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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Hi. Our First Xmas in Oz with all the UK family visiting. Going to use your recipe but using a Chook (fussy children). I’m assuming I can replicate exactly as long as I get the internal temp spot on?
Hi there! Search for my Roast Chicken, it is the same flavours and method except with a whole chook! 🙂 N x
Can I freeze leftovers ?
How do you recommend to defrost & reheat ?
Thanks !
I always microwave turkey breast because it’s the safest way (in my opinion) to ensure it doesn’t dry out when reheating!! Thaw first then gently reheat, start with 20 second increments for slices 🙂 N x
Can dried herbs be used, if I can’t get fresh rosemary, thyme, etc? If so, then how much dried herbs to use to replace the fresh ones?
Yep, they sure can! Use 1/2 the amount because dried is stronger than fresh 🙂
Hi! Any idea how to adjust cook time for a larger (say 8 pound) turkey breast? Thanks!
Hi Lynette! I am guessing 2 hours 🙂 Start checking at 1.5 hrs! N x
How long would you cook an 8-10 pound bird?
Hi, Im making this tomorrow for dinner, do you remove the breast from the bone before slicing or do you slice it off the bone? I have whole turkey breast, so planning on hacking it in half and roasting both. Hmmm wondering if i can keep the drippings for gravy till Christmas eve.
HI Beth! Yup to keeping the drippings, for sure! For a whole turkey, I would remove the breast before slicing, it’s easier / neater to slice 🙂 N x
It was a hit!! 1.5 hours actually was all it needed. Thank you so much!!
🙌🏻
Let me just say this was the moistest turkey I have ever eaten. Lovely. Making 4 turkey breasts for Christmas Eve with YOuR recipe, might nix the rosemary though. Last night was the test run. Wow, yup, way easier than whole turkey. Thanks.
My daughter, my sister in law and others in my household don’t eat turkey and I can tell you that they ate this one and loved it!!!
It was so good and moist. My sister in law lives in Dominican Republic and will do her pork roast with this recipe.
Thank you!
Love hearing that Josefina! Thanks for letting me know – N x ❤️
What’s the best way to reheat this ? I will be cooking it at home and bring it to my friend’s house to serve. Thank you so much ! I am in love with all your recipes….
Hi Chan! I’m so glad you like my recipes, thank you for trying them! Hmm, that’s a tough one. I would want to reheat it briefly in the oven to rejuvenate the skin (about 10 – 15 minutes @ 180C/350F), then I would slice it THEN because the centre will still be cold, I would pile the slices on a plate and microwave gently until just reheated. I would do this because the skin reheats best in the oven, but you don’t want to reheat the whole thing in the oven because it will overcook 🙂 I hope that makes sense! For leftovers, I slice the cold turkey and serve at room temperature, it’s SO CRAZY GOOD!!!! N x
Absolutely delicious! I’m in the States so I had to go with a crown cut which needed a little extra butter in the bottom of the baking dish in order to baste…. but this is the juiciest, most delicious turkey breast I have ever served up. Thank you , Nagi! This will be our go-to recipe from now on.
That’s so terrific to hear Janet!!!! Thanks for taking the time to let me know – N x ❤️
Hands down the moistest, most delicious turkey I’ve ever made!
🙌🏻🙌🏻🙌🏻
Hi there.
I combined the rub from the slow cooker recipe with the herbed butter rub from this recipe for a 7lb, bone in turkey which is currently cooking at 8hrs on low. Is that okay? How do I brown without drying it out at the end?
Thanks and Happy Thanksgiving!
Best,
Joanne
Hi Joanne! Hope I’m not too late with this response 🙂 Wow you combined BOTH recipes???? Follow the browning step in the notes of this recipe for the slow cooker directions, it’s in the Notes! For 7 lb, I think it will closer to 7 hours 🙂 See recipe notes in this slow cooker turkey for cook times -> https://www.recipetineats.com/juicy-slow-cooker-turkey-breast/#wprm-recipe-container-20874
Hi Nagi
I’ve just purchased a 4kg Ingham self basting frozen buffet turkey and now I’ve read your post!! Too late. Can’t take it back! Can I follow your recipe or will it be too salty. I think they are marinated as you need to pierce the skin 30 minutes before end of cooking time. Also, the instructions say to put it with 2 cups of water to cook. Can I still use the garlic butter idea?
