Garlic Butter Roasted Turkey Breast Recipe | Easy & Juicy Holiday Favorite

Name: Garlic Butter Roasted Turkey Breast
Prep time: 15 min
Cook time: PT-489923H8M40S
Total time: 2 h
Cuisine: American
Ingredients: 1 whole turkey breast (4–5 lbs), bone-in or boneless; Salt and black pepper, to taste; 1/2 cup (1 stick) unsalted butter, softened; 6 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme leaves; 1 teaspoon paprika; 1 teaspoon onion powder; 1 tablespoon olive oil; Zest of 1 lemon (optional); 1 cup chicken broth or stock; 1 onion, quartered; 2 carrots, chopped; 2 celery stalks, chopped

Posted on November 18, 2025

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Introduction

There’s just something magical about the aroma of garlic butter roasted turkey breast filling your kitchen—rich, savory, and downright irresistible. The first time I made this, I remember standing by the oven door, completely mesmerized by the golden-brown skin crisping up under that glossy layer of melted butter and herbs. The smell alone was enough to make my family start drifting into the kitchen, asking, “Is it ready yet?” (spoiler: it wasn’t, but I couldn’t blame them).

I actually stumbled upon this recipe years ago after hosting a small Thanksgiving dinner where a whole turkey just felt like overkill. I wanted something that screamed holiday flavor without the full-day commitment. That’s when I decided to try roasting just the breast—infused with a garlicky butter rub that turned out to be pure magic. The moment I took that first bite, juicy and tender with crisp, buttery skin, I knew I’d found something special. It was one of those moments where you pause mid-bite, smile, and think, “Why didn’t I do this sooner?”

Now, this garlic butter roasted turkey breast has become a regular on my table—not just for holidays, but for cozy Sunday dinners or even meal prep for the week. My kids can’t resist sneaking little chunks while it’s cooling, and every time I make it, I swear the leftovers disappear faster. Honestly, after testing this recipe more times than I care to admit (all in the name of “research,” of course), I can promise you it’s foolproof, tender, and ridiculously flavorful. It’s like a warm hug in the form of dinner—and one you’ll want to bookmark forever.

Why You’ll Love This Recipe

This garlic butter roasted turkey breast recipe isn’t just another holiday dish—it’s a true keeper. After years of experimenting with roasting techniques and flavor combos, I’ve nailed down exactly what makes a turkey breast juicy, tender, and flavorful every single time. Whether you’re a seasoned cook or roasting turkey for the first time, this method delivers perfect results with minimal stress.

Quick & Easy: Comes together in about 15 minutes of prep time. The oven does the rest while you relax (or whip up your sides).
Simple Ingredients: You won’t need anything fancy—just butter, garlic, herbs, and a few pantry staples.
Perfect for Any Occasion: Ideal for Thanksgiving, Christmas dinner, or even an easy weeknight meal when you’re craving something hearty.
Crowd-Pleaser: Every bite is juicy and flavorful, with that buttery, garlicky crust everyone loves.
Unbelievably Delicious: The combination of melted butter, roasted garlic, and crispy skin? Let’s just say it’s the kind of flavor that makes you close your eyes and savor it.

What makes this recipe stand out from the rest is the butter mixture—it’s not just rubbed on the outside. Nope, we loosen the skin and spread that garlic-herb butter underneath, so every bite of meat is infused with flavor from the inside out. That’s the secret to keeping it juicy without any basting drama. Plus, I balance the salt, pepper, and herbs in a way that brings out the turkey’s natural savoriness instead of overpowering it.

You’ll love how forgiving this recipe is. Even if you’re notorious for dry turkey (hey, we’ve all been there), this method practically guarantees success. It’s the kind of meal that feels fancy enough for guests but simple enough that you’ll want to make it just because. It’s comfort food at its best—easy, buttery, and downright delicious.

What Ingredients You Will Need

This garlic butter roasted turkey breast recipe uses simple, wholesome ingredients that you probably already have in your pantry or fridge. Each plays an important role in building layers of flavor and keeping the turkey juicy and tender.

