This roast turkey breast recipe is perfect for Thanksgiving, Christmas and other occasion meals. Basted in garlic butter, this turkey breast is simple to prep and is a real show stopper. The skin is perfectly crispy and the meat is so succulent and flavorful.
Have you got your holiday menus planned yet? If not, may I suggest this rather delicious and gorgeous looking roast turkey breast?! I can’t tell you how amazing the flavors are in this are, you’re going to love it!
How to Make Garlic Butter Roast Turkey Breast Recipe Heat oven to 325°F and line a large roasting pan with foil. Spray both sides of a wire rack with nonstick cooking spray, and place the wire rack over the pan. Pat the turkey breast dry, inside and out, with paper towels and set it, skin side up, on the wire rack. Mince 20 cloves (about 2 heads) of garlic and cut the other 2 heads of garlic in half. In a small bowl, mix together butter, minced garlic, Dijon mustard, rosemary, sage, thyme, salt, black pepper, lemon juice and lemon zest. Using your fingers, loosen the skin from the breast meat. Smear 1/3rd of the garlic butter underneath the skin and directly over the meat on each side of the breasts. Use the remaining 1/3rd garlic butter to coat the outer skin of the breasts. Use 2-3 toothpicks per each half of the breasts to secure the skin to the breasts. This will keep the skin from shrinking too much during roasting. Pour wine and water into the bottom of the roasting pan, and set the garlic halves in the roasting pan. Roast the turkey at 325°F for 1½ -2 hours or until the internal temperature registers 162°F-163°F on an instant-read thermometer when inserted into the meatiest part of the breast. If the skin is darkening too quickly, tent the turkey with aluminum foil. When done, the turkey should be a dark amber in color and gorgeous. Remove the turkey from the oven and tent snugly with foil for 15 minutes before slicing. Taste the pan juices and, if desired season. Serve the turkey with the pan juices.
What’s the best turkey breast to buy for this recipe?
If you are able to buy locally from a farmer, then do that! If not, organic and naturally raised turkeys are a great option. Don’t use a brined turkey breast for this recipe (not Butterball style), there’s enough salt in the garlic butter, so you don’t want to over do it! You can use a bone-less or bone-in breast.
What do you serve with garlic butter roast turkey breast?
Serve this delicious bird next to all of your favorite holiday side dishes. If you need a little inspiration be sure to check these recipes out!
Crunchy Sweet Potato Casserole with Pecan Topping Wild Rice Sausage Stuffing Recipe Honey Glazed Carrots Recipe with Ginger 37 EASY Thanksgiving Side Dishes
Why have a turkey breast rather than a whole turkey?
Turkey breast is a great alternative to cooking a whole bird for Thanksgiving or Christmas. It’s perfect if you have less guests and don’t want to be easting leftover turkey for days! When roasting, the process is much more hands off, no basting or flipping required, meaning you can get on with preparing those all important side dishes! It also cooks much quicker.
How many will a roasted turkey breast serve?
A whole turkey breast will easily feed up to 8 people, so it’s still a huge feast but with a little less effort! The meat is so perfectly succulent and flavorful, every one will be asking for seconds!
Top Tips to Make This Garlic Butter Roast Turkey Breast Recipe The turkey is cooked when the internal temperature registers 162°F-163°F on an instant-read thermometer when inserted into the meatiest part of the breast. If the skin is darkening too quickly during cooking, tent the turkey with aluminum foil. Be sure to let the turkey breast rest for at least 15 minutes before slicing.
Be sure to check out these other turkey recipes! Instant Pot Turkey Breast Recipe (Easiest Thanksgiving Turkey!) Bacon Wrapped Turkey Breast Turkey Stuffing Recipe (Homemade Stuffing Recipe) Make Ahead Turkey Gravy Recipe (EASY Gravy Recipe) Thanksgiving Leftovers Quesadilla (3-Cheese Turkey Cranberry & Sage Quesadilla) Slow Roasted Turkey Roulade by The Flavor Blender
Garlic Butter Roast Turkey Breast Recipe (Turkey with 40 Cloves Garlic)
This roast turkey breast recipe is perfect for Thanksgiving, Christmas and other occasion meals. Basted in garlic butter, this turkey breast is simple to prep and is a real show stopper. The skin is perfectly crispy and the meat is so succulent and flavorful.
5-7 pounds 1 breast natural, un-brined whole turkey breast (not Butterball- style) (boneless or bone-in) 16 tablespoons 2 sticks unsalted butter, softened 4 heads garlic (divided) 1 tablespoon Dijon mustard 1 tablespoon chopped fresh rosemary leaves 2 teaspoons chopped fresh sage leaves 2 teaspoon chopped fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Juice and zest of 1 lemon ½ cup dry white wine 1 cup chicken broth Heat oven to 325°F and line a large roasting pan with foil. Spray both sides of a wire rack with nonstick cooking spray, and place the wire rack over the pan. Pat the turkey breast dry, inside and out, with paper towels and set it, skin side up, on the wire rack. Mince 20 cloves (about 2 headof garlic and cut the other 2 heads of garlic in half. In a small bowl, mix together butter, minced garlic, Dijon mustard, rosemary, sage, thyme, salt, black pepper, lemon juice and lemon zest. Using your fingers, loosen the skin from the breast meat. Smear 1/3rd of the garlic butter underneath the skin and directly over the meat on each side of the breasts. Use the remaining 1/3rd garlic butter to coat the outer skin of the breasts. Use 2-3 toothpicks per each half of the breasts to secure the skin to the breasts. This will keep the skin from shrinking too much during roasting. Pour wine and water into the bottom of the roasting pan, and set the garlic halves in the roasting pan. Roast the turkey at 325°F for 1½ -2 hours or until the internal temperature registers 162°F-163°F on an instant-read thermometer when inserted into the meatiest part of the breast. If the skin is darkening too quickly, tent the turkey with aluminum foil. When done, the turkey should be a dark amber in color and gorgeous. Remove the turkey from the oven and tent snugly with foil for 15 minutes before slicing.
Taste the pan juices and, if desired season. Serve the turkey with the pan juices.
Enjoy!
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