Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried herbs, but use only one-third of the amount called for in the recipe. Fresh herbs provide brighter flavor and better texture in the butter mixture, but dried herbs will still give you delicious results if that's what you have on hand.

Why didn't my turkey skin get crispy?

The most common reasons are not patting the turkey dry enough before buttering, or having an oven that's too cool. Make sure your turkey is thoroughly dried with paper towels, and consider turning on the broiler for the last 2-3 minutes of cooking time (watching carefully to prevent burning).

How much turkey should I make per person?

Plan for about ¾ pound of turkey breast per person for a main meal with sides. If you want leftovers (and trust me, you will!), calculate 1 pound per person. A 5-7 pound turkey breast typically serves 6-9 people comfortably.

Can I cook the turkey breast from frozen?

It's strongly recommended to fully thaw your turkey breast before roasting. Cooking from frozen will result in uneven cooking, potentially dry outer meat while the center remains undercooked. Thaw in the refrigerator for 1-2 days depending on size.

Roasted Turkey Breast Recipe

Description

This roasted turkey breast recipe is perfect for smaller gatherings or when a whole turkey isn’t necessary. With a blend of fresh herbs, garlic, and butter, this recipe ensures juicy, flavorful turkey every time. Paired with its delicious pan juices, it’s a showstopper dish for holiday feasts or special dinners.

Ingredients

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Turkey Breast and Seasoning

5–7 pounds skin-on turkey breast, boneless or bone-in; natural and un-brined
16 tablespoons unsalted butter, room temperature (2 sticks)
4 heads garlic, divided
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 lemon, juiced and zested

Pan Juices

1/2 cup dry white wine
1 cup low-sodium chicken broth

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Instructions

Prepare the Oven and Pan
Preheat the oven to 325°F. Line a large roasting pan with foil and spray both sides of a wire rack with nonstick spray. Place the wire rack over the prepared pan.
Prepare the Turkey Breast
Pat the turkey breast dry, inside and out, with paper towels. Set it skin side up on the wire rack.
Mince Garlic
Mince 20 cloves (about 2 heads) of garlic. Cut the remaining 2 heads of garlic in half.
Make Garlic Butter
In a small bowl, mix the butter, minced garlic, Dijon mustard, rosemary, sage, thyme, salt, black pepper, lemon juice, and lemon zest until thoroughly combined.
Apply Garlic Butter
Using your fingers, gently loosen the skin from the breast meat. Smear one-third of the garlic butter underneath the skin and directly over the meat on each side of the breasts. Use the remaining butter to coat the outer skin.
Secure the Turkey
Use 2-3 toothpicks per half of the turkey breast to secure the skin, preventing it from shrinking excessively during roasting.
Prepare the Pan Juices
Pour the white wine and chicken broth into the bottom of the roasting pan. Place the halved garlic heads into the pan for added flavor.
Roast the Turkey
Roast the turkey in the preheated oven for 1½-2 hours, or until an instant-read thermometer inserted into the meatiest part of the breast registers 162°F-163°F. If the skin begins to darken too quickly, tent the turkey with aluminum foil.
Rest and Serve
Remove the turkey from the oven and tent with foil for 15 minutes to allow the juices to redistribute. Taste the pan juices and season if needed. Slice the turkey and serve with the flavorful pan juices.

Notes

If frozen, ensure the turkey is properly thawed before cooking.
Adjust the cooking time based on the weight of the turkey—add or subtract approximately 15-20 minutes per pound.
Always use an instant-read thermometer to check the internal temperature of the turkey for doneness.
Tent the turkey with aluminum foil if the skin darkens too quickly during cooking.
Let the turkey rest for at least 15 minutes before slicing to maintain its juiciness.

Nutrition

Serving Size: serving (based on 8 servings)
Calories: 450
Sugar: 0g
Sodium: 480mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 53g
Cholesterol: 170mg