Description
This Roasted Turkey Breast with Garlic and Herbs recipe features a succulent 6-pound bone-in turkey breast coated in a flavorful garlic and herb butter blend. The turkey is first roasted at a high temperature to brown the skin, then baked at a lower temperature until perfectly juicy and tender. Garnished with fresh rosemary, it’s an ideal dish for both holiday feasts and everyday dinners.
Ingredients
Scale
Turkey and Butter Mixture
- 6 lb bone-in turkey breast (half breast recommended)
- 5 tablespoons butter, softened
- 1 teaspoon minced garlic
- 1 tablespoon finely minced sage leaves
- 1½ teaspoons finely minced rosemary leaves
- 1 tablespoon finely minced thyme leaves
- 2 tablespoons finely minced parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
Additional
- Rosemary sprigs for garnish (optional)
- Cooking spray for coating baking dish
Instructions
- Preheat the oven and prepare dish: Preheat your oven to 450°F (232°C). Lightly coat a baking dish with cooking spray to prevent sticking.
- Mix herb butter: In a bowl, combine the softened butter with minced garlic, sage, rosemary, thyme, parsley, salt, and pepper. Stir well to form a fragrant herb butter blend.
- Apply herb butter to turkey: Gently loosen the skin of the turkey breast without detaching it completely. Spread half of the herb butter mixture underneath the skin, directly onto the meat. Spread the remaining half on top of the skin for added flavor and moisture.
- Initial roasting: Place the prepared turkey breast in the baking dish and roast at 450°F for 15–20 minutes, or until the skin begins to brown and crisp.
- Lower temperature and continue roasting: Reduce oven temperature to 350°F (177°C). Continue roasting the turkey for about 1 hour and 15 minutes, periodically basting with pan juices to keep it moist.
- Check doneness: Insert a meat thermometer into the thickest part of the breast. Remove the turkey from the oven once the temperature reads at least 160°F (71°C).
- Rest the turkey: Cover the turkey loosely with aluminum foil and allow it to rest for 5–10 minutes. During this time, the internal temperature will rise to at least 165°F (74°C), ensuring safe and juicy meat.
- Garnish and serve: Garnish the turkey breast with fresh rosemary sprigs if desired. Carve and serve warm.
Notes
- This recipe yields tender, flavorful turkey breast with a crispy herb-infused skin—perfect for special occasions or a hearty meal any day.
- Using bone-in turkey breast helps retain moisture and flavor.
- Allowing the turkey to rest after cooking ensures it remains juicy and tender.
- Basting the turkey occasionally with pan juices helps prevent dryness.
- Ensure the internal temperature reaches 165°F for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 399 kcal
- Sugar: 0.5 g
- Sodium: 506 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 88 g
- Cholesterol: 245 mg
