Garlic Herb Butter Roasted Turkey Breast
Roast a bone-in turkey breast with garlic-herb butter tucked under the skin, then serve it with buttery pan juices.
By Cookin' Kitchen
- Total: 1 hour 50 minutes
- Servings: 6 servings
Recipe
Garlic Herb Butter Roasted Turkey Breast
Roast a bone-in turkey breast with garlic-herb butter tucked under the skin, then serve it with buttery pan juices.
Cookin' · https://cookin.club/recipes/garlic-herb-butter-roasted-turkey-breast
- Prep
- 20 minutes
- Cook
- 1 hour 30 minutes
- Total
- 1 hour 50 minutes
- Servings
- 6
Ingredients
For 6 servings
Turkey
Herb butter
Equipment
- Oven
- Oven rack
- Baking dish
- Teaspoon
- Meat thermometer
- Foil
- Serving plate
- Large spoon
- Jug
Instructions
Prepare the turkey
Step 1: Take the turkey out of the refrigerator 45 minutes before cooking, or 30 minutes if the weather is very hot.
Step 2: Heat the oven to 200C / 390F. Set the oven rack in the lower-middle position.
Step 3: Put the garlic and bunch of herbs in the middle of a baking dish.
Step 4: Mix the herb-butter ingredients together.
Step 5: Use the back of an upside-down teaspoon to loosen the skin from the turkey flesh, working under the thin layer just beneath the surface skin.
Step 6: Use about two-thirds of the butter under the skin on the top half of the breast. Spread it as evenly as possible with your hands beneath the skin.
Step 7: Turn the turkey upside down. Set aside about 2 tablespoons of butter for the surface, then spread the rest over the underside.
Step 8: Set the turkey skin-side up in the dish on top of the herbs. Spread the remaining butter over the skin, keeping the layer light so the herb pieces do not burn.
Step 9: To prepare ahead, stop here and refrigerate the turkey for up to 24 hours. Take it out of the refrigerator 45 minutes before cooking, then continue.
Roast
Step 10: Sprinkle salt and pepper all over the top and sides of the breast. Put the turkey in the oven and reduce the temperature to 180C/350F.
Step 11: Roast for 1 hour 30 minutes, basting all over every 30 minutes.
Step 12: Check the thickest part of the breast with a meat thermometer, in several places. The turkey is cooked when it reaches 74C/165F. The recipe gives 15 minutes per 500 g/1 lb as a guide; cooking time varies. A 2.8 kg / 5.5 lb bone-in turkey took 1 hour 40 minutes.
Step 13: Cover the turkey with foil when it is as golden as you like, at any point during cooking.
Step 14: Transfer the turkey to a serving plate. Cover loosely with foil and rest for 15 to 20 minutes before carving.
Butter sauce
Step 15: Remove the herbs and garlic from the pan, squeezing out their juices. Pour the melted butter and roasting juices into a jug and serve with the turkey.
Step 16: If you prefer gravy, use the gravy option in the recipe notes.
Notes
Helpful notes
Use a turkey breast that has not been brined. If the turkey is brined, reduce the salt in the butter to 3/4 teaspoon.
For a boneless single breast, the recipe notes that a 2–2.5 kg breast can be used.
For the butter, dried herbs can replace the fresh sage, rosemary and thyme: use 1 teaspoon of each. Skip the dried parsley and the herbs placed under the breast.
Thaw the turkey fully before cooking. Thaw it in the refrigerator, allowing 24 hours for every 2–2.5 kg, or submerge it in cold tap water for 30 minutes per 500 g, changing the water every 30 minutes. Do not cook it partly frozen.
Keep leftover turkey whole and save the butter and pan juices.
Nutrition per serving
- Calories
- 598 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Garlic-herb butter tucked beneath the turkey skin melts as the breast roasts, while garlic and fresh herbs flavor the pan juices. Serve the sliced turkey with those buttery juices.
Use a meat thermometer to check the thickest part of the breast in several places. The turkey is cooked when it reaches 74C/165F.
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