Garlic Herb Butter Roasted Turkey Breast
A delightful dish perfect for family gatherings, infused with the flavors of garlic and fresh herbs.
Ingredients
Main Ingredients
- 2.5-3 kg single turkey breast (skin on, bone in, NOT BRINED) Weight should be between 5-6 lbs.
- 0.5 tsp salt
- Black pepper To taste
- 4 sprigs rosemary Fresh
- 8 sprigs sage Fresh
- 10 sprigs thyme Fresh
- 12 cloves garlic (smashed with side of knife)
- 150 g unsalted butter (softened) About 10 tbsp
- 1.25 tsp table salt Or 1.5 tsp kosher salt
- 0.5 tsp black pepper
- 4 cloves garlic (minced)
- 1 tbsp finely chopped sage Fresh
- 1 tbsp finely chopped rosemary Fresh
- 1 tbsp fresh thyme leaves Fresh
- 1 tbsp finely chopped parsley leaves Fresh
Instructions
Preparation
- Take the turkey out of the fridge 45 minutes before cooking (or 30 minutes if it’s super hot where you are).
- Set the oven to 200°C / 390°F (all oven types). Place the rack in the lower middle position.
- Place the smashed garlic and the bunch of fresh herbs in the middle of a baking dish.
- In a bowl, combine the butter ingredients.
- Use a teaspoon to gently loosen the skin from the turkey flesh.
- Take about 2/3 of the butter mixture and smear it under the skin on the top half of the breast.
- Reserve about 2 tablespoons of butter for the surface and smear the rest on the underside.
- Set the turkey in the pan on top of the herbs, skin side up. Smear the remaining butter on the skin.
- At this point, you can refrigerate the turkey uncovered for up to 24 hours. Remove it from the fridge 45 minutes before you plan to serve.
Roasting
- Place the turkey in the oven and roast until fully cooked, ensuring a delicious, golden-brown skin.
Serving
- Once roasted, let the turkey rest for a few minutes before slicing.
- Serve it with your favorite sides like mashed potatoes, vegetables, or stuffing. Garnish with extra herbs.
Notes
Use a meat thermometer to check doneness; the internal temperature should reach 75°C / 165°F. For extra flavor, experiment with different herbs according to your preference. Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for 2-3 months.