Description
This Roasted Turkey Breast recipe delivers a juicy and flavorful turkey breast seasoned with a homemade herb butter. Perfectly roasted at a moderate temperature, it results in tender meat with a crispy skin, ideal for special occasions or a comforting family dinner.
Ingredients
Scale
Turkey
- 1 Whole or Half Bone-in Turkey Breast, or boneless
Herb Butter
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 ½ teaspoons fresh thyme, chopped
- 1 1/2 teaspoons fresh rosemary, chopped
- 1/2 teaspoon fresh sage, chopped
Instructions
- Thaw Turkey: If the turkey breast is frozen, thaw it in the refrigerator for about 24 hours per 5 pounds. Remove the thawed turkey from the fridge about 20 minutes before cooking to bring to room temperature.
- Preheat Oven: Set your oven to 325 degrees Fahrenheit to ensure even roasting of the turkey breast.
- Prepare Herb Butter: In a bowl, combine the softened butter with minced garlic, salt, pepper, chopped thyme, rosemary, and sage. Mix well until all ingredients are fully incorporated.
- Prep Turkey: Remove the turkey from packaging and pat dry with paper towels thoroughly on all sides. Season the outside lightly with salt and pepper. Carefully loosen the skin of the turkey breast and spread a spoonful of the herb butter underneath, covering both sides of the breast evenly. Then spread the remaining butter over the outside skin of the turkey. Place the turkey breast in a baking dish or sheet pan.
- Roast Turkey: Position the oven rack in the center and roast the turkey at 325 degrees F for approximately 14-15 minutes per pound. Use a meat thermometer to check the internal temperature; remove the turkey just before it reaches an internal temperature of 165 degrees F as it will continue to cook while resting.
- Rest Turkey: Take the turkey out of the oven and cover loosely with aluminum foil. Let it rest for at least 15 minutes to allow the juices to redistribute, ensuring moist and tender slices when carved.
Notes
- Bone-in turkey breast includes both skin-on breast portions connected by the backbone and ribs, with the legs and thighs removed.
- A half turkey breast (single breast) can also be used and will require a shorter cooking time.
- After roasting, resting the turkey properly is essential for maintaining juiciness and ease of carving.
- Check out accompanying resources for step-by-step photos and videos on how to carve a turkey efficiently.
Nutrition
- Serving Size: 1 serving (approximately 200g)
- Calories: 350 kcal
- Sugar: 0.5 g
- Sodium: 390 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 36 g
- Cholesterol: 125 mg
