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Home Collections Roasts

Roast Turkey Breast with Garlic Herb Butter

By:Nagi
Published:15 Nov '17Updated:23 Dec '20
200 Comments
Recipe v Video v Dozer v

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!

Garlic Herb Butter Roasted Turkey Breast with herb butter under the skin. Quick video tutorial provided. This is food so good, it will make you want to cry! www.recipetineats.com

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!

Garlic Herb Butter Roasted Turkey Breast with herb butter under the skin. Quick video tutorial provided. This is food so good, it will make you want to cry! www.recipetineats.com

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.

How to make turkey with herb butter under the skin (quick video tutorial provided) www.recipetineats.com

How to make turkey with herb butter under the skin (quick video tutorial provided) www.recipetineats.com

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.

Garlic Herb Butter Roasted Turkey Breast with herb butter under the skin. Quick video tutorial provided. This is food so good, it will make you want to cry! www.recipetineats.com

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!

How to make turkey with herb butter under the skin (quick video tutorial provided) www.recipetineats.com

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.

Garlic Herb Butter Roasted Turkey Breast with herb butter under the skin. Quick video tutorial provided. This is food so good, it will make you want to cry! www.recipetineats.com

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.

Leftover Turkey Sandwich

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

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Baked Mac and Cheese
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Brown Sugar Glazed Carrots
Potatoes au gratin (Dauphinoise Potatoes) fresh out of the oven
Potatoes au Gratin (Dauphinoise)
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Creamy Broccoli Casserole (Gratin)
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Duck Fat Potatoes – Crispiest, Best Roast Potatoes EVER!
Close up of Green Bean Salad with Cherry Tomatoes and Feta in a white salad bowl, ready to be served
Green Bean Salad with Cherry Tomato Feta

Or have a browse through these recipe collections of side dishes to find exactly what you’re after!

Side dish recipes

An epic Baked Mac and Cheese! Perfect in every way, the ultimate comfort food. recipetineats.com
Christmas Sides: Warm & Hearty
A simple white wine vinaigrette is the perfect Wild Rice Salad dressing. recipetineats.com
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Bowl of Green Bean Avocado Salad with Avocado Dressing ready to be tossed
Veg and Salad Sides
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Side Salads
Hot Mashed Potato in a bowl, ready to be served
Potato Recipes
The World Famous Cheese and Garlic Crack Bread - it's cheesy garlic bread, on crack!
Christmas Sides: Breads

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 with herb butter under the skin. Quick video tutorial provided. This is food so good, it will make you want to cry! recipetineats.com

Garlic Herb Butter Roasted Turkey Breast

Author: Nagi
Prep: 20 mins
Cook: 1 hr 30 mins
Total: 1 hr 50 mins
Mains
4.94 from 33 votes
Servings6 - 8 people
Tap or hover to scale
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RECIPE VIDEO above. An incredible way to roast turkey breast! The garlic herb butter smeared under the skin bastes the breast while it roasts, and creates a butter pan sauce to serve on the side. A meat thermometer will ensure your turkey comes out beautifully juicy. Truly worth using fresh herbs for this recipe, but see notes for dried options. 

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:

