There’s something undeniably comforting about the rich aroma of roasted garlic and fresh herbs filling your kitchen, and that’s exactly what you get with this Juicy Garlic Herb Roast Turkey Breast Recipe. It’s a simple yet impressive way to bring juicy, flavorful turkey to your table without the fuss of a whole bird.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Juicy Garlic Herb Roast Turkey Breast Recipe
- Top Tip
- How to Serve Juicy Garlic Herb Roast Turkey Breast Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Juicy Garlic Herb Roast Turkey Breast Recipe
Why You'll Love This Recipe
I’ve made this roast turkey breast more times than I can count, especially when I want juicy turkey without the stress of a whole bird. The garlic herb butter gives it such a cozy, irresistible flavor, and honestly, it’s become my go-to for holiday dinners or any time I want to treat myself.
- Easy Prep: The turkey comes pre-brined, so you bypass the soaking stage and get straight to roasting.
- Juicy Results: Smothering the turkey with garlic herb butter under and over the skin keeps every bite tender and flavorful.
- Even Cooking: Roast breast cooks quicker and more evenly than a whole turkey, eliminating the need to flip or rotate.
- Delicious Pan Gravy: You get to make a quick, savory gravy from those fantastic drippings — perfect spooned over everything.
Ingredients & Why They Work
Every ingredient here is purposeful, coming together to create that juicy, herbaceous flavor profile. Think of the fresh herbs and garlic as your flavor base, while the softened butter is what keeps the turkey moist and golden. When shopping, try to grab fresh poultry herbs if you can — they make a noticeable difference!
- Bone-in, skin-on brined turkey breast: The brining ensures moisture retention and the skin crisps beautifully while roasting.
- Garlic cloves: Smashing releases their oils so they infuse the turkey and pan drippings with deep garlicky goodness.
- Medium onions: Their sweetness complements the savory herbs and adds aromatic depth.
- Orange slices: Brighten the flavor with a subtle citrus note that lifts the richness.
- Fresh poultry herbs (thyme, rosemary, sage): Classic herbs that bring earthiness and warmth.
- Low sodium chicken broth: Keeps the pan moist during roasting and forms the base for the gravy.
- Unsalted butter: Softened to mix easily with herbs and spices, it bastes the turkey inside and out.
- Olive oil: Helps brown the skin for that perfect crisp.
- Dijon mustard: Adds a tangy depth, enhancing the butter and herbs.
- Garlic powder, paprika, dried rosemary, dried parsley, salt, dried thyme, dried oregano, onion powder, ground cumin, pepper: These spices layer flavor, creating a complex, savory crust.
- Flour: Thickens the gravy made from pan drippings into a smooth, luscious sauce.
- Chicken bouillon (optional): A quick flavor booster for gravy, if you want it richer.
Make It Your Way
I love experimenting with the herbs depending on the season — sometimes swapping in tarragon or marjoram if I have them on hand. Feel free to tweak the garlic level too; if you’re a big fan, doubling up can add even more punch. You can also add a splash of white wine in the chicken broth for a subtle twist.
- Variation: I once added a bit of smoked paprika and chipotle powder for a warm, smoky twist that was a big hit at a backyard BBQ.
Step-by-Step: How I Make Juicy Garlic Herb Roast Turkey Breast Recipe
Step 1: Prep your turkey and herb butter
Start by patting your turkey breast dry with paper towels — this helps the butter stick and the skin crisp. Then combine softened butter with all your dried herbs, garlic powder, paprika, mustard, and a pinch of salt and pepper. I like mixing it in a small bowl so it’s easy to spread. Carefully loosen the skin from the breast meat and spread half of the herb butter under the skin, then rub the rest all over the outside. This sneaky move bastes the meat as it cooks, sealing in unbelievable juiciness.
