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A sliced turkey breast on a serving platter with herbs.

Roasted Turkey Breast with Garlic Herb Butter

A crispy skin roasted turkey breast with garlic herb butter is the perfect size for a scaled-down Thanksgiving dinner.  We slathered a compound butter of garlic herb under the turkey skin for maximum flavor and a moist and tender feast.
5 from 4 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4 -6 Servings
Calories: 76kcal
Author: Pat Nyswonger

Ingredients

For the Turkey:

  • 1 whole turkey breast 6 to 7 pound, bone-in with skin
  • 6-8 garlic cloves
  • 1 lemon thinly sliced
  • Sprigs of rosemary thyme and sage
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika

For the Garlic-Herb Butter:

  • 1/2 cup 1 cube butter, softened
  • 3-4 garlic cloves grated or minced
  • 1 teaspoon table salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh sage
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves

Instructions

  • Remove the turkey from the refrigerator, unwrap it, pat dry with paper towels and let it sit at room temperature for 30 minutes.  
  • Preheat the oven to 450°F and adjust the oven rack to the lower third position.
  • Coat a 9x12 pan or oven-proof dish with oil spray.  Scatter the garlic and fresh herbs on the bottom of the dish. place a rack over them and pour in a cup of water or broth, set aside.
  • In a bowl, stir together the butter, garlic, salt, pepper and the fresh herbs. 
  • Place the turkey breast on a work surface and loosen the skin carefully so that you don’t make any tears.  Scoop up portions of the garlic herb butter with your fingers and spread under the skin, covering as much of the breast flesh as possible.
  • Place the turkey breast in the prepared dish, top side up on the rack.  Brush olive oil over the top and sides of the turkey breast, sprinkle with salt and pepper; then dust with paprika.  Insert a meat temperature probe in the thickest part of the breast and set the temperature at 155°F. (see Notes)
  • Transfer the turkey to the oven and immediately turn the oven temperature to 350°F.  Roast for approximately 1 hour 30 minutes (or 13 to 15 minutes per pound). Use the thermometer as your guide to determine when the turkey is finished roasting.
  • When the temperature on the thermometer reaches 155°F, remove the turkey from the oven. Transfer the turkey breast from the baking dish to a carving board, tent it with aluminum foil and let it rest for 20-30 minutes before carving. The turkey breast will continue to cook while it is tented and the final temperature should be 165°F.

Notes

  • Tip:  To keep the turkey stable while smearing the herb butter beneath the skin, place several layers of damp paper towels on your work surface and set the turkey on it.  
  • If the turkey breast does not sit level or is wobbly on the roasting rack, place crumpled wads of foil in strategic areas to stabilize it so it stays upright.  
  • Check the turkey occasionally while it is roasting and if it is browning too quickly, place foil over the breast.
  • For a moist, tender turkey breast, remove the turkey from the oven when the thermometer reaches 155°F.  The turkey will continue to cook from residual heat as it ‘rests’ and will reach the ideal temperature of 165° within 20-30 minutes.
  • The FDA says turkey is cooked when it reaches 165°F. If you roast the turkey until the thermometer reaches 165°F, then remove it from the oven and rest/tent it, the turkey will continue to cook from residual heat and rise to 175°F you risk a dry turkey breast.
  • Here is how to make gravy with the drippings in the pan. Deglaze the dish with 1/2 cup broth or wine, set a mesh strainer over a fat-separator pitcher or a dish, and strain the liquid, discarding the remaining garlic and herbs.  Transfer the drippings to a medium saucepan. Spoon off and discard as much fat as possible.  Use 3-4 tablespoons of the accumulated fat to make a roux with 3-4 tablespoons of flour, cooking for 1-2 minutes.  Add the strained drippings and 1-1/2 cups of chicken broth.  Cook and stir to thicken. Season with salt. Transfer to a dish and serve with the turkey.

Nutrition

Serving: 1 | Calories: 76kcal | Carbohydrates: 4g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 721mg | Fiber: 1g