Garlic and Rosemary Turkey Breast Recipe

There’s something undeniably comforting about the aroma of garlic and rosemary wafting through the kitchen. This Garlic and Rosemary Turkey Breast recipe is perfect for those times when you want a meal that feels festive and elegant, yet simple enough to prepare any day of the week. Whether you’re hosting a small Thanksgiving dinner, celebrating a special occasion, or just craving a hearty home-cooked dish, this recipe brings warmth and satisfaction to the table.

Inspired by classic holiday flavors, this dish combines the earthy, aromatic essence of fresh rosemary with the bold richness of garlic. The result is a tender, juicy turkey breast with a beautifully golden crust and a flavor that’s both rustic and refined. It’s the kind of meal that transforms an ordinary dinner into something memorable — a dish that’s as comforting as it is impressive.

The Perfect Turkey for Any Occasion

You don’t need a massive whole turkey to make a big impression. A turkey breast is ideal for smaller gatherings or weeknight dinners when you want all the flavor of roast turkey without the hassle. It’s easier to handle, cooks more quickly, and still offers plenty of leftovers for sandwiches, salads, or casseroles.

This recipe fits seamlessly into any season. During the holidays, it serves as a centerpiece alongside mashed potatoes and roasted vegetables. In spring or summer, it pairs beautifully with fresh green salads, couscous, or roasted asparagus. The versatile flavor of garlic and rosemary works year-round, ensuring your table always feels full of life and warmth.

Why You’ll Love This Garlic and Rosemary Turkey Breast

1. Simple but impressive: You only need a few fresh herbs and pantry staples to create a meal that tastes restaurant-worthy.

2. Tender and juicy every time: The method locks in moisture so your turkey breast never comes out dry.

3. Healthy and wholesome: This dish is naturally lean, high in protein, and free from heavy sauces or unnecessary ingredients.

4. Perfect for leftovers: Use the sliced turkey in sandwiches, wraps, or salads throughout the week.

5. Festive yet everyday-friendly: It’s special enough for holidays but easy enough for a Sunday family dinner.

Ingredients

• 1 (3–4 lb) boneless, skin-on turkey breast

• 3 tablespoons olive oil

• 4 garlic cloves, minced

• 2 tablespoons fresh rosemary, finely chopped

• 1 tablespoon fresh thyme, chopped

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• 1 teaspoon lemon zest (optional for brightness)

• ½ teaspoon paprika (optional for color)

• 1 tablespoon unsalted butter, melted

• 1 cup low-sodium chicken broth (for roasting pan)

Directions

1. Preheat the oven to 375°F (190°C). Prepare a roasting pan by lining it with foil and placing a roasting rack on top. Lightly grease the rack with olive oil or cooking spray.

2. Pat the turkey breast dry. Use paper towels to remove any excess moisture. A dry surface helps the seasoning stick and ensures a crispy golden skin once roasted.

3. Prepare the garlic and herb mixture. In a small bowl, combine the minced garlic, chopped rosemary, thyme, olive oil, salt, pepper, and optional lemon zest. Stir until a fragrant paste forms.

4. Loosen the skin of the turkey breast. Gently slide your fingers between the skin and the meat to create pockets for seasoning. Be careful not to tear the skin.

5. Season generously. Rub half of the garlic-herb mixture under the skin, spreading it evenly. Rub the remaining mixture on top of the skin and all over the outside of the turkey.

6. Add butter for richness. Brush the melted butter over the top of the seasoned turkey breast. This helps promote a deep golden-brown color as it roasts.

7. Prepare for roasting. Pour 1 cup of chicken broth into the bottom of the roasting pan. This creates steam and keeps the turkey moist while cooking.

8. Roast the turkey. Place the turkey breast on the prepared rack and transfer it to the preheated oven. Roast uncovered for about 1 hour 30 minutes to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part.

9. Baste halfway through. Around the 45-minute mark, spoon some of the pan juices over the turkey to keep it moist and flavorful.

