Go Back
image of realistic top down mise en place shot boneless skin on turkey breast fresh garlic cloves fresh rosemary sprigs unsalted butter olive oil kosher salt black pepper white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight

Garlic Rosemary Turkey Breast

This Garlic Rosemary Turkey Breast is the ultimate solution for a small Thanksgiving dinner or a cozy Sunday roast. Juicy, flavorful, and surprisingly simple, it delivers all the taste of a traditional holiday turkey without the stress.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Resting Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 bone-in turkey breast 3–4 lb, skin-on
  • 1/2 cup unsalted butter softened
  • 3 tablespoons fresh rosemary sprigs chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon fresh sage optional, chopped
  • 6–8 cloves fresh garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Roasting Bed Aromatics
  • 1 medium onion quartered
  • 2 stalks celery roughly chopped
  • 1 cup chicken or turkey stock

Equipment

  • oven
  • Meat thermometer
  • Roasting Pan or Dutch Oven

Method
 

  1. Remove the turkey breast from the refrigerator about 45 minutes before cooking. Pat dry with paper towels to achieve crispy skin.
  2. In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, sage (if using), half the salt, and a quarter of the pepper. Mix well to make the compound butter.
  3. Gently separate the turkey skin from the meat using your fingers. Spread about two-thirds of the compound butter under the skin, pushing it down. Use the rest to coat the outside of the turkey.
  4. Preheat oven to 325°F (160°C). Scatter the quartered onion and chopped celery in a roasting pan. Place the turkey breast on top and pour the stock into the bottom of the pan.
  5. Roast the turkey for 1 hour and 45 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the breast (avoiding bone) registers 165°F (74°C).
  6. Remove turkey from the oven, tent with foil, and rest for 15–20 minutes before slicing. Serve with pan drippings or homemade gravy.

Notes

This garlic herb turkey breast is perfect for small gatherings or dinner-for-two. You can substitute dried herbs, but use only one-third the amount.
QR Code linking back to recipe