Garlic-Herb Roasted Turkey Breast
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I’ve been making this garlic-herb roasted turkey breast for family dinners and small holiday gatherings for years — it’s easy, unfussy, and the pan gravy is worth every minute. This recipe gives you a juicy, herb-scented turkey breast with a simple, savory gravy that elevates weeknight meals and still looks special enough for a holiday table. If you like concentrated roast flavors with straightforward prep, you’ll enjoy this one-pan approach; and if you want another quick roast chicken option, try this one-pan garlic-herb chicken recipe for a similar, hands-off meal.
Why you’ll love this dish
This turkey breast recipe hits a sweet spot: minimal prep, big flavor, and fast roasting compared to a whole bird. The garlic and fresh herbs form a fragrant crust while olive oil keeps the meat moist. It’s perfect when you want turkey flavor without the hours of carving and roasting a whole bird requires — ideal for small gatherings, Sunday dinners, or when you want leftovers for sandwiches.
“Simple to prep, reliably juicy, and that pan gravy is my favorite part — comfort food without fuss.” — a repeat dinner guest
This recipe is also budget-friendly (turkey breast cooks faster than a whole turkey), kid-friendly when sliced thin, and easy to scale up if you’re feeding more people.
The cooking process explained
Before you dive in, here’s the quick process so you know what to expect:
- Mix the garlic, chopped rosemary and thyme, salt, pepper and olive oil into an herb paste.
- Rub the mixture over the turkey breast so it gets full coverage.
- Roast the breast in a shallow pan with chicken broth around (not over) the meat to collect flavorful drippings.
- Roast at 375°F (190°C) until the thickest part reaches 165°F (74°C).
- Rest the bird, then make a pan gravy from the drippings, thickening with a cornstarch slurry if you like a glossy gravy.
This keeps the steps simple and avoids last-minute surprises while you’re serving.
What you’ll need
- 1 turkey breast (bone-in or boneless; adjust timing if bone-in is larger)
- 4 cloves garlic, minced (or 1–1.5 tsp garlic powder in a pinch)
- 2 tablespoons fresh rosemary, chopped (or 2 tsp dried)
- 2 tablespoons fresh thyme, chopped (or 2 tsp dried)
- 1 teaspoon salt (adjust if your broth is salty)
- 1/2 teaspoon black pepper
- 1/4 cup olive oil (or melted butter for richer flavor)
- 2 cups chicken broth (low-sodium preferred)
- 1 tablespoon cornstarch (optional, for a thicker gravy; can substitute flour)
Notes and substitutions: use butter instead of olive oil for a browner crust; if using dried herbs, reduce quantities to about one-third less potency than fresh. Bone-in breasts add flavor but will take longer; reduce oven temp checks accordingly.
Step-by-step directions
- Preheat oven to 375°F (190°C). Position rack in the center.
- In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, salt, black pepper and olive oil until combined into a paste.
- Pat the turkey breast dry with paper towels. Rub the herb mixture all over the surface, getting under skin where possible for extra flavor.
- Place the turkey breast in a shallow roasting pan or dish. Pour the chicken broth into the pan around the meat (not over it) to catch drippings and keep the oven moist.
- Roast uncovered about 1 hour for a medium-sized boneless breast. Begin checking internal temperature at 50–55 minutes. The turkey is done at 165°F (74°C) in the thickest part. If bone-in, allow extra time and check near the bone.
- Remove the turkey from the oven and tent loosely with foil. Let it rest 10–15 minutes to let juices redistribute — this is crucial for moist slices.
- For the gravy: pour pan drippings into a skillet, skim excess fat if desired, and simmer. To thicken, whisk 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, then stir into simmering drippings until glossy and slightly thickened. Adjust seasoning and strain if you want a smooth finish.
- Slice the turkey across the grain into even slices and serve warm with the gravy.
Best ways to enjoy it
This turkey breast shines with simple, comforting sides: mashed potatoes, roasted root vegetables, green beans, or a crisp winter salad. For a casual meal, slice thin and serve on crusty rolls with gravy or use leftovers for sandwiches. For a full spread, add a tart cranberry chutney and a buttery herbed rice pilaf.
Finish the meal on a sweet note with a decadent brownie recipe for dessert — the contrast of rich chocolate after savory turkey is always a crowd-pleaser.
Storage and reheating tips
- Refrigerate leftovers within 2 hours of cooking. Store sliced turkey and gravy separately in airtight containers.
