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Garlic Butter Turkey Breast in the Oven

Garlic butter turkey breast roasts in the oven with rosemary, thyme, and a savory chicken broth pan sauce. Spreading seasoned butter under and over the skin helps the meat stay moist while the skin browns.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Resting 20 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey breast 4- to 5-pound, bone-in, skin-on, thawed
  • 0.5 cup unsalted butter softened
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme leaves
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup low-sodium chicken broth

Equipment

  • 1 12x16-inch roasting pan

Method
 

  1. Heat the oven to 350°F.
  2. Set a rack in a 12x16-inch roasting pan.
  3. Pat the turkey breast dry with paper towels.
  4. Place the turkey skin-side up on the rack.
  5. Mix the softened butter, garlic, rosemary, thyme, salt, and pepper in a small bowl until combined.
  6. Carefully loosen the skin over the breast.
  7. Spread about two-thirds of the garlic butter underneath the skin.
  8. Spread the remaining garlic butter over the skin.
  9. Pour the chicken broth into the roasting pan, taking care not to pour it over the turkey.
  10. Roast for 1 1/2 to 2 1/4 hours, until a thermometer inserted into the thickest part of the breast without touching bone reads 165°F; loosely tent with foil if the skin browns too quickly.
  11. Transfer the turkey to a cutting board.
  12. Tent the turkey loosely with foil.
  13. Rest for 20 minutes before carving.

Notes

For the most reliable doneness, insert the thermometer into the thickest part of the breast without touching bone. Refrigerate leftovers for 3–4 days or freeze them for up to 3 months; dairy-free butter can replace the butter if needed.