Description
This Roasted Turkey Breast with Garlic Herb Butter recipe features a juicy, flavorful turkey breast infused with fragrant herbs and garlic butter. Perfectly roasted to golden perfection, this dish makes a delightful centerpiece for any holiday meal or special occasion, offering tender meat with a crisp, savory skin.
Ingredients
Scale
Turkey Breast
- 1 bone-in turkey breast (4-6 pounds)
Garlic Herb Butter
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of one lemon (optional, for a citrusy kick)
Instructions
- Thaw the Turkey: If your turkey breast is frozen, ensure it is fully thawed by placing it in the refrigerator. This process typically takes about 24 hours for every 4-5 pounds.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for roasting.
- Prepare Garlic Herb Butter: In a mixing bowl, combine softened butter with the minced garlic, chopped rosemary, thyme, sage, salt, pepper, and lemon zest if using. Mix thoroughly until all ingredients are well incorporated.
- Dry the Turkey: Remove the turkey breast from its packaging and pat it dry with paper towels to ensure crisp skin during roasting.
- Loosen the Skin: Carefully slide your fingers under the skin of the turkey breast, loosening it gently without tearing, to create space for the butter mixture.
- Apply Herb Butter Under Skin: Take about two-thirds of the garlic herb butter and spread it evenly underneath the skin of the turkey, ensuring the meat is well coated.
- Butter the Outer Surface: Rub the remaining garlic herb butter all over the outside of the turkey breast for extra flavor and moisture.
- Secure the Turkey: If desired, tie the turkey breast with kitchen twine to promote even cooking.
- Roast the Turkey: Place the prepared turkey breast skin side up in a roasting pan and roast in the preheated oven, allowing approximately 20 minutes per pound, until the internal temperature reaches 165°F (74°C).
- Baste Periodically: Every 30 minutes, baste the turkey with its own juices to keep the meat moist and help develop a crispy skin.
- Rest the Turkey: Once cooked, remove the turkey from the oven and let it rest for 15-20 minutes to allow the juices to redistribute.
- Carve and Serve: Slice the turkey breast thinly against the grain and serve alongside your preferred sides for a delicious meal.
Notes
- Thawing time depends on the weight of the turkey breast; plan ahead accordingly.
- Using fresh herbs enhances the flavor, but dried can be substituted at about one-third the amount.
- Resting the turkey after roasting is crucial to keep it juicy when carved.
- If you like a more citrusy flavor, don’t skip the lemon zest in the butter.
- Use a meat thermometer to ensure the turkey is safely cooked to 165°F (74°C).
- Tying the turkey breast helps maintain shape but is optional.
