Oven Roasted Turkey Breast with Garlic Butter
This bone-in roasted turkey breast recipe is a fantastic alternative to roasting a whole turkey for a holiday dinner or Sunday supper. It turns out juicy, garlicky, and full of herb flavor every time thanks to the garlic compound butter.
Servings 6
Calories 71kcal
Equipment
Ingredients
- 1 4–5 lb bone-in turkey breast thawed
- 4 tablespoons Cowboy Butter room temperature
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth or turkey broth
Instructions
- Preheat your oven to 375°F and set a roasting rack inside a roasting pan or Dutch oven.
- Pat the turkey breast dry with paper towels — this helps the butter stick and gives you that golden, crispy skin we all love.
- In a small bowl, mix together the softened cowboy butter, rosemary, thyme, paprika, salt, and pepper until everything is well combined.4 tablespoons Cowboy Butter, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper
- Gently loosen the skin of the turkey breast and spread about half of the butter mixture underneath. Rub the rest all over the top so it’s coated in that garlicky, herby goodness.1 4–5 lb bone-in turkey breast
- Pour the chicken broth into the bottom of your pan to keep things moist and flavorful.1 cup chicken broth
- Place the turkey breast on the rack, skin side up, and roast uncovered for about 1½ to 2 hours — or until a meat thermometer reads 165°F in the thickest part.
- Once it’s done, take the turkey out and loosely tent it with foil. Let it rest for at least 15 minutes before slicing so all those juices stay right where they belong.
Notes
Make Ahead
Want to get ahead? You can season the turkey up to a day early, cover, and refrigerate. Let it sit at room temperature for about 30 minutes before roasting for the best results.
Ang's Tips and Suggestions to Avoid Common Problems
- Dry meat: Roast at 350°F and use a meat thermometer. Pull it out at 160°F and let it rest 15 minutes to finish cooking.
- Uneven cooking: Bring turkey to room temp for 30 minutes before roasting. Place it on a roasting rack for even heat circulation.
- Butter leaking out: Gently loosen skin and tuck the compound butter underneath. Pat the skin dry before roasting for crispy skin.
- Not enough drippings: Add extra broth to the pan before roasting. You can supplement with store-bought broth for gravy.
Nutrition
Calories: 71kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 594mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 406IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.3mg
