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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 crisp and the meat reaches 165°F. A savory butter mixture with garlic and fresh thyme goes under and over the skin for flavorful, juicy slices.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Resting 20 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 9x13-inch roasting pan

Method
 

  1. Heat the oven to 350°F with a rack in the lower-middle position.
  2. Pat the turkey breast dry with paper towels.
  3. Place it skin side up on a rack in a 9x13-inch roasting pan.
  4. In a small bowl, mash together the butter, garlic, thyme, salt, and pepper.
  5. Reserve 2 tablespoons of the mixture.
  6. Gently loosen the skin over the breast.
  7. Spread the remaining butter mixture underneath the skin.
  8. Spread the reserved mixture over the skin.
  9. Roast for 1 1/2 to 2 1/4 hours, until an instant-read thermometer inserted into the thickest part of the breast without touching bone reads 165°F.
  10. Transfer the turkey to a cutting board.
  11. Tent loosely with foil and rest for 20 minutes before carving.

Notes

For juicy turkey, check the thickest part of the breast without touching bone and remove it from the oven when it reads 165°F. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a dairy-free swap, use a plant-based butter.