Step 2: Arrange aromatics and roast
Place your sliced onions, smashed garlic cloves, and orange slices in the roasting pan, scatter the handful of fresh herbs on top, then nestle the turkey breast skin-side up. Drizzle olive oil over the skin. Pour chicken broth into the pan to keep the aromatics moist and create flavorful drippings. Roast at 325°F (163°C) for about 2.5 hours, basting with pan juices occasionally if you have time. The meat is done when it hits 165°F internal temperature — use a meat thermometer to be sure.
Step 3: Make the pan gravy
Once the turkey rests, pour the pan drippings into a saucepan. Add room temperature butter and whisk over medium heat. Sprinkle in flour and stir until golden and thickened, then add chicken broth gradually, whisking to achieve a smooth, richly flavored gravy. Taste and add chicken bouillon if you want a deeper savoriness. This part is the perfect way to capture every bit of flavor from your roast.
Top Tip
From many attempts, I’ve found a few simple tricks that make this Juicy Garlic Herb Roast Turkey Breast Recipe shine every time. These aren’t just theoretical — they’re what helped me turn ordinary dinner into a celebration dish.
- Butter under the skin: Seriously, this technique locks in moisture and delivers buttery richness that elevated my turkey from dry to dreamy.
- Use a meat thermometer: Don't guess doneness — it guarantees tender, perfectly cooked turkey without the risk of drying out.
- Rest before carving: It’s tempting to slice right away, but resting allows juices to redistribute, making every bite juicier.
- Baste when you can: If you have patience, spoon pan juices over the turkey every 30 minutes for extra moist and flavorful skin.
How to Serve Juicy Garlic Herb Roast Turkey Breast Recipe
Garnishes
I like to garnish with a few fresh herb sprigs right from the garden or market — rosemary and thyme look pretty and reinforce the herb flavors. Thin orange zest strips or wedges add a fresh, zesty pop that brightens the plate and invites everyone to dig in.
Side Dishes
Pair this turkey breast with creamy garlic mashed potatoes, a classic green bean casserole, and sweet cornbread stuffing — it’s a combo that never fails to impress. A crisp winter salad or roasted root vegetables round out the meal beautifully too.
Creative Ways to Present
For special occasions, I’ve served slices of this turkey breast layered on a platter with fresh herb sprigs, orange slices, and whole roasted garlic heads on the side for guests to squeeze onto their plates. It adds visual drama and encourages everyone to customize bites.
Make Ahead and Storage
Storing Leftovers
I always let the turkey cool completely before wrapping tightly in foil or placing in airtight containers. It keeps beautifully in the fridge for 3–4 days without drying out, especially wrapped with some pan juices.
Freezing
For longer storage, slice the turkey into portions and freeze in freezer bags or containers with a little gravy or broth to prevent freezer burn. It reheats nicely without losing moisture.
Reheating
I gently reheat slices covered in foil in a moderate oven (about 300°F) or microwave with a splash of broth. Adding extra gravy keeps the meat tender and flavorful during reheating.
Frequently Asked Questions:
While boneless turkey breast can work, I prefer bone-in skin-on because it cooks more evenly and stays juicier. The bone adds flavor and helps retain moisture during roasting.
The recipe starts with pre-brined turkey breast which is a huge time-saver. If you buy an unbrined breast, I’d recommend brining it overnight to get similar juicy results. Pre-brined cuts make this recipe foolproof and quicker to prep.
Stored properly in the refrigerator, leftover turkey breast will keep for 3 to 4 days. Make sure to wrap it tightly or store in airtight containers to maintain moisture and flavor.
Dry the skin well before applying the herb butter and roast at a moderate temperature without covering the breast. Drizzling olive oil and basting with pan juices helps achieve that golden, crispy skin.
Final Thoughts
This Juicy Garlic Herb Roast Turkey Breast Recipe is one of those recipes that I recommend to friends because it’s both approachable and reliably delicious. Whether it’s a holiday centerpiece or a special Sunday dinner, this turkey breast never disappoints — juicy, tender, packed with cozy garlic and herb flavors, and finished off with a luscious gravy. Give it a try, and I’m sure it’ll become your new favorite way to enjoy roast turkey without the hassle.
