This recipe delivers a succulent and flavorful roast turkey breast, infused with the aromatic goodness of garlic and fresh herbs. The garlic herb butter, slathered both under and over the skin, ensures a moist and tender result with a crispy, golden-brown exterior. This is a simplified and elegant approach to roasting turkey, perfect for smaller gatherings or when you crave that classic Thanksgiving flavor without the fuss of a whole bird.
Why You Will Love This Recipe
This recipe is a winner for several reasons:
- Incredible Flavor: The combination of garlic, sage, rosemary, thyme, and parsley creates a symphony of flavors that perfectly complements the turkey. The butter acts as a carrier, ensuring every bite is infused with these aromatic notes.
- Moist and Tender: Spreading the garlic herb butter under the skin is the secret to keeping the turkey breast incredibly moist and tender. This creates a barrier that prevents the meat from drying out during roasting.
- Crispy Skin: The butter slathered on the surface of the turkey helps to achieve that desirable golden-brown, crispy skin that everyone loves.
- Simplified Approach: Roasting a turkey breast is significantly easier and faster than roasting a whole turkey. This recipe is perfect for busy weeknights or smaller holiday gatherings.
- Elegant Presentation: A perfectly roasted turkey breast is a beautiful centerpiece for any meal. The aroma of herbs and garlic will fill your kitchen, creating a warm and inviting atmosphere.
- Perfect for Leftovers: Leftover roast turkey breast is incredibly versatile. You can use it in sandwiches, salads, soups, or casseroles.
Ingredients:
- 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
Preparation:
Step 1: Remove fridge chill: Take turkey out of the fridge 45 minutes before cooking (or 30 minutes if it’s super hot where you are). This allows the turkey to cook more evenly.
Step 2: Preheat oven to 200C / 390F (all oven types). Put rack in the lower middle position. This ensures the turkey cooks evenly without burning the top.
Step 3: Place garlic and bunch of herbs in the middle of a baking dish. This creates an aromatic base for the turkey to roast on.
Step 4: Butter: Mix Butter ingredients together in a bowl until well combined.
Step 5: 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). This creates a pocket for the garlic herb butter.
Step 6: 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.
Step 7: Turn turkey upside down. Reserve about 2 tbsp butter for the surface, smear the rest on the underside.
Step 8: 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.
Step 9: Sprinkle top and sides of breast with salt and pepper all over.
Step 10: Place turkey in oven, turn DOWN to 180C/350F.
Step 11: Roast for 1 hr 30 minutes, basting all over every 30 minutes. Basting helps to keep the turkey moist and flavorful.
Step 12: The turkey is cooked when the meat thermometer inserted at the thickest part is 74C/165F. 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.
Step 13: Cover turkey with foil when it becomes golden to your taste, at any point during the cook time. This prevents the skin from burning.
Step 14: Rest – Remove turkey from pan and place on serving plate. Cover loosely with foil and rest for 15 to 20 minutes before carving. Resting allows the juices to redistribute, resulting in a more tender and flavorful turkey.
Step 15: Butter Sauce: The pan will have melted butter and roasting juices. Remove herbs and garlic, squeezing out juices. Pour sauce into jug, serve with turkey.
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Mashed potatoes
- Roasted vegetables (such as carrots, Brussels sprouts, or sweet potatoes)
- Stuffing
- Cranberry sauce
- Green bean casserole
- Dinner rolls
Tips:
- Don’t overcook the turkey: Use a meat thermometer to ensure the turkey is cooked to the correct internal temperature. Overcooked turkey can be dry and tough.
- Let the turkey rest: Resting the turkey after cooking is crucial for retaining moisture and flavor.
- Use fresh herbs: Fresh herbs will provide the best flavor for this recipe.
- Adjust the seasoning to your taste: Feel free to adjust the amount of salt, pepper, and herbs to your liking.
- Make ahead: The turkey can be prepared up to 24 hours in advance. Simply follow the instructions up to step 9, then cover the turkey and refrigerate. Remove from the fridge 45 minutes before roasting and proceed with the remaining steps.
- Gravy Option: If you prefer gravy, you can use the pan drippings to make a simple gravy. Skim off any excess fat from the pan drippings, then whisk in flour and cook for a few minutes. Gradually add chicken broth or turkey broth, whisking constantly until the gravy is thickened. Season with salt and pepper to taste.
Prep Time:
30 minutes
Cook Time:
1 hour 30 minutes – 1 hour 45 minutes (depending on the size of the turkey breast)
Total Time:
2 hours – 2 hours 15 minutes
Nutritional Information: (Estimated – will vary based on specific ingredients and serving size)
Calories: 350-450 per serving
Protein: 40-50g per serving
Sodium: 400-600mg per serving
Conclusion
This Roast Turkey Breast with Garlic Herb Butter recipe is a fantastic way to enjoy the flavors of Thanksgiving without the hassle of roasting a whole turkey. The garlic herb butter infuses the turkey with incredible flavor, while the roasting method ensures a moist and tender result. Whether you’re serving a small holiday gathering or simply craving a delicious and easy weeknight meal, this recipe is sure to impress. Don’t be afraid to experiment with different herbs and seasonings to create your own unique flavor combination. Enjoy!
Questions and Answers about This Recipe
Q1: Can I use a boneless turkey breast for this recipe?
A: Yes, you can use a boneless turkey breast. However, keep in mind that boneless turkey breasts tend to cook faster than bone-in breasts, so you’ll need to reduce the cooking time accordingly. Start checking the internal temperature of the turkey after about 1 hour and 15 minutes. The turkey is done when the meat thermometer inserted at the thickest part reaches 74C/165F.
Q2: Can I use dried herbs instead of fresh herbs?
A: While fresh herbs are preferred for their vibrant flavor, you can use dried herbs if necessary. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe. Keep in mind that dried herbs have a more concentrated flavor than fresh herbs, so you may want to start with a smaller amount and add more to taste.
Q3: Can I brine the turkey breast before roasting?
A: This recipe is specifically designed for a turkey breast that is not brined. Brining can make the turkey too salty and may affect the overall texture. If you prefer to brine your turkey, you’ll need to adjust the amount of salt in the garlic herb butter accordingly.
Q4: What is the best way to carve a turkey breast?
A: Place the cooked turkey breast on a cutting board with the skin side up. Use a sharp carving knife to slice the turkey breast against the grain. Start by making a horizontal cut along the breastbone, then slice downwards at an angle. Aim for even slices to ensure consistent tenderness.
Q5: Can I make this recipe in a slow cooker?
A: While this recipe is designed for roasting in the oven, you can adapt it for a slow cooker. Place the garlic and herb bundle in the bottom of the slow cooker. Prepare the turkey breast as directed in the recipe, then place it on top of the herbs. Cook on low for 6-8 hours, or until the turkey is cooked through and the internal temperature reaches 74C/165F. Keep in mind that the skin will not be as crispy when cooked in a slow cooker. You can try broiling the turkey breast for a few minutes after it’s cooked to crisp up the skin, but watch it carefully to prevent burning.
