Garlic Herb Roasted Turkey Breast (Printable Version)
Succulent turkey breast infused with garlic, herbs, and butter, roasted to golden perfection.
# What You'll Need:
→ Turkey
01 - 1 boneless, skin-on turkey breast (4 to 5 lb)
→ Herb Butter
02 - 6 tbsp unsalted butter, softened
03 - 4 cloves garlic, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh sage, finely chopped
06 - 1 tbsp fresh rosemary, finely chopped
07 - 1 tbsp fresh thyme leaves, finely chopped
08 - 1 tsp lemon zest
09 - 1½ tsp kosher salt
10 - 1 tsp black pepper
→ For Roasting
11 - 1 lemon, sliced
12 - 1 onion, sliced
13 - 1 cup low-sodium chicken broth or water
# Step-by-Step:
01 - Preheat the oven to 350°F.
02 - Combine softened butter, garlic, parsley, sage, rosemary, thyme, lemon zest, salt, and pepper in a small bowl until well blended.
03 - Pat turkey breast dry with paper towels. Gently separate skin from the meat and spread half of the herb butter beneath the skin. Rub remaining butter evenly over the outside.
04 - Place lemon and onion slices in the bottom of a roasting pan. Position the turkey breast on top, skin side up. Pour chicken broth or water into the pan.
05 - Roast uncovered for 60 to 75 minutes until internal temperature reaches 165°F. Baste with pan juices halfway through cooking. Cover loosely with foil if skin browns too rapidly.
06 - Remove from oven and let rest for 15 minutes before slicing. Serve with pan juices.
# Expert Advice:
01 -
- It cooks in just over an hour but tastes like a centerpiece dish that demands respect
- The herb butter melts right into the meat from the inside, keeping it impossibly moist and flavor-packed
- You get that restaurant-quality golden skin without any of the fussy techniques
- Leftovers make the most luxurious sandwiches and salads the next day
02 -
- The skin temperature matters more than you'd think—room temperature turkey cooks more evenly and has a much better chance of getting that golden exterior before the inside is overdone.
- Basting halfway through isn't just nice to do, it's the difference between adequate and absolutely luminous skin. Don't skip it.
- That 15-minute rest isn't wasted time—it's when the turkey becomes tender. Slicing too early will result in drier meat that falls apart.
03 -
- A meat thermometer is non-negotiable. Turkey can look beautiful and still be undercooked, and overcooked turkey tastes like disappointment. Aim for exactly 165°F in the thickest part.
- Those pan juices are pure magic. Don't pour them down the drain. They're perfect over the turkey itself, or deglaze the pan with a splash of wine and reduce it into a silky sauce.