If you’re like me and sometimes want all the juicy, comforting flavors of a holiday turkey but without the fuss of cooking a whole bird, then this Herb & Garlic Roasted Turkey Breast Recipe is going to be your new best friend. I absolutely love how this turkey breast turns out—moist, flavorful, and with a golden, crispy skin that’s simply irresistible. Whether you’re cooking for a small family dinner or prepping ahead for sandwiches, this recipe is fuss-free but full of flavor. Stick with me, and I’ll walk you through all the tips and tricks to get it just right every time.
Why You’ll Love This Recipe
- Simple Ingredients: You’ll find fresh herbs and garlic come together with butter to create incredible flavor without complicated prep.
- Moist & Tender Results: The butter under the skin seals in moisture, making the turkey breast juicy every time.
- Quick and Efficient: Roasting a turkey breast is much faster than a whole bird but still delivers those classic holiday vibes.
- Versatile Serving Options: Perfect for a sit-down meal or sliced for sandwiches and salads later.
Ingredients You’ll Need
This recipe keeps things straightforward with fresh, simple ingredients. Trust me when I say the combination of thyme, rosemary, and garlic with butter transforms this turkey breast into a flavor powerhouse. When choosing your turkey breast, fresh is best, but good quality frozen works too—just thaw fully before cooking.
- Half Turkey Breast: Look for a 3 to 4-pound piece with skin on for the crispiest finish.
- Butter: Use room temperature butter so it’s easy to mix with the herbs and garlic.
- Fresh Thyme: Fresh herbs give a vibrant, aromatic flavor you won’t get from dried.
- Fresh Rosemary: Adds an earthy, piney undertone—just a little goes a long way.
- Garlic: Two cloves, minced finely for punchy, savory notes.
- Salt and Black Pepper: Essential for seasoning and bringing out the natural flavors of the turkey.
- Water: Helps keep the roasting environment moist, preventing the turkey from drying out.
Variations
One of the things I enjoy about this Herb & Garlic Roasted Turkey Breast Recipe is how easy it is to tweak based on what you love or what you have on hand. Don’t hesitate to get creative—I often switch up the herbs or add a few extras to surprise my family.
- Herb Mix Variation: I sometimes swap fresh sage or marjoram in place of rosemary for a softer, more delicate herb flavor that pairs beautifully with turkey.
- Spicy Kick: Adding a pinch of smoked paprika or cayenne pepper in the butter mix can give your turkey an unexpected warmth that my friends always ask about.
- Vegetable Bed: Instead of parchment paper, I like roasting the turkey breast on a bed of sliced onions, carrots, and celery—this not only supports the meat but also produces the most incredible pan drippings for gravy.
- Dairy-Free Option: Use olive oil infused with garlic and herbs instead of butter for a lighter, dairy-free approach that still delivers great flavor.
How to Make Herb & Garlic Roasted Turkey Breast Recipe
Step 1: Prep and Season the Turkey Breast
Preheat your oven to 350°F (175°C) and line your roasting pan with parchment paper or arrange sliced veggies if you prefer. While the oven warms, finely chop your fresh thyme, rosemary, and garlic. In a bowl, mix these with the softened butter until it’s well combined—this is the magic flavor base. Use your fingers to gently loosen the turkey skin and spread some of this herby butter directly under the skin, then cover the top with the rest. This layering of butter ensures the meat stays juicy and flavorful under that crisped skin.
Step 2: Roast Low and Slow, Then Finish Hot
Place your turkey breast in the roasting pan skin side up and pour about a cup of water into the pan to add moisture. Roast for about 15-20 minutes per pound—so roughly an hour for a 4-pound breast. Don’t forget to check the internal temperature with a meat thermometer; you’re aiming for 150°F as your cue to remove it from the oven. For the last 15 minutes, crank up the heat to 400°F (200°C) and remove any foil or cover to crisp that skin beautifully. This two-step roasting method is something I learned after a few tries—it really does make the difference!
Step 3: Rest Before Slicing
After taking the turkey out when it hits 150°F, tent it loosely with foil and let it rest for at least 15 minutes. The temperature will rise to 165°F during this time, which is perfect for safe eating. Resting allows the juices to redistribute so your slices are tender and moist—not dry or stringy. I never skip this step and neither should you!
Pro Tips for Making Herb & Garlic Roasted Turkey Breast Recipe
- Butter Under the Skin: This is my secret for incredible moisture and flavor—don’t just slather the top!
- Use a Meat Thermometer: I used to guess doneness, but the thermometer is a game-changer—it takes all the stress away.
- Crisp Skin Finish: Turning up the oven temp at the end adds that perfect golden crunch everyone loves.
- Resting Matters: Resist the urge to carve immediately; resting keeps your turkey juicy.
How to Serve Herb & Garlic Roasted Turkey Breast Recipe
Garnishes
I like to garnish this turkey with fresh sprigs of thyme and rosemary when I serve it—it adds a lovely pop of color and complements the herbaceous profile. A few slices of lemon on the side can brighten up the plate and balance the richness of the butter.