For the Turkey

1 whole turkey breast (4–5 lbs / 1.8–2.3 kg): Bone-in or boneless both work, but bone-in gives extra flavor and moisture.
Salt and black pepper: Simple seasoning that draws out the natural flavor of the meat.

For the Garlic Butter Rub

1/2 cup (115 g) unsalted butter, softened: Creates that golden crust and locks in juiciness.
6 cloves garlic, minced: The star of the show—fresh, fragrant, and rich.
1 tablespoon fresh rosemary, chopped: Earthy and aromatic; you can use dried if that’s what you have.
1 tablespoon fresh thyme leaves: Adds a hint of lemony brightness.
1 teaspoon paprika: Gives color and a subtle smoky note.
1 teaspoon onion powder: Deepens the savory flavor.
1 tablespoon olive oil: Helps the butter spread evenly and keeps the skin crisp.
Zest of 1 lemon (optional): Adds a bright, fresh finish to balance the richness.

For Roasting

1 cup (240 ml) chicken broth or stock: Keeps the pan moist and makes a lovely base for gravy.
1 onion, quartered: Adds sweetness and depth to the roasting juices.
2 carrots, chopped: Optional but great for flavor and presentation.
2 celery stalks, chopped: Adds an aromatic base to the roasting pan.

Substitution tips: You can use dairy-free butter if needed, and if you’re out of fresh herbs, dried ones work fine (just use half the amount). For a gluten-free version, this recipe is naturally gluten-free—no swaps needed!

Equipment Needed

You don’t need any fancy equipment to make this garlic butter roasted turkey breast. Most of what you’ll need is probably already in your kitchen.

Roasting pan: A medium-sized pan with a rack works best to elevate the turkey for even cooking.
Meat thermometer: Your best friend for perfectly cooked turkey (aim for 165°F / 74°C internal temperature).
Basting brush: Handy for brushing butter on top during roasting if you want extra sheen.
Mixing bowl: To combine the garlic butter mixture.
Small spatula or spoon: For spreading butter under the skin.
Aluminum foil: To tent over the turkey if it browns too quickly.

If you don’t have a roasting rack, don’t worry! Just layer the bottom of your pan with the onion, carrots, and celery—they’ll keep the turkey lifted and infuse even more flavor. I’ve used both methods, and honestly, it works beautifully either way.

Preparation Method

Preheat the oven: Set your oven to 375°F (190°C). Move the rack to the lower-middle position so the turkey roasts evenly.
Prepare the garlic butter: In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, paprika, onion powder, olive oil, and lemon zest (if using). Mix until well blended. It should smell incredible already!
Pat the turkey dry: Use paper towels to thoroughly dry the turkey breast, including under the skin if possible. This step helps the butter adhere and ensures crisp skin.
Loosen the skin: Gently separate the skin from the meat using your fingers or a small spatula, being careful not to tear it. This creates a pocket for the butter mixture.
Spread the butter: Rub half of the garlic butter under the skin, directly onto the meat. Massage it gently to distribute evenly. Spread the remaining butter over the top of the skin and all around the breast.
Season: Sprinkle salt and pepper generously all over the turkey. Don’t skip the underside!
Prepare the roasting pan: Place the onions, carrots, and celery on the bottom of the pan. Pour in the chicken broth. Set the turkey breast on top, skin side up.
Roast: Place the pan in the preheated oven and roast for 1 hour 45 minutes to 2 hours, depending on size. Check the internal temperature after 90 minutes. You’re aiming for 165°F (74°C) at the thickest part.
Tent if needed: If the skin is browning too fast, loosely cover the turkey with foil halfway through cooking.
Rest the turkey: Once it reaches temperature, remove it from the oven and let it rest for 15–20 minutes. This step allows the juices to redistribute—don’t skip it!
Slice and serve: Slice against the grain for maximum tenderness. Drizzle with pan juices or make a quick gravy with the drippings if you’d like.

Pro tip: If your turkey breast is smaller, start checking at the 1-hour mark. And don’t panic if you see a little pink near the bone—it’s normal as long as the temperature is right!

