Description
This Garlic Herb Butter Roasted Turkey Breast recipe features a succulent turkey breast infused with a flavorful garlic herb butter spread beneath the skin. Roasted to juicy perfection with fresh rosemary, sage, thyme, and parsley, this dish is ideal for a special occasion or holiday meal. The herb and garlic butter bastes the meat during roasting, ensuring moist and tender turkey with a delicious pan sauce.
Ingredients
Scale
Turkey and Herbs
- 2.5 – 3 kg / 5-6 lb single turkey breast (skin on, bone in, not brined)
- 1/2 tsp salt
- Black pepper, to taste
- 4 rosemary sprigs
- 8 sage sprigs
- 10 thyme sprigs
- 12 garlic cloves, smashed
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 the environment is very hot, to allow it to reach near room temperature.
- Preheat oven: Set your oven to 200°C / 390°F with the rack positioned in the lower middle of the oven for even roasting.
- Prepare herbs and garlic: Place the smashed garlic cloves and the bunch of fresh rosemary, sage, and thyme in the center of a baking dish to create an aromatic bed for the turkey.
- Mix garlic herb butter: In a bowl, combine softened butter with salt, black pepper, minced garlic, and all the chopped fresh herbs until thoroughly blended.
- Loosen the skin: Using the back of a teaspoon, carefully loosen the thin skin layer from the turkey breast flesh, focusing on the upper half to allow butter to be spread underneath.
- Apply butter under skin (top side): Use about two-thirds of the garlic herb butter to smear evenly under the loosened skin on the top half of the turkey breast, preferably with your hands to spread it fully.
- Butter underside: Flip the turkey breast over and spread the remaining butter (minus approximately 2 tablespoons) underneath the skin on the underside of the breast.
- Place turkey on herbs: Position the turkey breast skin side up on top of the garlic and herb bed in the baking dish.
- Butter the surface skin: Use the reserved 2 tablespoons of butter to lightly smear on the skin surface, being careful not to overdo it to prevent herb bits from burning.
- Optional make-ahead: At this point, the turkey can be covered and refrigerated for up to 24 hours. Before cooking, remove it from the fridge 45 minutes in advance to come to room temperature.
- Roast turkey: Place the dish with the turkey in the preheated oven and roast for approximately 90 minutes, or until an internal temperature of 74°C (165°F) is reached using a meat thermometer.
- Rest before serving: Remove the turkey from the oven and let it rest for 15-20 minutes to allow juices to redistribute prior to carving.
Notes
- Watch the recipe video for helpful tips on loosening the skin and applying the butter.
- Using a meat thermometer is highly recommended to ensure perfectly juicy turkey without overcooking.
- Fresh herbs really elevate the flavor but dried herbs can be substituted at about one-third the quantity.
- The garlic herb butter not only flavors the turkey but also creates a delicious pan sauce that can be served alongside.
- This method ensures a moist, tender breast with a beautifully flavorful and aromatic crust.
Nutrition
- Serving Size: 336 g
- Calories: 598 kcal
- Sugar: 1.5 g
- Sodium: 450 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 140 mg
