If you’re looking for a simple way to get that succulent, flavorful turkey without the fuss of roasting an entire bird, you’ve got to try my Herb & Garlic Roasted Turkey Breast Recipe. I absolutely love how this comes out moist on the inside with a perfectly crisp, aromatic skin on top — it’s like the best of both worlds packed into one easy meal. Whether it’s for a smaller gathering or just a cozy dinner at home, this recipe is a total game-changer you’ll want in your cooking repertoire.

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Why You’ll Love This Recipe

Simple and Quick: Roasting just the turkey breast saves you loads of time and effort compared to a whole turkey.
Bursting with Flavor: The herb and garlic butter crust infuses the meat with an irresistible aroma and juicy taste.
Perfect for Smaller Groups: No more leftover mountains; this recipe is just right for about 4 hungry people.
Versatile Leftovers: The turkey breast tastes amazing sliced fresh or cooled for sandwiches and salads the next day.

A white plate holds two pieces of cooked meat sliced into even layers, each with a golden-brown crust speckled with herbs and spices. The inside of each slice is light and tender, with the slices arranged neatly in two rows, slightly overlapping. Sprigs of fresh green herbs are scattered on top and around the meat, adding a touch of color. The plate rests on a white marbled surface with some green herbs sprinkled nearby, and a wooden utensil is partially visible at the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This herb & garlic combo really hits the spot, and when spread into creamy butter, it makes the turkey breast sing with flavor. Plus, you only need a handful of fresh herbs and pantry staples — so it’s perfect for last-minute dinner plans or holiday meals alike.

Turkey Breast: Look for a fresh or thawed half turkey breast around 3 to 4 pounds for perfect roasting size.
Butter: Room temperature butter blends smoothly with the herbs for that rich crust that seals in moisture.
Fresh Thyme: Adds a subtle earthy and floral note — always opt for fresh whenever you can.
Fresh Rosemary: Its woody, piney flavor complements the thyme beautifully and pairs so well with turkey.
Garlic: Minced garlic works its magic to punch up the savory flavor in this dish.
Salt: Essential for seasoning and helping to tenderize the turkey.
Cracked Black Pepper: Gives just the right kick and depth to the herb butter.
Water: Helps keep the meat moist by creating a little steam during roasting.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch this recipe up depending on what’s on hand or who I’m cooking for — it’s super flexible. Feel free to experiment with different herbs or add a little citrus zest for brightness.

Herb Swap: If you don’t have rosemary or thyme, sage or tarragon are great substitutes that bring their own unique flavors.
Spicy Kick: For a little heat, I sometimes add a pinch of cayenne or smoked paprika to the butter mix.
Wine Infused: Replace the water in the roasting pan with white wine for a more complex pan sauce later on.
Garlic Lovers: Double up on the garlic because I personally love the extra punch it gives — just be mindful not to burn it in the oven.

How to Make Herb & Garlic Roasted Turkey Breast Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F. I like to line my sheet pan or roasting pan with parchment paper—it helps with cleanup and keeps the pan drippings clean. Sometimes I skip the parchment and layer sliced onions, carrots, and celery underneath the turkey breast to add extra flavor and prevent sticking. Both methods work beautifully.

Step 2: Make the Herb & Garlic Butter

Chop your fresh thyme, rosemary, and mince the garlic finely. Then, mix them with room temperature butter in a bowl. I like to smoosh it all together with my fingers because the warmth helps the butter soften and the herbs release their fragrance. Spread this flavorful butter generously all over the turkey breast — don’t forget to get some underneath the skin too if you can! This is what locks in moisture and adds that gorgeous golden crust.

Step 3: Roast and Crisp

Place the butter-rubbed turkey breast skin-side up in your pan. Pour about a cup of water into the roasting pan to keep the meat juicy during cooking. Roast for about 15 to 20 minutes per pound — so for a 3-4 pound breast, roughly 1 hour. Around 15 minutes before it’s done, crank your oven up to 400°F and remove any cover to crisp the skin just right. Keep an eye on your meat thermometer; when the breast hits 150°F internally, pull it out — it’ll rest and carry overcook to a safe 165°F. Resting is absolutely essential here. Trust me, rushing this step leads to dryer meat, and nobody wants that.

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Pro Tips for Making Herb & Garlic Roasted Turkey Breast Recipe

Butter Softening: Using room temperature butter is key; it blends more evenly with the herbs and spreads smoothly under the skin.
Thermometer is Your Best Friend: I learned the hard way that guessing don’t cut it; checking internal temp prevents dry, overcooked turkey.
Rest Before Carving: Let the turkey breast rest at least 10 minutes to redistribute juices — this makes slices tender and juicy.
Crisping the Skin: Cranking up the oven to 400°F at the end crisps the skin perfectly without overcooking the meat inside.

How to Serve Herb & Garlic Roasted Turkey Breast Recipe

A white plate shows three main parts: on the right, five thick slices of roasted chicken with a golden brown outside and white inside, with small green herb leaves on top; in the middle, a smooth, creamy mound of mashed potatoes with a shiny butter pool melting in the center, sprinkled with black pepper; on the left, a mix of roasted Brussels sprouts and small browned pieces of bacon and diced onions. A silver fork and a knife with a wooden handle are placed above the chicken. The plate sits on a white marbled surface with a beige and black striped cloth partially visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love serving this turkey breast with a sprinkle of fresh chopped parsley or thyme on top — it brightens up the presentation and adds a fresh touch. A wedge of lemon on the side is also a favorite of mine because a quick squeeze really wakes up the flavors.

