Name: Garlic and Rosemary Turkey Breast Recipe
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
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); ½ teaspoon paprika (optional for color); 1 tablespoon unsalted butter, melted; 1 cup low-sodium chicken broth

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.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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