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Garlic Butter Turkey Breast in the Oven

Garlic butter turkey breast is roasted with fresh rosemary and thyme beneath and over the skin for flavorful, tender meat and crisp, golden skin. Roast it in a 12x16-inch pan until the thickest part reaches 165°F, then rest before carving.
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Prep Time 15 minutes
Cook Time 2 hours
resting 20 minutes
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 turkey breast 4- to 6-pound, bone-in, skin-on, thawed
For the garlic butter
  • 0.5 cup unsalted butter softened
  • 4 cloves garlic finely grated
  • 1 tsp rosemary chopped fresh
  • 1 tsp thyme chopped fresh
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper ground

Equipment

  • 1 12x16-inch roasting pan

Method
 

Prepare the turkey
  1. Heat the oven to 325°F.
  2. Set a rack in the middle position.
  3. Remove any giblets from the turkey breast and pat it dry.
  4. Place it skin-side up on a rack in a 12x16-inch roasting pan.
Make the garlic butter
  1. Stir the butter, garlic, rosemary, thyme, salt, and pepper together in a small bowl.
Roast the turkey
  1. Gently loosen the skin over the breast.
  2. Spread about half the garlic butter underneath the skin.
  3. Spread the remaining butter over the skin.
  4. Roast for 1 1/2 to 2 1/2 hours, tenting loosely with foil if the skin browns too quickly, until a thermometer inserted into the thickest part of the breast without touching bone reads 165°F.
  5. Transfer the turkey to a cutting board.
  6. Tent it loosely with foil.
  7. Rest for 20 minutes before carving.

Notes

For the most reliable doneness, insert the thermometer into the thickest part of the breast without touching bone. Refrigerate leftovers for 3–4 days or freeze them for up to 3 months. For a dairy-free version, use plant-based butter.