Side Dishes

My family goes crazy for this turkey breast paired with garlic mashed potatoes and roasted green beans. Leftover pan drippings make a simple gravy that ties it all together. I also like creamy cranberry sauce or a sweet potato casserole as sides to round out the meal.

Creative Ways to Present

For holiday dinners or special occasions, I slice the turkey breast thick and serve it on a platter surrounded by crisp autumn apple slices and fresh herbs. It always impresses guests and makes the table feel festive without much extra effort.

Make Ahead and Storage

Storing Leftovers

I like to cool any leftover turkey breast completely before wrapping it tightly in foil and then placing it in an airtight container in the fridge. This keeps it juicy and makes it super convenient for sandwiches or quick dinners for up to 3-4 days.

Freezing

If I want to save it longer, I slice the turkey breast, separate layers with parchment paper, then freeze it in a freezer-safe bag. This makes thawing individual slices possible without thawing the whole thing — super handy for meal prep.

Reheating

When reheating, I recommend warming turkey slices gently in the oven wrapped in foil at 300°F to avoid drying out. A splash of broth or pan drippings inside the foil keeps them moist. Microwave does the job in a pinch but can make it a bit chewy if overheated.

FAQs

Can I use frozen turkey breast for this recipe?

Yes, but make sure your turkey breast is fully thawed before you start. Cooking it from frozen will lead to uneven cooking and could leave you with dry parts. Plan ahead and thaw it in the fridge for a day or two prior to roasting.
What if I don’t have fresh herbs? Can I use dried instead?

You can use dried herbs in a pinch, but fresh herbs really make a difference in flavor and aroma. If using dried, cut the quantity to about one-third as they’re more concentrated. Add them to the butter and let it sit for a bit before applying to help rehydrate the herbs.
How do I know when the turkey breast is fully cooked?

The safest and most foolproof way is to use a meat thermometer. When the internal temperature hits 150°F, remove it from the oven and let it rest; carryover heat will bring it to 165°F, which is the safe internal temperature for turkey.
Can I prepare the herb butter mixture ahead of time?

Absolutely! You can mix the herb and garlic butter the day before and keep it covered in the fridge. Just bring it to room temperature before spreading onto the turkey to ensure easy application.
What sides go best with this Herb & Garlic Roasted Turkey Breast Recipe?

I love serving this turkey with garlic mashed potatoes, roasted vegetables like green beans or carrots, and a tangy cranberry sauce. These sides complement the rich, herby flavors perfectly.

Final Thoughts

This Herb & Garlic Roasted Turkey Breast Recipe has become one of my go-to dishes whenever I want comfort food that impresses without the weekend-long effort. It’s straightforward, flavorful, and always results in juicy, tender turkey with that irresistible crispy skin. I honestly think once you try it, you’ll find yourself reaching for turkey breast more often, even outside the holidays. So grab some fresh herbs and butter and give it a go — your taste buds (and your guests!) will thank you.

Herb & Garlic Roasted Turkey Breast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 89 reviews

Author: Lauren
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Yield: 4 servings
Category: Main Course
Method: Roasting
Cuisine: American

Print Recipe

Description

A flavorful and easy-to-make Herb & Garlic Roasted Turkey Breast recipe perfect for small gatherings or holiday meals. The turkey breast is coated with a butter mixture infused with fresh thyme, rosemary, and garlic, then roasted to juicy perfection with crispy skin.

Ingredients

Turkey Breast

1 3-4 lb half turkey breast

Herb & Garlic Butter

4 tbsp room temperature butter
1 tbsp chopped fresh thyme
1 tsp chopped fresh rosemary
2 cloves minced garlic
1 tsp salt
1 tsp cracked black pepper

Other

1 cup water

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a sheet pan or roasting pan with parchment paper for easy cleanup.
Prepare Herb Butter: Chop the fresh thyme, rosemary, and garlic finely. In a bowl, combine them with the room temperature butter. Use your fingers to soften and mix the butter thoroughly, creating a fragrant herb butter mixture.
Butter the Turkey: Liberally spread the herb butter mixture under the turkey skin and over the top of the skin. This will infuse the meat with flavor and help keep it moist during roasting.
Position Turkey Breast: Place the butter-coated turkey breast skin side up in the roasting pan. Optionally, for added flavor in the drippings, you can lay the turkey breast on sliced onions, carrots, or celery instead of parchment paper.
Roast Turkey: Roast the turkey breast at 350°F for approximately 15-20 minutes per pound (about 1 hour total for a 3-4 lb breast). Use a food thermometer to check the internal temperature periodically.
Crisp the Skin: In the last 15 minutes of roasting, remove any cover or lid and increase the oven temperature to 400°F to crisp up the skin nicely.
Rest and Serve: Remove the turkey breast from the oven when it reaches an internal temperature of 150°F. Let it rest to carry overcook to 165°F for safe consumption. Slice and serve immediately or cool for use as sandwich meat later.

Notes

This method is ideal if you want to avoid cooking a whole turkey or are feeding a smaller group.
Laying the turkey on sliced vegetables enhances the flavor of pan drippings and can be used to make gravy.
Monitoring internal temperature is key to juicy, perfectly cooked turkey.
Resting the meat allows juices to redistribute and the turkey to reach safe eating temperature.

Nutrition

Serving Size: 1 serving
Calories: 583.5 kcal
Sugar: 0.5 g
Sodium: 700 mg
Fat: 40 g
Saturated Fat: 20 g
Unsaturated Fat: 18 g
Trans Fat: 0.2 g
Carbohydrates: 2 g
Fiber: 0.2 g
Protein: 52 g
Cholesterol: 140 mg