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There’s something deeply comforting about a perfectly roasted turkey breast—juicy, fragrant, and golden—that feels both celebratory and wonderfully simple. This recipe for Herb-Roasted Turkey Breast with Garlic Green Beans is my go-to for a stunning Sunday dinner or a smaller, more manageable holiday feast. Honestly, it’s far less intimidating than roasting a whole bird, and the payoff is just as impressive. The aroma of rosemary, thyme, and garlic slowly perfuming your kitchen is pure magic. And the best part? You roast the green beans right alongside the turkey in the same pan. They soak up all those incredible herby, savory juices, becoming tender-crisp and utterly irresistible. It’s a complete, elegant meal that comes together with minimal fuss but delivers maximum flavor. You’ll notice how the simple act of rubbing herb butter under the skin transforms the turkey into something truly special—moist, flavorful, and with a crackling-good skin that everyone will fight over.

Recipe Overview

Why You’ll Love This Herb-Roasted Turkey Breast with Garlic Green Beans

It’s a complete, one-pan wonder. The turkey and green beans roast together, which means fewer dishes to wash and a beautifully cohesive flavor profile where everything tastes like it belongs together.
The herb butter is a game-changer. Rubbing a simple, softened butter mixture with fresh rosemary, thyme, and garlic under the skin ensures the meat stays incredibly moist and infuses every single bite with flavor from the inside out.
It feels fancy but is genuinely simple. This is the kind of meal that will have your guests thinking you spent all day in the kitchen, when in reality, the active prep time is surprisingly short. The oven does most of the work for you.
Perfectly cooked, never dry. Using a bone-in, skin-on breast and a reliable meat thermometer takes all the guesswork out. You’re guaranteed a juicy, succulent result every single time.

Ingredients & Tools

1 (3-4 lb) bone-in, skin-on turkey breast
1 lb fresh green beans, ends trimmed
6 tbsp unsalted butter, softened
4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 lemon, zested and juiced
2 tbsp olive oil
1 tsp kosher salt, plus more to taste
1/2 tsp freshly cracked black pepper
1/2 cup low-sodium chicken or turkey broth

Tools: A large roasting pan, an instant-read meat thermometer, kitchen twine (optional, for tying), a small bowl for mixing the herb butter.

Don’t skip the fresh herbs here—they really make a difference in creating that vibrant, aromatic flavor. And using a bone-in breast is key; the bone acts as a natural heat conductor, helping the meat cook more evenly and stay wonderfully juicy.

Nutrition (per serving)

Calories: 380 kcal
Protein: 42 g
Fat: 21 g
Carbohydrates: 8 g
Fiber: 3 g

Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes (plus resting)

Before You Start: Tips & Ingredient Notes

Bring the turkey to room temperature. Taking the turkey breast out of the fridge about 30-45 minutes before roasting helps it cook more evenly, preventing a cold center and overcooked edges.
Pat that skin DRY. Use paper towels to thoroughly pat the turkey skin dry before you apply the butter. This is the secret to getting that beautifully crisp, golden-brown skin we all crave.
Don’t be shy with the butter under the skin. Gently loosen the skin from the meat with your fingers—it’s easier than you think! Getting that herby butter directly onto the meat is what guarantees incredible flavor and moisture.
Use a meat thermometer, always. This is the single most important tool for perfect poultry. Guessing based on time alone is a recipe for dry turkey. Trust the thermometer for a perfect 165°F (74°C) at the thickest part.

How to Make Herb-Roasted Turkey Breast with Garlic Green Beans

Step 1: Preheat your oven to 375°F (190°C). Take your turkey breast out of the fridge and pat it completely dry with paper towels. This is a crucial step for crispy skin! Place the breast skin-side up in your roasting pan. Now, in a small bowl, mix the softened butter, minced garlic, chopped rosemary, thyme, lemon zest, 1 teaspoon of salt, and the pepper. Mash it all together until it forms a fragrant, cohesive herb butter.

Step 2: Carefully slide your fingers under the skin of the turkey breast, gently loosening it from the meat. Be gentle so you don’t tear it. Take most of your herb butter and, using your hands or a small spoon, spread it evenly underneath the skin, directly onto the meat. Rub the remaining butter all over the outside of the skin. This double layer of butter is what creates the magic—flavor inside, crispiness outside.

Step 3: In a large bowl, toss the trimmed green beans with the olive oil, the juice from half the lemon, and a good pinch of salt and pepper. Once the turkey has been in the oven for about 30 minutes, carefully remove the pan and scatter the green beans around the turkey in the pan. They’ll cook in the rendered turkey drippings and butter—this is where they get their incredible flavor.

