Go Back

Garlic Butter Turkey Breast in the Oven

Garlic butter turkey breast is roasted uncovered with herb butter tucked beneath the skin for golden skin and tender, flavorful meat. A 15-minute rest helps keep the turkey juicy when carved.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Resting 15 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey breast 4- to 5-pound, bone-in, skin-on, thawed
  • 4 tbsp unsalted butter softened
  • 3 cloves garlic finely grated
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp fresh thyme finely chopped
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 12x16-inch roasting pan
  • 1 roasting rack

Method
 

  1. Heat the oven to 350°F.
  2. Set a rack in the center and place a roasting rack in a 12x16-inch roasting pan.
  3. Pat the turkey breast dry with paper towels.
  4. Place the turkey breast skin-side up on the rack.
  5. Stir together the softened butter, garlic, rosemary, thyme, salt, and pepper in a small bowl.
  6. Gently loosen the skin over the breast meat with your fingers, taking care not to tear it.
  7. Spread about two-thirds of the garlic butter under the skin and the rest over the skin.
  8. Roast uncovered for 1 1/2 to 2 1/4 hours, until the skin is golden and a thermometer inserted into the thickest part of the breast without touching bone reads 165°F.
  9. Loosely tent with foil if the skin browns before the turkey is done.
  10. Transfer the turkey to a cutting board and tent loosely with foil.
  11. Rest for 15 minutes before carving.
  12. Carve the turkey.

Notes

For the juiciest slices, check the temperature in the thickest part of the breast without touching bone. Refrigerate leftovers for 3 to 4 days or freeze them; for a dairy-free version, use dairy-free butter.