I’m sharing my Herb Roasted Turkey Breast, brushed with a garlic and herb butter that bakes to a glossy golden finish and hides a surprising little trick to perfect the bake.

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I can’t resist a turkey that gets that golden, crackling skin and stays juicy underneath. I rub it with unsalted butter and lots of garlic, then let the simple flavors do the work.

Somehow this feels like a cross between the easiest Herb Roasted Turkey Breast you swear you’ll only make for guests and an Oven Roasted Turkey your aunt brings to Christmas, but without the fuss. I tried a few tiny cheats while testing, and they changed everything, so yeah, it’s surprisingly forgiving.

If you like bold taste with very little showmanship, you’ll want to keep reading.

Ingredients

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Turkey breast: lean protein rich and filling keeps you full, great for family dinners.
Butter: adds richness and browning, high in fat so use with veggies for balance.
Garlic: pungent adds savory depth and slight sweetness when roasted, good for immunity.
Fresh herbs: rosemary thyme sage parsley give aromatic lift low calorie high flavor.
Lemon zest: brightens flavors adds tang small vitamin C boost, cuts richness.
Mirepoix (onion carrot celery): adds natural sweetness and body gives small fiber boost.
Chicken stock: keeps breast moist adds savory umami without much fat can be salty.

Ingredient Quantities

3 to 4 pound bone in skin on turkey breast

1/2 cup (1 stick, 113 g) unsalted butter, softened

4 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme leaves, chopped

1 tablespoon fresh sage, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon lemon zest (from 1 lemon)

1 tablespoon olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup low sodium chicken or turkey stock

1 small onion

2 carrots

2 celery stalks

1 lemon

How to Make this

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1. Preheat oven to 350 F. Pat the 3 to 4 pound bone in skin on turkey breast very dry with paper towels, then sprinkle all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper.

2. In a bowl mix 1/2 cup softened unsalted butter with 4 cloves minced garlic, 1 tablespoon finely chopped rosemary, 1 tablespoon chopped thyme leaves, 1 tablespoon chopped sage, 1 tablespoon chopped parsley, and 1 teaspoon lemon zest. Stir in 1 tablespoon olive oil to loosen the butter so it spreads easier.

3. Carefully loosen the skin over the breast with your fingers and smear about two thirds of the herb garlic butter directly on the meat under the skin. Rub the remaining butter evenly over the skin.

4. Roughly chop 1 small onion, 2 carrots and 2 celery stalks and scatter them in the bottom of a roasting pan to make a vegetable bed. Cut 1 lemon in half and tuck the halves among the vegetables.

5. Put the turkey breast skin side up on top of the vegetables. Pour 1/2 cup low sodium chicken or turkey stock into the pan around the veggies so it does not wash the butter off the bird.

6. Roast uncovered in the preheated oven, basting every 20 minutes with pan juices, until an instant read thermometer inserted into the thickest part of the breast away from the bone reads 165 F. For a 3 to 4 pound breast expect roughly 1 hour to 1 hour 30 minutes but go by temperature not time.

7. If the skin is getting too brown before the breast is done, tent loosely with foil to keep it from burning.

8. When the breast hits 165 F remove it from the oven and transfer to a cutting board. Tent with foil and let rest 15 minutes to let the juices redistribute.

9. Meanwhile skim excess fat from the pan and put the pan over medium heat on the stove to scrape up browned bits, simmer briefly with the pan juices and any remaining stock to make a quick jus, taste and season if needed.

10. Slice the turkey against the grain, serve with the pan jus and squeeze the roasted lemon over top for bright flavor.

Equipment Needed

1. Large rimmed roasting pan
2. Instant-read meat thermometer
3. Mixing bowl
4. Rubber spatula or butter knife (to spread the herbed butter)
5. Chef’s knife
6. Cutting board
7. Measuring cups and spoons
8. Basting spoon or turkey baster
9. Aluminum foil
10. Paper towels

FAQ

Q: How long and at what temperature should I roast a 3 to 4 pound bone in turkey breast?

A: Roast at 350°F (175°C) until the thickest part reaches 165°F (74°C). Expect roughly 18 to 22 minutes per pound, so about 1 to 1 1/2 hours for a 3 to 4 lb breast, but always check with a thermometer, don't guess.

Q: I dont have a thermometer, how do I tell it is done?

A: If you dont have a thermometer, pierce the meat at the thickest spot and watch the juices. They should run clear, not pink. Also the meat should feel firm not squishy. That said, a thermometer is the safest way, seriously.

Q: Should I brine the turkey breast or not?

A: You can, but you dont have to. Dry brining (salt under the skin or over the surface and refrigerate uncovered overnight) makes it juicier and helps crisp the skin. If you wet brine, reduce added salt in the recipe and keep brine time to 8–12 hours for a 3–4 lb breast.

Q: Can I make this with a boneless or skinless breast?

A: Yes, but times change. Boneless cooks faster (start checking after about 40–50 minutes), skinless will cook quicker and can dry out so use lower temp or add extra butter/oil and watch it, again use a thermometer.

Q: How do I make a gravy from the pan juices?

A: After roasting remove the breast, skim most fat, add the 1/2 cup stock to the pan and scrape browned bits, simmer a minute. Thicken with a slurry of 1 tablespoon flour mixed with 1 tablespoon cold water or melt 1 tablespoon butter and whisk in 1 tablespoon flour until golden then add stock, simmer until smooth, taste and season.

Q: How should I store and reheat leftovers?