1. TURKEY: Single breast, bone in, is the most popular turkey breast cut here in Australia. You can also use a 2 - 2.5kg / 4-5lb single breast with no bone. This can also be with a whole bone in turkey breast (called "buffe" or "crown" here in Australia, see photos in this turkey recipe). If your turkey is larger, use the scaler (hover mouse over Servings) to adjust the ingredients.
BRINED TURKEY: Frozen packaged turkey sold in the freezer section of supermarkets is often brined (if ingredients include salt, it's brined). This recipe will be too salty if you use brined turkey, so reduce the salt in the butter to 3/4 tsp. 
THAW TURKEY: You must must MUST thaw turkey properly before cooking it. Thaw in the refrigerator in a large bowl/tray 24 hours for every 2 - 2.5kg / 4 - 5 kg. Or for a quick thaw, use cold tap water (not warm or hot) and allow 30 minutes for every 500g/1lb of turkey, changing the water every 30 minutes. Ensure the turkey is submerged.
Do not even think about microwave thawing it - trust me, I've been there, tried that, suffered dry turkey. And cooking a partly frozen turkey is a no-no too.
2. COOK TIME: Rely on your thermometer, because so many variables will affect the cook time - the accuracy of your oven, the coldness of your turkey, how often you open/close the oven, how much heat escapes every time you do that etc etc!
3. RACK POSITION: Put the rack just below the middle so the turkey itself is in the middle of the oven. If the turkey is too high, the top can brown too fast, especially in standard ovens.
4. Choose a baking dish or ovenproof skillet the breast will fit in comfortably without loads of space around it.
5. BASTING: Use a large spoon and scoop up the pan juices, pour it all over the turkey. Do this about 8 - 10 times, then return to oven.
6. BUTTER SAUCE: Taste the sauce for saltiness (depends how much salt came off skin). Too salty: Add melted unsalted butter OR lemon juice (a bit at a time) if you want lemon flavour. Key is to taste test as you go. Not salty enough: Add salt. Not enough Sauce: Add butter and salt.
You will not need loads of sauce, it's rich . You'll need about 2 tsp per serving. See video to see how much there is - remember there are turkey juices combined with the butter, it's not just butter.
7. SERVINGS: Turkey should be sliced fairly thinly for optimal experience! Start carving at the fat end of the breast which is juicier (it's inevitable the thin end will be a bit overcooked). Ensure every slice has a bit of skin OR some of the underside (it is seriously loaded with flavour in this turkey!).
Because it's sliced thinly, and assuming plenty of sides, I think that 300g / 10 oz UNCOOKED weight is sufficient per person. The drumstick/wing/bone you see in mine and the bone in a whole double breast weighs about 400g/14oz. So to serve 8 people, I would use 8 x 300g / 10 oz = 2.4kg / 5 lb, plus 400g/14oz bone = approx 2.8kg / 5.8 lb.
8. LEFTOVERS ARE EPIC: Keep leftover turkey whole. The salt under the skin seems to sort of cure the turkey so the next day, it slices like deli meat, rather than being dry leftover turkey. Make sure you save the butter and pan juices too! See photo in post for the leftover turkey cheese sandwich with garlic butter. It's a brioche roll that I lightly toasted. I piled turkey on a plate and topped with provolone cheese, microwaved it briefly to melt the cheese. Dollop some butter / turkey juice "jelly" onto the bottom of the bun, pile on turkey cheese, dolloped more butter then put the top on. It's so crazy good!!!
9 . SLOW COOKER version now available! See Garlic Herb Slow Cooker Turkey Breast.
10. GRAVY: If you really want a gravy, this is how to do it (it will be a browned butter gravy, super delicious): Scrape the pan juices into a large saucepan over medium high heat. Bring to a simmer then add 1/4 cup of plain flour. Mix into a slurry and cook for 1 minute. Slowly pour in 1 cup of chicken broth, whisking as you go. When it heats up, it will thicken, if it's too thick, add water (depends on how much juices were in pan). To darken gravy colour, use dark soy sauce - just 1/2 tsp at a time (see note above for rationale). Lastly, season with salt & pepper to taste. 
11. DRIED HERBS SUBSTITUTE - If you don't have fresh herbs, for the butter use 1 tsp each of sage, rosemary and thyme. Don't bother with dried parsley, it tastes of nothing. Ignore the step regarding placing herbs in the pan underneath the breast.
12. Nutrition per serving assuming all pan juices butter are consumed which they probably won't be.

Nutrition Information:

Serving: 336gCalories: 598cal (30%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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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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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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Cooked this? Rate this recipe!




200 Comments

  1. Karen says

    December 25, 2022 at 2:24 pm

    Merry Christmas to you ,your family,and Dozer.

    Reply
  2. Veronica says

    November 25, 2022 at 10:48 pm

    Fantastic recipe.
    Thank you Nagi.

    Reply
  3. Althea says

    October 14, 2022 at 11:04 am

    Can this be roasted using a Reynolds turkey oven bag?

    Reply
  4. Brittany says

    October 11, 2022 at 1:56 am

    5 stars
    Just made this for Thanksgiving and it will be my go-to recipe from now on! Thank you for another amazing recipe, Nagi! Can’t wait for your cookbook! XD

    Reply
  5. Amy says

    December 27, 2021 at 11:36 am

    5 stars
    Oh Nagi Nagi Nagi!! There truly are not enough ‘stars’ to rate this amazing turkey. I’m pretty sure my husband fell in love with me all over again lol. This took turkey over the top – the perfect blend of spices and ohhh that butter!! We are your super fans – keep them coming!! Best wishes to you and Dozer for a healthy and wonderful New Year!

    Reply
    • Christopher says

      December 27, 2021 at 6:20 pm

      4 stars
      What Amy said. Incredible bird. And get a thermometer, for sure. Garlic drizzling, slowly salting, guide us to perfect bird.

