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Roasted Turkey Breast with Herb Garlic Butter

Roasted turkey breast with herb garlic butter cooks skin-side up until the thickest part reaches 165°F. The softened butter, garlic, parsley, thyme, and rosemary add flavor while the skin roasts golden and the meat rests before carving.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Resting time 20 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 turkey breast 4- to 5-pound, bone-in, skin-on, fully thawed
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
For the herb garlic butter
  • 0.5 cup unsalted butter softened
  • 4 cloves garlic minced
  • 0.25 cup parsley chopped fresh
  • 1 tsp thyme leaves fresh
  • 1 tsp rosemary finely chopped fresh

Equipment

  • 1 9x13-inch roasting pan

Method
 

Prepare the turkey
  1. Heat the oven to 350°F.
  2. Set a rack in a 9x13-inch roasting pan.
  3. Pat the turkey breast dry with paper towels.
  4. Season the turkey breast all over with the kosher salt and black pepper.
Make the herb garlic butter
  1. Stir together the softened unsalted butter, minced garlic, chopped fresh parsley, fresh thyme leaves, and finely chopped fresh rosemary in a small bowl.
Butter the turkey
  1. Gently loosen the skin over the breast without tearing it.
  2. Spread half the herb garlic butter under the skin and the remaining butter over the skin.
Roast and rest
  1. Set the turkey breast on the rack skin-side up and roast for 1 1/2 to 2 1/4 hours, until a thermometer inserted in the thickest part without touching bone reads 165°F.
  2. Transfer the turkey to a cutting board and loosely tent it with foil.
  3. Rest for 20 minutes before carving.

Notes

For the most accurate doneness check, insert the thermometer into the thickest part without touching bone. Refrigerate leftovers for 3–4 days; freezing is suitable. For a dairy-free version, use a plant-based butter alternative.