Garlic Herb Butter Roasted Turkey Breast
A juicy roasted turkey breast with garlic and fresh herb butter under the skin and a bed of herbs and garlic in the pan.
Equipment
- Roasting or baking dish
- Instant read thermometer
- Small spoon for loosening the skin
Ingredients
Main Ingredients
- 6 lb bone in, skin on turkey breast not brined
- ½ tsp kosher salt for the turkey
- ¼ tsp black pepper for the turkey
- 4 sprigs fresh rosemary for the pan
- 8 sprigs fresh sage for the pan
- 10 sprigs fresh thyme for the pan
- 12 cloves garlic smashed, for the pan
- 10 tbsp unsalted butter softened, for the herb butter
- 1 tsp kosher salt for the herb butter
- ½ tsp black pepper for the herb butter
- 4 cloves garlic minced, for the herb butter
- 1 tbsp chopped fresh sage for the herb butter
- 1 tbsp chopped fresh rosemary for the herb butter
- 1 tbsp fresh thyme leaves for the herb butter
- 1 tbsp chopped fresh parsley for the herb butter
Instructions
Cooking
- Prep. Rest the turkey on the counter for 45 minutes. Heat the oven to 400 degrees F with the rack in the lower middle.
- Pan and butter. Put the smashed garlic and herb sprigs in a baking dish. Mix the butter with the salt, pepper, minced garlic, and chopped herbs.
- Butter the turkey. Loosen the skin with a spoon and spread two thirds of the butter underneath. Rub the rest over the skin and underside.
- Roast. Season with salt and pepper, set skin side up on the herbs, and roast 90 minutes until 165 degrees F in the thickest part.
- Rest. Rest for 15 minutes before slicing.
Notes
Substitutions: Use more thyme in place of sage if needed.
Tips: Refrigerate the buttered turkey uncovered up to 24 hours for crisper skin. Tent with foil if it browns too fast.
Storage: Refrigerate 3 to 4 days or freeze 2 to 3 months. Reheat to 165 degrees F.