Description
This simple Roasted Turkey Breast recipe is rubbed with Garlic Herb Compound Butter and baked until it’s perfectly juicy and tender. It’s so simple and has that authentic Thanksgiving flavor!
Ingredients
Scale
- 4–5 lb boneless turkey breast, skin on
- 1 orange, sliced
- 1 lemon, sliced
- large sheet of double lined cheesecloth
Garlic Herb Butter:
- 1 stick unsalted butter, softened
- 2 teaspoons salt (I used black truffle salt from Sur la Table)
- 1/2 teaspoon ground black pepper
- 1 teaspoon fresh tarragon, chopped
- 1 teaspoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped
- 3 garlic cloves, minced
Instructions
- Preheat oven to 350°F.
- Place turkey breast on a large wire-rack lined baking pan or roasting pan. Pat dry with a paper towel. Generously season both sides of the turkey with salt and pepper. I used around 1-2 teaspoons of salt and 1 teaspoon of black pepper.
- Put orange and lemon slices directly under the turkey breast, you may have to lift the turkey breast up slightly to do this.
- To make the garlic herb compound butter: place the softened butter in a medium bowl along with salt, black pepper, tarragon, sage, thyme, rosemary and garlic cloves. Mash together using a fork or spoon until everything is combined.
- Separate out 3/4 of the butter mixture, set aside the remaining 1/4 for later use.
- Starting at the breast, using your fingers, gently separate the skin from the body of the bird so you have a little “pocket.” Gently rub 3/4 of the butter mixture under the skin as well as on top of the skin.
- Cover turkey breast with double-lined cheese cloth.
- Bake for 1 hour.
- Remove the cheesecloth from the top of the turkey. Top with an additional 1/4 of butter and roast another 15 minutes or until the internal temperature of the turkey is 165°F.
- Once the turkey breast has come to temp, remove from the oven and let rest for 15 minutes before slicing.
