Description
This Herb & Garlic Roasted Turkey Breast recipe offers a flavorful and succulent alternative to cooking a whole turkey. Infused with fresh thyme, rosemary, and garlic butter, it delivers a perfectly roasted, juicy turkey breast with crispy skin. Ideal for smaller gatherings or holiday meals, this straightforward roasting method ensures a tender and aromatic result that’s perfect sliced for sandwiches or served as a main dish.
Ingredients
Scale
Turkey Breast
- 1 3-4 lb half turkey breast
Herb Butter Mixture
- 4 tbsp room temperature butter
- 1 tbsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 2 cloves minced garlic
- 1 tsp salt
- 1 tsp cracked black pepper
Additions
- 1 cup water
- Optional: sliced onion, carrot, or celery for roasting bed
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line a sheet pan or roasting pan with parchment paper to prevent sticking and enhance easy cleanup.
- Prepare Herb Butter: In a bowl, combine the chopped fresh thyme, rosemary, minced garlic, salt, and cracked black pepper with the softened butter. Use your fingers to mix until well blended and creamy.
- Apply Herb Butter to Turkey: Generously spread the herb butter mixture both underneath and over the top of the turkey skin, ensuring full coverage for maximum flavor infusion.
- Place Turkey in Roasting Pan: Position the buttered turkey breast skin side up on the prepared pan. Optionally, place it over sliced onions, carrots, or celery instead of parchment to impart extra flavor into the pan drippings.
- Roast the Turkey Breast: Roast for 15-20 minutes per pound, approximately 1 hour total. Periodically check the internal temperature using a food thermometer to monitor doneness.
- Crisp the Skin: In the last 15 minutes of roasting, remove any cover and increase the oven temperature to 400°F (205°C) to crisp up the skin, enhancing texture and flavor.
- Rest the Turkey: Remove from the oven when the internal temperature reaches 150°F (65°C). Let the turkey rest to carry overcook to 165°F (74°C) before slicing. Resting ensures juicy, tender meat.
- Serve or Store: Slice and serve immediately for best flavor, or cool and reserve leftovers for sandwiches or other recipes.
Notes
- This method is perfect if you want to avoid the hassle of roasting a whole turkey or if you’re cooking for a smaller group.
- Using fresh herbs and garlic butter under the skin helps to lock in moisture and infuse the turkey with rich flavors.
- Resting the meat after roasting is essential to ensure juiciness and proper final temperature.
- Placing the turkey over vegetables during roasting can create flavorful drippings ideal for making gravies or sauces.
- Ensure your oven temperature is accurate for best results and crispy skin.
Nutrition
- Serving Size: 1 serving (approx. 4 oz cooked turkey)
- Calories: 583.5 kcal
- Sugar: 0.3 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 55 g
- Cholesterol: 160 mg
