This roasted turkey breast is covered in a savory garlic and herb butter, then baked to golden brown perfection. the correct quick and clean alternative for a holiday meal or ordinary dinner!


Once I’m feeding a crowd for the holidays, I make an entire roasted turkey. when I’m pleasing a smaller organization, I opt for a roasted turkey breast instead. this is the high-quality turkey breast I’ve ever had, it’s soft, flavorful and juicy – no dry meat here.

I love a good roasted turkey, in particular across the holidays. That being stated, now and again it’s simply my circle of relatives of five and we don’t want to prepare dinner up a whole massive turkey. This roasted turkey breast is the proper option – it’s exquisite flavorful, quick cooking, and festive for a holiday meal.


  • 1 teaspoon minced garlic
  • 1 tablespoon sage leaves finely minced
  • 6 lb bone in turkey breast I use a half breast
  • 5 tablespoons butter softened
  • 2 tablespoons parsley finely minced
  • 1 teaspoon salt
  • 1 1/2 teaspoons rosemary leaves finely minced
  • 1 tablespoon thyme leaves finely minced
  • rosemary sprigs for garnish optional
  • cooking spray
  • 1/2 teaspoon pepper


  1. Preheat the oven to 450 levels F. Coat a baking dish with cooking spray.
  2. region the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine.
  3. Loosen the skin of the turkey breast. spread half of the butter under the skin of the turkey, and the alternative 1/2 of the butter on top of the turkey breast.
  4. region the turkey within the baking dish. Bake for 15-20 minutes or till pores and skin has just started to brown.
  5. lessen the oven temperature to 350 stages F. Bake for approximately 1 hour and 15 mins, basting every so often with pan juices. 
  6. check the temperature of the turkey by using inserting a thermometer into the thickest part of the meat. The turkey can come out of the oven whilst the thermometer registers at least one hundred sixty stages.
  7. cowl the turkey with foil and permit it sit down for five-10 minutes, or until thermometer registers at the least one hundred sixty five degrees F.
  8. Garnish with rosemary and serve.

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