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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Kate says
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?
Nagi says
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!!!
laura says
Would you suggest the garlic herb roasted method for a 2 lb boneless turkey breast? It looks awesome.
Nagi says
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 🙂
Amber says
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!
Nagi says
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
Rachel says
can you utilize this recipe in the slow cooker?
Nagi says
Hi Rachel! By popular demand, I have tested this out and it works great, please see recipe notes for directions!
Tamara says
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!
Nagi says
Hi Tamara! By popular demand, I’ve tested and added slow cooker directions in the notes. Happy Thanksgiving!! I MISS NEW YORK!!! N xx
Tamara says
That is so nice and thoughtful to try it out and tell us! You and your recipes and photos are awesome. Thanks Nagi!
Nagi says
It was certainly no hardship! I was more than happy to have it for dinner yesterday!!
Rachael says
But…what are the dried options? Is that how you’re telling us no herbs but fresh herbs?
Nagi says
Hi Rachael! For this, fresh all the way ❤️
Mary Stryker says
Just concerned about too much garlic family only likes a little any suggestions
Nagi says
You definitely can taste it! 🙂 It softens with the roasting, feel free to reduce the amount of garlic in it!
Lindi says
I have had a couple of not so good experiences with the steggles Turkey and only one good. Do you know if you can buy fresh turkey beasts, I did look for them last year, or maybe should speak to the butcher…
that turkey looks lucious and so moist. this will be on my Christmas menu. Thankyou thankyou for sharing this with us..
Nagi says
Hi Lindi! Butcher is the way to go. Any butcher should be able to get fresh turkey breast this time of the year. My tip is to google for Wholesale butchers in your area. You will get them for much better value! N xx
Lydia says
If I were to make two turkey breasts with this recipe in the same pan would it increase the cooking time? This looks so delicious I absolutely cannot wait to try it on thanksgiving this year!
Nagi says
Yes! But hard to say how much so be keep checking the internal temperature with your meat thermometer! N x
Laurie says
Made this tonight- couldn’t wait ‘til Thanksgiving!! It was indeed EPIC!! Will be making AGAIN on Thursday, either a whole bird or 2 6-lbs. breasts. Our family has a long tradition of deep frying turkeys, which is delicious (and no more greasy than this butter-basted turkey). But we are *changing our tradition* this year bc of this recipe! And bc we don’t want our in-laws to have to bring over the turkey fryer, gallons of oil, etc! Thanks, Nagi!! I’ll be thinking of you on Turkey Day!
Nagi says
BIGGEST COMPLIMENT EVER!!! 😂
Michelle says
When cooking 2 does the cooking time need to be adjusted? This is my first Thanksgiving doing the bird.
Alice says
I cannot find skin on and bone in turkey breast- I was only able to buy skin on bone in turkey thighs.
How would I adjust the baking time? (They equal to 4-5lbs in total)
Thank you!
Nagi says
Hi Alice! How many have you got? That will affect the cook time drastically 🙂 I need to know the weight of each thigh. N x
Marie says
Wow it looks delicious, I have to give it a try this weekend, thanks for sharing!
Nagi says
Hope you love it Marie! N x
Nagi says
Oooh I hope you do! N x
Christine says
Hi Nagi,
Will this work with a whole bird? I’m thinking of combining this with your dry-brined turkey recipe. Will it be too much?
Nagi says
Hi Christine! The idea is fabulous and in fact I’m thinking of making that my recipe that I share here next year! It’s the salt that needs to be adjusted – I would reduce the salt in the dry brining recipe by ALMOST the amount used in this recipe. i.e. in total, the salt used is a little more than the two recipes combined. I would do the butter just before roasting, otherwise having that + salt rub = too much salt during brining. The slight reduction in salt for the brining step won’t have a material affect on the brining 🙂 Hope that helps!
