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Home » Dinner » Roasted Turkey Breast with Garlic and Herbs

Published: November 4, 2021 Last Modified: November 4, 2021 By Sara 170 Comments

Roasted Turkey Breast with Garlic and Herbs

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This roasted turkey breast is coated in a savory garlic and herb butter, then baked to golden brown perfection.
This roasted turkey breast is coated in a savory garlic and herb butter, then baked to golden brown perfection.
This roasted turkey breast is coated in a savory garlic and herb butter, then baked to golden brown perfection.

This roasted turkey breast is coated in a savory garlic and herb butter, then baked to golden brown perfection. The perfect quick and easy option for a holiday meal or everyday dinner!

When I’m feeding a crowd for the holidays, I make a whole roasted turkey. When I’m entertaining a smaller group, I opt for a roasted turkey breast instead. This is the best turkey breast I’ve ever had, it’s tender, flavorful and juicy – no dry meat here!

Garlic and herb roasted turkey breast in a baking dish with a rosemary garnish.

I love a good roasted turkey, especially around the holidays. That being said, sometimes it’s just my family of 5 and we don’t want to cook up a whole huge turkey. This roasted turkey breast is the perfect option – it’s super flavorful, quick cooking, and festive for a holiday meal.

A turkey breast and bowls of butter, garlic and herbs.

How do you cook a turkey breast?

This recipe starts with a seasoned butter which is made with an assortment of fresh minced herbs, garlic and seasonings. Everything gets mixed together and the butter is rubbed both on top of and underneath the skin of the turkey. The turkey then gets roasted, first at high heat to crisp the skin, then at a lower heat to cook everything thoroughly.

Butter, garlic, herbs and seasonings in a mixing bowl.

How long does it take to cook a turkey breast?

You can either use a whole or half turkey breast for this recipe. The recipe is written for a half breast, but if you use a whole breast, simply double the amount of herb butter and you’ll be ready to go. Typically a bone-in turkey breast takes about 20 minutes per pound to cook in the oven.

How do you know when the turkey is done?

Your turkey breast is done when a thermometer inserted into the thickest part of the breast registers 165 degrees F. Be careful not to go too far about 165 degrees or you risk your meat being on the dry side. I use an oven safe thermometer probe that stays in the turkey as it cooks so I can continuously monitor the temperature. Also, the turkey will continue to cook after you take it out of the oven. You can pull your turkey out of the oven around 160 degrees F, then cover it with foil for 5-10 minutes or until it comes up to 165 degrees.

A turkey breast coated with garlic and herb butter.

Roasted Turkey Breast Variations

If you’re not in the mood for garlic and herbs, try one of these other options to add some zest to your holiday meal!

  • Mexican Turkey Breast: Mix the softened butter with chili powder, garlic powder, cumin and lime zest.
  • Cajun Turkey Breast: Mix the softened butter with Cajun seasoning.
  • Bacon Wrapped Turkey Breast: Wrap 6-8 strips of bacon around the turkey breast until completely covered. This works best if you remove the turkey skin first.
  • Maple Turkey Breast: Add 2 tablespoons of maple syrup to the butter mixture.

A roasted turkey breast in a baking dish.

Turkey breast side dishes

I like to serve my roasted turkey breast with classic holiday side dishes. Of course no turkey dinner is complete without stuffing and potatoes, and you always need a veggie to round out the meal! Try some of my favorites listed below, your family is sure to love them.

  • Loaded Mashed Potato Casserole
  • Sweet Potato Casserole with Marshmallows
  • Bacon Roasted Brussels Sprouts
  • Candied Carrots
  • Southern Cornbread Dressing

Sliced roasted turkey breast served with mashed potatoes and vegetables.

How much turkey per person?

The general rule of thumb is to cook one pound of turkey per person. If you want plenty of turkey for leftovers, aim for 1 1/2 – 2 pounds per person.

This roasted turkey breast is sure to be a huge hit with family and friends. It’s even great for an everyday dinner option on a chilly fall or winter night, comfort food at its finest!

