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
- 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
- Preheat the oven to 375°F (190°C). Use a fully thawed, 2½–3-pound boneless, skin-on turkey breast. Pat it dry with paper towels, especially the skin.
Mix the Garlic Herb Seasoning
- Combine 2 tablespoons olive oil, Dijon mustard, lemon juice, garlic, rosemary, thyme, sage, onion powder, paprika, salt and black pepper in a small bowl. Reserve the remaining tablespoon of olive oil for searing.
Season the Turkey
- Gently loosen the skin without removing it. Spread some seasoning directly over the meat underneath, then rub the remaining mixture over the outside and sides.
Sear Carefully
- Heat the reserved tablespoon of olive oil in a large oven-safe skillet over medium heat. Place the turkey skin-side down and sear for approximately 4 to 5 minutes, until golden.
- Watch closely and reduce the heat if the garlic or herbs darken too quickly. Turn carefully and brown the underside for about 2 minutes.
Add Butter and Broth
- Turn the turkey skin-side up. Add the butter and pour the chicken broth around the turkey, keeping the liquid off the skin.
Roast Until Cooked Through
- Transfer the skillet to the oven and roast uncovered for approximately 50 to 70 minutes. Begin checking the temperature after 40 minutes, as thinner breasts may cook sooner.
- Insert a digital thermometer into the thickest part without touching the pan. Continue roasting until the turkey reaches 74°C (165°F). If the skin becomes too dark, loosely cover it with foil.
- Check the pan occasionally. If the liquid is evaporating and the drippings begin to catch, add a small splash of water.
Rest for 15 Minutes
- Transfer the turkey to a clean cutting board and loosely tent with foil. Rest for 15 minutes before carving.
Slice and Serve
- Slice across the grain and spoon the warm garlic herb pan juices over the meat. Take care when handling the skillet—the handle will remain hot after leaving the oven.
Notes
- Choose the right cut: Use a fully thawed, 2½–3-pound boneless, skin-on turkey breast. Bone-in breasts and rolled roasts need different cooking times.
- Divide the oil: Use 2 tablespoons olive oil in the garlic herb mixture and 1 tablespoon for searing.
- Watch the seasoning: Lower the searing heat if the garlic and herbs darken too quickly. Pour broth around the turkey to keep the skin dry.
- Check doneness: Roast until the thickest part reaches 74°C (165°F), then rest for 15 minutes before slicing.
- Using dried herbs: Substitute about one-third of the fresh herb quantities.