Garlic Butter Roasted Turkey Breast Recipe Doesn't Taste Like a Budget Dinner (6 Ingredients) by Donna John
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I spend a lot of time in the chicken section of the meat department, but no so much the turkey section. Now I'm wondering why. While I do love recipes using ground turkey and the occasional turkey thigh recipe, grabbing a turkey breast is not usual for me. It will be now! This garlic butter roasted turkey breast recipe was a winner. The flavors were amazing, the meat super moist, the prep easy and the ingredient list short. Winner winner turkey dinner! Plus, check out the health benefits of turkey.
This budget recipe (my turkey breast cost a whopping $4.26) calls for only six simple ingredients. Here is what you'll need to grab from your fridge and spice rack (or herb garden): a half bone-in turkey breast (you could use a whole turkey breast but double the other ingredients and it will increase cooking time), fresh garlic, fresh or dried thyme, fresh or dried rosemary, ground sage and butter.
This high-protein recipe makes for a stress-free dinner any day of the week. This may also be my go-to holiday recipe because it was so much moister than the whole turkeys I've baked the past few Thanksgivings. Serve the garlicy, buttery, sliced roasted turkey with your favorite side dishes. I served mine with roasted green beans and a crisp romaine salad. We used the leftovers for amazing turkey sandwiches.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 to 2 1/2 hours
Total Time: 1 to 2 1/2 hours
Servings: 4 to 6
Ingredients
- 4 tablespoons butter, softened
- 4 fat cloves garlic, minced
- 2 teaspoons minced fresh thyme or dried thyme
- 2 teaspoons minced fresh rosemary or dried rosemary
- 1/2 teaspoon ground sage
- 1 half bone-in turkey breast (about 2 1/2 to 3 1/2 pounds)
Here's how to make it:
- Put the butter, garlic, thyme, rosemary and sage into a small bowl. Season to taste with salt and black pepper. I used fresh rosemary but my fresh thyme had seen better days, so went with dried.
- Mash the butter with the spices using a fork until well blended. For easier blending, make sure the butter is at room temperature.
- Put the turkey breast into a baking dish. Gently loosen the skin from the meat. Rub the butter mixture under the skin and then all over the outside of the turkey breast. Season with a little more salt and black pepper, if desired. I also sprinkled more ground sage on the outside because I love that flavor.
- Bake in a preheated 325-degree F oven for about 1 1/2 to 2 1/2 hours, or until the thickest part of the turkey breast reaches 165 degrees F on a food thermometer. My 2 1/2-pound turkey breast took about 1 1/2 hours, but ovens vary. I used a MEATER thermometer which reports the temperature to my phone with estimated cooking time as it baked. You can also turn the broiler on for a minute or two to crisp up the skin.
- Let the turkey rest about 10 minutes before slicing and serving. Store any leftover turkey in an airtight container. I added some of the pan juices to help keep it moist.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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