Roasted Turkey Breast Video

Garlic and herb roasted turkey breast in a baking dish with a rosemary garnish.
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5 from 66 votes

Roasted Turkey Breast with Garlic and Herbs

This roasted turkey breast is coated in a savory garlic and herb butter, then baked to golden brown perfection. The perfect quick and easy option for a holiday meal or everyday dinner!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6
Calories 399kcal
Author Sara Welch

Ingredients

  • 6 lb bone in turkey breast I use a half breast
  • 5 tablespoons butter softened
  • 1 teaspoon minced garlic
  • 1 tablespoon sage leaves finely minced
  • 1 1/2 teaspoons rosemary leaves finely minced
  • 1 tablespoon thyme leaves finely minced
  • 2 tablespoons parsley finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • rosemary sprigs for garnish optional
  • cooking spray

Instructions

  • Preheat the oven to 450 degrees F. Coat a baking dish with cooking spray.
  • Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine.
  • Loosen the skin of the turkey breast. Spread half of the butter underneath the skin of the turkey, and the other half of the butter on top of the turkey breast.
  • Place the turkey in the baking dish. Bake for 15-20 minutes or until skin has just started to brown.
  • Reduce the oven temperature to 350 degrees F. Bake for approximately 1 hour and 15 minutes, basting occasionally with pan juices. 
  • Check the temperature of the turkey by inserting a thermometer into the thickest part of the meat. The turkey can come out of the oven when the thermometer registers at least 160 degrees.
  • Cover the turkey with foil and let it sit for 5-10 minutes, or until thermometer registers at least 165 degrees F.
  • Garnish with rosemary and serve.

Notes

  • If your turkey breast is larger or smaller than the size indicated in the recipe, you can adjust the cook time accordingly. Turkey breast cooks for approximately 20 minutes per pound.
  • This recipe calls for a half turkey breast. If you use a full turkey breast, make double the herb butter mixture.

Nutrition

Calories: 399kcal | Protein: 88g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 245mg | Sodium: 506mg | Potassium: 1002mg | Vitamin A: 560IU | Vitamin C: 3.6mg | Calcium: 72mg | Iron: 2.6mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

This post was originally published on October 29, 2018 and was updated on November 4, 2021 with new content.

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Filed Under: Christmas, Dinner, Gluten Free, Thanksgiving

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    Comments

    1. Mary Kaye says

      January 23, 2022 at 3:00 pm

      I tried this recipe today and my turkey came out perfect! Thanks for this great recipe. 🙂

      Reply
    2. Carolyne says

      January 15, 2022 at 1:50 pm

      I used this recipe for Christmas this year and it turned out absolutely perfect! So tender and flavourful, thanks so much, this will be my go to:)

      Reply
    3. Amanda says

      December 21, 2021 at 4:56 am

      Two Questions, do you roast on a rack or direct in pan? Can you wrap in a bag to avoid basting?

      Reply
      • Sara says

        December 21, 2021 at 8:10 am

        I roast it directly in a pan but a rack would also be fine. I’ve never tried wrapping it in a bag so I can’t say for sure!

        Reply
    4. Julie says

      December 20, 2021 at 8:19 pm

      Do I need to brine the turkey breast before using this recipe? Also I have a roasting pan with the grated in it I was planning to use – will this work as it is different from what’s shown in the photos. Lastly are there any steps someone cooking a turkey breast for the first time might miss prior to #1? Will there be stuff inside the turkey i I need to get out?

      Reply
      • Sara says

        December 21, 2021 at 8:14 am

        You do not need to brine the turkey unless you want to, if you decide to brine you can use a half batch of my brine recipe: https://www.dinneratthezoo.com/turkey-brine-recipe/
        A roasting pan with a grate is fine. If you’re using a half breast like shown in the photo there won’t be anything to take out of the turkey. If it’s a full double turkey breast then it’s possible there could be a giblet bag inside.

        Reply
    5. Tracy says

      December 17, 2021 at 3:15 pm

      5 stars
      Ok I haven’t made this yet but I’m planning to. If I cook two separate breasts at the same time, how do I figure out cooking time? Thanks.

      Reply
      • Sara says

        December 20, 2021 at 8:39 am

        If you use a large enough pan where the air can circulate between the breasts the cooking time change should be minimal, the best gauge is to put a thermometer in one of the breasts so you know exactly when it’s done.

        Reply
    6. pookie says

      December 3, 2021 at 11:48 pm

      i have been making turkey breasts using your recipe for a while now. the only place i find a t breast is at trader joes. even at 2 1/2 lbs it always takes longer than 20min. per lb.i do start it at 450 as recommended &i have an oven themomater& also one to check for doneness so i know the oven is correct. the turkey is >Empire brand & absolutely delish! wish more stores sold them. i always roast them on a rack so the temp circulates better.

      Reply
    7. Sandra says

      December 3, 2021 at 5:48 am

      Great recipe! I do something similar but always make this the day before Thanksgiving so the herbs and garlic have time to permeate the butter. Then I let it sit out so it has time to soften before I cook the turkey. Tip: If you make extra herb butter, you can use some on your rolls (as long as you don’t contaminate it while putting it on the turkey) or add some to your gravy. That’s another bonus, this helps make a great gravy base with the turkey drippings!

