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Garlic Butter Turkey Breast in the Oven

Garlic butter turkey breast roasts at 325°F with rosemary, thyme, and chicken broth for golden skin and moist, tender meat. Rest it for 20 minutes before carving for neat slices.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting 20 minutes
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the garlic butter
  • 0.5 cup unsalted butter softened
  • 4 cloves garlic finely minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp thyme fresh leaves
For the turkey
  • 1 turkey breast 5- to 6-pound, bone-in, skin-on, thawed, giblets removed
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup low-sodium chicken broth

Equipment

  • 1 12x16-inch roasting pan

Method
 

Make the garlic butter
  1. In a small bowl, mix the softened butter, garlic, rosemary, and thyme until evenly combined.
Prepare and roast the turkey
  1. Heat the oven to 325°F and set a rack in a 12x16-inch roasting pan.
  2. Pat the turkey breast dry with paper towels, then carefully loosen the skin without tearing it.
  3. Spread about two-thirds of the garlic butter under the skin and rub the rest over the skin.
  4. Season the turkey all over with the salt and pepper.
  5. Pour the chicken broth into the roasting pan and set the turkey breast on the rack, skin side up.
  6. Roast for 1 3/4 to 2 1/2 hours, until the skin is golden brown and a thermometer inserted into the thickest part without touching bone reads 165°F; tent loosely with foil if the skin browns too quickly.
  7. Transfer the turkey to a cutting board, tent loosely with foil, and rest for 20 minutes before carving.

Notes

For tender slices, use a thermometer to check the thickest part without touching bone. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a dairy-free option, use a plant-based butter alternative.