A manageable garlic-and-herb turkey breast for a smaller Christmas or New Year table. The clear method and dual US–metric measurements make it approachable for a Christmas or New Year gathering.
Why you will like this recipe
- Dependable timing. Preparation takes about 20 minutes and cooking takes about 85 minutes.
- Clear measurements. Important quantities include both US customary and metric amounts.
- Practical flexibility. Tested-style substitution guidance explains what changes.
- Make-ahead guidance. Storage and reheating directions help with planning.
What you need
Prep time: 20 minutes | Cook time: 85 minutes | Total time: 105 minutes | Servings: 8
- 1 bone-in turkey breast, 5 to 6 lb (2.3 to 2.7 kg)
- 3 tbsp (42 g) softened butter
- 4 garlic cloves, minced
- 1 tbsp (3 g) chopped fresh rosemary
- 1 tbsp (3 g) chopped fresh thyme
- 1 tsp fine salt
- 1/2 tsp black pepper
- 1 cup (240 ml) low-sodium chicken broth
Step-by-step instructions
- Heat the oven to 350°F (175°C). Set the turkey breast on a rack in a roasting pan.
- Mix butter, garlic, rosemary, thyme, salt, and pepper. Pat turkey dry and rub the mixture over and under the skin where possible.
- Pour broth into the pan. Roast for 75 to 95 minutes, tenting loosely if the skin browns too fast.
- Check the thickest part in several places without touching bone. Remove when it reaches 165°F (74°C). Rest for 20 minutes before carving.
Substitutions
A boneless turkey breast cooks faster; verify temperature early. Olive oil can replace butter.
Practical tip
Use a thermometer rather than color or time alone, and sanitize every surface that touched raw poultry.
Storage and reheating
Refrigerate carved turkey within 2 hours for up to 4 days. Reheat leftovers to 165°F (74°C).
Frequently asked questions
Can I prepare it ahead?
Mix the herb butter one day ahead. Apply it shortly before roasting.
How much turkey per person?
A bone-in breast of this size serves about 6 to 8 people with side dishes.
Recipe card
Garlic Herb Roast Turkey Breast
A manageable garlic-and-herb turkey breast for a smaller Christmas or New Year table.
Ingredients
Method
- Heat the oven to 350°F (175°C). Set the turkey breast on a rack in a roasting pan.
- Mix butter, garlic, rosemary, thyme, salt, and pepper. Pat turkey dry and rub the mixture over and under the skin where possible.
- Pour broth into the pan. Roast for 75 to 95 minutes, tenting loosely if the skin browns too fast.
- Check the thickest part in several places without touching bone. Remove when it reaches 165°F (74°C). Rest for 20 minutes before carving.
Notes
A boneless turkey breast cooks faster; verify temperature early. Olive oil can replace butter.
Use a thermometer rather than color or time alone, and sanitize every surface that touched raw poultry.
Refrigerate carved turkey within 2 hours for up to 4 days. Reheat leftovers to 165°F (74°C).