You’ll be the talk of your holiday gatherings with this Garlic Herb Butter Roast Turkey Breast! With herb butter smeared under the skin so it drips down and bastes the turkey while it roasts, the skin is loaded with flavour while the flesh is beautifully juicy. This is epic!
Now available: the Slow Cooker version of this recipe with a Garlic Butter Gravy!
Roast turkey breast
The phrase “This side dish recipe is so good, it will steal the show!” is thrown around all too much, and I’m guilty of it myself. But for those of you responsible for the main event – here is a turkey against which no side, no matter how epic, stands a chance.
That herby garlic butter….. that juicy turkey breast – WAIT UNTIL YOU SEE THE PART IN THE VIDEO WHERE I SHOW YOU HOW JUICY IT IS!!!! Sorry for shouting, but I was so excited to be able to capture that snippet!
There are no words sufficient enough to describe to you how good this is. I don’t even know where to begin, but am going to have a good crack at it.
The story begins with a garlic herb butter. Imagine your greatest garlic bread experience. Remember how it oozes out of the soft bread when you bite into it? That salty, buttery, garlicky deliciousness.
Now, imagine that smeared very generously under the skin of a turkey.
Imagine what that herby garlicky butter is doing to the turkey, while it’s roasting away. All sorts of good things. It’s dripping down the turkey, very slowly because it’s under the skin, basting that turkey, infusing it with ridiculous amounts of flavour.
Yes, you need to get your hands dirty. Best hand moisturiser ever.
And as that butter drips ever so slowly down the turkey, some of it ends up in the pan, mingling with the turkey juices. Baste, baste, baste away, for extra buttery goodness.
Regular readers know I’m a pretty flexible laid back kind of cook. So when I put my foot down, you know there’s a reason for it.
I’m putting my foot down and saying – if you are responsible for the main event and are roasting turkey, no matter what recipe you are using – get a meat thermometer!!
No excuses. Especially fellow Aussies. Turkey is a once a year indulgence for many, and it isn’t cheap, so a meat thermometer is a small investment to ensure your turkey comes out as juicy as mine (wait until you see it!!!). El cheapo is fine – mine is this $6 one from Ebay. Get one NOW!
Ahh, those pan juices! The perfect sauce. No need to fuss around with gravy when you have a ready made sauce that tastes this good! That’s the reason why I roast the turkey on a bed of garlic and herbs – to infuse the pan juices with extra flavour so it can be used as the sauce.
Leftover turkey was never so good!
And with all that talk about this Garlic Herb Butter Roasted Turkey, piping hot fresh out of the oven, I haven’t even started on the day after…
Leftover turkey was never so good. Now, I’m no food scientist. But I swear, something happened to that turkey overnight and the flesh became almost “cured” so it truly has a texture like the turkey deli slices. It’s a bit hard to capture it in photos, but I’ve tried – see how the slices are smooth? There’s no question – it’s the best leftover turkey I’ve had. You can eat it cold, straight out of the fridge, and you’d never describe it as dry.
Pile it onto warm rolls slathered with the garlic butter… because you saved the leftover butter sauce, the thought of throwing it out never crossed your mind – and to really take it over the top, add some cheese (I’m partial to provolone and Swiss).
Otherwise, for a few other takes on using up leftover turkey, try White Turkey Enchilada Soup, Garlic Bread Leftover Turkey Pot Pie or Muffulettas!
A turkey so good, it makes you want to cry. Well, it makes me want to cry. 😂
What to serve with turkey
Turkey breast is more often than not a centrepiece for holiday feasting such as Thanksgiving and Christmas. Here are some traditional and some of my personal favourite side dish suggestions!
A few side dish suggestions
Or have a browse through these recipe collections of side dishes to find exactly what you’re after!
Side dish recipes
Your roast turkey breast will be the talk of the town
There’s no denying it – the prep is a bit fiddly and you do need to get in there with your hands to make sure the herb & garlic butter gets into all those cracks and crevices. If you’ve never massaged butter into meat before, you’re missing out – and you should rectify that immediately!
And just think how beautifully moisturised your hands will be after you make this, not to mention how you will be showered with compliments by all those fortunate enough to get some of your Famous Garlic Herb Butter Roasted Turkey which will be remembered for years to come. 🙂
That’s what I’m here for. To make you look like a star! 😂 – Nagi x
Watch how to make it
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Garlic Herb Butter Roasted Turkey Breast
Ingredients
- 2.5 - 3 kg / 5-6 lb single turkey breast , skin on, bone in (Note 1), NOT BRINED
- 1/2 tsp salt
- Black pepper
- Small bunch of fresh herbs - 4 rosemary sprigs , 8 sprigs sage, 10 thyme sprigs
- 12 garlic cloves , smashed with side of knife (see video)
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 sage , fresh
- 1 tbsp finely chopped rosemary , fresh
- 1 tbsp fresh thyme leaves , fresh
- 1 tbsp finely chopped parsley leaves , fresh
Instructions
- Remove fridge chill: Take turkey out of the fridge 45 minutes before cooking (or 30 minutes if it's super hot where you are).
