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Herb-Roasted Turkey Breast with Garlic Butter

Herb-Roasted Turkey Breast with Garlic Butter

A bone-in turkey breast is the easiest way to serve turkey for a smaller holiday gathering or a Sunday dinner. It roasts in under two hours, carves neatly and has plenty of the white meat most people want. Rubbing herb and garlic butter under the skin seasons the meat directly and helps the skin turn golden and crisp.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 bone-in, skin-on turkey breast 6 to 7 lb, thawed if frozen
  • 5 tbsp unsalted butter softened
  • 4 cloves garlic finely grated
  • 1 tbsp fresh sage finely chopped
  • 1 tbsp fresh rosemary finely chopped
  • 2 tsp fresh thyme leaves
  • 1 tsp lemon zest
  • 2 tsp kosher salt plus more for the skin
  • 1/2 tsp black pepper
  • 1 large onion cut into thick slices
  • 2 carrots cut into chunks
  • 1 cup chicken or turkey broth

Method
 

  1. Remove the turkey from the refrigerator 45 minutes before roasting. Heat the oven to 425°F (220°C). Pat the turkey very dry with paper towels.
  2. Mash the butter with the garlic, sage, rosemary, thyme, lemon zest, salt and pepper.
  3. Gently loosen the skin over the breast with your fingers, without tearing it. Spread about two thirds of the butter under the skin, directly on the meat, and rub the rest over the outside.
  4. Scatter the onion and carrots in a roasting pan and pour in the broth. Set the turkey on top, skin side up.
  5. Roast for 20 minutes, then lower the oven to 350°F (175°C). Continue roasting for 60–80 minutes more, basting once or twice with the pan juices, until a thermometer in the thickest part (not touching bone) reads 160–165°F (71–74°C). Tent loosely with foil if the skin browns too quickly.
  6. Transfer to a cutting board and rest for 20 minutes; the temperature will rise to at least 165°F (74°C). Carve and serve with the pan juices or gravy.

Notes

  • Dry skin browns better; pat it thoroughly and, if you have time, leave the turkey uncovered in the fridge overnight.
  • Save the pan drippings and vegetables to make gravy.