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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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. 😈
SaveSaveSaveSaveSaveSav
Hi Nagi. Can only get 2 x 1.2kg turkey ‘ Kiev’ breasts with skin and wing. Can cook side by side but not sure if the 15 mins per 500gms applies as that would only be 37 mins approx plus standing time. I have a cooking thermometer.
I really need your advice please as cooking for Christmas in 2 days!! Help!! Your recipes are fantastic and every one has turned out beautifully. Thank you Meredith
This recipe has been my go to for 5 years now and it’s never let me down! I’ve done it with just a breast and with a whole bird (even spatchcocked!). The flavor is unmatched. Even my husband who swears by ham on Thanksgiving loves it! So grateful for this recipe!!!
Hi Nagi, Can i do this with a whole turkey instead of turkey breast?
Thanks in advance
This was surprisingly easy and so flavourful
Delicious! A challenge in the USA, Unless you go to a butcher and special order,, turkey breasts are sold frozen, and are usually sold essentially as a carcass with the legs and wings removed. And yet, even thought I slightly overlooked it, it was marvelous.
This tasted beautiful. Despite slightly overcooking it (even with the purchase of a thermometer and checking!) it received lots of compliments.
If using this recipe as a guide for a full boneless turkey would you brine it first?
And would you roll & tie before roasting?
I’m bit confused do cook the turkey uncovered or covered. If cook it uncover do put tinfoil on then back in the oven
I’m bit confused do cook the turkey uncovered or covered.
Would it be OK to brine the breast before cooking the breast in this manner?
Fantastic recipe! We made a whole turkey breast (7.5 pounds) and it was the best ever!! So moist and delicious, plus able to serve it to friends with onion allergy. This is now my go to recipe!! Loved all the notes/tips – extremely helpful.
Oh Nagi I so hope you see this so super soon!!
I will be roasting a 7.6 lb double turkey breast tomorrow as I was ill today!
I did a dry brine…1.5 tsp kosher salt per lb,, I Tbs brown sugar, salt, pepper, poultry seasoning…for the first time ever in my life…now I don’t know how to make this recipe as perfect as I know it is!!
It will be in the fridge brining for only about 15 hours.
You say not to brine…how do I proceed now that I’ve already got it in the fridge dry brining?!
I really want a nice and juicy little bird breast!
Thank you so much for being amazing!!
Best tasting turkey ever. I used a breast only bird, and coated the cavity with the butter herb mixture. Then filled it with more fresh herbs. Then used a cooking bag. I had barely enough left over for a small sandwich. And I had to fight for that. Lol
Delicious, moist, flavorful!!
Easy to cook and did not have to wrangle the whole carcass when cleaning up.
Bought a whole breast so divided and used half in oven and other half in crockpot.
I made a gravy with the juices and oven came out great.
Will try crockpot tomorrow.
I’m curious – which preparation method did you think was best?
Do you use kosher salt or table salt for the turkey. i see for the butter it states the amounts for both kosher salt and table salt. Please advise. I want to make a small (3 LB) bone in turkey breast. Its March, but I am missing Tgiving dinner ! LOL
This is the second year in a row that I have served this for Christmas lunch. Sensational on the day and the leftovers equally yummy. Thank you Nagi for a stress free and very moist Turkey meal!
Merry Christmas to you ,your family,and Dozer.
Nagi, I’m doing a 6kg whole turkey but I want to do the herb garlic butter version..this should still work, shouldn’t it? Jo
Fantastic recipe.
Thank you Nagi.
I’ve saved many of your recipes but this was the first one I made, for thanksgiving in the US. It was incredibly juicy and tasty! Everyone was amazed and my cat who doesn’t like people food was even jumping up and down for a taste! I cooked a Butterball brand brined breast so cut down on the salt per your directions. Made the gravy with the juices and that was delicious too. Awesome!