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Want to wow your family with a tasty turkey dish? Roasted garlic and herb turkey breast is the way to go. This easy recipe gives you juicy, flavorful meat with crispy skin in under two hours. You’ll love how the garlic and herbs infuse the turkey with amazing taste.
Get ready to make your kitchen smell amazing. The mix of garlic, rosemary, thyme, and sage will make your mouth water. Plus, you’ll have plenty of leftovers for sandwiches the next day. Let’s dive in and learn how to make this yummy holiday favorite!
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need for a delicious roasted garlic and herb turkey breast:
- 1 bone-in turkey breast (4-5 pounds)
- 1/2 cup unsalted butter, softened
- 4 garlic cloves, minced
- 2 tablespoons fresh herbs (rosemary, thyme, sage)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Can’t find some ingredients? Try these swaps:
• Use boneless turkey breast instead of bone-in.
• Replace fresh herbs with 2 teaspoons dried herbs.
• Swap butter for olive oil if you’re dairy-free.
For extra flavor, add:
- 1 lemon, zested and juiced
- 1 tablespoon Dijon mustard
- 1/4 teaspoon paprika
Mix the softened butter with garlic, herbs, salt, and pepper. This creates a tasty compound butter to spread under the turkey skin.
Remember to pat your turkey dry before seasoning. This helps the skin get crispy as it roasts.
Instructions
Preheat your oven to 425°F (220°C). Pat the turkey breast dry with paper towels.
Mix softened butter with minced garlic, chopped herbs, salt, and pepper in a small bowl.
Gently loosen the skin from the meat using your fingers. Spread the herb butter mixture under the skin and all over the turkey breast.
Place the turkey in a roasting pan. Add some lemon wedges and extra herb sprigs around it for flavor.
Roast for about 20 minutes per pound, or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
Let the turkey rest for 10-15 minutes before slicing. This helps keep the meat juicy.
Serve your roasted garlic and herb turkey breast with your favorite sides. Enjoy your delicious meal!
Tips, Tricks & Storing
Let the turkey breast come to room temperature before cooking. This helps it cook more evenly.
Pat the skin dry with paper towels. Dry skin leads to crispier, golden-brown results.
Rub butter and herbs under the skin for extra flavor. The fat keeps the meat moist as it cooks.
Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C).
Tent the turkey with foil if it browns too quickly. This prevents burning while allowing it to finish cooking.
Rest the cooked turkey for 15-20 minutes before carving. This lets the juices redistribute for juicier meat.
Store leftover turkey in airtight containers in the fridge for 3-4 days. For longer storage, freeze for up to 3 months.
Reheat turkey gently to avoid drying it out. Add a splash of broth or gravy to keep it moist.
Use leftovers in sandwiches, salads, or soups. Turkey is versatile and great for quick meals.
Freeze the carcass to make stock later. This reduces waste and gives you a base for future recipes.