- Preheat oven to 200C / 390F (all oven types). Put rack in the lower middle position. (Note 3)
- Place garlic and bunch of herbs in the middle of a baking dish. (Note 4)
- Butter: Mix Butter ingredients together.
- Loosen skin: Use an upside teaspoon to help loosen the skin from the turkey flesh (easiest to go under the paper thin layer under the surface skin). Video helpful here.
- Smear butter under skin: Use about 2/3 of the butter, and smear it under the skin on the top half of the breast. Best to smear using hands under the skin (not on surface), to ensure it spreads as evenly as possible.
- Turn turkey upside down. Reserve about 2 tbsp butter for the surface, smear the rest on the underside.
- Place turkey in pan on the herbs, skin side up. Now smear skin with remaining butter - you don't want much on the skin because the herb bits burn.
- STOP HERE for make ahead option - the turkey can be left like this for up to 24 hours. Remove from fridge 45 minutes before serving then proceed.
Roasting:
- Sprinkle top and sides of breast with salt and pepper all over. Place turkey in oven, turn DOWN to 180C/350F.
- Roast for 1 hr 30 minutes, basting all over every 30 minutes. (Note 5)
- COOK TIME / INTERNAL TEMPERATURE: The turkey is cooked when the meat thermometer inserted at the thickest part is 74C/165F. I check in several places. Allow 15 minutes per 500g/1 lb of turkey. My 2.8 kg / 5.5lb bone in turkey took 1 hr 40 minutes.
- COVER turkey with foil when it becomes golden to your taste, at any point during the cook time (1 hr 15 minutes for me).
- Rest - Remove turkey from pan and place on serving plate. Cover loosely with foil and rest for 15 to 20 minutes before carving.
Butter Sauce (Note 6):
- The pan will have melted butter and roasting juices. Remove herbs and garlic, squeezing out juices. Pour sauce into jug, serve with turkey.
- Gravy option - see Note 11. I personally love using the butter, but I understand if you feel the need for gravy!
Recipe Notes:
Nutrition Information:
More turkey recipes
Life of Dozer
Oh dear Dozer. The holiday season is upon us again. How you dread that time of the year when I break open your Christmas box. Little did you know the day I bought you that one of my friends’ has a pet supply business.
Poor, poor Dozer. 😈
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Long story short
Free range rolled turkey breast locally sourced didn’t get cooked at xmas
With this recipe if netted do you replace net ( really hard to do with so much butter every where) or leave net off , more of a next time question , I put net back on would of been easier with 4 hands😅
Made this for Xmas lunch and it was amazing. The butter sauce is SO good! I could only get a boneless breast, but it was still beautifully juicy and tender. And sadly I could only get one just large enough for lunch, which meant no leftovers! 😭
Hello Nagi, first of all Merry Christmas. Thank you for the wonderful recipes for our small family dinner i made this turkey recipe first time, and we loved it, the skin didn’t brown as much but it was still crispy i also made your mashed potato recipe and cranberry sauce, everything was amazing and delicious, thanks for all the tips and things you know will show up as we cook and try our best to put a nice meal together. 😉 Have a very blessed new year! all the best for you and your family!
I made this for Thanksgiving and it was very good.
If I’m cooking it the day before, should I slice it or leave the turkey breast whole (no bone)
Thanks
Hi Nagi I have forgotten the Rosemary no time to go out again can I used dried with the other fresh herbs?
Hi Nagi, is the Turkey breast cooked at 160 fan forced?
Hi Fiona, 180 – all oven types 🙂 N x
Can this recipe be used on a while turkey? Do I just stuff butter under skin all around? Btw I am so grateful for your Christmas recipes! This year will be a treat.
Hi Linda, you can use the butter on a whole turkey – try using these cooking instructions here – trust me, dry brining will make ALL the difference! https://www.recipetineats.com/genius-easy-juicy-roast-turkey-dry-brined/ N x
Thanks Nagi – so rub the herd butter under the skin after dry brining?
My husband made this for Thanksgiving 2020 and it was INCREDIBLE. We didn’t realize our turkey breast was boneless until after cooking but it still turned out perfectly. We used the sauce as is but for our second day of leftovers, we put it on the stovetop added about a tablespoon of flour to make more of a gravy. It’s wonderful either way but gravy is probably easier for leftovers. Thank you for sharing this recipe!
