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I've gotta tell you about my go-to turkey breast recipe that always gets rave reviews! Through years of hosting holiday meals, I've nailed this buttery garlic and herb version that turns out super moist every single time. When this gorgeous bird comes out of the oven, you'll smell that amazing mix of roasted garlic with fresh herbs that'll make everyone start drooling right away!
What Makes This Turkey Special
This dish takes away all your holiday cooking worries! The awesome garlic herb butter works two ways - it adds tons of flavor and keeps everything juicy. And guess what? The tasty drippings make an instant sauce so you can skip making gravy altogether. Friends always wonder how I get the meat so soft and tasty - it's just that magic butter blend!
What You'll Need for Buttery Garlic Herb Turkey
- Turkey Breast: Pick a nice cut either boneless or bone-in - they both turn out great.
- Garlic: Don't even think about using the jarred stuff - only fresh cloves will do.
- Butter: Splurge on quality butter for this one, it really matters.
- Fresh Herbs: My favorite combo of parsley, thyme and rosemary brings incredible flavor.
- Salt and Pepper: Don't be stingy when seasoning for the best taste.
- Pan Vegetables: Throw extra herbs and garlic in the pan for amazing juice.
Cooking Instructions
- Whipping Up Your Butter Mix
- Begin with your room temperature butter and mix in those minced garlic cloves and freshly chopped herbs. This stuff is absolutely fantastic!
- Getting Under The Skin
- This is the crucial part! Carefully slide your fingers between the skin and meat to spread that herb butter everywhere underneath. Be generous!
- Roasting Time
- Make a nice layer of herbs and garlic in your pan, place the turkey on top and cook at 325°F. Remember to spoon those juices over it regularly.
- Serving It Up
- Once your turkey reaches 165°F, you'll have amazing pan drippings ready to pour over every serving.
Pro Tricks
- Watch The Temp: You'll definitely need a reliable meat thermometer for this one.
- Don't Skip Basting: Those drippings are essential for maximum flavor and moisture!
- Go Big On Butter: The herb butter is what makes this dish stand out, so be generous.
Great Side Dish Ideas
This turkey goes wonderfully with traditional sides but sometimes I switch things up! It's amazing next to my homemade stuffing with garlic bread or even a spicy arugula salad. Those yummy pan juices taste great drizzled over everything on your plate.
Use Up The Extras
Don't waste those turkey leftovers! They make awesome meals later on. I love throwing the meat into a warm enchilada soup or making a rich pot pie. And hang onto that garlicky butter sauce too - it makes the tastiest sandwiches you'll ever eat!
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Common Questions
- → Can I prep it in advance?
- Absolutely! You can spread the butter under the skin a day ahead. Let it sit out for 45 minutes before roasting.
- → Are dried herbs okay?
- Totally fine! Just use about a teaspoon each of dried rosemary, thyme, and sage. Leave out parsley—it’s not very tasty dried.
- → How do I check doneness?
- Stick a thermometer in the thickest spot—it should hit 74°C/165°F. Allot 15 minutes for every 500g/1 lb when planning cook time.
- → Is brined turkey different?
- Yep! If brined, use just 3/4 teaspoon salt in the butter, or the dish might taste extra salty.
- → What about storing leftovers?
- Store leftover turkey whole with the butter and juices. Thanks to the salted skin, it'll stay fresh and slice beautifully the next day.