10. Rest before slicing. Once done, remove the turkey breast from the oven and tent it loosely with foil. Let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, keeping the meat tender.

11. Serve and enjoy. Slice the turkey into even pieces and serve with your favorite sides — mashed potatoes, roasted vegetables, or a light salad.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 1 hour 45 minutes

• Total Time: 2 hours

• Yield: 6 servings

Notes

• Make ahead: You can prepare the garlic-herb mixture and season the turkey a day in advance. Cover and refrigerate until ready to roast.

• For crispy skin: After roasting, place the turkey under the broiler for 2–3 minutes to enhance the golden color.

• Storage: Leftover turkey can be stored in an airtight container in the refrigerator for up to 4 days.

• Freezing: To freeze, wrap tightly in foil and place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating tip: Reheat slices in a covered dish with a splash of chicken broth to prevent drying out.

Tips for Success

• Use fresh herbs if possible. Dried herbs work in a pinch, but fresh rosemary and thyme offer a brighter, more aromatic flavor.

• Don’t skip the rest period. Cutting into the turkey too soon can cause the juices to run out, leaving the meat dry.

• Check your thermometer. The key to perfect turkey is temperature. Always aim for 165°F in the thickest part.

• Add vegetables to the pan. Toss carrots, onions, or potatoes beneath the rack to roast alongside the turkey for an all-in-one meal.

• Avoid overcooking. Turkey breast is lean and can dry out easily if cooked too long. Check the temperature during the last 15 minutes of roasting.

Perfect Side Dishes to Serve With Garlic and Rosemary Turkey

1. Creamy Mashed Potatoes – Fluffy, buttery potatoes are the ideal complement to the flavorful turkey juices.

2. Roasted Green Beans – Add crunch and freshness with crisp-tender beans seasoned with garlic.

3. Honey-Glazed Carrots – Sweetness from the carrots balances the savory herbs perfectly.

4. Buttery Dinner Rolls – Great for sopping up every last drop of pan drippings.

5. Cranberry Sauce – For a touch of tang that cuts through the richness of the meat.

Each side enhances the overall meal, creating a plate full of comforting, balanced flavors.

How to Keep the Turkey Moist and Flavorful

One of the biggest fears when roasting turkey is ending up with dry meat. Luckily, this recipe ensures tenderness in every bite:

• Olive oil and butter lock in moisture and help the skin crisp beautifully.

• The broth in the pan creates steam that circulates around the turkey, keeping it juicy.

• Resting time allows the meat fibers to relax and reabsorb their natural juices.

If you want extra insurance, you can brine your turkey breast for 6–8 hours before roasting. Simply combine ¼ cup salt and ¼ cup sugar with 4 cups of water, immerse the turkey, and refrigerate. Rinse and pat dry before seasoning.

Serving Ideas for Leftovers

Don’t let a single slice go to waste — this turkey is incredibly versatile. Here are a few delicious ways to reinvent your leftovers:

• Garlic Turkey Salad Wraps: Combine chopped turkey, Greek yogurt, lemon juice, and celery for a refreshing wrap.

• Turkey and Rice Soup: Simmer leftover turkey with rice, vegetables, and broth for a comforting meal.

• Turkey Quesadillas: Layer turkey and cheese between tortillas and cook until crispy.

• Turkey Caesar Salad: Toss with crisp romaine, Parmesan, and homemade dressing for a light lunch.

• Open-Faced Turkey Sandwiches: Serve warm with mashed potatoes and gravy for a hearty dinner.

How to Make Homemade Gravy from the Pan Drippings

If you’d like to take this meal to the next level, use the flavorful pan drippings to make a simple gravy:

1. After removing the turkey from the roasting pan, pour the drippings into a small saucepan.

2. Skim off any excess fat, leaving about 2 tablespoons in the pan.

3. Add 2 tablespoons of flour and whisk for 1 minute to create a roux.

4. Slowly pour in 1 cup of chicken broth, whisking constantly until smooth.

5. Simmer for 3–5 minutes, until thickened to your desired consistency. Season with salt and pepper to taste.

This easy gravy enhances the natural garlic and rosemary notes of the turkey and ties the entire meal together beautifully.

