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Garlic Butter Turkey Breast in the Oven

Garlic butter turkey breast is roasted in the oven at 350°F with fresh rosemary and thyme until the skin is browned and the thickest part reaches 165°F. A 20-minute rest helps keep the bone-in breast juicy and easy to carve.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 9x13-inch roasting pan

Method
 

  1. Heat the oven to 350°F and set a rack in a 9x13-inch roasting pan.
  2. Stir the softened butter, minced garlic, chopped fresh rosemary, fresh thyme leaves, kosher salt, and black pepper together in a small bowl.
  3. Pat the turkey breast dry with paper towels, then gently loosen the skin without tearing it, spread some garlic butter underneath, and rub the rest over the skin.
  4. Set the turkey breast skin side up on the rack and roast for 1 1/2 to 2 1/4 hours, checking the temperature after 1 1/2 hours; it is done when the thickest part reaches 165°F without the thermometer touching bone. If the skin browns too quickly, loosely cover it with foil.
  5. Transfer the turkey to a cutting board, tent loosely with foil, and rest for 20 minutes before carving.

Notes

For the most reliable doneness, check the thickest part without touching bone. Refrigerate leftovers for 3–4 days; freeze for longer storage. For a dairy-free version, use a dairy-free butter substitute.