This herb butter roasted turkey breast brings the best of Thanksgiving dinner to your table any time of the year! This boneless, skinless turkey breast is tender, juicy, and oh-so-easy, making it a perfect week-night dinner.
Who can resist a juicy cut of meat roasted to perfection in a garlic, herb butter? Not me! Or my family for that matter.
I find myself forgetting that turkey can be served any time of the year… not just thanksgiving! AND it can be a fast week night dinner.
The side options are endless, the turkey easily steals the show, and it requires less hands-on cooking than you might think.
What Kind of Turkey Breast Should I Use?
In this recipe I used a boneless, skinless turkey breast for the ultimate easy weeknight dinner. These can be found in the meat section of your local grocery store.
You can also spend some time sourcing one from a local farmer… I think this is the best option!
The farmer we buy our meat from raises his birds using non-gmo feed grown on the farm by their own hands. The turkeys are raised on pasture for the duration of their life too!
Their practices yield an extremely high-quality cut of meat that really shines in any recipe.
Can I Use a Bone-In or Skin-On Turkey Breast?
To roast a boneless skinless turkey breast, cook at 325 degrees for 30 minutes per pound until the internal temperature is 165 degrees.
For a bone-in, skin-on turkey breast, cook at 375 degrees for 20 minutes per pound until the internal temperature is 165 degrees.
Side Dishes for this Herb Butter Roasted Turkey Breast
If you want to serve an impromptu Thanksgiving style meal, consider making mashed potatoes, gravy from the turkey breast drippings, and corn or green beans.
The flavors combine well, especially with the garlic and herb butter the turkey is roasted in.
If you want a lighter meal, make a fresh garden salad in the summer.
A hearty rice and a fresh vegetable like lemon asparagus is another option that pairs well with turkey of any kind!
- mashed potatoes and gravy
- corn or green beans
- fresh garden salad with an herb vinaigrette
- bone broth rice
- Fresh vegetables
What to do with Leftover Roasted Turkey Breast?
If you have leftovers (good luck not finishing the whole thing in one night!) then this turkey breast can be refreshed for new meals easily!
We love to have what we call Thanksgiving Bowls where you put layer mashed potatoes, corn, turkey, then gravy in a bowl. Then, top the hot food with shredded cheese. Not only is this easy and fast, but it’s such a delicious and comforting meal.
Another option is to shred your turkey for turkey tetrazzini. It’s a hearty pasta dish with shredded turkey, mushrooms, and cheese. The garlic herb butter the turkey was cooked in gives a great flavor profile to craft your pasta dish around.
This flavorful turkey breast can also be sliced thin for sandwich meat! Not only is the taste incredible, but you know exactly what is in your homemade lunch meat!
What You’ll Need:
- Bowl and fork to mix garlic herb butter
- Meat thermometer
- Large spoon for basting
- Cast iron skillet
- Butter (room temperature)
- Roasted Garlic (can use fresh)
- 2-3 lb Boneless Skinless Turkey Breast (can use bone-in or skin-on with adjusted cook time)
- Turkey bone broth (can use chicken broth)
- You can also substitute the butter for my homemade ghee recipe
How to Make a Garlic Herb Butter Roasted Turkey Breast
Preheat your oven to 325 degrees.
Mix roasted garlic, marjoram, oregano, salt, pepper, and butter using a fork to mash the roasted garlic thoroughly into the butter.
Before applying the butter, pat dry the turkey breast using a clean tea towel or paper towels.
Next, using a spoon or spatula, cover the turkey breast in your garlic herb butter evenly.
Then, pour the 1/4 cup of turkey bone broth into the bottom of the skillet. As the butter melts into the pan, the broth, butter, and turkey juices begin to create a pan sauce you’ll use to baste the turkey breast.
Cook the turkey breast for 30 minutes per pound.
While the turkey is cooking, baste ever 20-30 minutes until a meat thermometer reads 160 degrees. Basting will give your turkey color, flavor, and moisture! It isn’t necessary, but will contribute to the overall presentation and flavor. I wouldn’t skip this step!
Then, remove from the oven and tent with foil for 10-15 minutes. Afterwards, temperature will rise to the finished temperature of 165 degrees.
Remove the net around the turkey breast if yours has one.
Slice and enjoy!
- 4 TB Butter (room temperature)
- 1/4 tsp Dried Marjoram
- 1/4 tsp Dried Oregano
- 3-4 Cloves Roasted Garlic (can use fresh)
- 3 lb Boneless Skinless Turkey Breast
- 1/4 Cup Turkey Bone Broth
- Preheat your oven to 325 degrees.
- Mix roasted garlic, marjoram, oregano, salt, pepper, and butter using a fork to mash the roasted garlic thoroughly into the butter.
- Pat dry the turkey breast using a clean tea towel or paper towels.
- Cover the turkey breast in your garlic herb butter evenly.
- Pour the 1/4 cup of turkey bone broth into the bottom of the skillet.
- Cook the turkey breast for 30 minutes per pound.
- Baste every 20-30 minutes by spooning the juices in the pan over the turkey breast.
- Remove the turkey breast from the oven when the meat thermometer reads 160 degrees.
- Tent with foil for 10-15 minutes. The temperature will rise to the finished temperature of 165 degrees.
- Cut, serve, and enjoy!
A bone-in, skin-on turkey breast can be used by adjusting the cooking temperature to 375 degrees and cooking for 20 minutes per pound.
If using fresh garlic, finely mince before mixing into the butter.