Side Dishes
My go-to sides are roasted root vegetables (carrots, parsnips, and potatoes), garlic mashed potatoes, and a crisp green salad with a tangy vinaigrette. During the holidays, I often add classic stuffing and cranberry sauce for that festive feel. The savory herbs on the turkey pair beautifully with these comforting sides.
Creative Ways to Present
For special occasions, I’ve served this turkey breast sliced thin over a bed of wild rice pilaf with a drizzle of pan jus. Another favorite is to transform leftovers into elegant turkey sliders with herbed aioli and arugula on soft rolls—your guests will think you ordered from a deli!
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover turkey breast tightly wrapped in the fridge—I find that slicing it before storing helps it cool evenly and makes for easy grab-and-go meals. It keeps beautifully for about 3-4 days.
Freezing
If you want to freeze leftovers, slice the turkey and place pieces between layers of parchment paper in a freezer-safe container or bag. This prevents sticking and keeps it tasting fresh when you thaw. From my experience, freezing for up to 3 months works best.
Reheating
Reheat gently in the oven covered with foil at 325°F until warmed through to avoid drying out the turkey. Alternatively, microwaving with a damp paper towel over the slices works well for quick meals without sacrificing juiciness.
FAQs
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Can I use dried herbs instead of fresh for this Herb & Garlic Roasted Turkey Breast Recipe?
Yes, you can substitute dried herbs if needed. Use about one-third the amount since dried herbs are more concentrated. However, fresh herbs will provide a brighter, more vibrant flavor that really brings this recipe to life.
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How do I ensure the turkey breast stays moist when roasting?
The key is spreading softened herb butter under the skin and roasting at a moderate temperature with a little water in the pan. Resting the turkey after cooking also locks in the juices.
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Is it necessary to raise the oven temperature at the end of roasting?
While not absolutely necessary, turning the oven up to 400°F in the last 15 minutes crisps the skin and adds a beautifully golden finish that’s hard to resist.
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Can I prepare this turkey breast in advance?
Yes! You can prepare the herb butter mixture and season the turkey breast up to a day ahead, keeping it covered in the fridge. When ready, roast as directed for best freshness and flavor.
Final Thoughts
I still remember the first time I tried roasting just the turkey breast with this herb and garlic butter—I was blown away by how much flavor I got without the hassle of a whole bird. This Herb & Garlic Roasted Turkey Breast Recipe has become my go-to for cozy dinners and even quick lunches during busy weeks. If you want an easy, satisfying dish that’s bursting with flavor and moistness, I can’t recommend this enough. Give it a whirl—you’ll have everyone asking for seconds!
Print
Herb & Garlic Roasted Turkey Breast Recipe
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 60 min
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
Description
A flavorful and juicy herb and garlic roasted turkey breast perfect for smaller gatherings or holiday meals. This recipe uses fresh thyme, rosemary, and garlic combined with butter to create a moist and aromatic turkey breast with a crispy skin, roasted to perfection in the oven.
Ingredients
Turkey Breast
- 1 3-4 lb half turkey breast
Herb Butter Mixture
- 4 tbsp room temperature butter
- 1 tbsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 2 cloves minced garlic
- 1 tsp salt
- 1 tsp cracked black pepper
Others
- 1 cup water
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a sheet pan or roasting pan with parchment paper to prepare for roasting the turkey breast.
- Prepare Herb Butter: Chop the fresh thyme, rosemary, and garlic finely. In a bowl, mix these herbs and garlic with the room temperature butter, using your fingers to soften and blend the butter well for even spreading.
- Apply Herb Butter: Liberally spread the herb butter mixture both under the skin and over the top of the turkey breast to infuse flavor and keep the meat moist during roasting.
- Position Turkey: Place the butter-coated turkey breast skin side up onto the parchment-lined roasting pan. Optionally, you may lay the turkey breast on a bed of sliced onions, carrots, or celery for additional flavor to the pan drippings.
- Roast Turkey: Roast the turkey breast at 350°F for approximately 15-20 minutes per pound, about 1 hour total for a 3-4 lb breast. Regularly check the internal temperature with a thermometer to monitor doneness.
- Crisp Skin: In the last 15 minutes of roasting, remove any cover and increase the oven temperature to 400°F to crisp up the skin beautifully.
- Rest and Serve: Remove the turkey breast from the oven once it reaches 150°F internal temperature. Let it rest to carry overcook to 165°F, ensuring juicy meat. Slice and serve immediately or chill for sandwich use.
Notes
- This recipe is perfect if you want to prepare a smaller turkey portion for fewer people without cooking a whole bird.
- Using fresh herbs enhances the flavor significantly compared to dried herbs.
- Resting the turkey is crucial to allow juices to redistribute and finish cooking to safe temperatures.
- Optional vegetables under the turkey not only add flavor but can be used to make gravy with pan drippings.
Nutrition
- Serving Size: 1 serving (approximately 6-7 ounces cooked)
- Calories: 584 kcal
- Sugar: 0.3 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 56 g
- Cholesterol: 160 mg
