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Perfect Herb Butter Turkey

Featured in Juicy chicken done your way.

This simple technique makes turkey super moist by using herby butter under the skin. It bastes the meat while roasting and pairs perfectly with a rich butter sauce.
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alicia in the kitchen
Updated on Thu, 15 May 2025 13:10:31 GMT
Golden-brown turkey breast with crispy herbs, served alongside roasted potatoes on a white dish. Pin it
Golden-brown turkey breast with crispy herbs, served alongside roasted potatoes on a white dish. | tasteofsavor.com

Here’s how I like to whip up turkey breast for a crowd—my go-to way never lets me down. After lots of family meals, I nailed this herby garlic butter method that’s always super juicy. As soon as you take it out of the oven, your kitchen smells like warm garlic and a garden. Everyone gets hungry just from the scent!

Irresistible Reasons to Love This Turkey

This method makes big holiday meals feel like a breeze! That garlicky herb butter keeps things full of flavor—and it makes the turkey juicy too. Even better: all those tasty juices at the bottom turn into lazy-day sauce, so there’s no fussing with separate gravy. Friends always ask my trick for tender, tasty slices. It’s all in the buttery herb blend!

What You Need for Garlic Herb Butter Turkey

  • Turkey Breast: Go for a nice piece, doesn’t matter if it’s boneless or bone-in—it all turns out good.
  • Butter: Use a rich, real butter. This is when it counts.
  • Fresh Herbs: I toss in parsley, thyme, and rosemary for bright, big flavors.
  • Garlic: Stick with fresh cloves—they make a world of difference.
  • Pan Veggies: More herbs plus extra garlic in your roasting pan for out-of-this-world juices.
  • Salt and Pepper: Be generous—season it well for good flavor.

Time to Get Cooking

The Final Step
Once the meat reaches 165°F, pour those flavorful juices over every piece.
Roast Away
Set down your pile of herbs and garlic in the pan, lay in the turkey, then bake at 325°F. Scoop up juices and spoon them on top as it cooks.
Butter Massage
Slip your fingers under the skin and smoosh that herby butter everywhere. Don’t hold back—it’s worth it!
Mix the Magic
Squish together garlic, soft butter, and all your chopped herbs. That’s your ticket to tasty town.

Game-Changing Hints

  • All About Temp: Grab a meat thermometer—you’ll want it handy!
  • Butter is Everything: Go big with the butter mix—don’t be stingy, it matters.
  • Baste, Baste, Baste: Those flavorful juices in the pan? Keep spooning them back onto your turkey.

Tasty Sides to Serve

I usually go with classic trimmings, but mixing things up is fun too! Spoon extra juices on garlic bread stuffing, or stack it next to a peppery salad. Basically, that pan sauce goes on whatever you like.

How to Make Leftovers Shine

Leftover turkey makes the next few days even better! I toss mine in enchilada soup or tuck it into a rich, creamy pot pie. Those leftover garlicky drippings? Perfect on a sandwich—or anything, really.

Juicy sliced turkey breast covered in herbs and gravy, topped with fresh thyme, set on a serving plate. Pin it
Juicy sliced turkey breast covered in herbs and gravy, topped with fresh thyme, set on a serving plate. | tasteofsavor.com

Frequently Asked Questions

→ Is it possible to prep this early?
Absolutely. Add the herb butter under the skin up to a day in advance. Just let it sit out for 45 minutes before popping it in the oven.
→ Can dried herbs work too?
Sure! Use 1 teaspoon of dried rosemary, sage, and thyme. Skip dried parsley—it doesn’t add much flavor.
→ What’s the best way to check doneness?
Stick a thermometer in the thickest part and look for 74°C/165°F. Plan for about 15 minutes of cooking per 500g/1 lb.
→ What about already brined turkey?
If your turkey is brined, cut the salt in the butter to 3/4 teaspoon. That keeps it from being overly salty.
→ How should I keep leftovers fresh?
Leave leftovers whole with the butter and drippings. The salted skin keeps them fresh and makes them easy to slice deli-style later.

Buttery Herb Turkey Breast

Juicy turkey breast coated with garlicky herb butter, roasted to golden perfection. Comes with a buttery pan sauce for extra flavor.

Prep Time
20 Minutes
Cook Time
90 Minutes
Total Time
110 Minutes
By: Alicia

Category: Poultry

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 whole breast of turkey)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 Single turkey breast (2.5-3 kg), with skin and bone.
02 1/2 tsp of salt.
03 Ground black pepper.
04 4 sprigs of rosemary.
05 8 sprigs of sage.
06 10 sprigs of thyme.
07 12 garlic cloves, broken up.
08 150g softened unsalted butter.
09 1 1/4 tsp salt for butter mix.
10 1/2 tsp black pepper for butter mix.
11 4 large garlic cloves finely minced.
12 1 tbsp fresh parsley, chopped finely.
13 1 tbsp chopped sage (fresh leaves).
14 1 tbsp rosemary leaves, chopped finely.
15 1 tbsp thyme leaves, picked fresh.

Instructions

Step 01

Let the turkey sit out for 45 minutes to come to room temperature. Heat oven to 200C (390F).

Step 02

Line your baking dish with garlic pieces and herb bunches.

Step 03

Stir together the softened butter, minced garlic, herbs, salt, and pepper until smooth.

Step 04

Gently separate the skin from the turkey using a spoon. Spread two-thirds of the butter underneath, then cover the outside and underside with the rest.

Step 05

Place the turkey on top of the herbs, lower the oven to 180C (350F), and roast for 90 minutes. Remember to baste every half-hour.

Step 06

Check that the turkey reaches 74C (165F) inside. Cover it with foil if the skin browns too quickly.

Step 07

Leave the turkey to rest for 15-20 minutes, then slice and serve with the butter sauce from the pan.

Notes

  1. You can prep this up to 24 hours in advance.
  2. Cook 15 minutes for every 500g (1lb) of turkey.
  3. Swap dried herbs for fresh ones if needed.
  4. Use less salt if your turkey is brined.

Tools You'll Need

  • Oven-safe pan.
  • Thermometer for meat.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 598
  • Total Fat: 45 g
  • Total Carbohydrate: ~
  • Protein: 52 g