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+ servings
Roasted boneless turkey breast on white platter.

Roasted Boneless Turkey Breast with Honey Garlic Butter

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
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This roasted boneless turkey breast is a delicious no-fuss recipe. The turkey is smeared with honey garlic butter and roasted to golden perfection on a bed of zesty lemons and fresh herbs.

Ingredients
 

Honey Garlic Butter Ingredients:

  • 1/4 cup butter, melted
  • 3 Tbsp. honey
  • 1 tsp. fresh rosemary, minced
  • 1 tsp. fresh thyme, minced
  • 3 cloves garlic, minced
  • Zest of 2 lemons

Turkey Breast Ingredients:

  • 4-5 lb. boneless turkey breast*
  • 1/2 tsp. salt, or to taste
  • 1/4-1/2 tsp. pepper, or to taste
  • 2 lemons, sliced (use zested lemons from above)
  • 1 onion, sliced
  • 10 cloves garlic, peeled and smashed**
  • 5-6 sprigs fresh thyme
  • 6-8 sprigs fresh rosemary
  • 1/2 cup white wine, optional

Instructions
 

  • Make Honey Garlic Butter: In a bowl, whisk together all the Honey Garlic Butter Ingredients until well combined***. Set aside. 
  • Prep Turkey Breast: Preheat oven to 375°F. Take the turkey breast out of the fridge at least 30-45 minutes prior to roasting. Using your hands, gently separate the skin from the turkey breast. Pat entire breast with paper towels until dry. Season both sides of the turkey breast with salt and pepper both under the skin and on top of the skin. 
  • Butter Turkey Breast: Spread 1/2 of the butter mixture underneath the skin, 1/4 on the skin and the remaining 1/4 on the underside of the turkey breast. Use toothpicks to secure the skin over the breast.**** 
  • Prep Remaining Ingredients: Put the sliced lemons, sliced onion, smashed garlic, thyme sprigs, rosemary sprigs and white wine (optional ingredient) in the bottom of a baking dish. Place the turkey breast on top, skin side up. If making ahead, stop here. Cover and put in the fridge until needed. 
  • Roast: Put the turkey breast in the preheated oven at 375 degrees for about 1 hour 30 minutes, basting every 20-30 minutes. Cover with foil once the skin is golden brown to keep it from burning (I covered my turkey breast at about 60 minutes). Roast until the internal temperature of the thickest part of the breast reaches 165 degrees.***** Check the internal temperature of multiple parts of the breast. 
  • Let Rest: Once the turkey breast is done roasting, cover it with foil and let it rest at room temperature for at least 15 minutes. Slice and serve with Blueberry Lemon Thyme Sauce (optional but recommended). 

Notes

*You can use a boneless or bone-in turkey breast. Boneless turkey breasts are about 4-5 pounds while bone-in turkey breasts are about 6-7 pounds. Bone-in turkey breasts will need a little more cooking time. Be sure to use a thermometer to ensure doneness. 
**To smash garlic, lay the flat side of a knife over a clove of garlic and push down on the knife with your palm or gently smash it with a closed fist. 
***To make the honey garlic butter easier to work with, put it in the fridge for 10 minutes. This will thicken the mixture into a paste-like consistency. 
****Watch video at :44 to see how to secure the skin to the turkey breast with toothpicks. 
*****It is imperative you use a thermometer in several places to determine doneness. 

Nutrition

Calories: 447kcal | Carbohydrates: 15g | Protein: 66g | Fat: 13g | Cholesterol: 184mg | Sodium: 855mg | Fiber: 2g | Sugar: 8g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.