CuisineFrenchGrilledMainsMeatQuick & EasyTurkey

Roast Turkey Breast with Garlic Herb Butter

30 mins Cook
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Copy of NomNom Recipes 78 3

You’ll be the communicate of your excursion gatherings with this Garlic Herb Butter Roast Turkey Breast! With herb butter smeared below the pores and skin so it drips down and bastes the turkey while it roasts, the pores and skin is loaded with flavour even as the flesh is beautifully juicy. this is epic!

Now available: the gradual Cooker version of this recipe with a Garlic Butter Gravy!

Roast Turkey Breast

Roast turkey breast

The word “This aspect dish recipe is so correct, it will scouse borrow the display!” is thrown round all an excessive amount of, and that i’m responsible of it myself. but for the ones of you chargeable for the primary occasion – here is a turkey against which no facet, regardless of how epic, stands a danger.

That herby garlic butter….. that juicy turkey breast – WAIT till you spot THE component inside the VIDEO where I display you how JUICY it’s miles!!!! Sorry for shouting, but i used to be so excited with a purpose to seize that snippet!

There are no words enough enough to explain to you how accurate that is. I don’t even recognize wherein to start, but am going to have a very good crack at it.

The story starts with a garlic herb butter. believe your best garlic bread experience. keep in mind how it oozes out of the gentle bread while you chew into it? That salty, buttery, garlicky deliciousness.

Now, imagine that smeared very generously under the skin of a turkey.

consider what that herby garlicky butter is doing to the turkey, while it’s roasting away. All styles of excellent things. It’s dripping down the turkey, very slowly because it’s under the pores and skin, basting that turkey, infusing it with ridiculous amounts of flavour.

sure, you need to get your fingers grimy. nice hand moisturiser ever.
And as that butter drips ever so slowly down the turkey, a number of it finally ends up inside the pan, mingling with the turkey juices. Baste, baste, baste away, for additonal buttery goodness.
regular readers know I’m a quite bendy laid lower back sort of cook dinner. So after I placed my foot down, there’s a cause for it.

I’m setting my foot down and pronouncing – if you are accountable for the main event and are roasting turkey, regardless of what recipe you’re the usage of – get a meat thermometer!!

No excuses. especially fellow Aussies. Turkey is a once a yr indulgence for many, and it isn’t cheap, so a meat thermometer is a small funding to make certain your turkey comes out as juicy as mine (wait until you see it!!!). El cheapo is first-class – mine is this $6 one from Ebay. Get one NOW!

Ahh, the ones pan juices! the perfect sauce. No need to fuss round with gravy when you have a ready made sauce that tastes this true! That’s the motive why I roast the turkey on a mattress of garlic and herbs – to infuse the pan juices with more flavour so it may be used because the sauce.

Leftover turkey was never so good!

And with all that speak approximately this Garlic Herb Butter Roasted Turkey, piping hot clean out of the oven, I haven’t even commenced on the day after…

Leftover turkey become in no way so suitable. Now, I’m no meals scientist. however I swear, some thing passed off to that turkey in a single day and the flesh have become nearly “cured” so it actually has a texture like the turkey deli slices. It’s a bit difficult to seize it in pictures, however I’ve attempted – see how the slices are clean? There’s no doubt – it’s the quality leftover turkey I’ve had. you may devour it bloodless, straight out of the fridge, and also you’d in no way describe it as dry.
Pile it onto warm rolls slathered with the garlic butter… because you stored the leftover butter sauce, the idea of throwing it out in no way crossed your thoughts – and to clearly take it over the pinnacle, add a few cheese (I’m partial to provolone and Swiss).

otherwise, for a few different takes on using up leftover turkey, attempt White Turkey Enchilada Soup, Garlic Bread Leftover Turkey Pot Pie or Muffulettas!

A turkey so precise, it makes you need to cry. well, it makes me need to cry

What to serve with turkey

Turkey breast is more regularly than no longer a centrepiece for excursion feasting together with Thanksgiving and xmas. here are a few conventional and some of my private preferred aspect dish pointers!
Or have a browse through these recipe collections of side dishes to discover exactly what you’re after!

