There’s something utterly satisfying about a perfectly cooked turkey breast that’s bursting with flavor and stays juicy throughout. This Juicy Garlic Herb Roast Turkey Breast Recipe does exactly that — it’s the kind of roast that makes your kitchen smell heavenly and keeps everyone coming back for seconds.

A golden brown roasted turkey sits in the center of a large white rectangular dish, showing a crispy, textured skin with some dark seasoning spots. Around the turkey, there are bright orange and yellow chrysanthemum flowers, red and yellow flowers, and fresh green leafy herbs, all inviting and vibrant. The dish is placed on a white marbled surface, with a soft-focus white background. The warm colors of the flowers contrast beautifully with the rich, roasted turkey tones, making the whole presentation look fresh and festive. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Juicy Garlic Herb Roast Turkey Breast Recipe
Top Tip
How to Serve Juicy Garlic Herb Roast Turkey Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Juicy Garlic Herb Roast Turkey Breast Recipe

Why You'll Love This Recipe

This Juicy Garlic Herb Roast Turkey Breast Recipe quickly became a favorite in my family because it’s straightforward but packs so much flavor. I love that it’s an easy way to enjoy that classic roast turkey experience without fussing over a huge bird.

Simple Prep: You won’t believe how easy it is to get that flavorful, moist turkey with just a few steps and ingredients.
Moist & Juicy Texture: The garlic herb butter under the skin keeps every bite tender and succulent, no drying out here.
Even Cooking: Using bone-in, skin-on turkey breast means it roasts evenly, so no flipping or guesswork needed.
Delicious Pan Gravy: The drippings turn into rich, silky gravy that elevates the whole meal.

The image shows a white plate with two rows of sliced cooked chicken arranged side by side, each slice showing a browned, slightly crispy outer layer and tender white inside. The chicken slices are covered with a smooth, light brown gravy that drips slightly down the sides. Fresh green herbs are sprinkled over the chicken and placed around the edges of the plate, adding texture and color contrast. On the right side of the plate near the edge, there is a bright orange flower. The plate sits on a white marbled surface with a red and white striped cloth partially visible in the bottom left corner. A gold fork rests near the top right edge of the plate. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing the right ingredients is key here — each one adds layers of flavor or moisture that come together beautifully. I always make sure to get fresh herbs and properly thaw my turkey breast for the best results.

Flat lay of a whole bone-in, skin-on turkey breast with golden skin, a cluster of whole uncracked brown garlic cloves, two medium onions thinly sliced into rings, several bright orange slices, a small bunch of fresh thyme, rosemary, and sage sprigs tied loosely together, a small white ceramic bowl filled with pale golden olive oil, another small white bowl holding soft unsalted butter chunks, a simple white bowl containing smooth Dijon mustard, a delicate arrangement of ground spices including paprika, dried rosemary, dried parsley, dried thyme, dried oregano, ground cumin, salt, and pepper carefully placed on a clean white surface, a small white bowl with pale chicken broth, and a small mound of all-purpose flour on a white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in, skin-on turkey breast: This cut ensures juicy meat and that irresistible crispy skin.
Garlic cloves: Smashing the garlic releases its flavor, infusing the butter and bird.
Onions and orange slices: Placed under the turkey, they add steam and fragrant subtle sweetness while roasting.
Fresh poultry blend herbs: Thyme, rosemary, and sage brighten the whole roasting process.
Low sodium chicken broth: Keeps the pan moist and creates a perfect base for gravy.
Unsalted butter: Softened and blended with herbs and spices, it's the ultimate flavor carrier under the skin.
Dijon mustard: Adds a gentle tang and depth to the herb butter.
Spices (garlic powder, paprika, rosemary, parsley, thyme, oregano, onion powder, cumin, salt, pepper): These build a well-rounded, savory flavor profile that enhances the turkey without overpowering it.
Flour: Essential for thickening the pan gravy.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Juicy Garlic Herb Roast Turkey Breast Recipe is how easy it is to adapt. I love to swap out herbs or add a splash of white wine to the roasting pan for a little extra flavor boost.

Variation: Last Thanksgiving, I added a bit of smoked paprika and a dash of cayenne to the herb butter, giving it a warm, smoky kick that everyone loved.
Dietary modification: If you want to keep it dairy-free, try using olive oil and garlic-infused oil instead of butter — it still turns out deliciously moist.

Step-by-Step: How I Make Juicy Garlic Herb Roast Turkey Breast Recipe

Step 1: Prep Your Turkey Breast

Start with a 6-8 pound bone-in, skin-on turkey breast that’s properly thawed. Pat it dry with paper towels—this is crucial for crispy skin. While it’s drying, smash 12 garlic cloves with the side of your knife to release their flavor, and slice the onions and orange to place under the bird for some aromatic steam during roasting.

