Ingredients
Scale
- 1 bone-in turkey breast (6 to 7 pounds), thawed completely
- 1/2 cup unsalted butter, softened to room temperature
- 4 cloves garlic, minced into a fine paste
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 lemon, halved
- 1 large yellow onion, cut into thick wedges
- 1 cup beef broth or vegetable broth
Instructions
- Preheat your oven to 325°F (165°C). Place a roasting rack inside a heavy roasting pan.
- In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, salt, and pepper. Mix well until it forms a smooth, fragrant paste.
- Pat the turkey breast completely dry with paper towels. This is the secret to getting crispy skin.
- Carefully lift the skin over the breast meat using your fingers, being careful not to tear it. Rub about half of the herb butter directly onto the meat under the skin.
- Spread the remaining butter all over the outside of the skin, covering every inch.
- Place the onion wedges and lemon halves in the bottom of the roasting pan and pour in the broth. Place the turkey breast on the rack above the aromatics.
- Roast the turkey for about 2 to 2.5 hours. Use a meat thermometer to check the thickest part of the breast; it is ready when it reaches 165°F (74°C).
- If the skin gets too dark before the meat is done, loosely tent a piece of foil over the top.
- Once cooked, remove the turkey from the oven and transfer it to a cutting board. Let it rest for at least 20 minutes before slicing. This allows the juices to redistribute so the meat stays moist.
- Cook Time: Not specified