This Roasted Turkey Breast with Garlic Herb Butter is tender, juicy, and packed with delicious garlic and herb flavor. The skin turns beautifully golden in the oven, while the meat stays moist and flavorful. It’s an easy oven roasted turkey breast recipe that’s perfect for Thanksgiving, Christmas, Sunday dinner, or any time you want a delicious homemade turkey dinner without cooking a whole bird.
I love making roasted turkey during the holidays, but sometimes a whole turkey is just too much, especially when I’m cooking for a smaller group. That’s when I turn to this garlic herb butter roasted turkey breast.
- Why You’ll Love This Roasted Turkey Breast Recipe
- Ingredients for Garlic Herb Butter Roasted Turkey Breast
- Can I Use Dried Herbs Instead of Fresh?
- How to Roast a Turkey Breast in the Oven
- Tips for Making the Best Juicy Roasted Turkey Breast
- How Long to Roast a Turkey Breast?
- How Much Turkey Breast Do I Need Per Person?
- Frequently Asked Questions
- What to Serve with Roasted Turkey Breast
- Super Juicy Roasted Turkey Breast with Garlic Herb Butter
It’s much easier to prepare, takes less time than roasting an entire turkey, and still feels special enough for a holiday table.
My favorite part is how simple the preparation is. Just mix the garlic herb butter, spread it underneath and over the turkey skin, and let the oven do most of the work. The result is a beautifully roasted turkey breast that’s delicious with mashed cauliflower, roasted vegetables, or your favorite holiday sides.
Why You’ll Love This Roasted Turkey Breast Recipe
- Perfect for smaller gatherings: You can enjoy a homemade turkey dinner without roasting an entire bird. It’s a great option for a smaller Thanksgiving or Christmas meal.
- Easy to prepare: There’s very little hands-on work involved, making it easier to focus on preparing your favorite side dishes.
- Tender and juicy: A few simple roasting techniques help keep the turkey breast moist instead of dry.
- Beautiful enough for holidays: The golden skin and juicy slices look lovely on a serving platter, especially with a few fresh herbs.
- Great for leftovers: Any extra turkey can be used in sandwiches, wraps, salads, or homemade soups the next day.
- Perfect beyond the holidays: This roasted turkey breast is just as delicious for a cozy Sunday dinner as it is for Thanksgiving.
Ingredients for Garlic Herb Butter Roasted Turkey Breast
You don’t need anything complicated to make a delicious oven roasted turkey breast. Here’s what you’ll need:
- Turkey Breast: I recommend using a 5–6 pound bone-in, skin-on turkey breast. The skin helps protect the meat during roasting and turns beautifully golden in the oven.
- Butter: Unsalted, softened butter works best because you can control the amount of salt in the seasoning.
- Garlic: Freshly minced garlic adds plenty of flavor to the herb butter.
- Fresh Sage: One of my favorite herbs to use with turkey, especially around Thanksgiving.
- Rosemary: Adds a delicious, woodsy flavor that pairs beautifully with roasted poultry.
- Thyme: Brings a subtle earthy flavor that works well with garlic and butter.
- Parsley: Adds a fresh herbal note to the seasoning mixture.
- Salt and Black Pepper: Simple seasonings that bring everything together.
Can I Use Dried Herbs Instead of Fresh?
Absolutely! Fresh herbs are wonderful for this garlic herb butter, but dried herbs work well, too.
As a general rule, use about one-third as much dried herb as fresh. For example, if the recipe calls for 1 tablespoon of fresh thyme, you can substitute 1 teaspoon of dried thyme.
I recommend rubbing the dried herbs between your fingers before mixing them into the butter to help release their aroma.
How to Roast a Turkey Breast in the Oven
Making a juicy roasted turkey breast is easier than you might think. Here’s how I prepare mine:
1. Prepare the Turkey Breast
Preheat your oven to 450°F (230°C).
Remove the fully thawed turkey breast from its packaging and pat it dry with paper towels. Drying the skin helps it brown better during roasting.
Place the turkey breast skin-side up in a roasting pan or oven-safe baking dish.
2. Make the Garlic Herb Butter
In a bowl, mix the softened butter with the minced garlic, sage, rosemary, thyme, parsley, salt, and black pepper until well combined.
3. Season the Turkey
Carefully loosen the skin from the turkey breast using your fingers, being gentle so you don’t tear it.
