Garlic And Herb-Roasted Turkey Breast Recipe

While most people probably think of Thanksgiving when it comes to roasting turkey, it's totally possible to enjoy turkey without the drama and expense of roasting an entire bird. This garlic and herb roasted turkey breast recipe from recipe developer and photographer Susan Olayinka is a quick and delicious way to get some roasted turkey on the table. "I love that it's so easy to cook," Olayinka says. "It requires no marination and the meat comes out so flavorful."

One of the many advantages of roasting a turkey breast versus roasting an entire turkey is that you don't need to use a roasting rack. Any oven-safe baking dish will do, and, as this recipe does, you can also use vegetables to line the bottom of the dish. This recipe is a user-friendly, low-stress way to switch up your poultry, and best of all, you don't have to worry about brining a giant turkey.

Gather your ingredients for garlic and herb-roasted turkey breast

For this recipe, you'll need garlic cloves, olive oil, black pepper, dried sage, dried thyme, kosher salt, and unsalted butter. You'll also need 1, 14-ounce turkey breast with the skin removed.

Last but not least, you'll need 1 red onion. The onions will form the base of the roasting dish, providing a dual purpose, according to Olayinka: the red onion adds an extra injection of flavor, and also elevates the turkey breast so it doesn't get soggy.

Prepare the turkey breast

Preheat your oven to 375 F. Mince the garlic cloves and set the minced garlic aside. Peel the red onion and slice it into discs. Place the red onion slices into the bottom of an oven-safe baking dish.

Rub the turkey with olive oil, and rub the black pepper, sage, thyme, freshly minced garlic and salt onto the turkey breast. Place the turkey breast onto the sliced red onions in the baking dish.

Bake the turkey breast

Now your turkey breast is prepped and ready to go into the oven! Bake the turkey breast for 30 minutes. Halfway through, remove the turkey from the oven, place the butter on top of it, and return it to the oven. After another 10 minutes, use a pastry brush to coat the turkey breast with the melted butter. When the 30 minutes has passed, let the turkey breast rest for 10 minutes before serving.

Serve and store the turkey breast

After the turkey breast has rested for 10 minutes, it's ready to serve! Olayinka recommends serving it warm and says that it would make a great Sunday lunch served with roasted potatoes. This turkey breast should last in the refrigerator for 2-3 days, and in the freezer for 2 months.

Garlic And Herb-Roasted Turkey Breast Recipe
4.9 from 31 ratings
You don't need to roast a whole bird to enjoy a turkey dinner. This easy (and fast!) recipe for garlic and herb-roasted turkey breast is one you'll love.
Prep Time
Cook Time
garlic herb roasted turkey breast
Total time: 35 minutes
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ¼ cup unsalted butter, at room temperature
  • 1 red onion
  • 14-ounce turkey breast, skin removed
  1. Preheat your oven to 375 F.
  2. Mince the garlic and set it aside.
  3. Peel and slice the onion into discs, and place the sliced onion on the bottom of the baking dish.
  4. Place the turkey breast onto the onions
  5. Pour the oil onto the turkey breast, followed by the black pepper, sage, thyme, freshly minced garlic and salt.
  6. Bake the turkey breast for 30 minutes. Halfway through the 30 minutes, place the butter on top of the turkey breast and continue baking. Then after 10 minutes, coat the turkey in butter using a pastry brush.
  7. After the 30 minutes have passed, remove the turkey breast from the oven and let it rest for 10 minutes. Serve warm.
Calories per Serving 334
Total Fat 25.3 g
Saturated Fat 10.2 g
Trans Fat 0.5 g
Cholesterol 95.0 mg
Total Carbohydrates 3.9 g
Dietary Fiber 0.8 g
Total Sugars 1.4 g
Sodium 357.2 mg
Protein 22.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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