Print
Juicy Garlic Herb Roast Turkey Breast Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roast Turkey Breast recipe offers a juicy, tender, and flavorful alternative to a full-size turkey. Brined and smothered in a rich garlic herb butter, the turkey breast roasts to golden-brown perfection with a delicious pan gravy made from the drippings. Perfect for holiday dinners or special occasions, it pairs beautifully with classic sides like garlic mashed potatoes and green bean casserole.
Ingredients
Turkey and Aromatics
- 6-8 pound bone-in, skin-on, brined turkey breast, thawed (two breasts still joined at the breast bone)
- 12 garlic cloves, smashed with side of knife
- 2 medium onions, sliced
- 1 orange, sliced
- 1 handful fresh poultry blend herbs (thyme, rosemary, and sage)
- 1 cup low sodium chicken broth
Herb Butter and Seasonings
- 12 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- ½ tablespoon Dijon mustard
- ½ tablespoon garlic powder
- ½ tablespoon paprika
- ½ tablespoon dried rosemary
- ½ tablespoon dried parsley
- ½ tablespoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon pepper
Gravy Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons reserved herb butter (divided)
- ⅓ cup flour
- 2 cups low sodium chicken broth (more or less as needed)
- Chicken bouillon (to taste, optional)
Instructions
- Prepare the Herb Butter: In a bowl, combine the softened unsalted butter, olive oil, Dijon mustard, garlic powder, paprika, dried rosemary, dried parsley, salt, dried thyme, dried oregano, onion powder, ground cumin, and pepper. Mix thoroughly to form a flavorful herb butter.
- Apply Herb Butter to Turkey: Pat the turkey breast dry with paper towels. Carefully loosen the skin of the turkey breast without tearing it. Spread about two-thirds of the herb butter evenly under the skin over the meat, and spread the remaining butter over the skin surface to coat evenly.
- Arrange Aromatics in Roasting Pan: Place the smashed garlic cloves, sliced onions, and orange slices in the bottom of a large roasting pan. Scatter fresh poultry blend herbs over the aromatics. Pour in 1 cup of low sodium chicken broth.
- Place Turkey and Roast: Set the turkey breast on top of the aromatics, skin side up. Roast in a preheated oven at 325°F for approximately 150 minutes, or until the internal temperature of the thickest part reaches 165°F. Baste occasionally with pan juices for extra moisture and flavor.
- Rest the Turkey: Once cooked, remove the turkey breast from the oven and tent loosely with aluminum foil. Let it rest for 20 minutes before carving to allow juices to redistribute.
- Make the Gravy: Pour the drippings from the roasting pan through a strainer into a saucepan, discarding solids. Add 3 tablespoons unsalted butter and 2 tablespoons of the reserved herb butter to the drippings and melt over medium heat. Whisk in the flour to form a roux and cook for 2 minutes, stirring constantly. Gradually whisk in 2 cups of low sodium chicken broth until smooth. Simmer until thickened, adding chicken bouillon if additional flavor is desired. Adjust seasoning to taste.
- Serve: Carve the turkey breast and serve with the homemade pan gravy alongside your favorite holiday sides like garlic mashed potatoes, green bean casserole, and cornbread stuffing.
Notes
- This recipe uses a pre-brined turkey breast for juiciness and ease; if using unbrined, consider brining overnight for best results.
- Loosening the skin gently allows the herb butter to penetrate and baste the meat, enhancing flavor and moisture.
- Basting the turkey periodically during roasting helps achieve a golden-brown, crispy skin.
- Resting the turkey before carving ensures it remains juicy and tender.
- The pan gravy made from drippings perfectly complements the roasted turkey and can be adjusted for thickness by varying the broth amount.
- If fresh herbs are not available, dried herbs can be substituted, but use about one-third the quantity to avoid overpowering flavors.
- For a complete meal, serve with traditional sides like mashed potatoes, stuffing, and vegetables.
Nutrition
- Serving Size: 1 serving (approximately 6 ounces cooked turkey breast)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 105 mg
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