      Reply
  6. L says

    November 27, 2021 at 1:57 am

    This was amazing! The turkey breast was so flavorful and juicy. I followed the instructions exactly as written. So glad I found this website. Thank you

    Reply
  7. Julie says

    November 21, 2021 at 1:11 am

    Can I make this witha turkey breast without the skin?

    Reply
    • Nagi says

      November 21, 2021 at 1:24 pm

      Hi Julie – no I wouldn’t recommend that. The butter goes under the skin. It will just slide off and dry out without skin to hold it in place. N x

      Reply
  8. Wendy Allott says

    November 16, 2021 at 10:55 am

    Hi Nagi. I know you’re busy and won’t necessarily get a chance to answer this, but I’m getting a turkey buffe, and I’m wondering if it’s worth ‘butterflying’ it open for this recipe, or am I overthinking? Thanks!

    Reply
    • Nagi says

      November 16, 2021 at 10:39 pm

      Hi Wendy – this recipe works for a buffe as per the notes – no need to butterfly! Just use the sliding scale on the recipe to adjust for the larger size. N x

      Reply
      • Wendy says

        November 17, 2021 at 7:51 am

        Thanks so much! xx

        Reply
      • Drew says

        December 15, 2022 at 6:49 am

        Hello Nagi- Thank you so much for all your great recipes! My family and I really appreciate it! This is my first year to cook the turkey. Was originally going to use your dry brine recipe but realized that my turkeys are both prebasted, so going to use this one, but which set of cooking times/instructions to use, that is my question?

        Reply
  9. Jenn says

    November 14, 2021 at 11:01 am

    Hi Nagi! I love all of your recipes. Recently I came across your garlic herb turkey breast. I can’t wait to try it! But I see you also have a slow cooker version. Do you have a preference for one over the other, oven vs. Slow cooker? Any tips would be super appreciated

    Reply
  10. Sue says

    November 13, 2021 at 2:53 pm

    Hi Nagi, I have a whole turkey to cook for Christmas. How long should I cook this bird using this recipe?
    Looking forward to it already!
    Thanks, Sue

    Reply
    • Nagi says

      November 15, 2021 at 12:04 pm

      Hi Sue – if you are doing a whole bird use the recipe here…it has all the timing info for various sizes in the notes N x : https://www.recipetineats.com/genius-easy-juicy-roast-turkey-dry-brined/#wprm-recipe-container-23990

      Reply
  11. Aly says

    October 10, 2021 at 3:32 am

    Can you use two smaller turkey breasts if you can’t find one larger one? Thanks so much. I love your site!

    Reply
    • Alana says

      January 10, 2022 at 11:31 pm

      I did! It worked perfectly, just pay attention to the temperature as it may cook a bit faster. I did two smaller ones side by side in a 9×13 pan and it was totally fine! That was last year. Last night I made this with just one 2.5 lb breast and used the sliding scale on the recipe servings to change to “3” which worked perfectly. We ended up with four servings, which was great.

      Reply
  12. Anna says

    March 18, 2021 at 4:36 pm

    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😅

    Reply
  13. Brent says

    December 29, 2020 at 2:33 pm

    5 stars
    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! 😭

    Reply
  14. Aleida says

    December 28, 2020 at 10:45 am

    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!

    Reply
  15. Alayna says

    December 25, 2020 at 6:52 am

    5 stars
    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

    Reply
  16. Helen says

    December 23, 2020 at 11:52 am

    Hi Nagi I have forgotten the Rosemary no time to go out again can I used dried with the other fresh herbs?

    Reply
  17. Fiona says

    December 23, 2020 at 7:47 am

    Hi Nagi, is the Turkey breast cooked at 160 fan forced?

    Reply
    • Nagi says

      December 23, 2020 at 3:07 pm

      Hi Fiona, 180 – all oven types 🙂 N x

      Reply
  18. Linda says

    December 19, 2020 at 12:24 pm

    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.

    Reply
    • Nagi says

      December 19, 2020 at 4:45 pm

      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

      Reply
      • Linda says

        December 19, 2020 at 7:53 pm

        Thanks Nagi – so rub the herd butter under the skin after dry brining?

        Reply
  19. Ericka says

    December 1, 2020 at 3:15 am

    5 stars
    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!

    Reply
    • Nagi says

      December 1, 2020 at 9:26 am

      I’m so glad it turned out for you Ericka, that’s awesome! N x

      Reply
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