Storing and Reheating Tips

To maintain the turkey’s tenderness and flavor, follow these simple steps:

• Refrigeration: Store slices in an airtight container with a bit of pan juice to retain moisture.

• Freezing: Wrap tightly in foil, then seal in a freezer bag for up to three months.

• Reheating: Warm gently in the oven at 300°F, covered with foil, until heated through. Add a tablespoon of broth to keep it juicy.

Avoid microwaving for too long, as it can make the meat rubbery.

Frequently Asked Questions

Can I use a boneless turkey breast instead?

Absolutely. Boneless turkey breast cooks a bit faster and is easier to slice. Just reduce the cooking time by about 15–20 minutes and keep an eye on the internal temperature.

What if I don’t have fresh rosemary?

You can substitute with 1 teaspoon of dried rosemary. However, fresh herbs provide a more vibrant and aromatic flavor that elevates the dish.

Can I cook this in a slow cooker?

Yes, though the skin won’t crisp the same way. Place the seasoned turkey breast in a slow cooker with 1 cup of broth, cover, and cook on low for 6 hours or high for 3–4 hours, until tender. Finish it under the broiler for 5 minutes to brown the top.

How do I know when my turkey is done?

Use a digital meat thermometer. When the thickest part of the turkey breast reaches 165°F, it’s safe to eat. Avoid guessing by color alone, as every oven cooks differently.

Garlic and Rosemary Turkey Breast Recipe

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• Author: Michelle Davis
• Total Time: 2 hours
• Yield: 6 servings 1x

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Description

This Garlic and Rosemary Turkey Breast is tender, juicy, and full of comforting holiday flavor. Infused with fresh herbs and roasted garlic, it’s a perfect centerpiece for a family gathering or an elegant dinner any time of year. Simple to prepare yet impressive enough for special occasions, this dish brings the warmth of home-cooked goodness to every bite.

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Ingredients

Scale 1x2x3x

• 1 (3–4 lb) boneless, skin-on turkey breast

• 3 tablespoons olive oil

• 4 garlic cloves, minced

• 2 tablespoons fresh rosemary, finely chopped

• 1 tablespoon fresh thyme, chopped

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• 1 teaspoon lemon zest (optional)

• ½ teaspoon paprika (optional for color)

• 1 tablespoon unsalted butter, melted

• 1 cup low-sodium chicken broth

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Instructions

• Preheat the oven to 375°F (190°C). Line a roasting pan with foil and place a rack on top. Lightly oil the rack.

• Pat the turkey breast dry with paper towels to remove moisture for a crispier skin.

• In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, lemon zest, and paprika. Mix well to form a fragrant herb paste.

• Carefully loosen the skin of the turkey breast by sliding your fingers underneath, being careful not to tear it.

• Rub half of the herb mixture under the skin and the rest over the top and sides of the turkey.

• Brush the melted butter over the seasoned turkey breast for extra richness and color.

• Pour the chicken broth into the bottom of the roasting pan to keep the meat moist during roasting.

• Place the turkey breast on the rack and roast uncovered for 1 hour 30 minutes to 2 hours, or until the internal temperature reaches 165°F (74°C).

• About halfway through roasting, baste the turkey with the pan juices to enhance flavor and keep it moist.

• Once cooked, remove the turkey from the oven and tent it loosely with foil. Let it rest for 15 minutes before slicing to allow the juices to redistribute.

• Slice and serve warm with your favorite sides, such as mashed potatoes, roasted vegetables, or a crisp salad.

Notes

• You can season the turkey a day ahead and refrigerate it to deepen the flavor.

• For extra-crispy skin, broil the turkey for 2–3 minutes after roasting.

• Use a meat thermometer to ensure it reaches 165°F in the thickest part.

• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

• Reheat gently with a bit of chicken broth to maintain moisture.

• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes

Michelle Davis