- Consume refrigerated turkey within 3–4 days. Reheat gently in a 325°F (160°C) oven covered with foil, or warm slices in a skillet with a splash of broth to keep them moist.
- To freeze: place slices in freezer-safe containers or vacuum bags with a little gravy or broth to reduce freezer burn. Freeze up to 3 months. Thaw in the refrigerator overnight before reheating.
- Food safety note: always reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Pat the skin or surface dry before applying the herb paste to help it brown.
- Slide some of the herb paste under the skin when possible — this flavors the meat directly.
- Use an instant-read thermometer in the thickest part of the breast to avoid overcooking. 165°F (74°C) is the safe target.
- Let the meat rest; carved too soon, juices will run out and the slices will dry.
- If your pan drippings taste too salty, balance the gravy with a splash of apple cider, a teaspoon of sugar, or a little cream.
If you enjoy rich gravies, you might also like this French onion chicken with rich gravy for more ideas on deep, savory sauces.
Creative twists
- Lemon-herb: add 1 teaspoon lemon zest and a squeeze of lemon juice to the herb paste for brightness.
- Spiced maple glaze: during the last 10 minutes of roasting, brush a mixture of maple syrup, Dijon mustard and a pinch of smoked paprika for a sweet-savory finish.
- Mediterranean: swap rosemary/thyme for oregano and add a tablespoon of capers to the gravy.
- Make it dairy-free by using olive oil and a cornstarch slurry; use gluten-free broth and cornstarch if needed.
- Bone-in for extra flavor: roast a bone-in breast for deeper flavor; increase roast time and rely on an instant-read thermometer to check doneness.
Helpful answers
Q: How long does prep and cook time take?
A: Prep is about 10–15 minutes. Roast time is roughly 50–70 minutes depending on breast size and bone-in vs boneless; always rely on internal temperature, not clock time alone.
Q: Can I roast this turkey breast ahead of time?
A: Yes — roast, cool, and refrigerate the breast and gravy separately. Reheat in a low oven (325°F/160°C) until warmed through, then slice and serve.
Q: What if I don’t have cornstarch for gravy?
A: Mix 1 tablespoon flour with 1 tablespoon softened butter to make a paste (beurre manié) and whisk into the simmering drippings until thickened. Alternatively, reduce the pan juices over medium heat to concentrate flavor without thickener.
Q: Can I use dried herbs?
A: Yes. Use about one-third the amount of dried herbs in place of fresh; dried herbs have a more concentrated flavor.
Q: Is bone-in or boneless better?
A: Bone-in adds flavor and keeps meat juicier but takes longer to cook. Boneless is quicker and easier to carve. Either works well for this herb rub.
Conclusion
This garlic-herb roasted turkey breast is a practical, flavorful option when you want classic turkey taste without roasting a whole bird. The herb paste, proper resting, and a well-made pan gravy make it feel special while staying easy to prepare.
For another garlic-herb turkey approach and butter-based method, see Roast Turkey Breast with Garlic Herb Butter – RecipeTin Eats.
If you want more guidance on roasting a breast and pairing it with classic gravy techniques, check Roasted Turkey Breast With Gravy Recipe – Foolproof Living.
And for an herb-butter style tutorial tailored to holiday cooking, this Easy Herb Butter Roasted Turkey Recipe for Thanksgiving has helpful holiday notes and tips.
Garlic-Herb Roasted Turkey Breast
Ingredients
Method
- Preheat oven to 375°F (190°C). Position rack in the center.
- In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, salt, black pepper and olive oil until combined into a paste.
- Pat the turkey breast dry with paper towels. Rub the herb mixture all over the surface, getting under skin where possible for extra flavor.
- Place the turkey breast in a shallow roasting pan or dish. Pour the chicken broth into the pan around the meat (not over it) to catch drippings and keep the oven moist.
- Roast uncovered about 1 hour for a medium-sized boneless breast. Begin checking internal temperature at 50–55 minutes. The turkey is done at 165°F (74°C) in the thickest part. If bone-in, allow extra time and check near the bone.
- Remove the turkey from the oven and tent loosely with foil. Let it rest 10–15 minutes to let juices redistribute.
- For the gravy: pour pan drippings into a skillet, skim excess fat if desired, and simmer.
- To thicken, whisk 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, then stir into simmering drippings until glossy and slightly thickened. Adjust seasoning and strain if you want a smooth finish.
- Slice the turkey across the grain into even slices and serve warm with the gravy.
