work carefully so you don’t tear the skin. This creates an ideal pocket for the butter to melt directly into the meat. I learned that slipping the spoon between the thin layer just under the skin works best. Then, grab about two-thirds of your herb butter and smear it under the skin on the top side of the breast. Use your hands if you can; it helps spread the butter evenly.

Step 5: Butter the Underside and Place Turkey in Pan

Flip the turkey upside down and smear the remaining butter (minus about 2 tablespoons) on the underside of the breast. Now lay the turkey skin side up onto the herb and garlic bed in your roasting dish. Finish by lightly coating the skin with the last bit of butter to help it brown without burning the herbs. Here’s a tip: too much butter on the surface can cause the herb bits to blacken, so keep it light.

Step 6: Roast and Rest

Pop the turkey into the preheated oven and roast for about 90 minutes, or until it reaches an internal temperature of 74°C (165°F) using a meat thermometer. I can’t stress enough how keeping a thermometer handy avoids overcooking and ensures your turkey stays juicy. When it’s done, remove it from the oven and tent with foil for 10-15 minutes to let those juices redistribute.

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Pro Tips for Making Garlic Herb Butter Roasted Turkey Breast Recipe

Patience With the Skin: Take your time loosening the skin with the back of a spoon to avoid tears; it really lets that butter soak in.
Use a Meat Thermometer: This is my not-so-secret weapon against dry turkey. Trust it to know exactly when your bird is perfectly cooked.
Make Ahead Flexibility: After buttering the turkey, you can refrigerate it up to 24 hours before roasting, which deepens the herb flavor beautifully.
Avoid Herb Burn: Don’t slather too much butter on the skin itself—just enough to help it brown without turning the herbs bitter and black.

How to Serve Garlic Herb Butter Roasted Turkey Breast Recipe

A white plate on a white marbled surface holds three main layers. The first layer has sliced cooked chicken with a light brown herb sauce and a sprig of thyme on top. To the upper left, there is a layer of roasted brussels sprouts with browned, crispy edges. On the right side, a layer of roasted sweet potato slices sits on a bed of fresh green arugula, sprinkled with crumbled white cheese and small nut pieces. A silver fork rests on the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a few fresh herb leaves like parsley and thyme over the sliced turkey right before serving. It adds a pop of color and fresh aroma that makes the dish look as good as it tastes. Plus, a wedge of lemon on the side helps brighten all those buttery, savory flavors.

Side Dishes

For sides, I’m a big fan of classic roasted vegetables like carrots and Brussels sprouts, and creamy mashed potatoes to soak up that delicious pan sauce. Sometimes I add a crisp, tangy cranberry relish to cut through the richness—my family goes crazy for that combo every time.

Creative Ways to Present

For special occasions, I’ve arranged the sliced turkey breast over a bed of herbed quinoa with roasted nuts sprinkled on top for extra texture. Another fun idea is serving it with colorful edible flowers and microgreens to impress guests. It’s these little touches that make this simple recipe truly festive and memorable.

Make Ahead and Storage

Storing Leftovers

Leftovers? I wrap the cooled turkey tightly in foil or place it in an airtight container and store it in the fridge. It keeps well for up to 3 days without losing much of its moisture—which is a blessing when you want a quick protein fix later.

Freezing

I’ve frozen sliced turkey breast from this recipe before by wrapping portions individually in plastic wrap and then placing them in a freezer bag. Thaw overnight in the fridge and you’ll find it reheats just fine without drying out if done gently.

Reheating

When reheating, I like to warm the turkey slowly in a low oven (around 150°C / 300°F) covered with foil to prevent drying. A quick splash of chicken broth or a dab of butter helps keep it moist. This way, the leftovers taste almost as good as fresh.

FAQs

Can I use boneless turkey breast for this Garlic Herb Butter Roasted Turkey Breast Recipe?

You can, but I highly recommend bone-in as it adds flavor and helps keep the meat moist during roasting. If using boneless, watch the cooking time closely—they’ll generally cook faster and are more prone to drying out.
Is it necessary to bring the turkey to room temperature before roasting?

Yes, allowing the turkey to sit out for about 45 minutes before cooking ensures more even cooking and juiciness. Cold meat goes from fridge to oven unevenly, which can lead to dry spots.
Can I prepare the turkey the night before?

Absolutely! After buttering the turkey, cover and refrigerate it for up to 24 hours. This actually helps the flavors develop more deeply. Just remember to bring it back to room temperature before roasting.
What if I don’t have fresh herbs?

While fresh is best, you can substitute dried herbs—just use about one-third of the quantity. Mixing the dried herbs into the butter well will still give great flavor, but it won’t be quite as vibrant as fresh.
How do I know when the turkey is done?

The safest way is to check the internal temperature with a meat thermometer; it should reach 74°C (165°F) in the thickest part. This keeps the turkey perfectly cooked—juicy and safe to eat.

Final Thoughts

This Garlic Herb Butter Roasted Turkey Breast Recipe has become my go-to whenever I want to impress without stress. The flavors are consistently beautiful and the meat comes out moist every time. I hope you enjoy making it as much as I do—it’s like wrapping your turkey in a cozy buttery herb hug that warms the whole kitchen. Give it a try, and you might just find a new family favorite!