Description

A simple, crowd-pleasing roasted boneless turkey breast rubbed with garlic-herb butter under the skin for juicy meat and crackly, golden skin. Quick to prep and ideal for weeknights or small gatherings.

Ingredients

Boneless turkey breast, skin-on — 3 to 5 lb (1.4–2.3 kg) (I used a 4 lb / 1.8 kg breast for testing)
Kosher salt — 1½ teaspoons per pound (3 g per 450 g)
Freshly ground black pepper — 1 teaspoon (to taste)
Unsalted butter, softened — 6 tablespoons (85 g) (or dairy-free spread if needed)
Garlic cloves, minced — 6 cloves (about 2 tablespoons / 18 g)
Fresh thyme leaves, chopped — 1 tablespoon (or 1 teaspoon dried)
Fresh rosemary, finely chopped — 1 tablespoon (or 1 teaspoon dried)
Lemon zest — from 1 lemon
Smoked paprika — 1 teaspoon
Olive oil — 1 tablespoon (15 ml)
Chicken or turkey stock — 1 cup (240 ml)
Optional aromatics: 1 small onion, halved; 1 carrot and 1 celery stalk, chopped
Optional quick brine: Water 4 cups (960 ml), Kosher salt 1/4 cup (about 60 g), Brown sugar 1/4 cup (50 g), optional 1 bay leaf and a few peppercorns

Instructions

Optional quick brine (10 minutes prep, 1–4 hours soak): Dissolve 1/4 cup kosher salt and 1/4 cup brown sugar in 4 cups water. Submerge the turkey breast, refrigerate 1–4 hours, then rinse and pat dry. Do not brine longer than 4 hours for a boneless breast.
Prep the turkey (10–15 minutes): Pat the turkey breast dry with paper towels. Season the skin and cavity lightly with kosher salt (1½ teaspoons per pound) and a crack of black pepper. The skin should feel dry to the touch after patting.
Make the garlic-butter (about 5 minutes): Mash 6 tablespoons softened unsalted butter with 6 minced garlic cloves, 1 tablespoon chopped thyme, 1 tablespoon chopped rosemary, lemon zest, and 1 teaspoon smoked paprika. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Loosen skin and spread butter (about 5 minutes): Gently slide fingers between skin and meat to create pockets. Spread about two-thirds of the garlic-butter under the skin, reserving the rest for basting and finishing.
Preheat oven and sear (5 minutes prep, 20–25 minutes initial roast): Preheat oven to 425°F (218°C). Rub the skin with 1 tablespoon olive oil and pat remaining butter on top. Place breast on a rack in a roasting pan, add 1 cup stock and aromatics if using. Roast at 425°F for 20–25 minutes to kick-start browning (skin should begin to brown and sizzle).
Reduce heat and finish roasting (35–75 minutes depending on size): Lower oven to 350°F (177°C) and roast until internal temperature in the thickest part reads 160°F (71°C) — about 12–18 minutes per pound. For a 4 lb breast expect ~1 hour total (20–25 min at 425°F + 35–45 min at 350°F). Tent loosely with foil if skin browns too quickly.
Rest the turkey (15–20 minutes): Remove the breast at 160°F (71°C), tent with foil and rest 15–20 minutes so carryover heat raises internal temp to 165°F (74°C). Juices should run clear when sliced.
Carve and serve (5–10 minutes): Slice against the grain into 1/4–1/2 inch (6–12 mm) slices. Spoon pan juices over the top. Optional: whisk reserved butter with lemon and brush over slices for extra gloss and flavor.

Notes

Pat the skin very dry and consider refrigerating uncovered for an hour to improve crispness. Slide garlic-butter under the skin for direct flavor and moisture. Start at 425°F for 20–25 minutes to jump-start browning, then reduce to 350°F to finish. Pull at 160°F and rest to reach 165°F; use a thermometer for best results. If skin browns too fast, tent loosely with foil. Avoid overbasting to keep skin crisp.

Prep Time: 15 minutes (plus optional 1–4 hour brine)
Cook Time: 1–1¾ hours (roast time)
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 4 oz (113 g) cooked
Calories: 220
Sugar: 0.5
Sodium: 550
Fat: 12
Saturated Fat: 5
Carbohydrates: 1.5
Protein: 26

Keywords: turkey breast, garlic butter, roasted turkey, crispy skin, holiday main, weeknight dinner, easy roast