Step 4: Pour the chicken broth into the bottom of the pan, around the beans (not over the turkey skin). This will create steam, keep everything moist, and form the base for a simple pan sauce later. Return the pan to the oven and continue roasting.

Step 5: Roast for another 45 minutes to an hour, or until the thickest part of the breast registers 165°F (74°C) on an instant-read thermometer. The skin should be a deep, golden brown, and the green beans should be tender with a little bite and slightly caramelized at the edges. If the beans are done before the turkey, you can remove them to a plate and tent them with foil to keep warm.

Step 6: This is the most important, can’t-skip step: let the turkey rest! Transfer the turkey breast to a cutting board and tent it loosely with foil. Let it rest for at least 15-20 minutes. This allows the juices to redistribute throughout the meat. If you cut into it right away, all those precious juices will run out, leaving you with a drier turkey.

Step 7: While the turkey rests, you can make a quick, no-fuss pan sauce. Place the roasting pan with the beans and drippings over a low burner on the stovetop. Squeeze in the juice from the other lemon half and use a wooden spoon to scrape up all the browned, flavorful bits from the bottom of the pan. Let it simmer and reduce for just a minute or two.

Step 8: To serve, slice the turkey breast against the grain. Arrange the slices on a platter alongside the garlicky green beans. Spoon a little of the pan juices from the roasting pan over everything for an extra burst of flavor. Garnish with a few extra fresh thyme sprigs if you like, and dig in!

Serving Suggestions

Complementary Dishes

Classic Mashed Potatoes — The ultimate vehicle for that delicious pan sauce. Their creamy, mild flavor is the perfect counterpoint to the herby, savory turkey.
Wild Rice Pilaf with Mushrooms — Adds a lovely nutty texture and earthy flavor that complements the rosemary and thyme beautifully without overpowering the main event.
A Simple Arugula Salad with a Lemon Vinaigrette — The peppery arugula and bright, acidic dressing provide a refreshing, palate-cleansing contrast to the rich, roasted flavors on the plate.

Drinks

A medium-bodied Chardonnay — Its subtle oak and buttery notes mirror the herb butter in the dish, while its acidity cuts through the richness perfectly.
Sparkling Apple Cider — A non-alcoholic option that’s festive and fun. The bubbles and slight sweetness are a wonderful complement to the savory turkey and green beans.

Something Sweet

Warm Apple Crisp with Vanilla Ice Cream — You already have the oven on! The warm, spiced apples and cool, creamy ice cream are a classic, comforting end to this hearty meal.

Top Mistakes to Avoid

Mistake: Not letting the turkey rest. I know it’s tempting to carve right in, but slicing into a hot turkey sends all the juices pooling onto the cutting board instead of staying in the meat. Patience is a virtue that pays off in juiciness.
Mistake: Overcooking the turkey. Relying solely on time or color is a gamble. A meat thermometer is your best friend here. Pull it at 165°F—the temperature will continue to rise a few degrees as it rests, taking it to the perfect doneness.
Mistake: Using cold, hard butter. Your butter needs to be softened to room temperature so you can easily mix it with the herbs and spread it under the skin. Cold butter will tear the delicate skin and won’t distribute evenly.
Mistake: Crowding the pan. Make sure your green beans are in a single layer around the turkey. If they’re piled on top of each other, they’ll steam instead of roast, and you’ll miss out on those delicious caramelized edges.

Expert Tips

Tip: Brine your turkey breast for ultimate juiciness. For an extra layer of insurance against dryness, brine the turkey breast in a simple saltwater solution (with maybe a few herbs and lemon slices) for 4-12 hours before roasting. It makes the meat incredibly flavorful and moist throughout.
Tip: Use the backbone for stock. If your turkey breast comes with the backbone still attached, don’t throw it out! Roast it alongside the breast for extra flavor, then use it to make a rich, homemade turkey stock for soups or gravy another day.
Tip: Crisp up the skin at the end. If your skin isn’t as golden and crisp as you’d like by the time the turkey is cooked, you can pop it under the broiler for just a minute or two at the end. Watch it like a hawk—it can burn in seconds!
Tip: Let the herb butter flavor meld. If you have a spare 10 minutes, make the herb butter first and let it sit at room temperature while you prep everything else. This allows the garlic and herb flavors to really infuse the butter.

FAQs

Can I use a boneless, skinless turkey breast?
You can, but the results will be different. The bone helps conduct heat evenly, keeping the meat juicier, and the skin protects it and becomes deliciously crisp. Without them, the meat can cook faster and dry out more easily. If you do use boneless/skinless, reduce the cooking time significantly and keep a very close eye on the internal temperature with your thermometer.