      Reply
    8. Keisha Mashian says

      November 27, 2021 at 8:04 am

      5 stars
      This recipe is AMAZING! I used it for my 10lb. turkey breast for Thanksgiving. The cook time was right on. The garlic butter was phenomenal! You made me look good!! Thank you!

      Reply
    9. Mary says

      November 26, 2021 at 11:02 am

      5 stars
      Thank you so much for this! I made this recipe for Thanksgiving and everyone loved it! It will be my go-to in the future. I used a very large (9.5 lb) bone-in turkey breast. It was so much easier to manage than an entire turkey, but “looked the part.” Nobody in my family missed the dark meat or giblets. It was more than enough to feed 9 adults. Even though it was so big, I didn’t have to double the butter recipe. This is a very easy recipe, but I made it even easier by using dried herbs instead of fresh (I did use real garlic), and it was still delicious! I just used 1/3 of the amount of herbs called for.

      Reply
    10. Jan says

      November 26, 2021 at 9:31 am

      Made this recipe for the first time with a whole turkey breast. Delicious flavor but had a very hard time getting the butter rub to adhere to the turkey skin on the outside. Tried patting the skin to dry a bit but no luck.
      Finally managed to get blobs to stay on long enough to get it in the oven! Any suggestions? 😀

      Reply
      • Sara says

        November 29, 2021 at 8:21 am

        The butter should be very soft and you just want to spread it as quickly as possible since it will harden when it touches the cold turkey!

        Reply
    11. Bobbi L Hargis says

      November 26, 2021 at 7:16 am

      Hi, I’m just wondering, would it be OK to cook the under side first to crisp it up then cook the top to crisp the top to crisp it up or is that just not necessary?
      Thanks in advance, I’m having my small Thanksgiving today….
      Bobbi

      Reply
      • Sara says

        November 26, 2021 at 8:20 am

        I don’t think it’s necessary to do that!

        Reply
    12. Kristine says

      November 26, 2021 at 4:54 am

      5 stars
      Made it just as written…My Family loved it!!! Moist and savory turkey breast !! Thank you so much for the wonderful recipe!!

      Reply
    13. Jo says

      November 25, 2021 at 7:00 am

      thank you!

      Reply
    14. Karla says

      November 25, 2021 at 6:11 am

      5 stars
      I have used this recipe for the las several thanksgivings and it is always a hit! We only like the breast so this is perfect for our little family! I am trying your loaded potato recipe this year…. Happy thanksgiving! karla

      Reply
    15. Fan says

      November 24, 2021 at 7:47 am

      Just to clarify… if I have a turkey breast that is 5 pounds, I should use this recipe as written – with 5 tablespoons of butter, etc. Is that right? Thanks so much!

      Reply
      • Sara says

        November 24, 2021 at 2:20 pm

        Yes you’ll use the recipe as written but the cook time may be shorter!

        Reply
    16. DGM says

      November 22, 2021 at 9:10 am

      This recipe sounds amazing. Do you cover the turkey with aluminum foil???

      Reply
      • Sara says

        November 23, 2021 at 8:31 am

        Cook it uncovered, if you feel like the top is getting overly browned towards the end of the cooking time you could then cover it with foil!

        Reply
    17. Alec Holland says

      November 19, 2021 at 7:25 pm

      Do you recommend fresh r dried herbs for this? I have fresh rosemary and sage but dried parsley and thyme not sure if that would work

      Reply
      • Sara says

        November 20, 2021 at 8:54 am

        Fresh herbs are best! If you need to use dried, use 1/3 of the amount.

        Reply
    18. pookie says

      November 11, 2021 at 5:10 pm

      my favorite recipe for roasted turkey breast…thank u!

      Reply
      • Marilyn says

        November 17, 2021 at 3:23 am

        5 stars
        I made this recipe last night exactly as shown in the directions. It was the best turkey I’ve ever eaten.

        Reply
    19. Beth Sachs says

      November 11, 2021 at 3:51 am

      5 stars
      The turkey looks so moist! Loving the sound of the garlic and herb butter too.

      Reply
    20. Danielle Wolter says

      November 11, 2021 at 3:50 am

      5 stars
      I love not having to roast a whole turkey for thanksgiving. The breast always ends up dry in an effort to get that dark meat cooked. This method is much better and results in a juicier breast. Great recipe!

      Reply
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