Go Back
Garlic Butter Boneless Turkey Breast

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.
Print Recipe Pin Recipe
Total Time 50 minutes
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).