Robert (Bobby) Marullo says
Hi Nagi, Loved your recipe. I, too, am a big fan of compound butter, and usually make a big batch, roll it up in freezer paper in rolls and freeze it, till ready for recipes. Also loved your meat thermometer and will scan Ebay to see if it
is still available. I have one of those old fashioned meat thermometer, round and ugly, and just rely on the “pop up” kind that comes with whole turkeys. Do you think the “pop ups” are reliable????
Dozer looks already for Xmas and know that he will get his share of the Thanksgiving Breast. I will use your fabulous
recipe for my Thanksgiving Day Whole Turkey. Also, will I be able to make a good brown gravy from the drippings?
Also I always stuff my turkeys with a wonderful Sausage, Apple, Mushroom, Spinach stuffing……Geee, as I am writing this, getting darn hungry for Turkey. Thanks again for another one of your Fantastical (NY talk) recipes. BobbyX
Nagi says
POP UPS???!!!! NO WAY! I’m googling right now to see what it looks like 🙂 Your stuffing sounds amazing Bobby! N xx
Christina Leung says
Hey Nagi,
I saw this recipe and was immediately drooling! Are you able to share where you bought this piece of turkey? I live in Sydney, Coles and woolies and my butcher don’t have this. I would be very appreciative if you let me know where I could find this joint.
Many thanks, Chris.
Nagi says
Hi Chris! I live in the Northern Beaches in Sydney, up in Mona Vale. There is a really great butcher in this area called Devitts, they sell wholesale to the public and are really good value. So I got it from there – $16/kg (that’s excellent value for Australia!), fresh un brined. Any butchers should be able to order it in, if they don’t have them in stock (most don’t until closer to Christmas). Hope that helps!! N xx
Malika A. Black says
Hello Nagi!
Thanksgiving is around the corner. This is great! My daughter already wants that sandwich!
Dozer is funny. Not very impressed with those Christmas toys hihihi
Nagi says
Never impressed with anything that involves dressing up! 😈
Nagi says
He hates EVERy holiday! 😂
John says
Hi Nagi,
Amazing recipe! Thx so much.
(Pt. 4, I think should be will, not fill
4. Choose a baking dish or ovenproof skillet the breast fill fit in comfortably without loads of space around it).
Nagi says
You’ve tried it already??!!! PS Thank you for picking that up! N xx
Barb L says
Hi Nagi! I made this recipe with a spatchcocked chicken for dinner. It was fabulous! There’s just enough breast meat leftover to make one of those sensational looking sandwiches for lunch tomorrow. You get a 10 for this one!
Nagi says
NO WAY!!!! Wow, that was so fast 🙂 I’m so pleased to hear you enjoyed it Barb, thanks for letting me know! PS You beat me to it, I was going to share ea chicken version of this next year! N x
RossC says
The first time in years, we will be having TG dinner alone..
This will be the star of our menu..
Thank you… :O)
Nagi says
I hope you enjoy it Ross!! N xx
Dave says
I have been making spatchcock chickenon the grill lately and it is amazing. Gonna try that method with a turkey. Do you think this recipe of herb butter would work if I sear the turkey first?
Nagi says
Hi Dave! What’s your thinking behind searing first before putting the butter on it? 🙂 N x
D says
Most videos I’ve seen about a spatchcock chicken on the grill includes searing the bird on both side on a very hot grill to brown the skin, then finishing off the bird on the cold side of the grill. It really works. So I was thinking putting butter under the skin, not on top, searing the bird, then possibly add butter on top while the bird is baking on the covered grill. What do you think?
Thanks for the reply. I’m subscribed to a couple of other sites but it seems to me you have the most knowledge.
Nagi says
I am pretty sure this will work on the BBQ with butter UNDER the skin. I will try it soon and update the recipe! N x
Dave says
I made an 11 lb spatchcock turkey on the grill for Thanksgiving and it was fantastic. I only used the spices under the skin. On the skin I used olive oil and salt, pepper and garlic. This will always be my go to method/recipe for turkey.
Nagi says
WHOOOT!!!! That’s so terrific to hear Dave, thanks for letting me know! N xx