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Garlic & herb butter-roasted turkey breast

Garlic & Herb Butter-Roasted Turkey Breast

Serves 8



  • 6 Toppits Parsley Pop Herb Cubes

  • 10 Toppits Garlic Pop Herb Cubes

  • 2 skin-on, bone-in turkey breasts (3 1/2–4 pounds)

  • ½ cup (1 stick) unsalted butter, room temperature

  • Kosher salt, freshly ground pepper

  • 4 sprigs thyme

  • 4 sprigs rosemary



  1. Preheat oven to 425°F.

  2. Take half of the butter and pop in 4 Toppits Garlic Cubes and 6 Toppits Parsley Cubes. Wait 2 minutes for the cubes to defrost and blend with a spoon. Gently loosen skin from turkey breasts and rub garlic herb butter under skin. Use remaining butter and rub all over outside of breasts; season with salt and pepper.

  3. Scatter thyme and rosemary sprigs, and remaining 6 garlic cubes over a large rimmed baking sheet and arrange turkey breasts, skin side up, on top. Roast turkey breasts, turning halfway through and basting with the surrounding gravy, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 160°F (for optimal moistness, you will want to cook the white meat of the turkey breasts to a lower internal temperature than you would if cooking a whole bird), approximately 45–55 minutes. Transfer turkey breasts to a platter and let rest 10 minutes before carving.

  4. Serve turkey breasts with pan drippings alongside. 


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