Your roast turkey breast will be the talk of the town

There’s no denying it – the prep is a piece fiddly and you do want to get in there together with your fingers to ensure the herb & garlic butter gets into all the ones cracks and crevices. if you’ve in no way massaged butter into meat before, you’re lacking out – and also you have to rectify that at once!

And simply think how fantastically moisturised your fingers will be when you make this, no longer to say how you may be showered with compliments by using all those fortunate enough to get a number of your well-known Garlic Herb Butter Roasted Turkey for you to be remembered for years to come.

That’s what I’m here for. To make you look like a star!

Roast Turkey Breast with Garlic Herb Butter

Roast Turkey Breast with Garlic Herb Butter

You’ll be the communicate of your excursion gatherings with this Garlic Herb Butter Roast Turkey Breast! With herb butter smeared below the pores and skin so it drips down and bastes the turkey while it roasts, the pores and skin is loaded with flavour even as the flesh is beautifully juicy. this is epic!
prep time
5 mins
cooking time
30 mins
total time
35 mins



  • 2.5 - 3 kg / 5-6 lb single turkey breast , skin on, bone in (Note 1), NOT BRINED

  • 1/2 tsp salt

  • Black pepper

  • Small bunch of fresh herbs - 4 rosemary sprigs , 8 sprigs sage, 10 thyme sprigs

  • 12 garlic cloves , smashed with side of knife (see video)


  • 150 g / 5 oz (10 tbsp) unsalted butter, softened

  • 1 1/4 tsp table salt or 1 1/2 tsp kosher salt

  • 1/2 tsp black pepper

  • 4 large garlic cloves , minced

  • 1 tbsp finely chopped sage , fresh

  • 1 tbsp finely chopped rosemary , fresh

  • 1 tbsp fresh thyme leaves , fresh

  • 1 tbsp finely chopped parsley leaves , fresh


cast off fridge kick back: Take turkey out of the refrigerator 45 minutes earlier than cooking (or half-hour if it is tremendous warm in which you're).
Preheat oven to 200C / 390F (all oven kinds). positioned rack within the lower center function. (observe 3)
area garlic and bunch of herbs inside the middle of a baking dish. (notice 4)
Butter: mix Butter substances collectively.
Loosen pores and skin: Use an upside teaspoon to help loosen the pores and skin from the turkey flesh (simplest to go under the paper skinny layer under the floor pores and skin). Video useful here.
Smear butter beneath pores and skin: Use about 2/3 of the butter, and smear it beneath the pores and skin at the top half of of the breast. great to smear the use of palms below the pores and skin (no longer on surface), to ensure it spreads as evenly as viable.
flip turkey upside down. Reserve approximately 2 tbsp butter for the floor, smear the rest on the underside.
region turkey in pan at the herbs, skin aspect up. Now smear pores and skin with remaining butter - you don't need plenty on the skin because the herb bits burn.
stop right here for make ahead alternative - the turkey may be left like this for as much as 24 hours. put off from fridge 45 minutes before serving then continue.


Sprinkle top and sides of breast with salt and pepper all over. region turkey in oven, turn down to 180C/350F.
Roast for 1 hr half-hour, basting throughout every 30 minutes. (word 5)
cook TIME / inner TEMPERATURE: The turkey is cooked while the beef thermometer inserted at the thickest component is 74C/165F. I test in several places. allow 15 mins consistent with 500g/1 lb of turkey. My 2.eight kg / 5.5lb bone in turkey took 1 hr 40 mins.
cowl turkey with foil when it turns into golden to your taste, at any point at some stage in the cook dinner time (1 hr 15 minutes for me).
relaxation - put off turkey from pan and region on serving plate. cowl loosely with foil and relaxation for 15 to twenty mins earlier than carving.

BUTTER SAUCE (word 6):

The pan can have melted butter and roasting juices. dispose of herbs and garlic, squeezing out juices. Pour sauce into jug, serve with turkey.
Gravy option - see notice eleven. I in my view love using the butter, but I understand if you sense the want for gravy!