Can I make this with dried herbs instead of fresh?
Fresh herbs are highly recommended for their vibrant, aromatic quality, but in a pinch, you can use dried. The general rule is to use one-third the amount since dried herbs are more potent. So, for 2 tbsp fresh rosemary, use about 2 tsp dried. Just note the flavor will be slightly more earthy and less bright.

How do I store and reheat leftovers?
Store sliced turkey and green beans in an airtight container in the fridge for up to 3-4 days. To reheat, I strongly recommend using an oven or toaster oven at a low temperature (around 300°F) until just warmed through. This will help keep the turkey moist and the green beans from getting soggy, which almost always happens in the microwave.

My green beans are done before my turkey. What should I do?
This is common! Simply use a slotted spoon to remove the green beans to a serving bowl and tent them with foil to keep warm. Let the turkey continue roasting until it reaches the proper temperature. The beans will be just fine waiting for their star companion.

Can I prepare anything ahead of time?
Absolutely! You can make the herb butter a day or two in advance and keep it covered in the fridge. Just let it soften at room temperature before using. You can also trim your green beans the day before and keep them in a bag or container in the fridge. This makes day-of assembly a breeze.

Herb Roasted Turkey Breast With Garlic Green Beans

Cost Level $$

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 95 minutes

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Make this easy Herb-Roasted Turkey Breast with Garlic Green Beans for a complete one-pan meal. Perfect for Sunday dinner or holidays. Get the juicy, flavorful recipe now!

Ingredients

For the turkey and green beans:

1 bone-in, skin-on turkey breast (3-4 lb)
1 lb fresh green beans (ends trimmed)
6 tbsp unsalted butter (softened)
4 cloves garlic (minced)
2 tbsp fresh rosemary (finely chopped)
1 tbsp fresh thyme leaves
1 lemon (zested and juiced)
2 tbsp olive oil
1 tsp kosher salt (plus more to taste)
0.5 tsp freshly cracked black pepper
0.5 cup low-sodium chicken or turkey broth

Instructions

01
Preheat your oven to 375°F (190°C). Take your turkey breast out of the fridge and pat it completely dry with paper towels. This is a crucial step for crispy skin! Place the breast skin-side up in your roasting pan. Now, in a small bowl, mix the softened butter, minced garlic, chopped rosemary, thyme, lemon zest, 1 teaspoon of salt, and the pepper. Mash it all together until it forms a fragrant, cohesive herb butter.
02
Carefully slide your fingers under the skin of the turkey breast, gently loosening it from the meat. Be gentle so you don't tear it. Take most of your herb butter and, using your hands or a small spoon, spread it evenly underneath the skin, directly onto the meat. Rub the remaining butter all over the outside of the skin. This double layer of butter is what creates the magic—flavor inside, crispiness outside.
03
In a large bowl, toss the trimmed green beans with the olive oil, the juice from half the lemon, and a good pinch of salt and pepper. Once the turkey has been in the oven for about 30 minutes, carefully remove the pan and scatter the green beans around the turkey in the pan. They’ll cook in the rendered turkey drippings and butter—this is where they get their incredible flavor.
04
Pour the chicken broth into the bottom of the pan, around the beans (not over the turkey skin). This will create steam, keep everything moist, and form the base for a simple pan sauce later. Return the pan to the oven and continue roasting.
05
Roast for another 45 minutes to an hour, or until the thickest part of the breast registers 165°F (74°C) on an instant-read thermometer. The skin should be a deep, golden brown, and the green beans should be tender with a little bite and slightly caramelized at the edges. If the beans are done before the turkey, you can remove them to a plate and tent them with foil to keep warm.
06
This is the most important, can't-skip step: let the turkey rest! Transfer the turkey breast to a cutting board and tent it loosely with foil. Let it rest for at least 15-20 minutes. This allows the juices to redistribute throughout the meat. If you cut into it right away, all those precious juices will run out, leaving you with a drier turkey.
07
While the turkey rests, you can make a quick, no-fuss pan sauce. Place the roasting pan with the beans and drippings over a low burner on the stovetop. Squeeze in the juice from the other lemon half and use a wooden spoon to scrape up all the browned, flavorful bits from the bottom of the pan. Let it simmer and reduce for just a minute or two.
08
To serve, slice the turkey breast against the grain. Arrange the slices on a platter alongside the garlicky green beans. Spoon a little of the pan juices from the roasting pan over everything for an extra burst of flavor. Garnish with a few extra fresh thyme sprigs if you like, and dig in!