Ingredients
Scale
- 1 bone-in turkey breast (6 to 7 pounds)
- 1/2 cup unsalted butter, softened to room temperature
- 4 cloves garlic, finely minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup low-sodium chicken or vegetable broth
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 325°F (165°C).
- In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, salt, and pepper. Mix until it forms a smooth paste.
- Rinse the turkey breast and pat it very dry with paper towels. A dry skin ensures a crispy finish.
- Gently loosen the skin over the breast meat using your fingers. Be careful not to tear the skin.
- Spread about half of the herb butter mixture directly onto the meat under the skin.
- Rub the remaining butter mixture all over the outside of the skin. Drizzle with a little olive oil for extra crispness.
- Place the turkey breast in a roasting pan. Pour the broth into the bottom of the pan to keep the environment moist.
- Roast the turkey for about 1 1/2 to 2 hours. Use a meat thermometer to check the thickest part of the breast. It is done when it reaches 165°F (74°C).
- Remove the turkey from the oven. Transfer it to a cutting board and tent it loosely with foil.
- Let the turkey rest for at least 15 to 20 minutes before carving. This allows the juices to redistribute through the meat.
- Cook Time: Not specified