Herb & Garlic Roasted Turkey Breast Recipe

If you’re looking for a straightforward way to enjoy turkey without the fuss of roasting a whole bird, I’ve got just the thing for you. This Herb & Garlic Roasted Turkey Breast Recipe is one of my absolute favorites – juicy, packed with fresh herb flavor, and topped off with the crispiest, garlicky skin you’ll ever taste. Whether it’s a weeknight dinner or a holiday meal for a smaller crowd, this recipe delivers that classic roast turkey goodness without overwhelming you in the kitchen. Stick around, and I’ll walk you through exactly how to make it turn out perfect every time.

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Ingredients You’ll Need

These ingredients work together like a charm: fresh herbs and garlic bring brightness to the rich butter, which locks in moisture for the turkey breast. Keep your herbs fresh for the best aroma, and if you can’t find fresh rosemary, a pinch of dried will still do the trick.

• Turkey breast: A 3 to 4-pound skin-on half breast gives you plenty of meat without overwhelming your oven.
• Butter: Using room temperature butter helps it blend easily with herbs and garlic for a smooth spread.
• Fresh thyme: Its earthy, slightly minty flavor pairs perfectly with turkey.
• Fresh rosemary: Adds a piney, aromatic punch; finely chop to avoid overpowering bites.
• Garlic: Minced fresh garlic infuses the butter mix with robust, savory notes.
• Salt: Essential for seasoning and drawing out turkey’s natural flavor.
• Cracked black pepper: Gives a little bite and complexity.
• Water: Helps create a moist roasting environment, keeping your turkey juicy.

Variations

I love playing around with this herb & garlic roasted turkey breast recipe to suit whatever mood I’m in or dietary needs we have. It’s super easy to switch things up and make it your own!

• Spicy Twist: Adding a pinch of cayenne or smoked paprika to the butter mix gives it a subtle kick that I’ve found my family really enjoys on game night.
• Low-Sodium: You can reduce salt and amp up the herbs like sage or oregano for a flavor boost without the sodium — I did this for a friend once, and it was just as delicious.
• Seasonal Herbs: In summer, swapping rosemary for fresh basil or tarragon gives a bright, fresh vibe that’s perfect with garden salads.
• Vegetable Bed: Instead of parchment, roasting the turkey on sliced onions, carrots, or celery adds an extra layer of flavor to the pan drippings, which I later use to make gravy or drizzle over mashed potatoes.

How to Make Herb & Garlic Roasted Turkey Breast Recipe

Step 1: Prep and Preheat

Start by setting your oven to 350°F. I like to line my sheet pan or roasting pan with parchment paper—it helps with an easy cleanup. If you want to add extra flavor, try roasting the turkey breast on a bed of sliced onions, carrots, and celery. This also lifts the meat so the heat circulates evenly.

Step 2: Create the Herb & Garlic Butter

Finely chop your fresh thyme, rosemary, and mince those garlic cloves. In a bowl, mix them into the softened butter. I usually use my fingers here—that way the butter softens nicely and the herbs release all their fragrance. This herb butter is literally going to be the star of the show, so don’t skimp!

Step 3: Butter Up the Turkey

Carefully loosen the skin on the turkey breast—you can wiggle your fingers gently underneath the skin without tearing it. Spread about half of that luscious butter mixture under the skin, getting as much coverage as you can for ultimate juiciness. Then, spread the remaining butter all over the top of the skin. This all-over coating is what gives you that irresistible crispy, golden crust.

Step 4: Roast the Turkey

Pop the turkey breast into the oven skin side up. The general rule I follow is roasting about 15 to 20 minutes per pound. For a 3 to 4-pound breast, that’s roughly an hour. Keep an eye on the internal temperature with a food thermometer to avoid overcooking—it should hit 150°F before you remove it from the oven.

Step 5: Crisp Up That Skin

Here’s a little trick I discovered: about 15 minutes before the turkey is done, I remove any cover or foil and crank up the heat to 400°F. This crisps the skin beautifully without drying out the meat inside. Just watch it closely so it doesn’t burn!

Step 6: Rest and Slice

When the thermometer hits 150°F, take it out and let the turkey rest. The internal temp will continue to rise to the safe 165°F during this time, and resting ensures juicy, tender slices. Of course, if you’re not ready to serve right away, you can cool the breast and slice it later for sandwiches, which makes the best leftovers!

How to Serve Herb & Garlic Roasted Turkey Breast Recipe

Garnishes

I love sprinkling a little fresh chopped parsley or thyme right on top before serving — it adds a pop of color and fresh flavor that really brightens the dish. A lemon wedge on the side also pairs beautifully and gives an optional zing for anyone who loves a bit of acidity.

Side Dishes

My go-to sides with this turkey breast are creamy mashed potatoes, roasted green beans with garlic, and a simple cranberry relish to add a sweet-tart balance. I’ve also served it alongside buttery dinner rolls and a wild rice pilaf for a more festive spread.

Creative Ways to Present

For special occasions, I like to arrange the sliced turkey breast fanned out on a platter with fresh sprigs of herbs and edible flowers. I’ve also crafted festive sandwiches with thick slices, arugula, cranberry mayo, and melted cheese—perfect for a laid-back holiday lunch or gathering.

Make Ahead and Storage

Storing Leftovers

I usually let the turkey cool completely, then wrap it tightly in plastic wrap or store in an airtight container in the fridge. It keeps well for about 3 to 4 days — perfect for quick sandwiches or reheated meals during the week.

Freezing

Freezing cooked turkey breast works great if you want to prep in advance. Just slice it and layer the pieces between parchment paper inside a freezer bag or container. It freezes well for up to 3 months without losing much flavor or moisture.

Reheating

To avoid drying out leftover turkey, I reheat it gently in a covered dish with a splash of broth or water, either in the oven at low heat or wrapped in foil on the stovetop. Microwaving on low power also works but watch closely to keep the meat tender.

FAQs

Final Thoughts

This Herb & Garlic Roasted Turkey Breast Recipe has quickly become a staple in my kitchen. It’s proof that you don’t need a giant bird to get that comforting, roasted turkey flavor we all crave. I love how easy it is to pull off and how thrilled my family gets every time I serve it. If you’re looking to impress with minimal effort, this recipe is your secret weapon. Give it a try—you’ll be inviting me back for more kitchen chats in no time!

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