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Perfect Garlic Herb Turkey Breast for Two: Easy Weeknight Dinner

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A perfectly sized bone-in turkey breast for two, rubbed with garlic herb butter and roasted to juicy perfection. Ready in under an hour, this simple yet impressive dinner is ideal for a cozy weeknight meal.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly cracked
  • 1 bone-in, skin-on turkey breast (about 2 to 2.5 pounds)
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth, low-sodium
  • 1 small onion, quartered (optional)
  • Fresh herb sprigs for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. While it’s heating, take your turkey breast out of the fridge and let it sit at room temperature for about 20 minutes.
  2. Make the garlic herb butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, salt, and pepper. Mash it all together with a fork until well distributed.
  3. Pat the turkey breast dry with paper towels.
  4. Loosen the skin: Gently slide your fingers under the skin of the turkey breast, starting from the wide end and working toward the thinner end, being careful not to tear the skin.
  5. Apply the herb butter: Take about two-thirds of the garlic herb butter and spread it directly onto the meat under the skin. Spread the remaining butter over the top of the skin.
  6. Season and drizzle: Sprinkle a little extra salt and pepper over the skin, then drizzle with olive oil. Rub it in gently. If using, scatter the quartered onion around the turkey in the pan.
  7. Pour in the broth: Add the chicken broth to the bottom of the pan—not over the turkey.
  8. Roast the turkey: Place the pan in the preheated oven and roast for 40-50 minutes. Start checking the internal temperature at the 35-minute mark. Insert a meat thermometer into the thickest part of the breast, avoiding the bone. You’re looking for 155°F (68°C)—it will rise to 165°F (72°C) while resting.
  9. Baste halfway through: About 20 minutes in, spoon some of the pan juices over the turkey. Repeat once more if desired.
  10. Rest the turkey: Once it hits 155°F, remove the pan from the oven. Transfer the turkey breast to a cutting board and tent it loosely with aluminum foil. Let it rest for 10-15 minutes.
  11. Make a quick pan sauce (optional): While the turkey rests, place the roasting pan over medium heat on the stovetop. Add a splash of white wine or extra broth, scrape up the browned bits, and let it simmer for 2-3 minutes. Strain out the onion pieces if used. Pour the sauce over the sliced turkey.
  12. Slice and serve: Carve the turkey breast against the grain into thick slices. Arrange on a platter, spoon the pan sauce over the top, and garnish with fresh herb sprigs.

Notes

Don’t skip the rest—it’s crucial for juicy meat. Use a thermometer, not a timer. Butter should be softened but not melted. If your turkey breast has a thin end and a thick end, fold the thin end under and secure with kitchen twine for even cooking.

Nutrition

Keywords: turkey breast for two, garlic herb turkey, easy turkey dinner, weeknight turkey, roasted turkey breast

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