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
Scale
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
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
