Ingredients
Scale
- 1 bone-in turkey breast (6 to 7 pounds), thawed completely
- 1/2 cup unsalted butter, softened to room temperature
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 lemon, halved
- 1 small onion, quartered
- 1 cup beef or vegetable broth (for the pan)
Instructions
- Preheat your oven to 325°F (165°C). Place a roasting rack inside a heavy roasting pan.
- Remove the turkey breast from its packaging. Use paper towels to pat the skin completely dry. This is the secret to getting that golden, crispy texture.
- In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, sage, salt, and pepper until it forms a smooth paste.
- Gently loosen the skin over the turkey breast using your fingers. Spread about half of the herb butter directly onto the meat under the skin.
- Rub the remaining herb butter and the olive oil all over the outside of the skin. Squeeze the lemon juice over the top, then place the lemon halves and onion quarters inside the cavity of the breast.
- Place the turkey breast on the rack in the roasting pan. Pour the broth into the bottom of the pan to keep the environment moist and provide base for gravy.
- 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 cover it with a piece of aluminum foil.
- Once cooked, remove the turkey from the oven and transfer it to a cutting board. Let it rest for at least 20 minutes before carving.
- Cook Time: 2 hours 50 minutes