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- 1 boneless turkey breast (about 3-4 pounds) - 1/2 cup unsalted butter, softened - 6 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 tablespoon fresh parsley, chopped - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup low-sodium chicken broth Fresh ingredients make a big difference. Always choose high-quality butter and fresh herbs. This will elevate the flavor of your turkey breast. Look for a turkey breast that feels firm and has a fresh smell. Avoid any that seem slimy or have an off odor. Fresh garlic also adds more punch than dried garlic. When cooking, temperature matters. Make sure your turkey breast is at room temperature before roasting. This helps it cook evenly. The butter should be softened, not melted. Softened butter spreads easily under the skin. Cold butter can cause uneven cooking. If you take time to prep, you will taste the difference on your plate. First, preheat your oven to 375°F (190°C). This step is key for even cooking. While the oven heats, gather your ingredients. You need a boneless turkey breast, butter, garlic, and fresh herbs. Have onion powder, paprika, salt, and pepper ready too. Make sure to pat the turkey breast dry with paper towels. This helps the skin crisp up nicely. In a small bowl, mix the softened butter with minced garlic, chopped rosemary, thyme, parsley, onion powder, paprika, salt, and pepper. Stir until everything blends well. This is your garlic herb butter, and it gives the turkey loads of flavor. Now it's time to prepare the turkey. Carefully loosen the skin using your fingers. Be gentle to avoid tearing it. Spread half of the garlic herb butter under the skin. This adds flavor directly to the meat. Use the rest of the butter to coat the outside of the skin. Place the turkey breast in a roasting pan. Pour one cup of low-sodium chicken broth into the pan. This keeps the turkey moist while roasting. Roast the turkey for about 1.5 to 2 hours. Make sure the temperature in the thickest part reaches 165°F (74°C). Baste the turkey with the pan juices every 30 minutes. This step adds extra flavor and keeps it juicy. Once the turkey is done, remove it from the oven. Let it rest for at least 15 minutes before slicing. This resting time helps the juices settle. Serve the turkey slices with a drizzle of the pan juices for added flavor. Enjoy your delicious Garlic Herb Butter Roasted Turkey Breast! To make your turkey taste great, fresh herbs are key. Use rosemary, thyme, and parsley. These herbs add good flavor. Garlic also boosts the taste. Mince the garlic well for even coverage. Mix your herbs with butter to create a rich spread. Season with salt and pepper. This simple blend makes a big difference. If you want more kick, add onion powder and paprika. They enhance the flavor without overpowering it. Using the right tools helps you succeed. A large roasting pan is a must. It holds the turkey and catches all the juices. Use a sharp knife for slicing. A meat thermometer ensures the turkey cooks well. It should read 165°F (74°C) in the thickest part. Don’t skip the paper towels. They help dry the turkey skin, leading to crispiness. Finally, a basting brush makes applying juices easy. Basting keeps your turkey juicy and full of flavor. Use a spoon or basting brush. Every 30 minutes, drizzle pan juices over the turkey. This adds moisture and enhances taste. If you run low on juices, add more chicken broth to the pan. This keeps the turkey moist while roasting. Letting the turkey rest after it cooks is also key. It allows juices to settle, making every slice tender and juicy. {{image_2}} You can mix and match herbs in this recipe. Try using sage or oregano. These herbs add their own unique taste. You can also blend dried herbs. Dried herbs like Italian seasoning provide strong flavor. Just remember to use less than fresh herbs, as dried herbs are more potent. You can grill or smoke the turkey breast too. Grilling gives a nice char and smoky flavor. If you choose to smoke, use fruit woods like apple or cherry for sweetness. Both methods create a juicy turkey with a crispy skin. Adjust cooking time based on the method you choose. Want to spice things up? Add crushed red pepper flakes for heat. A splash of lemon juice adds brightness. You can also try maple syrup for a sweet touch. Mixing in some Dijon mustard can provide a tangy kick. These simple additions make the turkey unique and fun. Store your leftover turkey breast in an airtight container. Make sure it cools down first. I like to slice it for easier storage. Place the slices in a single layer if you can. This helps keep it fresh. You can also wrap it tightly in plastic wrap or foil. Keep it in the fridge for up to four days. Reheat your turkey breast gently to keep it juicy. Preheat your oven to 325°F (160°C). Place the turkey in a baking dish and add a splash of chicken broth. Cover it with foil to trap moisture. Heat for about 20 to 30 minutes. You want it warm, not dried out. Check the internal temperature; it should reach 165°F (74°C). Freezing is a great way to keep your turkey for longer. Wrap the cooled turkey breast tightly in plastic wrap. Then, place it in a freezer bag or container. Squeeze out any air to avoid freezer burn. Label it with the date. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge overnight. Reheat as mentioned above. You should cook a turkey breast for about 20 minutes per pound. For a 3-4 pound turkey breast, aim for 1.5 to 2 hours. Always check the internal temperature. It should reach 165°F (74°C) in the thickest part. This ensures it is safe to eat and juicy. Yes, you can use a frozen turkey breast. Just remember to thaw it first. The best way to thaw is in the fridge. It can take 24 hours for every 5 pounds. Patience is key here. Cooking it from frozen is not recommended. It may not cook evenly. Garlic Herb Butter Roasted Turkey Breast pairs well with many sides. Here are some tasty options: - Roasted vegetables - Creamy mashed potatoes - Green bean almondine - Cranberry sauce - Stuffing - Gravy These sides enhance the flavors of the turkey and create a festive meal. Enjoy mixing and matching! To sum up, cooking a Garlic Herb Butter Roasted Turkey Breast involves simple steps. You need fresh ingredients, proper temperatures, and careful roasting. Each tip and trick enhances the flavor, making your turkey juicy and tasty. Remember, there are variations to suit your tastes. Whether you store leftovers or try new sides, enjoy your cooking journey! Happy roasting!

Garlic Herb Butter Roasted Turkey Breast

Discover the secret to a perfectly juicy Garlic Herb Butter Roasted Turkey Breast that will impress everyone at your table. This mouthwatering recipe features tender turkey infused with rich garlic and fresh herbs, making it the ultimate centerpiece for any occasion. Follow our simple steps and enjoy a delicious meal in just over two hours. Click through to explore the full recipe and elevate your next dinner!
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Ingredients
  

1 boneless turkey breast (about 3-4 pounds)

1/2 cup unsalted butter, softened

6 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

1 cup low-sodium chicken broth

Instructions
 

Preheat the oven to 375°F (190°C).

    In a small bowl, mix the softened butter, minced garlic, chopped rosemary, thyme, parsley, onion powder, paprika, salt, and pepper until well combined.

      Pat the turkey breast dry with paper towels, ensuring the skin is as dry as possible.

        Carefully loosen the skin of the turkey breast using your fingers, being careful not to tear it.

          Spread about half of the garlic herb butter mixture underneath the skin and the rest over the skin of the turkey breast.

            Place the turkey breast in a roasting pan and pour the chicken broth into the pan to keep the turkey moist during cooking.

              Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Baste the turkey with the pan juices every 30 minutes for extra flavor.

                Once done, remove the turkey from the oven and let it rest for at least 15 minutes before slicing.

                  Serve the turkey slices with a drizzle of the pan juices for added flavor.

                    Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 6-8

                      - Presentation Tips: Arrange the sliced turkey breast on a serving platter, garnished with additional fresh herbs and accompanied by a side of roasted vegetables or mashed potatoes for a complete meal.