Thanksgiving Centerpiece

Garlic Butter Boneless Turkey Breast

No carving skills required. A boneless turkey breast roasted with a compound garlic-herb butter worked under the skin, then basted in its own pan juices until golden. It cooks in about half the time of a whole bird and slices like a dream.

Serves 6–8 · 15 min active · 75–90 min roast · 15 min rest

Made by The Roasted Root

Ingredients

Ingredients:

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•   4 lb boneless, skinless turkey breast
•   6 tbsp unsalted butter
•   5 garlic cloves
•   1 tbsp fresh rosemary, finely chopped
•   1 tbsp fresh thyme leaves
•   1 tsp lemon zest
•   1 tsp kosher salt
•   .5 tsp black pepper
•   1 tbsp olive oil
•   .5 cup low-sodium chicken broth
•   1 Lemon

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

If your turkey breast still has the skin on, leave it — it protects the meat and crisps beautifully. A boneless roast is usually tied; leave the string on until after roasting.

Directions

Make the garlic herb butter

1. Preheat and prep: Preheat the oven to 350°F. Pat the turkey breast completely dry with paper towels and set it in a roasting pan or a cast-iron skillet.
2. Combine: Mash the softened butter with the minced garlic, rosemary, thyme, lemon zest, salt, and pepper until you have an evenly mixed, spreadable paste.
3. Work it under the skin: Gently slide your fingers between the skin and the breast meat to loosen it, then smear most of the butter directly onto the meat. Rub the rest all over the outside of the roast.

Roast and baste

1. Add the broth: Drizzle the olive oil over the top, then pour the chicken broth into the bottom of the pan. Squeeze the juice of half a lemon over the roast and tuck the spent halves into the pan.
2. Roast and baste: Roast for 75–90 minutes, spooning the pan juices over the turkey every 20–25 minutes. This is what keeps a lean boneless breast from drying out.
3. Check the temperature: Start testing around the 70-minute mark. Pull the roast when the thickest part reaches 160°F — carryover cooking will take it to 165°F as it rests.

Rest, slice and serve

1. Rest: Tent loosely with foil and let it rest for 15 minutes. Don’t skip this — it’s the difference between juicy slices and a dry plate.
2. Make a quick pan sauce: While the meat rests, spoon the pan juices into a small bowl, or simmer them down in the pan for a few minutes if you’d like something thicker.
3. Slice and serve: Remove the string, carve across the grain into ½-inch slices, and spoon the pan juices over the top.

Make-ahead: The compound butter can be made up to 3 days ahead and kept in the fridge, or a month in the freezer. Rub it on the turkey the night before and refrigerate uncovered for an even better result.