Roasted Turkey Breast with Garlic Herb Butter
This oven-roasted turkey breast is perfect for a Thanksgiving feast for a smaller crowd. It’s juicy and moist with the most incredible golden-brown crispy skin, and as an added bonus it’s fast-cooking!
I’ve been trying to figure out a solution to a common Thanksgiving dilemma this year. Unlike years past with giant feast for 15-20 people, this year’s looking a little different. Like many people, this year we’re scaling back and will be getting together with just one other couple.
Side dishes are easy to scale down but turkey not so much. That’s why I’ve been testing this roasted turkey breast recipe and well, I’ve fallen in love with it! A roasted turkey breast is perfect for serving 6-8 people. It’s flavorful and moist and cooks fast! I hope you fall in love with it too!
Serve with Pommes Purée and Cranberry Sauce.
Why I Love This Recipe
- It’s super-simple: All this turkey requires is a pre-salting (aka dry brine) then it’s into the oven. No messy wet brine, trussing, or stuffing.
- This turkey cooks fast: Once your turkey breast goes into the oven it’s ready in under two hours.
- It’s moist and flavorful: Pre-salting or dry brining the turkey infuses it with flavor and moisture. If that wasn’t enough it’s also basted with garlic and herb-infused butter as it roasts.
Looking for more California style Thanksgiving recipes? Be sure to check out all of my Thanksgiving favorites like; Cornbread Stuffing with Sausage, Sage and Chestnuts, Creamed Onion Gratin, Root Vegetable Mash with Carmelized Leeks, and Jalapeño Cheddar Cornbread Pudding.
Ingredients You’ll Need:
Here’s everything you’ll need to make this recipe: 6-7 lb bone-in turkey breast, kosher salt, black pepper, orange, lemon, butter, garlic, and fresh herbs like sage, thyme, and rosemary.
Recipes Steps:
Step 1. Dry Brine
Mix together the salt, zest, and black pepper then generously season the bird all over. Place the salted turkey back in the refrigerator for 12-24 hours.
Step 2. Roast and Baste the Turkey Breast
Roast the turkey at 450F for 30 minutes to get the skin super crispy then lower the heat to 325 to finish it off. In the meantime, make the garlic herb butter and baste the turkey with it as it cooks.
Step 3. Rest, Slice and Serve
Let the turkey rest for at least 15 minutes or (up to an hour) before slicing into it. This will ensure that it stays moist. Serve with the rest of the garlic and herb butter. Don’t forget the cranberry sauce!
Need some guidance with carving the turkey? Check out this Step by Step Guide from The Kitchn.
FAQs and Expert Tips:
Take the turkey out of the oven when and instant read thermometer registers 150°-155° F in the thickest part of the breast. The bird will continue to cook as it rests outside of the oven.
If you purchase a frozen turkey breast be sure to take it out of the freezer and put it into the refrigerator 24 hours before you will salt it. To speed up the defrosting process you can defrost under cold water which will take 3-4 hours.
This recipe ensures a moist and juicy turkey through a few different methods. First, salting or dry brining the turkey infuses it with flavor and moisture. Second, basting the turkey with butter as it cooks will prevent it from being dry. Third, adding water, wine or chicken or turkey stock to the roasting pan gives the turkey some extra moisture. Fourth, and most importantly, pull the turkey out of the oven at 150°. Overcooking is the leading culprit of dry turkey.
Check Out More Great Thanksgiving Recipes
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Roasted Turkey Breast with Garlic Herb Butter
Ingredients
- 1 whole bone-in turkey breast - 6-7lbs
Citrus-Black Pepper Dry Brine
- 1/2 c kosher salt
- 2 tbsp coarsely ground black pepper
- 2 tbsp orange zest
- 1 tbsp lemon zest
Garlic Herb Butter
- 1 c unsalted butter
- 8 fresh sage leaves
- 8 sprigs thyme
- 4 sprigs rosemary
- 1 head garlic - cut in half
Instructions
- In a small bowl, mix together the salt, pepper, and citrus zest. Use the mixture to liberally salt the turkey all over, and under the skin if possible, trying not to tear it. You may not use all of the salt mixture. Place the turkey on a baking tray or in its roasting pan, ideally lined with a rack, then put it back in the refrigerator for at least 12 hours and up to 24.
- Preheat your oven to 450. Take the turkey out of the fridge and if it's not already, place it in a high-sided roasting pan. Pour a cup of water into the bottom of the roasting pan to prevent the drippings from scoarching. Roast the turkey for 30 minutes at 450.
- Meanwhile, heat a small sauce pot over low heat. Melt the butter in the pot along with the garlic and herbs. When the butter is melted and aromatic, about 5 minutes, turn off the heat.
- After 30 minutes, lower the oven temperature to 325 and cook the turkey for an additional 1hr-90 minutes, brushing the bird with the garlic and herb butter every 20-30 minutes. Cook the turkey until a thermometer inserted into the thickest part of the breast reads 150°, don't worry the temperature will continue to climb as the bird rests.
- When the turkey is done, remove it from the oven, loosely cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 30 minutes, or up to an hour. Slice and serve with any remaining herb butter.
Notes
- How do I know when the turkey breast is done cooking?
Take the turkey out of the oven when an instant-read thermometer registers 150°-155° F in the thickest part of the breast. The bird will continue to cook as it rests outside of the oven.
- What’s the best way to defrost a turkey breast?
If you purchase a frozen turkey breast be sure to take it out of the freezer and put it into the refrigerator 24 hours before you will salt it. To speed up the defrosting process you can defrost under cold water which will take 3-4 hours. - How do I keep the turkey breast from drying out.
This recipe ensures a moist and juicy turkey through a few different methods. First, salting or dry brining the turkey infuses it with flavor and moisture. Second, basting the turkey with butter as it cooks will prevent it from being dry. Third, adding water to the roasting pan gives the turkey some extra moisture. Fourth, and most importantly, pull the turkey out of the oven at 150°. Overcooking is the leading culprit of dry turkey.
Storing Leftovers and Reheating
- Leftovers can be stored in the refrigerator for up the 5days. To reheat sprinkle the turkey with water, or stock if you have it, then cover with foil and place in a 325 oven for 10 minutes.
Thanks Leigh for sharing the recipe for oven-roasted turkey breast. May I try the recipe with ghee as an unsalted butter substitute? I like ghee flavor and I am especially interested for adding ghee nutrition in my diet. Will ghee be the good match?
I prefer using Milkio grass-fed ghee for all my recipes.
Yes! Ghee will work just as well.
Will be making this again for Thanksgiving. Great recipe!