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Garlic Butter Turkey Breast in the Oven

Garlic butter turkey breast roasts in the oven until the skin is golden and the meat reaches 165°F. Butter tucked under the skin keeps each slice flavorful, while a 20-minute rest helps the juices settle before carving.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting 20 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey breast 5- to 6-pound, bone-in, fully thawed, giblets removed
  • 0.5 cup butter unsalted, softened
  • 4 cloves garlic minced
  • 1 tbsp thyme chopped fresh
  • 1 tsp salt kosher
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch roasting pan

Method
 

  1. Heat the oven to 325°F with a rack in the middle position.
  2. Pat the turkey breast dry with paper towels.
  3. In a small bowl, mix the butter, garlic, thyme, salt, and pepper until combined.
  4. Carefully loosen the skin over the breast with your fingers.
  5. Spread about two-thirds of the butter mixture under the skin, then spread the rest over the outside.
  6. Set the turkey breast, skin-side up, on a rack in a 9x13-inch roasting pan.
  7. Roast for 1 3/4 to 2 1/2 hours, until a thermometer inserted into the thickest part of the breast without touching bone reads 165°F.
  8. Transfer the turkey to a cutting board and loosely tent it with foil.
  9. Let it rest for 20 minutes before carving.

Notes

For the best flavor, spread the softened garlic butter carefully under the skin. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a dairy-free option, use plant-based butter.