Cooking Tips & Techniques

After years of roasting turkeys, I’ve learned a few tricks that make all the difference:

Don’t skip drying the turkey: Moisture on the skin prevents crisping. A quick pat-down with paper towels works wonders.
Use room temperature butter: Cold butter won’t spread evenly and can tear the skin.
Invest in a thermometer: Forget guessing—this is the easiest way to guarantee juicy turkey every time.
Let it rest: The resting period is key to keeping the meat juicy. Cutting too early lets all that moisture escape.
Use the drippings: The pan juices are liquid gold. Spoon them over slices or make a quick gravy by whisking in a little flour and broth over low heat.

One mistake I used to make? Overcrowding the pan. Give your turkey space so the heat circulates properly—it helps the skin crisp up beautifully. And if you’re using a convection oven, reduce the temperature to 350°F (175°C) and check earlier, since it cooks faster.

Variations & Adaptations

Once you’ve mastered this garlic butter roasted turkey breast, it’s easy to switch things up for different tastes or dietary needs.

Herb Swap: Try sage and parsley instead of rosemary and thyme for a more traditional Thanksgiving flavor.
Spicy Kick: Add a pinch of cayenne or chili flakes to the butter mixture for a little heat.
Lemon-Herb Version: Double the lemon zest and add a tablespoon of lemon juice to the butter for a brighter, fresher flavor.
Dairy-Free Option: Use vegan butter or olive oil instead of regular butter—it still gets beautifully golden.
Slow Cooker Method: Place the buttered turkey breast in your slow cooker on low for 6–7 hours. Finish under the broiler for crisp skin.

My personal favorite twist? Adding a touch of honey to the garlic butter—it gives the skin a subtle caramelized sweetness that’s downright addictive.

Serving & Storage Suggestions

Serve your garlic butter roasted turkey breast warm, sliced thinly, and drizzled with its buttery pan juices. It pairs beautifully with mashed potatoes, roasted carrots, or a simple salad. For a festive spread, I love plating it alongside cranberry sauce and garlic green beans—it’s the perfect combo of savory and sweet.

If you have leftovers (which is rare in my house), refrigerate them in an airtight container for up to 4 days. To freeze, wrap slices tightly in foil or freezer bags for up to 2 months. Reheat gently in the oven at 300°F (150°C) with a splash of broth to keep it moist.

Honestly, the flavors get even better the next day. I love using leftovers for sandwiches with a little mayo and cranberry sauce—it’s the dream lunch after a big dinner!

Nutritional Information & Benefits

A serving of this garlic butter roasted turkey breast (about 6 oz / 170 g) contains roughly:

Calories: ~320
Protein: 42 g
Fat: 15 g
Carbohydrates: 2 g

Turkey breast is naturally lean and high in protein, making it a great option for balanced meals. The garlic adds antioxidant benefits, while the herbs bring anti-inflammatory properties. If you’re watching your sodium intake, just go light on the salt and use unsalted butter. It’s naturally gluten-free and low-carb, too, so it fits a variety of diets without losing that indulgent flavor.

Conclusion

There’s something truly special about this garlic butter roasted turkey breast. It’s simple enough for a weeknight but elegant enough for the holidays. It’s everything you want—juicy, flavorful, and just downright comforting. Whether you’re cooking for a crowd or just for yourself, this recipe will make you look like a pro (and trust me, no one needs to know how easy it actually is!).

Give it a try, and don’t forget to share your own twists in the comments—I love seeing how others make it their own. Save this one to your favorite board because once you try it, it’s going to be your go-to turkey recipe forever.

FAQs

Can I use frozen turkey breast?

Yes! Just thaw it completely in the refrigerator for 24–36 hours before cooking so it roasts evenly.

How do I know when the turkey is done?

Use a meat thermometer—when the thickest part reads 165°F (74°C), it’s perfectly cooked.

Can I make this ahead of time?

Absolutely. You can prepare the butter rub and even season the turkey a day ahead. Just cover and refrigerate, then roast when ready.

What side dishes go best with this?

Mashed potatoes, roasted veggies, or even a crisp green salad pair beautifully with the buttery flavor.

Can I use boneless turkey breast?

Yes! It cooks a bit faster, so start checking the internal temperature after 1 hour 15 minutes.