Easy Garlic Herb Roasted Turkey Breast
Juicy garlic herb roasted turkey breast with golden skin, savoury herbs and rich garlic flavour. An easy holiday dinner for Thanksgiving or Christmas.
This easy garlic herb roasted turkey breast is juicy, tender and packed with flavour from fresh rosemary, thyme, sage, garlic and Dijon mustard. A quick sear gives the outside a beautiful golden crust, while butter and chicken broth keep the turkey moist as it roasts.
It is much easier than cooking a whole turkey and still feels special enough for Thanksgiving, Christmas or Sunday dinner. The savoury herb pan juices are especially good spooned over the warm slices. Simple, comforting and full of flavour.
Juicy Garlic Herb Roasted Turkey Breast
This easy garlic herb roasted turkey breast is tender, juicy and packed with savoury garlic and herbs. The beautifully golden skin and flavourful pan juices make it a delicious alternative to roasting a whole turkey, especially when you’re cooking for a smaller gathering.
Why This Garlic Herb Turkey Breast Is So Good
The combination of garlic and herbs gives the turkey plenty of flavour, while roasting creates golden, lightly crisp skin and tender meat underneath.
The trick is not to overcook it. Using a meat thermometer and letting the turkey rest before carving helps keep every slice juicy. And those delicious pan juices? Don’t waste them!
When to Serve Easy Roasted Turkey Breast
This garlic herb roasted turkey breast is perfect for Thanksgiving, Christmas or a cozy Sunday dinner when you don’t need a whole turkey.
Serve it with mashed potatoes, homemade gravy, roasted vegetables and cranberry sauce. It’s also wonderful for smaller holiday gatherings, and any leftovers make delicious turkey sandwiches the next day.
Tips and Tricks for the Best Garlic Herb Roasted Turkey Breast
- Pat the turkey dry: Removing excess moisture helps your garlic herb roasted turkey breast develop beautifully golden, crispy skin.
- Season generously: Rub the garlic and herb mixture all over the turkey. Gently work some seasoning underneath the skin for extra flavour.
- Roast at a steady temperature: Consistent oven heat helps the turkey cook evenly without drying out.
- Use a meat thermometer: Check the thickest part of the breast. Turkey is safely cooked when it reaches 74°C (165°F).
- Watch the skin: If it starts browning too quickly, loosely cover the turkey with foil while it finishes roasting.
- Let it rest before carving: Rest your roasted turkey breast for 15–20 minutes to help keep every slice tender and juicy.
- Save the pan juices: Spoon the flavourful garlic and herb juices over the sliced turkey or use them to make homemade gravy for Thanksgiving or Christmas dinner.
Real Kitchen Tip:For a juicy garlic herb roasted turkey breast, use a meat thermometer and remove the turkey when the thickest part reaches 74°C (165°F). Let it rest for 15–20 minutes before carving to keep the meat tender and juicy. Don’t forget to save those flavourful pan juices for homemade gravy!
Easy Variations for Garlic Herb Roasted Turkey Breast
- Try lemon and rosemary: Add fresh lemon zest, lemon juice and rosemary for a bright, aromatic roasted turkey breast.
- Make it honey mustard: Brush the turkey with honey, Dijon mustard and garlic for a slightly sweet, savoury finish.
- Add smoked paprika: A little smoked paprika gives the skin a deeper colour and a subtle smoky flavour.
- Try different herbs: Fresh sage, thyme, rosemary or parsley all work beautifully in this garlic herb turkey breast recipe.
- Make it extra buttery: Mix softened butter with minced garlic and fresh herbs, then gently spread it underneath the skin before roasting.
- Add roasted vegetables: Arrange carrots, onions and potatoes around the turkey for an easy, comforting holiday turkey dinner.
- Give it a citrus twist: Add orange zest and a little fresh orange juice for a festive variation that’s lovely for Thanksgiving or Christmas.
Easy Garlic Herb Roasted Turkey Breast
Equipment
- Large oven-safe skillet or roasting pan
- Small mixing bowl
- Measuring spoons and measuring cup
- Sharp chef’s knife
- Cutting board
- Tongs
- Instant-read meat thermometer
- Basting spoon
- Aluminum foil
- Paper towels
Ingredients
- 2½-3 pounds turkey breast boneless skin-on turkey breast
- 2-3 tablespoons olive oil divided
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 4 cloves garlic finely minced
- 2 teaspoons fresh rosemary finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh sage finely chopped
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1¼ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- ½ cup chicken broth
Instructions
- Prepare the turkey breast: Preheat the oven to 375°F (190°C). Pat the turkey breast dry with paper towel, paying particular attention to the skin. A dry surface helps the skin brown and become lightly crisp.
- Make the garlic herb seasoning: In a small bowl, combine olive oil, Dijon mustard, lemon juice, garlic, rosemary, thyme, sage, onion powder, paprika, salt and black pepper.
- Season the turkey: Carefully loosen the skin without removing it. Rub some of the garlic herb mixture directly onto the meat underneath the skin. Spread the remaining seasoning over the outside and around the sides of the turkey breast.
- Sear the skin: Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the turkey breast skin-side down in the hot skillet. Sear for 4–5 minutes, or until the skin is golden. Turn and brown the other side for about 2 minutes.
- Add the broth: Turn the turkey skin-side up. Add the butter and chicken broth to the skillet, pouring the broth around the turkey rather than over the skin.
- Roast the turkey breast: Transfer the skillet to the oven and roast uncovered for 50–70 minutes. Begin checking earlier if the turkey breast is smaller or quite thin.
- Check for doneness: Insert an instant-read thermometer into the thickest part of the breast without touching the pan. The turkey is fully cooked when it reaches 165°F (74°C). If the skin becomes too dark before the meat is cooked, loosely cover the top with foil.
- Rest before slicing: Transfer the roasted turkey breast to a cutting board and loosely cover it with foil. Let it rest for 15 minutes. This gives the juices time to settle back into the meat and makes the turkey easier to slice.
- Serve: Slice the turkey breast against the grain. Spoon the warm garlic herb pan juices over the slices just before serving.
Notes
- Use a 2½–3-pound boneless skin-on turkey breast for the cooking time listed. A larger or bone-in turkey breast will need additional roasting time.
- Pat the turkey skin thoroughly dry before adding the garlic herb seasoning. A dry surface helps the roasted turkey breastdevelop a golden, lightly crisp exterior.
- Use 3 tablespoons olive oil total: 2 tablespoons in the garlic herb mixture and 1 tablespoon for searing. This makes enough seasoning to cover the turkey and spread some underneath the skin.
- Gently loosen the skin and rub part of the rosemary, thyme, sage and garlic mixture directly onto the meat. This gives the garlic herb turkey breast flavour throughout, not just on the surface.
- Pour the chicken broth around the turkey rather than over the top. Keeping the skin dry helps it brown properly in the oven.
- Boneless turkey breasts vary in shape and thickness, so begin checking the temperature early. The thickest part must reach 165°F (74°C).
- If the skin browns too quickly, loosely cover the turkey breast with foil while it finishes roasting.
- Let the cooked turkey rest for at least 15 minutes before slicing. Resting keeps the juices inside and produces a more tender, moist turkey breast.
- Slice the turkey across the grain and spoon the warm garlic herb pan juices over the meat before serving.
- Fresh rosemary, thyme and sage provide the best flavour. When using dried herbs, use about one-third of the quantity because dried herbs are more concentrated.