Step 2: Make the Garlic Herb Butter

Mix softened unsalted butter with olive oil, Dijon mustard, garlic powder, paprika, dried rosemary, dried parsley, salt, pepper, dried thyme, oregano, onion powder, and a pinch of cumin. This rich butter mixture is the magic that keeps the turkey juicy and flavorful.

Step 3: Butter Under and Over the Skin

Carefully loosen the skin over the turkey breast without tearing it—you can use your fingers or a spoon handle. Spread about two-thirds of the herb butter directly under the skin, slathering it evenly over the meat. Then rub the remaining butter all over the outside of the skin. I find this step seals in moisture and ensures that golden, buttery crust.

Step 4: Arrange Aromatics and Roast

Place the sliced onions, orange rounds, and fresh herbs like thyme, rosemary, and sage into a roasting pan. Nestle your buttered turkey breast on top. Pour in a cup of low sodium chicken broth to keep things moist. Roast at 325°F (165°C) for about 2.5 hours or until an internal thermometer reads 165°F. Basting is optional here because the butter under the skin does the work, but a quick spoon of drippings halfway through doesn't hurt.

Step 5: Rest and Make the Pan Gravy

Once done, let the turkey rest for 15-20 minutes to keep juices locked in. Meanwhile, use the roasting drippings to make a simple, luscious gravy. Melt 3 tablespoons of unsalted butter in a saucepan, whisk in ⅓ cup flour until smooth, then slowly add 2 cups of chicken broth plus drippings, stirring constantly until thickened. Taste and adjust salt or add a bit of chicken bouillon if you like it richer.

Top Tip

Over the years, I’ve learned a few tricks that take this recipe from great to unforgettable. These tips guarantee your turkey breast comes out juicy with that perfect crispy skin every time.

Pat Dry Is Key: Always dry the turkey skin before applying butter—that helps the skin crisp up beautifully.
Under the Skin Butter: Getting the herb butter under the skin is a game-changer for flavor and moisture, so take your time here.
Low and Slow Roasting: Cooking at a moderate oven temperature ensures even cooking without drying out the breast.
Use a Meat Thermometer: This takes the guesswork out and prevents overcooking—165°F is your target.

How to Serve Juicy Garlic Herb Roast Turkey Breast Recipe

Garnishes

I like to garnish slices of this roast turkey breast with a sprinkle of fresh chopped parsley and a few sprigs of thyme. The fresh green gives a beautiful pop of color and complements the herbs used in roasting.

Side Dishes

Garlic mashed potatoes, creamy green bean casserole, and old-fashioned cornbread stuffing make the perfect classic sides. A tart cranberry sauce brings a lovely contrast, and if you want something lighter, a crisp autumn apple salad pairs beautifully too.

Creative Ways to Present

For holiday dinners, I like to present the sliced turkey breast on a large platter lined with orange slices and herb sprigs scattered around—adds a festive touch and extra aroma. You could also serve the turkey breast as an elegant main course at a dinner party, paired with mini herb gravy boats people can drizzle themselves.

Make Ahead and Storage

Storing Leftovers

After the feast, I wrap leftover turkey breast tightly in foil and store it in an airtight container in the fridge. It stays juicy and flavorful for up to 4 days. Always slice leftovers thinly to keep each bite tender.

Freezing

If you want to freeze the leftovers, portion the meat into airtight freezer bags or containers. Label with the date and freeze for up to 3 months. When thawed, it still tastes excellent for sandwiches or quick meals.

Reheating

Reheating gently is key: I recommend covering the slices in foil with a splash of broth or gravy and warming in a low oven (around 300°F) until just heated through. This keeps the meat moist and tender without drying it out.

Frequently Asked Questions:

Can I prepare the Juicy Garlic Herb Roast Turkey Breast Recipe in advance?

Absolutely! You can prep the herb butter and even apply it under the skin the night before. Keep the turkey covered in the fridge and roast it fresh on the day you plan to serve.

How do I know when the turkey breast is perfectly cooked?

Use a meat thermometer to check the internal temperature at the thickest part without touching bone. When it hits 165°F, you’re good to go! Resting the turkey after roasting also finishes the cooking gently.

Can I use a boneless turkey breast instead?

You can, but bone-in tends to stay juicier and cook more evenly. If you do use boneless, keep a close eye on cooking times as they will be shorter and you may need to tent the meat with foil toward the end to prevent drying out.

What can I do if I don’t have fresh herbs?

Dried herbs work fine as a substitute—just reduce their quantity slightly since they’re more concentrated and add them early in the butter mix. Fresh herbs layered under the turkey and in the pan do boost fragrance though, so if possible, try to pick up a small bunch from your local market.

Final Thoughts

This Juicy Garlic Herb Roast Turkey Breast Recipe is truly a joy to make and share. It’s reliable, packed with flavor, and always gets compliments. I hope you find yourself returning to it whenever you want a juicy roast with minimal fuss but maximum taste. Give it a try and watch how it steals the show at your next gathering!