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Garlic Butter Turkey Breast in the Oven

Garlic butter turkey breast in the oven roasts skin-side up over onion and chicken broth until the skin is golden and the thickest part reaches 165°F. Softened butter, fresh herbs, and garlic tucked under the skin help keep the meat flavorful and moist.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
resting 20 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, quartered
  • 1 cup low-sodium chicken broth
  • 1 turkey breast 5- to 6-pound, bone-in, skin-on, fully thawed
  • 6 tbsp unsalted butter softened
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 2 tsp fresh thyme chopped
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch roasting pan

Method
 

  1. Set a rack in the center of the oven.
  2. Preheat the oven to 350°F.
  3. Arrange the onion quarters in a 9x13-inch roasting pan and pour the broth around them.
  4. Remove the turkey breast from its packaging and discard any neck or giblet packet.
  5. Pat the turkey dry with paper towels.
  6. In a small bowl, mix the butter, garlic, rosemary, thyme, salt, and pepper.
  7. Carefully loosen the skin over the breast and spread the butter mixture under the skin and over the outside.
  8. Set the turkey skin-side up on the onions.
  9. Roast for 1 1/2 to 2 1/4 hours, tenting loosely with foil if the skin browns too quickly, until the skin is golden and a thermometer inserted into the thickest part without touching bone reads 165°F.
  10. Transfer the turkey to a cutting board and tent loosely with foil.
  11. Rest for 20 minutes before carving.

Notes

For the most reliable doneness, check the thickest part of the breast without touching bone. Refrigerate leftovers for 3–4 days or freeze them; dairy-free butter can be used as a swap.