Ever stared at a turkey breast in the grocery store and walked away because it seemed too intimidating? I’ve been there too. But what if I told you that this Garlic Butter Boneless Turkey Breast recipe will change your relationship with turkey forever?

This isn’t just holiday food—it’s weeknight-worthy deliciousness that delivers restaurant-quality results with surprisingly minimal effort. The secret lies in a ridiculously flavorful garlic butter that transforms an ordinary turkey breast into something extraordinary. No more dry, bland turkey that needs to be drowned in gravy to be edible.

This method guarantees juicy, flavorful meat that stands proudly on its own.

Why This Recipe is Awesome

Perfect Roast Turkey Breast with Garlic Butter

This Garlic Butter Boneless Turkey Breast recipe deserves a spot in your regular rotation for so many reasons. First, it solves the biggest turkey problem: dryness. The garlic butter creates a self-basting effect that keeps the meat incredibly moist throughout cooking.

Unlike a whole turkey that monopolizes your oven for hours, this boneless breast cooks in under an hour—making it accessible for weeknight dinners. You get all the satisfaction of a special meal without sacrificing your entire day to cooking. The flavor profile hits that perfect balance of familiar comfort with enough sophistication to impress guests.

Garlic and butter are universal crowd-pleasers, but when you add fresh herbs and a perfectly browned exterior, you’ve got something that feels special enough for company but simple enough for a Tuesday night.

Equipment needed: Roasting pan, meat thermometer, mixing bowl, kitchen twine

Garlic Butter Boneless Turkey Breast

This Garlic Butter Boneless Turkey Breast features tender meat infused with rich garlic-herb butter that melts into every fiber. With a golden, crispy exterior and juicy interior, it delivers holiday-worthy flavor in everyday cooking time.

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Total Time 50

Course Main Course

Cuisine American

Ingredients

1 boneless turkey breast 2-3 pounds, skin on
6 tablespoons unsalted butter softened
4 cloves garlic minced
1 tablespoon fresh rosemary finely chopped
1 tablespoon fresh thyme leaves
1 teaspoon lemon zest
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika optional, for color

Instructions

Preheat your oven to 375°F (190°C) and position a rack in the middle of the oven.
Make the garlic butter by mixing the softened butter, minced garlic, chopped rosemary, thyme leaves, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until well combined.
Prepare the turkey breast by patting it dry with paper towels. If it’s not already, butterfly the breast by cutting horizontally through the thickest part, being careful not to cut all the way through, so you can open it like a book.
Spread about two-thirds of the garlic butter mixture evenly inside the butterflied turkey breast, reserving the rest for the exterior.
Close the turkey breast and secure with kitchen twine at 1-inch intervals to maintain its shape during cooking.
Rub the outside with olive oil, then spread the remaining garlic butter mixture over the skin. Sprinkle with remaining salt, pepper, and paprika if using.
Place the turkey breast in a roasting pan, skin side up, and roast for 30-35 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C).
Let the turkey rest for 10 minutes before removing the twine and slicing. The temperature will continue rising to the safe 165°F (74°C) during this resting period.
Slice against the grain into 1/2-inch thick slices and serve, spooning any pan juices over the meat.

Notes

For the juiciest results, bring your turkey breast to room temperature for about 30 minutes before cooking.
If you can’t find a butterflied turkey breast, ask your butcher to butterfly it for you, or you can do it yourself with a sharp knife.
The garlic butter can be made up to 3 days ahead and stored in the refrigerator. Just bring to room temperature before using.
If your turkey breast doesn’t have skin, you can lay thin slices of bacon over the top to prevent it from drying out.
This recipe works beautifully with chicken breasts too, just adjust the cooking time accordingly (about 25-30 minutes for large chicken breasts).

Calories & Nutritional Info

Calories: Approximately 290 calories per serving (based on 6 servings)
Protein: 35g
Fat: 16g
Carbohydrates: 2g
Suitable for: Low-carb, gluten-free, and keto diets
Contains: Dairy (butter)

Common Mistakes to Avoid

Overcooking the turkey – Turkey breast dries out quickly when overcooked. Always use a meat thermometer and remove at 160°F as it will continue cooking during rest time.
Not securing with twine – Skipping the kitchen twine might seem like a time-saver, but it results in uneven cooking and can cause the butter filling to leak out.
Skipping the rest time – Cutting into the turkey immediately after cooking causes all those wonderful juices to spill out onto your cutting board instead of redistributing through the meat.
Using cold butter – Cold butter won’t spread properly. Make sure it’s truly softened for an even distribution of flavor.
Cutting with the grain – Always slice turkey against the grain (perpendicular to the muscle fibers) for the most tender texture.

Alternatives & Substitutions

Herbs: Don’t have fresh herbs? Use 1 teaspoon dried rosemary and 1 teaspoon dried thyme instead, but fresh really does make a difference here.
Dairy-free option: Replace butter with dairy-free butter alternative or use olive oil combined with a little coconut oil for richness.
Flavor variations: Add 1 tablespoon of Dijon mustard to the butter mixture for a tangy twist, or include 2 tablespoons of grated Parmesan for extra savory depth.
Time-saver: Use a compound garlic herb butter from the store and doctor it up with fresh lemon zest.
Lower calorie: Reduce the butter to 3 tablespoons and increase the olive oil to 2 tablespoons.

FAQs

Can I make this with a bone-in turkey breast?

Absolutely! Bone-in breasts take longer to cook—approximately 20 minutes per pound at 375°F. The bone actually helps keep the meat moist, but you won’t be able to butterfly and stuff it with the garlic butter. Instead, carefully separate the skin from the meat and spread the butter mixture underneath the skin.

How do I know when the turkey is done without a thermometer?

While a thermometer is strongly recommended for perfect results, in a pinch, you can check by making a small cut into the thickest part. The juices should run clear, and the meat should be white throughout with no pink remaining. However, this method may release some of those precious juices.

Can I prepare this ahead of time?

Yes! You can butterfly the turkey and apply the garlic butter mixture up to 24 hours in advance. Keep it wrapped tightly in the refrigerator, then bring to room temperature for 30 minutes before cooking.

What sides pair well with this turkey breast?

This versatile main dish pairs beautifully with roasted potatoes, a simple green salad, steamed vegetables, or wild rice pilaf. For a holiday meal, serve with traditional sides like cranberry sauce, mashed potatoes, and green bean casserole.

Can I use this recipe for meal prep?

Definitely! The cooked turkey breast keeps well in the refrigerator for up to 4 days. Slice it after it has completely cooled and store in airtight containers. It’s perfect for salads, sandwiches, or quick protein-focused meals throughout the week.

Final Thoughts

This Garlic Butter Boneless Turkey Breast bridges the gap between special occasion food and everyday cooking. It’s proof that turkey doesn’t have to be complicated or time-consuming to be magnificent. The next time you’re tempted to reach for chicken breasts at the grocery store, consider giving this recipe a try instead. Your taste buds—and dinner guests—will thank you.