Description
This Garlic Herb Butter Roasted Turkey Breast recipe yields a juicy and flavorful turkey with crispy skin, infused with a delicious herb butter mixture. Perfect for a festive dinner or any special occasion!
Ingredients
Units
Scale
Turkey:
- 2.5 – 3 kg / 5-6 lb single turkey breast, skin on, bone in (NOT BRINED)
- 1/2 tsp salt
- Black pepper
- Small bunch of fresh herbs – 4 rosemary sprigs, 8 sprigs sage, 10 thyme sprigs
- 12 garlic cloves, smashed
Butter:
- 150 g / 5 oz (10 tbsp) unsalted butter, softened
- 1 1/4 tsp table salt or 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 large garlic cloves, minced
- 1 tbsp finely chopped sage, fresh
- 1 tbsp finely chopped rosemary, fresh
- 1 tbsp fresh thyme leaves, fresh
- 1 tbsp finely chopped parsley leaves, fresh
Instructions
- Remove fridge chill: Take turkey out of the fridge 45 minutes before cooking.
- Preheat oven: Preheat to 200C / 390F, place rack in the lower middle position.
- Prepare baking dish: Place garlic and herbs in the middle of a baking dish.
- Prepare butter: Mix butter ingredients together.
- Loosen skin: Use a teaspoon to loosen the skin from the turkey flesh.
- Smear butter under skin: Spread about 2/3 of the butter under the skin.
- Roast: Sprinkle turkey with salt and pepper, then roast at 180C/350F for about 1 hr 30 mins, basting every 30 mins.
- Rest: Remove turkey, cover loosely with foil, and rest for 15-20 minutes before carving.
- Butter sauce: Make a sauce with the pan drippings and serve with the turkey.
Notes
- Turkey breast should be bone-in and not brined for best results.
- Thaw turkey properly before cooking.
- Rely on a meat thermometer for accurate cooking.
- Carve turkey thinly for optimal serving.
- Leftover turkey is great for sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400 kcal
- Sugar: Negligible
- Sodium: Varies
- Fat: Approx. 25g
- Saturated Fat: Approx. 15g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Negligible
- Fiber: Negligible
- Protein: Approx. 40g
- Cholesterol: Varies
