Description
This Roasted Turkey Breast with Garlic and Herbs recipe features a tender bone-in turkey breast seasoned with a fragrant blend of garlic, sage, rosemary, thyme, and parsley. The turkey is roasted to perfection with a golden, flavorful butter herb crust, making it a delicious and elegant main dish perfect for family dinners or special occasions.
Ingredients
Scale
Turkey and Butter Herb Mixture
- 6 lb bone-in turkey breast (half breast)
- 5 tablespoons butter, softened
- 1 teaspoon minced garlic
- 1 tablespoon finely minced sage leaves
- 1 1/2 teaspoons finely minced rosemary leaves
- 1 tablespoon finely minced thyme leaves
- 2 tablespoons finely minced parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
For Roasting
- Cooking spray
- Rosemary sprigs for garnish (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 450°F (232°C). Lightly coat a baking dish with cooking spray to prevent sticking and to help the turkey roast evenly.
- Make Herb Butter Mix: In a bowl, combine the softened butter with minced garlic, sage, rosemary, thyme, parsley, salt, and pepper. Stir well until all ingredients are evenly mixed, creating a flavorful herb butter.
- Apply Butter Under Skin: Carefully loosen the skin of the turkey breast by sliding your hand between the skin and the meat, being careful not to tear it. Spread half of the herb butter underneath the skin to infuse the meat with flavor.
- Coat Top of Turkey: Spread the remaining herb butter evenly on top of the turkey breast, ensuring it’s well coated for a golden crust.
- Initial High-Heat Roast: Place the turkey breast in the prepared baking dish and bake at 450°F for 15-20 minutes, until the skin begins to brown and crisp.
- Reduce Temperature and Continue Roasting: Lower the oven temperature to 350°F (177°C). Continue roasting the turkey for approximately 1 hour and 15 minutes. Baste occasionally with the pan juices to keep the meat moist and flavorful.
- Check Internal Temperature: Insert a meat thermometer into the thickest part of the turkey breast. The turkey is ready to come out of the oven when it reaches at least 160°F (71°C).
- Rest the Meat: Cover the turkey loosely with foil and let it rest for 5-10 minutes. During this time, the internal temperature will rise to 165°F (74°C), ensuring it’s fully cooked and juicy.
- Garnish and Serve: Garnish the turkey breast with fresh rosemary sprigs, if desired, before slicing and serving.
Notes
- Loosening the skin gently is important to avoid tearing, which helps the herb butter infuse better flavor.
- Basting the turkey during the longer roasting phase helps keep the breast moist and enhances the flavor.
- Using a meat thermometer is the safest way to ensure your turkey is perfectly cooked without drying it out.
- Allowing the turkey to rest after roasting helps redistribute the juices for a moist and tender result.
- You can use chicken broth or white wine in the pan for basting to add extra flavor if desired.
