A recipe that combines the richness of herb-infused garlic butter with the simplicity of roasting—a perfect solution for holiday dinners or any special occasion.
Ingredients
Scale:
Turkey breast, bone-in and skin-on - 3-4 pounds
Unsalted butter, softened - 1 cup (2 sticks)
Fresh garlic, minced - 4 cloves
Fresh rosemary, chopped - 2 tablespoons
Fresh thyme, chopped - 2 tablespoons
Fresh sage, chopped - 1 tablespoon
Salt - 1 tablespoon
Black pepper - 1 teaspoon
Chicken broth - 1 cup
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, salt, and black pepper. Mix until well combined to create a garlic herb butter.
Pat the turkey breast dry with paper towels. Carefully loosen the skin from the breast without tearing it. This will allow the herb butter to be applied directly to the meat.
Rub half of the garlic herb butter mixture directly on the turkey breast under the skin, spreading it evenly. Use the remaining butter to coat the outside of the turkey.
Place the turkey breast in a roasting pan. Pour chicken broth into the bottom of the pan to keep moisture while roasting.
Cover the turkey loosely with aluminum foil to prevent over-browning. Roast in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
Remove the foil during the last 30 minutes of cooking to allow the skin to crisp up. Baste the turkey with the pan juices every 20 minutes.
Once done, remove the turkey from the oven and let it rest for 15-20 minutes before carving. This will help the juices redistribute, ensuring a tender turkey breast.
