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- 1 boneless turkey breast (approximately 3-4 pounds) - 5 cloves garlic, minced - 1/4 cup fresh rosemary, finely chopped - 1/4 cup fresh thyme, finely chopped - 1/4 cup extra virgin olive oil - 2 teaspoons kosher salt - 1 teaspoon black pepper - 1 tablespoon lemon zest (from about 1 lemon) - 1 tablespoon fresh lemon juice - 1 medium onion, quartered - 2 cups low-sodium chicken broth The turkey breast is the star of this dish. Choose a good-sized, boneless turkey breast for even cooking. Fresh herbs bring out the flavor. They add depth and aroma to every bite. Garlic adds a nice kick that pairs well with the herbs. The lemon zest and juice brighten the dish. They add a hint of tartness that balances the rich flavors. To make this tasty dish, you need a few basics: - Roasting pan - Medium bowl - Paper towels - Basting brush The roasting pan holds the turkey and broth. A medium bowl is for mixing the herb paste. Paper towels help dry the turkey. A basting brush is great for adding juices during cooking. Each tool makes cooking easier and more fun. You can enhance your meal with some fun sides and garnishes: - Fresh rosemary sprigs - Fresh thyme sprigs - Roasted vegetables (carrots, potatoes, or Brussels sprouts) - A light salad with lemon vinaigrette Fresh herbs as a garnish add a nice touch. Roasted veggies bring color and nutrition to your plate. A light salad can balance the richness of the turkey. These options make your meal more inviting and enjoyable. {{ingredient_image_2}} Set your oven to 375°F (190°C). Preheating helps the turkey cook evenly. In a medium bowl, mix together: - 5 cloves garlic, minced - 1/4 cup fresh rosemary, finely chopped - 1/4 cup fresh thyme, finely chopped - 1/4 cup extra virgin olive oil - 2 teaspoons kosher salt - 1 teaspoon black pepper - 1 tablespoon lemon zest - 1 tablespoon fresh lemon juice This herb paste adds great flavor and aroma to your turkey. Pat the turkey breast dry with paper towels. Gently loosen the skin from the breast. Be careful not to detach it fully. This step creates pockets for the herb paste. Take half of the herb paste and spread it under the loosened skin. Make sure to cover the turkey evenly. Use the rest of the paste to coat the outside of the breast. Rub it in well for the best flavor. Place quartered onion at the bottom of a large roasting pan. Set the seasoned turkey breast on top of the onions. Pour 2 cups of low-sodium chicken broth into the pan. This keeps the turkey moist while it cooks. Put the roasting pan in the preheated oven. Roast the turkey for about 1.5 to 2 hours. The internal temperature should reach 165°F (74°C) when done. Baste the turkey with pan juices every 30 minutes. This helps create a golden crust. After roasting, remove the turkey from the oven. Let it rest for 15-20 minutes before slicing. This resting time helps keep the juices inside. Slice the turkey breast and plate it nicely. Drizzle pan juices over the slices for extra flavor and moisture. Enjoy your meal! To keep your turkey breast juicy, use a few key methods. First, always pat the turkey dry with paper towels. Moist skin will not crisp up. Next, loosen the skin gently before adding the herb paste. This allows the flavors to seep in. Basting is another great way to add moisture. Every 30 minutes, spoon some pan juices over the turkey. This keeps the meat moist and adds flavor. Finally, let the turkey rest after roasting. This helps the juices settle back in the meat, making each slice tender. Having the right tools makes cooking easier. Here are some must-have items: - Roasting pan: A sturdy pan holds the turkey and collects juices. - Meat thermometer: Use this to check the turkey's internal temperature. - Basting brush: This helps you apply the pan juices evenly. - Sharp knife: A good knife makes slicing easy and clean. These tools will help you achieve the best results. Preparation is key to a great turkey. Start by removing any packaging and giblets. Rinse the turkey under cold water and pat it dry. This helps the skin crisp up when cooking. Make sure to season well. The herb paste is vital for flavor. Apply it under the skin and on the outside. This ensures every bite is tasty. Lastly, always let the turkey rest after cooking. This step is crucial for juicy slices. Enjoy your delicious creation! Pro Tips Use Fresh Herbs: Fresh herbs provide a more vibrant flavor compared to dried ones. Always opt for fresh rosemary and thyme for the best results. Let It Rest: Allow the turkey to rest for 15-20 minutes after roasting. This helps the juices redistribute, making the meat tender and moist. Baste Frequently: Basting the turkey every 30 minutes with the pan juices enhances flavor and helps develop a beautiful golden crust. Check the Temperature: Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C) for safe consumption. {{image_4}} You can easily change the herbs in this turkey recipe. If you love basil, swap it for thyme. Oregano also works well. Fresh parsley adds a bright taste. You can even mix herbs to create your own flavor. Try adding sage for a warm, earthy note. You have options for cooking this turkey breast. A slow cooker is great for tender meat. Cook it on low for 6 to 8 hours. This method keeps it moist and flavorful. If it's grilling season, you can grill the turkey. Use indirect heat, and cook it until it's done. This gives a smoky flavor that's delicious. Pair this turkey with sides that enhance its flavors. Roasted vegetables like carrots and Brussels sprouts are perfect. They add color and nutrition. Mashed potatoes with garlic or cream complement the turkey well. A fresh salad with lemon vinaigrette brightens the meal. Don't forget crusty bread to soak up the tasty juices! To store leftover turkey, let it cool first. Slice the turkey into pieces for easy storage. Place the slices in an airtight container. This keeps the turkey fresh and prevents it from drying out. You can also wrap the turkey tightly in plastic wrap. Store it in the fridge for up to three days. Make sure to label the container with the date. This way, you remember when you made it. If you want to keep the turkey longer, freezing is a great option. Wrap the turkey slices in plastic wrap first. Then, place them in a freezer bag. Remove as much air as possible to prevent freezer burn. Store the turkey in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it in the fridge overnight. This keeps the turkey juicy and delicious. Reheating turkey can be tricky. To keep it moist, use the oven. Preheat the oven to 325°F (163°C). Place the turkey slices in a baking dish. Add a splash of chicken broth or water to the dish. Cover it tightly with foil. Heat the turkey for about 20 minutes or until warm. This method keeps the turkey tender and full of flavor. For a quick option, you can use the microwave. Just cover the turkey and heat in short bursts. Always check that it’s warm throughout before eating. The best internal temperature for turkey breast is 165°F (74°C). This ensures the turkey is cooked fully and is safe to eat. Use a meat thermometer to check the thickest part of the breast. This step is key to juicy, flavorful turkey. Yes, you can use frozen turkey breast. However, it’s best to thaw it first. Thawing in the fridge overnight is safe and effective. This way, the turkey cooks evenly and absorbs the herb flavors well. You can keep leftovers in the fridge for 3 to 4 days. Store them in an airtight container to maintain freshness. If you want to keep them longer, consider freezing. Leftover turkey can last up to 4 months in the freezer. Yes, you can use dried herbs instead of fresh. However, use less than you would with fresh herbs. For example, use about one-third of the amount. Dried herbs are more concentrated. This will still give you a great flavor in your turkey. Making garlic herb roasted turkey breast is easy and tasty. We covered the key ingredients, step-by-step cooking instructions, and helpful tips. You learned how to enhance flavor, use alternatives, and store leftovers effectively. This dish can please any crowd and is great for many meals. Remember, the right herbs and cooking methods make all the difference. Enjoy cooking and sharing this meal with others!