Hi Julie! Just did a google, can’t tell if it has skin on? If so, you can still use this recipe but I would reduce salt in the butter to 1/2 tsp (just to err on the side of caution because too salty can’t be undone) and 1/4 tsp on the skin surface (top only). If you find it’s a little under salted, it is very easy to add a sprinkle of salt into the butter sauce in the pan, just mix to dissolve. But I think you’ll be fine because the pan juices will include the turkey juice which will be salty 🙂 Start it without water BUT because it has been brined, there is a chance that your turkey may not drop much juice (unlike mine, which you can see in the video there is plenty of pan juices from turkey + butter), and if that is the case, add a splash of water into the pan. But I’d start without water – you don’t want to end up with your turkey sitting in a pool of water and remember this turkey is covered with foil after about 1 h 15 min which stops water from evaporating. 🙂
I’m so excited to make this!! Can i prepare tonight and pop in oven tomorrow or is it best to do in the morning?
HI Dana! I added a STOP HERE step in the recipe 🙂 Basically do the butter smearing then leave it, then next morning sprinkle with S&P and roast! N x
Hi. Are the ingredient proportion for a whole turkey? Also, if we don’t plan on eating the skin just how garlicky is the actual meat?
Hi Agnes! This recipe is for a turkey breast 🙂 Scale it up if you want more butter for a whole turkey – just click on the Servings! The skin isn’t that garlicky because when garlic is cooked, it loses that sharp garlicky flavour. And if you were to avoid the skin then the flesh is not that garlicky at all. 🙂
Hi Nagi, I want to try this recipe for my christmas dinner but in a whole turkey, how can I adjust the recipe, I didnt find the servings label.
Thanks in advance
Hi! Hosting my first holiday here. After much deliberation and research, I’m so excited to give this recipe a try. I’m good to go for the breast but also have some turkey legs. I was thinking about scaling this recipe down for the legs as well and adjusting my cooking time, but it may be easier to go a different route and just use similar herbs. Any suggestions?
HI Kate! So you may see in the video that my breast actually had the leg still in 🙂 I pulled it off for the photos. What I would do if they were separate like yours are is to take them out at about 1 hr, I would check with a meat thermometer. Rub the same garlic herb butter under the skin and a bit on it as well. DELISH!!!
Would you suggest the garlic herb roasted method for a 2 lb boneless turkey breast? It looks awesome.
HI Laura! That will be fine, just shorten the cook time, start checking the temperature at 45 minutes. 🙂 Oh, and reduce the butter rub, just make about 3/4 of the recipe 🙂
Hello. This is my first year trying to cook a turkey and I am sadly working till late the Wednesday before Thanksgiving and will need to use a crock pot. Would I be able to use this recipe for a crock pot turkey breast? What would the cooking instructions be for this recipe when using a crock pot? Thank you!
Hi Amber! So….. by popular demand, I did some recipe testing around this. I did not use a turkey but a whole chicken instead, the same weight. It works!! I’ve added directions in the notes 🙂 N x
can you utilize this recipe in the slow cooker?
Hi Rachel! By popular demand, I have tested this out and it works great, please see recipe notes for directions!
I am salivating all the way from New York! I love your slow cooker turkey recipe, but this also looks amazing. Do you think this also could be made in the slow cooker, and then broil at the end to crisp it? (Am trying to keep the oven space cleared for other things… like the pancetta stuffing cups! Thanks!
Hi Tamara! By popular demand, I’ve tested and added slow cooker directions in the notes. Happy Thanksgiving!! I MISS NEW YORK!!! N xx
That is so nice and thoughtful to try it out and tell us! You and your recipes and photos are awesome. Thanks Nagi!
It was certainly no hardship! I was more than happy to have it for dinner yesterday!!
But…what are the dried options? Is that how you’re telling us no herbs but fresh herbs?
Hi Rachael! For this, fresh all the way ❤️
Just concerned about too much garlic family only likes a little any suggestions
You definitely can taste it! 🙂 It softens with the roasting, feel free to reduce the amount of garlic in it!