Description
This Roasted Turkey Breast with Garlic Herb Butter is a flavorful and juicy main dish perfect for family dinners or special occasions. The turkey breast is generously coated with a fragrant garlic herb butter made from fresh rosemary, thyme, sage, and a hint of lemon zest, then roasted to golden perfection. The method ensures tender meat with crispy skin, offering a delightful combination of aromas and tastes.
Ingredients
Scale
Turkey
- 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)
Instructions
- Thaw the turkey breast: If your turkey breast is frozen, thaw it in the refrigerator, allowing approximately 24 hours per 4-5 pounds to ensure it is fully defrosted before cooking.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for roasting the turkey breast.
- Prepare the garlic herb butter: In a mixing bowl, combine the softened butter with minced garlic, chopped rosemary, fresh thyme leaves, chopped sage, salt, pepper, and lemon zest if using. Mix until thoroughly combined.
- Dry the turkey breast: Remove the turkey from packaging and pat it dry with paper towels to help the butter adhere and promote crisping of the skin.
- Loosen the skin: Carefully loosen the skin on the turkey breast by gently sliding your fingers between the skin and meat without tearing it, creating room for the butter mixture.
- Apply butter under the skin: Spread about two-thirds of the garlic herb butter evenly under the loosened skin, ensuring full coverage over the meat.
- Apply butter on the outside: Rub the remaining garlic herb butter over the entire outside surface of the turkey breast for extra flavor and browning.
- Optional trussing: Tie the turkey breast with kitchen twine to help it cook evenly and maintain its shape.
- Place in roasting pan: Position the turkey breast skin-side up in a roasting pan ready for the oven.
- Roast the turkey: Cook in the preheated oven for approximately 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) as checked by a meat thermometer.
- Baste regularly: Every 30 minutes, baste the turkey with its own juices to keep the meat moist and encourage a crisp, flavorful skin.
- Rest the turkey: Remove from the oven and allow the turkey breast to rest for 15-20 minutes; this helps the juices redistribute, ensuring tender slices.
- Carve and serve: Slice the turkey breast thinly against the grain and serve alongside your preferred side dishes for a delicious meal.
Notes
- For best results, start with a fresh or fully thawed turkey breast.
- Allowing the turkey to rest after roasting is crucial for juicy meat.
- Kitchens twine helps maintain shape but is optional.
- Lemon zest is optional but adds a fresh, citrusy note to balance the herbs.
- Use a meat thermometer to ensure safe internal temperature and don’t overcook.
- Save pan drippings to make flavorful gravy if desired.
