Easy Garlic Herb Roasted Turkey Breast
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.
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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.
Short Description
This easy garlic herb roasted turkey breast is juicy, tender and coated with a flavourful blend of fresh rosemary, thyme, sage, garlic and Dijon mustard. It develops a nicely browned outside while butter and chicken broth create savoury pan juices for spooning over the slices.
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Why It’s Good
A boneless roasted turkey breast gives you all the comforting flavour of a traditional turkey dinner without the work of cooking an entire bird. The garlic herb coating adds plenty of flavour, and browning the turkey first helps create that golden, seasoned outside.
It is also easier to carve. Just let it rest before slicing so the juices stay in the meat instead of running onto the cutting board. Simple, but very good.
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When to Serve It
Serve this garlic herb turkey breast for Thanksgiving, Christmas, Easter or a smaller holiday dinner when a whole turkey would be too much. It also makes a lovely Sunday dinner with mashed potatoes, roasted vegetables, stuffing or a fresh salad.
The leftovers are useful too. We like them tucked into sandwiches, wraps and salads, or warmed with a little of the leftover pan juice for an easy dinner the next day.
Tips and Tricks
- Pat the turkey breast dry first. Removing extra moisture helps the garlic herb seasoning stick and gives the outside a better golden finish.
- Use fresh herbs when possible. Rosemary, thyme and sage give this garlic herb roasted turkey breast a fresher, fuller flavour. Chop them finely so they spread evenly over the meat.
- Let the turkey sit with the seasoning. Even 15–20 minutes helps the garlic, Dijon mustard and herbs flavour the outside. For deeper flavour, season it several hours ahead and refrigerate.
- Sear it before roasting. Browning the turkey breast adds colour and creates more flavour in the pan juices. Watch the garlic closely, though. It can darken quickly.
- Use an oven-safe skillet. This lets you brown and roast the turkey in the same pan, which means fewer dishes and all the flavour stays together.
- Check the thickest part with a thermometer. Boneless turkey breasts vary in size, so cooking time is only a guide. Roast until the centre reaches 165°F (74°C).
- Do not overcook it. Turkey breast is lean and can dry out fast. Start checking the temperature earlier than you think you need to.
- Spoon the pan juices over the turkey. Butter, broth, herbs and garlic make a simple sauce that keeps the sliced turkey moist and adds plenty of savoury flavour.
- Let it rest before slicing. Rest the roasted turkey breast for 10–15 minutes. This makes a noticeable difference and helps keep the juices inside the meat.
- Slice against the grain. Thin slices cut across the grain will be more tender and easier to eat.
Variations
- Lemon garlic herb turkey breast: Add extra lemon zest and another tablespoon of lemon juice to the herb mixture. The fresh citrus brightens the garlic, rosemary and thyme without overpowering the turkey.
- Maple Dijon turkey breast: Stir 1 tablespoon of maple syrup into the Dijon herb coating. It adds a mild sweetness and helps the outside of the roasted turkey breast develop a lovely golden finish.
- Honey mustard turkey breast: Replace the Dijon mustard with honey mustard, or combine equal parts Dijon and honey. This version is slightly sweeter and works especially well for a family dinner.
- Italian herb roasted turkey breast: Use fresh basil, parsley, oregano and thyme instead of rosemary and sage. Add a little grated Parmesan to the seasoning mixture for extra savoury flavour.
- Smoky garlic turkey breast: Increase the smoked paprika to 2 teaspoons and add a pinch of cayenne pepper. The flavour is warm and smoky rather than overly spicy.
- Butter herb turkey breast: Replace the olive oil in the herb coating with softened butter. Rub it all over the turkey breast before roasting. The butter creates a rich coating and makes the pan juices especially good.
- Turkey breast with vegetables: Arrange carrots, onions and small potatoes around the turkey before it goes into the oven. Cut the vegetables into similar-sized pieces so they cook evenly and soak up the garlic herb juices.
- Turkey breast with gravy: Once the turkey is resting, place the skillet over medium heat and whisk a small cornstarch slurry into the pan juices. Cook for a few minutes until thickened into an easy garlic herb turkey gravy.
- Dried herb version: Fresh herbs give the brightest flavour, but dried herbs work when that is what you have. Use about one-third of the amount because dried rosemary, thyme and sage are more concentrated.
- Skin-on turkey breast: This recipe can also be made with a boneless skin-on turkey breast. Place it skin-side up while roasting and cook until the skin is crisp and the thickest part reaches 165°F (74°C).
Storage Tips
- Cool the turkey before storing. Let the roasted turkey breast cool slightly, but do not leave it sitting at room temperature for long.
- Refrigerate leftovers promptly. Place the sliced or whole garlic herb roasted turkey breast in an airtight container and refrigerate for up to 3–4 days.
- Save the pan juices. Spoon a little garlic herb broth over the turkey before storing it. This helps keep the lean meat moist and adds flavour when reheated.
- Store larger pieces when possible. Turkey breast stays juicier when stored in thicker slices or larger sections. Slice only what you need for each meal.
- Freeze for longer storage. Wrap the cooled turkey tightly, then place it in a freezer-safe container or freezer bag. Freeze for up to 2–3 months.
- Thaw safely. Defrost frozen roasted turkey breast overnight in the refrigerator before reheating.
- Reheat gently. Place the turkey in a covered baking dish with a splash of chicken broth or leftover pan juices. Warm at 325°F (165°C) until heated through.
- Avoid overheating. Turkey breast can dry out quickly, especially when sliced thinly. Low, gentle heat works best.
- Use leftovers in easy meals. Cold garlic herb turkey is delicious in sandwiches, wraps and salads. Warm leftovers also work well in soup, pasta, casseroles or turkey pot pie.
Easy Garlic Herb Roasted Turkey Breast
This easy garlic herb roasted turkey breast has juicy, tender meat and beautifully golden skin seasoned with rosemary, thyme, sage, garlic and Dijon mustard. Searing the turkey first helps crisp the skin, while butter and chicken broth create savoury pan juices for spooning over each slice.It is much easier than roasting a whole turkey but still feels special enough for Thanksgiving, Christmas or Sunday dinner. The fresh herbs smell wonderful while it cooks. Simple ingredients, plenty of flavour and much less work.
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.
For a juicy garlic herb roasted turkey breast, use an instant-read thermometer and remove the turkey when the thickest part reaches 165°F (74°C). Turkey breast is lean, so even a few extra minutes in the oven can make it dry.
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.
Nutrition
Serving: 1servingCalories: 160kcalCarbohydrates: 2gProtein: 17gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 51mgSodium: 771mgPotassium: 216mgFiber: 0.4gSugar: 0.2gVitamin A: 316IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.
Serve It with Creamy Garlic Mashed Potatoes
Complete your holiday or Sunday dinner with these flavourful garlic mashed potatoes. Their creamy, buttery texture pairs beautifully with garlic herb roasted turkey breast and soaks up every bit of the savoury herb pan juices.
