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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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..
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
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!
Yes! But hard to say how much so be keep checking the internal temperature with your meat thermometer! N x
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!
BIGGEST COMPLIMENT EVER!!! 😂
When cooking 2 does the cooking time need to be adjusted? This is my first Thanksgiving doing the bird.
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!
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
Wow it looks delicious, I have to give it a try this weekend, thanks for sharing!
Hope you love it Marie! N x
Oooh I hope you do! N x
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?
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!
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
POP UPS???!!!! NO WAY! I’m googling right now to see what it looks like 🙂 Your stuffing sounds amazing Bobby! N xx
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.
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
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
Never impressed with anything that involves dressing up! 😈
He hates EVERy holiday! 😂
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).
You’ve tried it already??!!! PS Thank you for picking that up! N xx
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!
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
The first time in years, we will be having TG dinner alone..
This will be the star of our menu..
Thank you… :O)
I hope you enjoy it Ross!! N xx
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?
Hi Dave! What’s your thinking behind searing first before putting the butter on it? 🙂 N x
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.
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
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.
WHOOOT!!!! That’s so terrific to hear Dave, thanks for letting me know! N xx
Wow if that tastes as good as it looks it is going to be absolutely delicious. It is a beautiful recipe.
Thank you Beth! PS It tastes even better than it looks 🙂 Promise! N x
I’m gonna try this I just love turkey , and down to try different dishes with turkey, thanks.
Hope you do try this Steven!! It’s so crazy delicious! N x
Yes will be trying for Xmas , thanks for posting such great recipes, do you have recipes for soups like they be having in the Asians restaurants like the the flower soup think that’s the one kinda thick has like crab ,
Nagi, I love your recipes…can you advise the nutrition facts for this?
thank you
Oops, thanks for the reminder! Will do it now 🙂 N x
Hi Nagi! What a glorious turkey breast, my mouth is watering just looking at the pictures! And that sandwich…OMG! As usual you have done a stellar job! I can’t wait to see what your sides are this year. We are spending the holiday with relatives, but you KNOW I’ll be making a full holiday dinner when we get back, because leftovers!!
I can’t wait to hear all about it Dorothy!! No more sides this year unfortunately! 🙂 Next year… next year it will be all about the sides and desserts!!
Wow! I’m definitely doing this. What do you think about using this method on a whole turkey?
Hi Cyndi! Absolutely will work 🙂 Just rely on your meat thermometer to get the internal temperature right, covering wiht foil once browned enough. Just keep on checking that flesh temp! N xx
Nagi…turkey snd I go waaaaayyyyyy back. I make one of the juiciesy turkeys (whole) you have ever seen. I too use a compound butter (fresh sahe, rosemary & thyme, salt/pepper) and it goes under the skin & on the skin…but I guild the turkey further. I add a layer of bacon on top..let it get nice & crispy then remove the bacon. That bacon becomes a snack while the rest of the Thanksgiving meal continues to cook…TRY IT & you’ll love it. The bacon takes on some of the flavor of the turkey & herbed butter….AMAZING!!!!! Not to mention the flavor it adds to the pan sauce, whivh I fo transform into gravy.
In all honesty I usually put my garlic away for Thanksgiving…but I would be happy to give your butter recipe a try!
OMG!!!!!!! TURKEY with BACON!! I absolutely use try that! N xx
What a great way to start my day! Such a beautiful looking turkey breast with Dozer looking NOT in Holiday mood LOL!
I love the scale used in your recipe (is this a new feature?) or only new to me? Brilliant! Thanks and enjoy the holidays!
Dozer is NEVER in a holiday mood if he spies anything he thinks I might make him wear!!! 😂