Description
This Garlic Herb Butter Roasted Turkey Breast recipe delivers a perfectly juicy and flavorful turkey breast infused with aromatic garlic and fresh herbs. The butter is seasoned with sage, rosemary, thyme, parsley, garlic, salt, and pepper, then carefully spread under and over the turkey skin to lock in moisture and flavor. The bird is roasted in the oven until beautifully golden and tender, making it an ideal centerpiece for your holiday or special occasion feast.
Ingredients
Scale
Turkey and Seasoning
- 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 out of the fridge 45 minutes before cooking (or 30 minutes if the ambient temperature is very warm). This allows the meat to come closer to room temperature for even cooking.
- Preheat oven: Set your oven to 200°C (390°F) and place the oven rack in the lower middle position to ensure optimal heat circulation for roasting.
- Prepare herb bed: Place the smashed garlic cloves and the small bunch of fresh herbs in the middle of a baking dish or roasting pan, creating a flavorful base for the turkey to rest on.
- Make garlic herb butter: In a bowl, mix together softened butter, salt, black pepper, minced garlic, chopped sage, rosemary, thyme, and parsley until well combined.
- Loosen turkey skin: Gently use an upside-down teaspoon to carefully loosen the thin layer of skin from the turkey breast meat without tearing it. This creates pockets for the butter.
- Apply butter under skin (top side): Take about two-thirds of the prepared butter and smear it evenly under the loosened skin on the top half of the turkey breast using your hands for best control.
- Apply butter under skin (underside): Flip the turkey upside down and smear the remaining butter (minus about 2 tablespoons reserved for the surface) evenly on the underside of the breast.
- Place turkey on herb bed: Arrange the turkey breast skin side up on top of the garlic and herb bed in the baking dish. Then, using the reserved butter, lightly smear the turkey skin surface—just a small amount to avoid herb bits burning during roasting.
- Make-ahead option: At this point, you can cover and refrigerate the turkey for up to 24 hours. When ready to cook, remove it from the fridge 45 minutes before roasting to come to room temperature.
- Roast the turkey: Place the baking dish in the preheated oven and roast the turkey breast for about 90 minutes until an internal temperature of 165°F (74°C) is reached and the skin is golden.
- Rest and serve: Remove the turkey from the oven and let it rest for 15-20 minutes before carving to allow juices to redistribute, ensuring a moist and tender breast.
Notes
- Do not brine the turkey breast as the butter mixture provides ample seasoning and moisture.
- Using fresh herbs enhances the flavor deeply; dried herbs will not give the same result.
- Allowing the turkey to come to room temperature before roasting promotes even cooking.
- Applying butter under the skin is key to juicy, flavorful meat.
- Use a meat thermometer to ensure turkey is fully cooked but not overdone.
- Make-ahead preparation allows flavors to develop overnight for better taste.
