Nothing beats the aroma of garlic and herbs roasting in the oven, especially when it’s a Garlic Herb Roast Turkey Breast Recipe that’s bursting with flavor and perfect for any special meal. This recipe transforms a simple turkey breast into a juicy, tender centerpiece that’s easier and faster to cook than a whole bird.

A golden brown roasted turkey sits in the center of a large white rectangular dish, showing a crispy, textured skin with some dark seasoning spots. Around the turkey, there are bright orange and yellow chrysanthemum flowers, red and yellow flowers, and fresh green leafy herbs, all inviting and vibrant. The dish is placed on a white marbled surface, with a soft-focus white background. The warm colors of the flowers contrast beautifully with the rich, roasted turkey tones, making the whole presentation look fresh and festive. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Herb Roast Turkey Breast Recipe
Top Tip
How to Serve Garlic Herb Roast Turkey Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Herb Roast Turkey Breast Recipe

Why You'll Love This Recipe

From my first time making this Garlic Herb Roast Turkey Breast Recipe, I was hooked—not just because it’s incredibly flavorful but also because it’s so foolproof. You get all the essence of a roast turkey without the hassle of managing a huge bird, which means more time enjoying the meal and less time in the kitchen.

Brined and Ready: This turkey breast comes pre-brined, saving you a step and guaranteeing juicy, well-seasoned meat.
Garlic Herb Butter Magic: Slathered under and over the skin, the butter keeps the turkey moist and infuses it with herbal goodness.
Quick & Even Cooking: Roasting a single breast means less flip-flopping and more consistent results.
Versatile & Crowd-Pleasing: Perfect for smaller gatherings or when you want that special holiday vibe any time of year.

The image shows a white plate with two rows of sliced cooked chicken arranged side by side, each slice showing a browned, slightly crispy outer layer and tender white inside. The chicken slices are covered with a smooth, light brown gravy that drips slightly down the sides. Fresh green herbs are sprinkled over the chicken and placed around the edges of the plate, adding texture and color contrast. On the right side of the plate near the edge, there is a bright orange flower. The plate sits on a white marbled surface with a red and white striped cloth partially visible in the bottom left corner. A gold fork rests near the top right edge of the plate. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here has its role, and together they create a harmony of comforting flavors. From the fresh herbs that make the butter aromatic to the orange slices that add a subtle zing, this recipe balances richness and brightness beautifully.

Flat lay of a whole bone-in, skin-on turkey breast with golden skin, a cluster of whole uncracked brown garlic cloves, two medium onions thinly sliced into rings, several bright orange slices, a small bunch of fresh thyme, rosemary, and sage sprigs tied loosely together, a small white ceramic bowl filled with pale golden olive oil, another small white bowl holding soft unsalted butter chunks, a simple white bowl containing smooth Dijon mustard, a delicate arrangement of ground spices including paprika, dried rosemary, dried parsley, dried thyme, dried oregano, ground cumin, salt, and pepper carefully placed on a clean white surface, a small white bowl with pale chicken broth, and a small mound of all-purpose flour on a white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in, skin-on turkey breast: Thaw it properly so it roasts evenly and stays juicy with that perfect skin crisp.
Garlic cloves: Smashing them releases more flavor, creating a deeply savory base for the herb butter.
Onions: They add a natural sweetness that complements the herbs during roasting.
Orange slices: A lovely fresh note that cuts through the richness.
Fresh poultry blend herbs (thyme, rosemary, sage): These classic herbs bring out the best in turkey, making every bite fragrant and delicious.
Low sodium chicken broth: Keeps the pan drippings luscious for a silkier gravy.
Unsalted butter: Softened and mixed with herbs and spices to baste the turkey, locking in moisture and flavor.
Olive oil: Helps the skin crisp up beautifully without burning.
Dijon mustard: Adds a subtle tang that deepens the butter’s flavor complexity.
Spices (garlic powder, paprika, dried rosemary, parsley, thyme, oregano, onion powder, cumin, pepper, salt): A carefully balanced blend that elevates the classic roast turkey taste.
Flour: For thickening the pan gravy into a velvety sauce.
Chicken bouillon (optional): A pinch can enhance the gravy’s umami without overpowering.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like tweaking this Garlic Herb Roast Turkey Breast Recipe depending on the season or the occasion. Sometimes, I swap out fresh herbs for dried when time’s tight or add a splash of white wine to the broth for a touch more depth in the gravy.

Variation: For a smoky twist, I’ve added smoked paprika instead of regular paprika—and it’s a game changer.
Dietary tweak: Use olive oil instead of butter for a dairy-free version that’s just as flavorful.
Make it festive: Stuff fresh herbs, orange slices, and garlic under the skin for an even more aromatic experience.

