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Garlic Herb Roast Turkey Breast - illustrative image

Garlic Herb Roast Turkey Breast

A manageable garlic-and-herb turkey breast for a smaller Christmas or New Year table.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Heat the oven to 350°F (175°C). Set the turkey breast on a rack in a roasting pan.
  2. Mix butter, garlic, rosemary, thyme, salt, and pepper. Pat turkey dry and rub the mixture over and under the skin where possible.
  3. Pour broth into the pan. Roast for 75 to 95 minutes, tenting loosely if the skin browns too fast.
  4. 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).