Garlic Herb Roasted Turkey Breast

A flavorful turkey breast roasted with garlic and fresh herbs for a juicy and aromatic dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 each boneless turkey breast (approximately 3-4 pounds)
  • 5 cloves garlic, minced
  • 1 cup fresh rosemary, finely chopped
  • 1 cup fresh thyme, finely chopped
  • 1 cup extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 1 tablespoon fresh lemon juice
  • 1 medium onion, quartered
  • 2 cups low-sodium chicken broth

Instructions
 

  • Preheat the Oven: Set your oven to 375°F (190°C) so it's ready for roasting.
  • Prepare the Herb Paste: In a medium bowl, mix together the minced garlic, chopped rosemary, thyme, olive oil, kosher salt, black pepper, lemon zest, and lemon juice.
  • Prepare the Turkey Breast: Use paper towels to thoroughly pat the turkey breast dry. Gently loosen the skin from the breast.
  • Apply the Herb Paste: Take about half of the prepared herb paste and carefully spread it under the loosened skin of the turkey. Use the remaining paste to coat the outside of the turkey breast.
  • Set Up the Roasting Pan: Arrange the quartered onion at the bottom of a large roasting pan. Place the seasoned turkey breast on top of the onions. Pour the chicken broth into the bottom of the pan.
  • Roast the Turkey: Place the roasting pan in the preheated oven and let the turkey roast for approximately 1.5 to 2 hours. Check the internal temperature—it should reach 165°F (74°C). Baste the turkey with the pan juices every 30 minutes.
  • Let it Rest: Once the turkey reaches the desired temperature, remove it from the oven. Allow it to rest for 15-20 minutes before slicing.
  • Serve: Slice the turkey breast and plate it attractively. Drizzle the pan juices over the slices.

Notes

Let the turkey rest before slicing to retain juices.
Keyword garlic, herb, roasted, turkey