Description
This Garlic Herb Butter Roasted Turkey Breast is a succulent and flavorful dish, perfect for a special family meal or holiday feast. The turkey breast is generously smeared with a homemade garlic herb butter both under and over the skin, which bastes the meat as it roasts, resulting in a tender, juicy, and aromatic centerpiece. Fresh rosemary, sage, thyme, and parsley enhance the rich buttery flavor, while garlic adds a perfect punch. The method ensures a beautifully golden skin and a delicious pan sauce from the roasted garlic and herbs, making this recipe an irresistible and elegant way to enjoy turkey breast.
Ingredients
Scale
Turkey
- 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
Garlic Herb Butter
- 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
Instructions
- Remove fridge chill: Take the turkey breast out of the fridge 45 minutes before cooking (or 30 minutes if it’s very hot) to bring it closer to room temperature for even cooking.
- Preheat oven: Set your oven to 200°C / 390°F (all oven types) and position the rack in the lower middle part of the oven for optimal roasting.
- Prepare baking dish: Place the smashed garlic cloves and the small bunch of fresh herbs in the middle of a baking dish to infuse flavor during roasting.
- Mix butter: In a bowl, combine the softened unsalted butter with salt, black pepper, minced garlic, and all the finely chopped fresh herbs to create the garlic herb butter.
- Loosen skin: Use an upside-down teaspoon gently to separate the skin from the turkey breast flesh, sliding it under the thin surface skin without tearing it, which allows room for butter to spread.
- Butter under skin (top): Take about two-thirds of the garlic herb butter and carefully smear it evenly under the loosened skin on the top half of the breast, using your hands for best coverage.
- Butter under skin (underside): Turn the turkey upside down and use the remaining butter minus about 2 tablespoons to smear underneath the skin on the underside of the breast for full flavor infusion.
- Place turkey on herbs: Lay the turkey breast skin side up in the baking dish, resting on the bed of smashed garlic and herbs. Then, smear the reserved 2 tablespoons of herb butter lightly over the skin surface to avoid burning herbs during roasting.
- Optional make-ahead: At this point, you can cover and refrigerate the prepared turkey for up to 24 hours. Just remember to remove it from the fridge 45 minutes before cooking.
- Roast: Roast the turkey breast in the preheated oven for approximately 90 minutes, or until the internal temperature reaches 74°C (165°F) measured with a meat thermometer, ensuring juicy, perfectly cooked meat.
- Rest and serve: Let the turkey rest briefly after roasting to allow juices to redistribute. Serve with the garlic herb pan sauce made from the roasting juices.
Notes
- This recipe benefits greatly from fresh herbs for authentic flavor, but dried herbs can be used as a substitute if necessary—use about one-third the quantity of dried herbs.
- Using a meat thermometer is highly recommended to achieve perfectly juicy turkey without overcooking.
- The garlic and herb butter under the skin bastes the meat internally, providing moistness and rich flavor.
- The pan drippings and roasted garlic make a delicious butter pan sauce to serve alongside the turkey breast.
Nutrition
- Serving Size: 336 g
- Calories: 598 kcal
- Sugar: 1.5 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 43 g
- Cholesterol: 140 mg