Spread about two-thirds of the garlic herb butter underneath the skin, directly over the meat.
Rub the remaining butter all over the outside of the turkey breast, making sure the skin is evenly coated.
4. Roast the Turkey Breast
Place the turkey in the preheated oven and roast at 450°F (230°C) for 15 minutes to start browning the skin.
Reduce the oven temperature to 350°F (175°C) and continue roasting until the turkey is cooked through.
If the skin starts browning too quickly, loosely cover it with aluminum foil.
For a 5–6 pound bone-in turkey breast, plan approximately 1 hour 45 minutes to 2 hours 30 minutes of total roasting time, although the exact time will depend on the size and shape of the turkey and your oven.
Start checking the internal temperature before the estimated cooking time is up.
The turkey is ready when a meat thermometer inserted into the thickest part of the breast, without touching the bone, reaches 165°F (74°C).
5. Let the Turkey Rest
Remove the turkey breast from the oven and loosely cover it with foil.
Let it rest for 15–20 minutes before slicing.
This gives the juices time to settle, so less moisture escapes when you cut into the meat.
6. Slice and Serve
Slice the turkey breast against the grain and arrange it on a serving platter.
Spoon some of the buttery pan juices over the slices and garnish with fresh rosemary or thyme, if desired.
Serve warm with your favorite side dishes.
Tips for Making the Best Juicy Roasted Turkey Breast
A few simple tricks can make a big difference when roasting turkey breast:
- Choose a bone-in, skin-on turkey breast. This is my favorite cut for roasting because the skin helps protect the meat and develops a lovely golden color.
- Pat the skin dry before seasoning. Removing excess surface moisture helps the skin brown more evenly.
- Use softened butter. It spreads more easily underneath the skin than cold butter.
- Keep an eye on the color. If the turkey starts getting too dark before it’s cooked through, loosely tent it with foil.
- Use a meat thermometer. Turkey breast can become dry when overcooked, so checking the internal temperature is much more reliable than relying on time alone.
- Don’t skip the resting time. Allowing the turkey to rest before slicing helps keep the meat juicy.
How Long to Roast a Turkey Breast?
The roasting time depends on the size of the turkey breast, whether it’s bone-in or boneless, and your oven temperature.
For this 5–6 pound bone-in turkey breast recipe, start by roasting at 450°F (230°C) for 15 minutes, then reduce the temperature to 350°F (175°C).
Plan approximately 1 hour 45 minutes to 2 hours 30 minutes of total roasting time.
Begin checking the internal temperature early, since some turkey breasts will cook faster than others.
The most important thing is to cook the turkey until the thickest part reaches 165°F (74°C).
How Much Turkey Breast Do I Need Per Person?
When planning a Thanksgiving or Christmas dinner, the amount of turkey you’ll need depends on how many side dishes you’re serving and whether you’d like leftovers.
For a bone-in turkey breast, I recommend allowing approximately ¾–1 pound per person.
A 5–6 pound bone-in turkey breast is generally a good choice for around six servings, especially when paired with several side dishes.
If you love having leftover turkey for sandwiches and soups, consider preparing a little extra.
Frequently Asked Questions
Do I Need to Baste My Turkey Breast While Roasting?
No, you don’t need to baste this garlic herb butter roasted turkey breast.
The butter spread underneath the skin adds plenty of flavor, and skipping the basting means you won’t have to keep opening the oven door.
Just check the turkey toward the end of the cooking time to make sure it isn’t browning too quickly.
How Do I Keep My Roasted Turkey Breast from Drying Out?
The most important thing is not to overcook it.
Turkey breast is lean, so using a meat thermometer makes a big difference. Remove it from the oven once the thickest part reaches 165°F (74°C).
Allow the meat to rest before slicing, and serve it with some of the pan juices for extra flavor.
Can I Roast a Frozen Turkey Breast?
For this recipe, I recommend thawing the turkey breast completely before roasting.
A 5–6 pound turkey breast may need approximately 24–48 hours to thaw in the refrigerator, depending on its thickness and packaging.
Once thawed, keep it refrigerated until you’re ready to prepare it.
How Do I Get Crispy Skin on Roasted Turkey Breast?
The key is to pat the turkey skin dry before seasoning and begin roasting at a higher temperature.
Starting at 450°F (230°C) helps the skin brown before the oven temperature is reduced for the remainder of the cooking time.
