Herb-Roasted Turkey Breast with Garlic Ghee and Fresh Herbs
This bone-in turkey breast is brined for exceptional juiciness, then roasted with a fragrant garlic-herb ghee that infuses the meat with deep, savory flavors. The combination of rosemary and thyme creates an aromatic crust while the ghee keeps the meat incredibly moist. Perfect for smaller holiday gatherings or Sunday dinners when you want the festive feel of roasted turkey without cooking a whole bird. The brining step ensures foolproof results every time, while the finishing broil creates a beautiful golden-brown skin that's both crispy and flavorful.
Ingredients
- 1 bone-in, skin-on turkey breast, approximately 2-2 1/2 lbs
- 1 gallon cold water
- 1 cup salt
- ¾ cup ghee, divided
- 8 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- ½ t ground black pepper
- 2 t Himalayan pink saltkosher salt1:1high
Regular kosher or sea salt works perfectly
- 3 sprigs fresh rosemary, for garnish
Instructions
- 1
Preheat the oven to 325°F and line a large baking pan with parchment paper
- 2
Pat the turkey dry with paper towels
- 3
Mix cold water and salt in a large pot, stir until salt is dissolved
- 4
Add the turkey breast to the pot and refrigerate for at least 4 hours
- 5
Fully rinse turkey with cold water after brining
- 6
In a skillet over medium heat, melt ghee
- 7
Add the minced garlic, chopped herbs, and black pepper
- 8
Mix everything for 5 minutes, then strain the ghee and save the herbs
- 9
Let the ghee cool slightly to solidify a bit
- 10
Place the turkey breast on the prepared baking pan, skin side up
- 11
Rub the entire turkey breast with the herb-infused ghee mixture
- 12
Top with the saved herbs and sprinkle the Himalayan pink salt on top
- 13
Bake the turkey breast for 1 hour, or until the internal temperature reaches 145°F
- 14
Switch on the broiler to low and brush the turkey with the juices inside the pan
- 15
Broil for 10 to 15 minutes, or until the internal temperature reaches 155°F
- 16
Serve in a casserole dish garnished with fresh rosemary sprigs
Tips
Don't skip the brining step - it's what makes this turkey breast incredibly juicy and flavorful throughout.
Let the herb-infused ghee cool slightly before applying so it adheres better to the skin rather than running off.
Use a meat thermometer to ensure perfect doneness - the final broil will bring it to the ideal 155°F internal temperature.
Good to Know
Store leftover turkey breast covered in refrigerator for up to 4 days. Slice before storing for easier reheating.
Turkey can be brined up to 24 hours in advance. Herb ghee mixture can be prepared 1 day ahead and refrigerated.
Let turkey rest 10 minutes before carving. Serve with pan juices drizzled over slices for extra flavor.
Common Mistakes
Don't over-brine beyond 24 hours or the meat becomes too salty
Avoid cooking past 155°F internal temperature to prevent dry meat
Don't skip patting the turkey dry after brining to ensure proper browning
Substitutions
FAQ
Can I use a boneless turkey breast instead?
Yes, but reduce cooking time to 45-50 minutes total and check temperature frequently as boneless cooks faster.
What if I don't have time to brine for 4 hours?
Minimum 2 hours will still improve juiciness, but 4+ hours gives the best results for flavor penetration.
How long does this keep in the refrigerator?
Properly stored leftover turkey will keep for up to 4 days refrigerated and can be frozen for up to 3 months.