Super Juicy Roasted Turkey Breast with Garlic Herb Butter
This Garlic Herb Butter Roasted Turkey Breast is tender, juicy, and full of delicious garlic and herb flavor. With golden skin and easy preparation, it's perfect for Thanksgiving, Christmas, or a cozy family dinner without roasting a whole turkey.
Servings: 6 servings
Calories: 556kcal
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
Serving: 1serving | Calories: 556kcal | Carbohydrates: 4g | Protein: 75g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 767mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg | Net Carbs: 3g