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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This is sooo good! Absolutely delicious! The instructions on the turkey breast packaging suggested cooking at a lower temperature, but I followed your direction (including the necessity of a meat thermometer), and it was perfect! The butter sauce is fabulous! Thank you (:
This was amazing, I got lots of compliments! I’d never cooked turkey before but this recipe is clear and detailed enough that I got it right first time. I used a 3.5kg buffe and cooking time was 2hrs 20. Thanks so much and Merry Christmas 🙂
I have cooked turkey for Christmas for 40 years. The family voted this the absolute best ever. Thank you.
Hi Nagi,
I have a problem. I ordered turkey breast but the butcher gave me turkey legs. Is it still possible to make this recipe? I’m quite in a panic because I have all the ingredients and cannot prepare anything else for tonight.
Could I use this for turkey legs?
Unfortunately this did not work for me. Followed instructions to a t and still came out dry.
I don’t think turkey is a meat that I can nail.
Hi Nagi,
Making this later today and can’t wait! I was unable to get bone-in turkey breast last minute yesterday (whoops!) but have a 2.4 kg turkey breast from the butchers (labelled as ‘turkey breast roll,’ I assume due to the way it’s wrapped?)
Two questions!
1. Any experience with ‘turkey breast roll’ and whether that would need any adjustments to the cook time? I’m hoping it will flatten out a bit when properly defrosted, as it looks more compact and thick than your pictures.
2. I was wondering what the consequences are if you don’t use the recommended pan that the turkey sits in comfortably without too much space around it? I have a few options but all a bit larger than that.
Thank you so much for the recipe, it will be my first time preparing turkey and I’m nervous, but your explanations, pictures and video really put me at ease. I can’t thank you enough for the positive effect your work has had in my life. 🙂
Hi Phoebe! Is the turkey deboned, rolled & tired with string? Also, if it’s wrapped, check it’s not brined as well otherwise you’ll need to reduce the salt in the recipe. A slightly larger pan should be ok, you may need to cover it to stop it browning too quickly. N
The roast chicken recipe uses white wine in the bottom of the pan and lemon wedges. Can you do this with the turkey as well?
Hi Erin, I find with this recipe you don’t need the extra liquid in the bottom but if you wanted to add it you definitely could!
Hi Nagi,
I am keen to try this recipe for Christmas dinner but I am having trouble finding whereabouts in Sydney I can buy a bone in/skin on turkey breast. Any suggestions? Thanks!
I usually get mine from the local butcher Amanda, I find they start stocking them more over Christmas.
Fabulous! Easy and very tasty. My twist on this was putting chunks of carrots, onions, and celery along with the garlic cloves in the roasting pan and added a little chicken broth. Strained the drippings to make the gravy. Came out very well.
Thank you for the recipe.
Easiest and best way to cook turkey breast. Very flavorful and moist, a big hit with my family. My new go to recipe forever! My 22 year old daughter made the herb butter and was amazed how easy the prep was for an such amazing flavor. Thank you and love the video. 😀
Ohhh I love hearing that!!! I’m so please your family enjoyed this Lori – HAPPY THANKSGIVING! N x
Can I use this on a skinless turkey breast? And which would be better oven or slow cooker?
Hi Diane! For skinless, definitely go slow cooker – it’s safer and also oven will dry out the outer side of the turkey breast if it’s skinless. Use this recipe -> https://promotown.info/garlic-herb-slow-cooker-turkey-breast/%3C/a%3E with the following changes:
Put half the garlic butter in the fridge, scrape it into a log-shape. What until it hardens. Use other half on the skinless breast. When you put it in the slow cooker, pop the butter log on top. That way, it will baste as it slow cooks, helping to keep the surface moist (trying to replace the job of the skin!) Hope that helps – N x
I am making this tomorrow! I have a couple of lbs of gourmet salted butter that I want to use but am a little afraid the turkey will end up too salty – how should I adjust the recipe?
Hi Jen! Just skip the butter in the garlic butter recipe, but still sprinkle salt on the skin per step 10 🙂 Enjoy! N x
If using country crock (salted) on a brined turkey breast should i leave out the salt in the butter all together? – milk allergy so we cannot use real butter
Hi Tausha! You got it – just skip most of the salt from the butter. Reduce it by about 75% 🙂 N x
This will be getting made this year instead of my “traditional turkey”..I’m so excited!! 2 questions…can I use 2 large breasts?? Serving 15 people…and can I use my large Nesco roaster?? I realize they cook faster than I crockpot…but I need alot of meat…and this recipe looks amazing!!! HELP ME…🤪
Hi Cammie! I’m afraid I am not familiar with the Nesco roaster but if it works like a normal oven, then absolutely this recipe can be made in it! Just be sure to start checking the temperature early 🙂 N x
How much of the garlic herb butter would I need for a 10 pound turkey? It sounds delicious 🙂
Hi Vicki! Click or tap on Servings then slide until the turkey weight changes then it will change all the ingredients for you 🙂 N x
If I use this recipe on a whole turkey (18lbs), should I brine the turkey first?
Hi Rachel! You can absolutely brine the turkey first but if you do, skip the salt in the Garlic Herb Butter. 🙂 The brine used in my Juicy Roast Turkey recipe is ideal to use then apply the butter per this recipe 🙂 N x
Can I use this on a whole turkey? Would I be able to follow the same recipe.
Absolutely! Follow the roasting method and times of the Juicy Roast Turkey recipe (which is for a whole turkey). Do not rub butter on the top of the turkey (because you will be resting it upside down at first) but do put it under the skin. Then when you flip, put some reserved butter on top of the turkey skin. 🙂 N x
Hi. Our First Xmas in Oz with all the UK family visiting. Going to use your recipe but using a Chook (fussy children). I’m assuming I can replicate exactly as long as I get the internal temp spot on?
Hi there! Search for my Roast Chicken, it is the same flavours and method except with a whole chook! 🙂 N x
Can I freeze leftovers ?
How do you recommend to defrost & reheat ?
Thanks !
I always microwave turkey breast because it’s the safest way (in my opinion) to ensure it doesn’t dry out when reheating!! Thaw first then gently reheat, start with 20 second increments for slices 🙂 N x