Let me share my absolute favorite way to prepare turkey breast that never fails to wow my guests! After countless holiday dinners I've perfected this garlic herb butter version that turns out incredibly juicy every time. The moment you pull this beauty from the oven the aroma of roasted garlic and fresh herbs fills your kitchen making everyone's mouths water!
Why You'll Love This Turkey
This recipe takes all the stress out of holiday cooking! That magical garlic herb butter does double duty flavoring the meat while keeping it moist. The best part? Those gorgeous pan juices turn into an instant sauce saving you the extra step of making gravy. My guests always ask how I get the meat so tender and flavorful it's all in that herb butter!
Ingredients for Garlic Herb Butter Turkey
- Turkey Breast: Choose a beautiful piece with or without the bone both work wonderfully.
- Garlic: Fresh cloves only please they make all the difference!
- Butter: Get the good stuff this is no time to skimp.
- Fresh Herbs: My trio of rosemary thyme and parsley creates amazing flavor.
- Salt and Pepper: Season generously for perfect taste.
- Pan Vegetables: Extra garlic and herbs in the pan create incredible drippings.
Let's Start Cooking
- Making That Magic Butter
- Start by mixing your softened butter with minced garlic and all those gorgeous fresh herbs. This mixture is pure gold!
- Butter Under the Skin
- Here's where the magic happens! Gently work your fingers under the skin and massage that herb butter all over. Don't be shy with it!
- Into the Oven
- Create a bed of garlic and herbs in your roasting pan pop in the turkey and let it roast at 325°F. Keep basting with those amazing pan juices.
- The Finishing Touch
- When your turkey hits 165°F those pan juices will be liquid gold ready to drizzle over every slice.
My Secret Tips
- Temperature is Key: A good meat thermometer is your best friend here.
- Keep Basting: Those pan juices are precious don't let them go to waste!
- That Butter Though: Don't skimp on the herb butter it's what makes this recipe special.
Perfect Pairings
I love serving this turkey with all the classic sides but sometimes I mix it up! Try it with my garlic bread stuffing or a peppery arugula salad. The pan juices are amazing drizzled over everything on the plate.
Transform Your Leftovers
Save that leftover turkey for some amazing meals! I love turning it into cozy enchilada soup or tucking it into a creamy pot pie. And don't forget to save the garlic butter sauce it makes the most incredible sandwiches!
Frequently Asked Questions
- → Can I make this ahead of time?
- Yes, you can prepare the turkey with herb butter under the skin up to 24 hours ahead. Remove from fridge 45 minutes before cooking.
- → Can I use dried herbs instead of fresh?
- Yes, substitute with 1 teaspoon each of dried sage, rosemary, and thyme. Skip the dried parsley as it lacks flavor.
- → How do I know when the turkey is done?
- Use a meat thermometer to check the thickest part reaches 74°C/165°F. Allow 15 minutes per 500g/1 lb of turkey.
- → What if my turkey is brined?
- For brined turkey, reduce the salt in the butter to 3/4 teaspoon to prevent the dish from being too salty.
- → How should I store leftovers?
- Keep leftover turkey whole with its butter and pan juices. The salt under the skin helps preserve it, making it slice like deli meat the next day.