If needed, you can leave the turkey uncovered while roasting, as long as the skin isn’t getting too dark.
Can I Prepare the Turkey Breast Ahead of Time?
You can prepare the garlic herb butter up to a day ahead and store it in the refrigerator.
You can also season the turkey breast ahead of time and keep it covered in the refrigerator until you’re ready to roast.
That makes holiday cooking a little easier, especially when you’re preparing several dishes at once.
How Do I Store Leftover Roasted Turkey Breast?
Let the cooked turkey cool slightly, then slice or remove the meat from the bone and transfer it to airtight containers.
Refrigerate within two hours of cooking and store for 3–4 days.
You can also freeze leftover turkey for up to 3–4 months for the best quality.
How Do I Reheat Roasted Turkey Breast Without Drying It Out?
Place the sliced turkey in an oven-safe baking dish with a splash of broth or some of the leftover pan juices.
Cover with foil and reheat at 325°F (165°C) until the turkey is heated through to 165°F (74°C).
Keeping the turkey covered while reheating helps prevent it from drying out.
What to Serve with Roasted Turkey Breast
This garlic herb butter roasted turkey breast goes with so many different side dishes, which is one reason I love making it for the holidays.
Here are some of my favorite recipes to serve alongside it:
- Easy Creamy Cauliflower Mashed Potatoes: Creamy and comforting, especially with a spoonful of turkey pan juices.
- Crispy Parmesan Roasted Brussels Sprouts: A delicious holiday side with golden, crispy edges.
- Garlic Parmesan Roasted Radishes: A flavorful low-carb alternative to roasted potatoes.
- Easy Baked Zucchini with Parmesan: Simple to prepare and delicious alongside the garlic herb turkey.
- 2 Ingredient Cauliflower Rice: A light, easy side that goes well with the buttery pan juices.
- Crispy Smashed Brussels Sprouts: Perfect if you love roasted vegetables with crispy edges.
For Thanksgiving or Christmas, I especially love serving this turkey with mashed cauliflower and roasted Brussels sprouts. It’s a simple combination that makes the whole meal feel special.
Super Juicy Roasted Turkey Breast with Garlic Herb Butter
Description
Ingredients
- 5-6 lb bone-in turkey breast skin on
Garlic Herb Butter
- 5 tbsp butter softened
- 4 garlic cloves minced
- 1 tbsp fresh sage leaves finely chopped
- 1 tbsp rosemary leaves finely chopped
- 1 tbsp thyme leaves finely chopped
- 1 tbsp parsley finely chopped
- 1 1/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven: Preheat your oven to 450°F (230°C). Pat the fully thawed turkey breast dry with paper towels and place it skin-side up in a roasting pan or oven-safe baking dish.
- Prepare the garlic herb butter: In a medium bowl, combine the softened butter, minced garlic, sage, rosemary, thyme, parsley, salt, and black pepper. Mix until well combined.
- Season the turkey: Carefully loosen the skin of the turkey breast using your fingers, being careful not to tear it. Spread about two-thirds of the garlic herb butter underneath the skin, directly over the meat. Rub the remaining butter evenly over the outside of the turkey.
- Start roasting: Place the turkey breast in the preheated oven and roast at 450°F (230°C) for 15 minutes to help the skin turn golden brown.
- Reduce the temperature: Lower the oven temperature to 350°F (175°C). Continue roasting until the turkey is cooked through, loosely covering with foil if the skin begins to brown too quickly. For a 5–6 pound bone-in turkey breast, plan approximately 1 hour 45 minutes to 2 hours 30 minutes of total roasting time.
- Check for doneness: Insert a meat thermometer into the thickest part of the turkey breast without touching the bone. The turkey is fully cooked when the internal temperature reaches 165°F (74°C).
- Let it rest: Remove the turkey breast from the oven and loosely cover it with foil. Allow it to rest for 15–20 minutes before slicing.
- Serve: Slice the turkey breast against the grain and serve with the buttery roasting juices from the pan. Garnish with fresh rosemary or thyme, if desired.
Notes
- Use a fully thawed turkey breast for even cooking.
- If using salted butter, adjust the added salt to taste.
- Dried herbs can replace fresh herbs at approximately one-third of the listed amounts.
- Roasting times vary depending on the size of the turkey breast and your oven. Always use a meat thermometer to check for doneness.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
