Roasted Turkey Breast
Tender and juicy roasted turkey breast, flavored with herbs and butter, perfect for gatherings and holidays.
Ingredients
Turkey and Seasoning
- 1 whole or half bone-in turkey breast (or boneless) Ensure the turkey is thawed if frozen.
- ½ cup unsalted butter, softened
- ½ teaspoon salt Additional salt for seasoning the turkey.
- ¼ teaspoon freshly ground black pepper Additional pepper for seasoning.
- 3 cloves garlic, minced
- 1 ½ teaspoons fresh thyme, chopped
- 1 ½ teaspoons fresh rosemary, chopped
- ½ teaspoon fresh sage, chopped
Instructions
Preparation
- If frozen, thaw the turkey breast in the refrigerator, allowing 24 hours of thawing for every 5 pounds.
- Remove the turkey from the fridge about 20 minutes before cooking.
- Preheat the oven to 325°F (165°C).
- In a bowl, combine softened butter, garlic, salt, pepper, thyme, rosemary, and sage until smooth.
- Pat the turkey breast dry with paper towels and lightly season with additional salt and pepper.
- Gently loosen the skin and spread a spoonful of herb butter underneath, coating both sides of the breast.
- Rub the remaining herb butter evenly over the entire outside of the turkey.
- Place the turkey in a roasting pan.
Cooking
- Roast at 325°F (165°C) for about 14–15 minutes per pound, or until the internal temperature reaches 165°F (74°C).
- Remove the turkey just before it reaches 165°F, as it will continue to cook while resting.
- Remove from the oven and tent loosely with aluminum foil.
- Let the turkey rest for at least 15 minutes before carving.
Notes
Serve with mashed potatoes, green beans, or cranberry sauce. Drizzle pan juices over sliced turkey for added flavor.