TURKEY: unmarried breast, bone in, is the most popular turkey breast reduce right here in Australia. you could additionally use a 2 - 2.5kg / four-5lb unmarried breast with out a bone. this will additionally be with an entire bone in turkey breast (called "buffe" or "crown" right here in Australia, see pictures in this turkey recipe). if your turkey is larger, use the scaler (hover mouse over Servings) to regulate the substances. BRINED TURKEY: Frozen packaged turkey bought within the freezer section of supermarkets is regularly brined (if ingredients consist of salt, it's brined). This recipe will be too salty if you use brined turkey, so lessen the salt within the butter to three/four tsp. THAW TURKEY: You have to ought to should thaw turkey nicely before cooking it. Thaw in the fridge in a large bowl/tray 24 hours for every 2 - 2.5kg / 4 - 5 kg. Or for a quick thaw, use cold tap water (now not heat or warm) and allow half-hour for every 500g/1lb of turkey, changing the water every 30 minutes. ensure the turkey is submerged. Do no longer even consider microwave thawing it - accept as true with me, i've been there, tried that, suffered dry turkey. And cooking a partially frozen turkey is a no-no too. cook TIME: rely on your thermometer, due to the fact so many variables will have an effect on the prepare dinner time - the accuracy of your oven, the coldness of your turkey, how frequently you open/close the oven, how lots heat escapes every time you do this and so on etc! RACK role: put the rack just underneath the middle so the turkey itself is within the center of the oven. If the turkey is just too high, the pinnacle can brown too rapid, mainly in general ovens. four. choose a baking dish or ovenproof skillet the breast will in shape in simply with out hundreds of area round it. five. BASTING: Use a huge spoon and scoop up the pan juices, pour it all over the turkey. do that approximately 8 - 10 instances, then return to oven. BUTTER SAUCE: flavor the sauce for saltiness (depends how tons salt came off pores and skin). Too salty: add melted unsalted butter OR lemon juice (a piece at a time) if you need lemon flavour. key is to flavor test as you cross. no longer salty sufficient: upload salt. now not sufficient Sauce: add butter and salt. you'll no longer want loads of sauce, it is wealthy . you will want about 2 tsp per serving. See video to peer how plenty there's - take into account there are turkey juices combined with the butter, it is now not simply butter. SERVINGS: Turkey ought to be sliced fairly thinly for best experience! begin carving on the fats give up of the breast that's juicier (it's inevitable the skinny cease can be a piece overcooked). make sure each slice has a bit of pores and skin OR some of the underside (it is critically loaded with flavour in this turkey!). because it's sliced thinly, and assuming masses of sides, I think that 300g / 10 ozuncooked weight is enough according to person. The drumstick/wing/bone you notice in mine and the bone in an entire double breast weighs approximately 400g/14oz. with the intention to serve 8 human beings, i might use eight x 300g / 10 ounces = 2.4kg / five lb, plus 400g/14oz bone = approx 2.8kg / five.eight lb. LEFTOVERS ARE EPIC: preserve leftover turkey whole. The salt below the pores and skin seems to kind of treatment the turkey so the following day, it slices like deli meat, rather than being dry leftover turkey. make certain you shop the butter and pan juices too! See photo in submit for the leftover turkey cheese sandwich with garlic butter. it is a brioche roll that I gently toasted. I piled turkey on a plate and topped with provolone cheese, microwaved it in brief to melt the cheese. Dollop a few butter / turkey juice "jelly" onto the lowest of the bun, pile on turkey cheese, dolloped extra butter then placed the top on. it is so crazy exact!!! nine . slow COOKER version now to be had! See Garlic Herb gradual Cooker Turkey Breast. GRAVY: if you actually need a gravy, that is a way to do it (it will likely be a browned butter gravy, top notch delicious): Scrape the pan juices right into a huge saucepan over medium high warmth. carry to a simmer then add 1/4 cup of simple flour. mix right into a slurry and prepare dinner for 1 minute. Slowly pour in 1 cup of chicken broth, whisking as you pass. while it heats up, it will thicken, if it is too thick, add water (relies upon on how lots juices had been in pan). To darken gravy colour, use darkish soy sauce - simply 1/2 tsp at a time (see observe above for reason). ultimately, season with salt & pepper to taste. DRIED HERBS substitute - in case you do not have clean herbs, for the butter use 1 tsp every of sage, rosemary and thyme. don't trouble with dried parsley, it tastes of not anything. forget about the step concerning placing herbs within the pan below the breast. vitamins consistent with serving assuming all pan juices butter are ate up which they possibly may not be.
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