Step-by-Step: How I Make Garlic Herb Roast Turkey Breast Recipe

Step 1: Prep the Turkey and Herb Butter

First, pat your thawed turkey breast dry with paper towels—this is key to getting that golden, crispy skin. While it dries, mix together your softened butter with garlic, Dijon mustard, and all those beautiful herbs and spices. Don’t rush this step; really work the flavors into the butter. Then, gently loosen the skin from the meat with your fingers and smear a good amount of that herb butter underneath—this keeps the meat juicy and infuses flavor right where it counts.

Step 2: Arrange Flavor Boosters in Roasting Pan

In your roasting pan, arrange smashed garlic, orange and onion slices, and fresh whole herbs. This bed not only adds aroma but breathes moisture into the turkey as it cooks. Place the turkey breast on top, skin side up, and spread the remaining herb butter over the skin for that beautiful, flavorful crust.

Step 3: Roast Low and Slow

Pop the turkey in a preheated oven at a moderate temperature. I usually roast around 325°F (163°C) for about 2 to 2.5 hours, depending on the size of your breast. About halfway through, baste the turkey with pan juices and a few tablespoons of reserved herb butter for extra moisture and shine. Keep an eye on the skin—it should be a gorgeous golden brown when done, and the internal temperature should hit 165°F (74°C).

Step 4: Make the Pan Gravy

After the turkey rests (always let it rest for 15 minutes so juices redistribute), transfer the pan drippings to a saucepan. Whisk in flour and gradually add chicken broth, scraping up all the browned bits. Simmer until thickened, season to taste, and if you like, add a pinch of chicken bouillon for an umami punch. This gravy is the perfect finishing touch.

Top Tip

I’ve made this recipe countless times, and these are a few tricks I swear by that ensure the turkey is juicy, flavorful, and perfectly cooked every time.

Pat the skin dry before buttering: Moisture is the enemy of crispy skin; dry skin + butter = golden perfection.
Use a meat thermometer: It’s the best way to avoid drying out your turkey—pull it when it hits 165°F.
Baste mid-roast: Brushing on reserved herb butter and pan juices keeps every bite succulent and shiny.
Don’t skip resting: Cover the turkey loosely with foil after roasting; this lets juices settle and makes carving easier.

How to Serve Garlic Herb Roast Turkey Breast Recipe

Garlic Herb Turkey Breast - Serving Suggestion

Garnishes

I love scattering fresh thyme sprigs or a few crispy sage leaves on top before serving—it not only adds a burst of color but also a fresh herbal aroma that pairs beautifully with the roast.

Side Dishes

Garlic mashed potatoes, green bean casserole, and a classic cornbread stuffing are my go-tos. The richness of the turkey and gravy contrasts perfectly with these comfort sides that almost steal the spotlight themselves.

Creative Ways to Present

For special occasions, I’ve carved the turkey breast into thick slices and fanned them out over a platter lined with orange slices and herbs. It makes such a stunning presentation—and guests always ask for seconds!

Make Ahead and Storage

Storing Leftovers

I wrap cooked turkey breast tightly in foil and store it in an airtight container in the fridge for up to 4 days. It stays juicy and reheats nicely for sandwiches or quick meals.

Freezing

You can freeze sliced or whole cooked turkey breast in a freezer bag for up to 3 months. Just make sure to remove as much air as possible to prevent freezer burn. Thaw overnight in the fridge before reheating.

Reheating

I reheat slices gently in the oven covered with foil at 300°F (150°C) until warmed through, or briefly in a skillet with a splash of broth to keep things moist. Avoid the microwave if you want to keep that lovely texture intact.

Frequently Asked Questions:

Can I use a boneless turkey breast for this recipe?

You can use boneless turkey breast, but since it cooks faster and can dry out more easily, keep a close eye on the internal temperature and reduce roasting time accordingly.

How do I know when the turkey breast is done?

Use a meat thermometer inserted into the thickest part of the breast. Once it reaches 165°F (74°C), the turkey is safe to eat and will be juicy and tender.

Can I prepare this recipe in advance?

Absolutely! You can prep the herb butter and season the turkey the night before. Keep it covered and refrigerated until you're ready to roast it, which actually helps the flavors meld.

What’s the best way to carve the turkey breast?

Let the turkey rest before carving to keep it juicy. Then, slice against the grain into even pieces using a sharp carving knife for the best texture and presentation.

Final Thoughts

This Garlic Herb Roast Turkey Breast Recipe has become my secret weapon for making a memorable meal without the fuss. I love how reliably tender and flavorful it turns out, and I know you’ll appreciate how simple yet special it feels. Give it a try—you might just find yourself making it a new tradition!