I’m so glad it turned out for you Ericka, that’s awesome! N x
This was the second year I’ve used this recipe and it was even better this year than previous! Love your blog, and really appreciate your love of good food as well as your meticulous testing and retesting to insure our success. Happy holidays to you and your fam from San Diego 🙂 Please hugs to Dozer; we are a doggie family here, too…
Thanks so much Janice, that’s great to hear!! N x
I made the roast turkey recipe. I don’t particularly like turkey and never make it ( i bring side dishes😂) But, since this is a stay at home year….
I don’t usually comment on things, but THIS was EXCEPTIONAL! SO easy and incredibly delicious! I even enjoyed it! Thank you thank you thank you!!! Happy Thanksgiving!
Thanks so much for taking the time to give me such great feedback Shana, I really appreciate it! N x
HAPPY THANKSGIVING!! Maybe I missed something but I wanted to ask if I could use thyme leaves, rosemary leaves, and ground sage in the dry seasoning pack? My local store ran out of fresh herbs. If so…what measurements should I use? (I hope you see this message today).
Hi Crystal, sorry for the late reply, what did you decide to do in the end? N x
you have the best looking recipe on YT and I really hope this tinrs out okay, considering my substitutions. Also, I have a 3lb Turkey Breast Roast (its just me this year)- should I still do 15 mins per pound?
What about smoked turkey breast? It’s sooooo good.
Yum Sue!! N x
Hi there I’m so excited to see how mines comes out Thursday, I’m happy I came across your YouTube page, both the visual and the clear instructions has set me up for A delicious thanksgiving dinner thx. Ok my plan is to cook my turkey breast in my farberware Air fryer toaster oven, which I Rotisserie chicken breast weekly and start on Bake then last 12/10 mins air fry for golden crisp finish, so my question is to fallow your recipe do I use the bake setting or air fry setting ?
I agree Frank. Found this on facebook and can’t wait to try it tomorrow!
Hi Frank, I hope you love it! Sorry I haven’t tried doing this in an air fryer so can’t confirm the setting for you – but I’d love to know how you go! N x
Hi again
I appreciate you getting back to me yeah I’m gonna stick to your recipe and use the bake setting and then last 15/20 mins switch to air fry
I’ll be sure to let y’all know!!!
Happy thanksgiving to all
I’d like to spatchcock a whole turkey for thanksgiving. What special instructions for prep and cooking?
Hi Karen – that’s something I’d need to post a recipe for, I’ll have to put it on my list! N x
It was beautiful, golden brown and quite tasty! Doubled the butter and 1-1/2 the spices. Used a meat thermometer and was done perfectly!
Well, I’m going to give it a go! I’ll take pictures and it it works…. I’ll let you know! Thanks for your reply-really enjoy your recipes.
Hello,
Can a cooking bag be used with the garlic herb butter Turkey recipe?
I haven’t tried sorry Pamela, it may affect the crispiness of the skin (I really don’t think you need a bag anyway 🙂 ) N x
I want to cook this the day before Thanksgiving. Will it still be moist the next day and how would i heat it up for dinner?? This looks amazing and I so want to try it.
I tried this last year and was super delicious but we want to do chicken this year. Do you think we can do this with a whole Chicken?
Hi Nagi!
I made this recipe with turkey legs last year for Thanksgiving and it was a big hit, though I forgot to baste it throughout so the smaller legs ended up just a tad dry, so I won’t be forgetting this year haha! Thank you so much for being so detailed and helpful in all your recipes. I’ve learned a lot through your tips!
This might be a weird question, but do you think it’d be possible to do this with a skinless, boneless turkey breast (as that is much more accessible in my area), but wrap it in bacon to act as a replacement for the skin? If you think this can be done, what types of adjustments should be made? I’m not the most knowledgeable cook, so I’d love to hear your input!
Thanks!
Hi Nagi,
I made this recipe yesterday for Canadian Thanksgiving, it tasted wonderful and was fairly easy; my only caveat is that the turkey skin never got crispy. If I were to leave it in the oven longer the breasts would surely over-cook and dry out. Any suggestions on what I could do to improve the skin texture/crispness?
Hi Linda, just turn up the heat for the last 5 minutes to give it a good hit – a little more oil if needed and it should brown beautifully for you – N x
Hi I love your recipe I will be making it with turkey breast and wings. If I cook it the day before. How do I reheat it so it’s still juicy?
Hi Alayna, try keep all the juices and then reheat gently in the microwave dousing with the turkey juices. N x
Hey There!
There is a shortage of meat right now with the Coronavirus and all I could find is cuts of turkey breast. Any suggestions to modify with the cuts of meat I have?