A: Refrigerate within two hours in a shallow airtight container, use within 3 to 4 days, or freeze up to 2 to 3 months. To reheat, cover with foil and warm in a 325°F oven with a splash of stock until heated through, or microwave in short bursts to avoid drying out.

Roasted Turkey Breast With Garlic And Herbs Recipe Substitutions and Variations

Unsalted butter:
- Ghee or clarified butter — same rich flavor, higher smoke point so it browns nice.
- Extra virgin olive oil — brush on skin for crispness, a bit less buttery but works great.
- Vegan or plant based “butter” — use 1:1 if you need dairy free.
- Softened margarine — closest pantry swap, watch salt level.
Fresh herbs (rosemary, thyme, sage, parsley):
- Dried herbs — use about 1/3 the amount (1 tbsp fresh = 1 tsp dried), mix them so flavor balances.
- Italian seasoning or herbes de Provence — handy single blend if you dont have each fresh herb.
- Fresh oregano or basil — different profile but still fresh and bright, especially parsley replacement.
- Lemon zest + garlic — for parsley’s bright note, if you’re out of herbs.
Low sodium chicken or turkey stock:
- Regular chicken broth — fine, just taste before seasoning cause it’s saltier.
- Vegetable stock — a good swap for lighter or vegetarian friendly option.
- Water + a bouillon cube or paste — control salt and keep depth of flavor.
- Dry white wine + water — adds acidity and complexity, great for pan juices.
3 to 4 pound bone in skin on turkey breast:
- Boneless turkey breast — cooks faster, reduce time and watch temp closely.
- Small whole chicken (3 to 4 lbs) — similar cook time, adjust herb butter amount.
- Bone in chicken halves — good smaller option, similar technique but shorter roasting.
- Tenderized turkey cutlets for pan roast — not roastable whole but great if you want faster dinner.

Pro Tips

1) Dry brine the day before if you can. Rub or salt the skin and the meat lightly then leave it uncovered in the fridge overnight, it dries the skin and makes the meat taste cleaner and juicier. Dont skip this if you want better flavor.

2) Get a probe thermometer and leave it in while roasting so you dont keep opening the oven, thats what kills consistent cooking. Pull it a few degrees before 165 F because carryover will finish it while it rests, and resting is not optional.

3) For extra crisp skin, give it a blast of higher heat for the last 8 to 12 minutes or move it under the broiler for 2 to 3 minutes just watch it closely. If the top browns too fast tent loosely with foil instead of covering tight, that keeps steam from softening the crust.

4) Make the pan jus good and glossy by skimming fat, deglazing with a splash of stock or white wine, then reduce and finish with a little cold butter whisked in off the heat. Strain if you want it smooth, but dont forget to squeeze the roasted lemon over the sliced meat right before serving for a bright pop.

Roasted Turkey Breast With Garlic And Herbs Recipe

Recipe by Bob Jones

0.0 from 0 votes

I'm sharing my Herb Roasted Turkey Breast, brushed with a garlic and herb butter that bakes to a glossy golden finish and hides a surprising little trick to perfect the bake.

Servings

servings

Calories

496

kcal

Equipment: 1. Large rimmed roasting pan
2. Instant-read meat thermometer
3. Mixing bowl
4. Rubber spatula or butter knife (to spread the herbed butter)
5. Chef’s knife
6. Cutting board
7. Measuring cups and spoons
8. Basting spoon or turkey baster
9. Aluminum foil
10. Paper towels

Ingredients

3 to 4 pound bone in skin on turkey breast
1/2 cup (1 stick, 113 g) unsalted butter, softened
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest (from 1 lemon)
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup low sodium chicken or turkey stock
1 small onion
2 carrots
2 celery stalks
1 lemon

Directions

Preheat oven to 350 F. Pat the 3 to 4 pound bone in skin on turkey breast very dry with paper towels, then sprinkle all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper.
In a bowl mix 1/2 cup softened unsalted butter with 4 cloves minced garlic, 1 tablespoon finely chopped rosemary, 1 tablespoon chopped thyme leaves, 1 tablespoon chopped sage, 1 tablespoon chopped parsley, and 1 teaspoon lemon zest. Stir in 1 tablespoon olive oil to loosen the butter so it spreads easier.
Carefully loosen the skin over the breast with your fingers and smear about two thirds of the herb garlic butter directly on the meat under the skin. Rub the remaining butter evenly over the skin.
Roughly chop 1 small onion, 2 carrots and 2 celery stalks and scatter them in the bottom of a roasting pan to make a vegetable bed. Cut 1 lemon in half and tuck the halves among the vegetables.
Put the turkey breast skin side up on top of the vegetables. Pour 1/2 cup low sodium chicken or turkey stock into the pan around the veggies so it does not wash the butter off the bird.
Roast uncovered in the preheated oven, basting every 20 minutes with pan juices, until an instant read thermometer inserted into the thickest part of the breast away from the bone reads 165 F. For a 3 to 4 pound breast expect roughly 1 hour to 1 hour 30 minutes but go by temperature not time.
If the skin is getting too brown before the breast is done, tent loosely with foil to keep it from burning.
When the breast hits 165 F remove it from the oven and transfer to a cutting board. Tent with foil and let rest 15 minutes to let the juices redistribute.
Meanwhile skim excess fat from the pan and put the pan over medium heat on the stove to scrape up browned bits, simmer briefly with the pan juices and any remaining stock to make a quick jus, taste and season if needed.
Slice the turkey against the grain, serve with the pan jus and squeeze the roasted lemon over top for bright flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.