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sliced turkey on a plate

Garlic Butter Roast Turkey Breast Recipe (Turkey with 40 Cloves Garlic)

Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 people
Calories: 505kcal
Roast turkey breast is perfect for Thanksgiving, Christmas and other special occasions. This oven roasted turkey breast recipe is basted in garlic butter for a real flavor explosion! This garlic turkey breast is simple to prep and it's a real show stopper. The skin is perfectly crispy and the meat is so succulent and flavorful!
Print Recipe


  • 5-7 pounds 1 breast natural, un-brined whole turkey breast (not Butterball- style) (boneless or bone-in)
  • 16 tablespoons 2 sticks unsalted butter, softened
  • 4 heads garlic divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 teaspoons chopped fresh sage leaves
  • 2 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Juice and zest of 1 lemon
  • ½ cup dry white wine
  • 1 cup chicken broth


  • Heat oven to 325°F and line a large roasting pan with foil. Spray both sides of a wire rack with nonstick cooking spray, and place the wire rack over the pan.
  • Pat the turkey breast dry, inside and out, with paper towels and set it, skin side up, on the wire rack.
  • Mince 20 cloves (about 2 headof garlic and cut the other 2 heads of garlic in half.
  • In a small bowl, mix together butter, minced garlic, Dijon mustard, rosemary, sage, thyme, salt, black pepper, lemon juice and lemon zest.
  • Using your fingers, loosen the skin from the breast meat.
  • Smear 1/3rd of the garlic butter underneath the skin and directly over the meat on each side of the breasts. Use the remaining 1/3rd garlic butter to coat the outer skin of the breasts.
  • Use 2-3 toothpicks per each half of the breasts to secure the skin to the breasts. This will keep the skin from shrinking too much during roasting.
  • Pour wine and water into the bottom of the roasting pan, and set the garlic halves in the roasting pan.
  • Roast the turkey at 325°F for 1½ -2 hours or until the internal temperature registers 162°F-163°F on an instant-read thermometer when inserted into the meatiest part of the breast. If the skin is darkening too quickly, tent the turkey with aluminum foil.
  • When done, the turkey should be a dark amber in color and gorgeous.
  • Remove the turkey from the oven and tent snugly with foil for 15 minutes before slicing.
  • Taste the pan juices and, if desired season. Serve the turkey with the pan juices.
  • Enjoy!



Calories: 505kcal | Carbohydrates: 1g | Protein: 62g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 213mg | Sodium: 1298mg | Potassium: 733mg | Fiber: 1g | Sugar: 1g | Vitamin A: 756IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg