Description
This Roasted Turkey Breast with Garlic and Herbs recipe offers a flavorful and juicy half turkey breast, perfectly seasoned with a blend of fresh herbs and garlic butter. Roasted to golden-brown perfection in the oven, this dish is ideal for a comforting family meal or a special occasion, ensuring a tender and aromatic centerpiece that’s easy to prepare and impressively delicious.
Ingredients
Scale
Turkey and Butter Mixture
- 6 lb bone-in turkey breast (half breast)
- 5 tablespoons butter, softened
- 1 teaspoon minced garlic
- 1 tablespoon finely minced sage leaves
- 1 1/2 teaspoons finely minced rosemary leaves
- 1 tablespoon finely minced thyme leaves
- 2 tablespoons finely minced parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
Others
- Rosemary sprigs for garnish (optional)
- Cooking spray
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 450°F (232°C). Coat a baking dish lightly with cooking spray to prevent sticking and prepare for roasting.
- Make Herb Butter Mixture: In a bowl, combine the softened butter with minced garlic, sage, rosemary, thyme, parsley, salt, and pepper. Stir well to integrate all the flavors.
- Apply Butter Under and Over Skin: Carefully loosen the skin of the turkey breast without detaching it completely. Spread half of the herb butter mixture underneath the skin, ensuring even coverage. Then spread the remaining butter evenly over the top of the turkey breast.
- Initial High-Heat Bake: Place the turkey breast into the prepared baking dish. Bake in the preheated oven for 15-20 minutes or until the skin starts to brown, developing a flavorful crust.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 350°F (177°C). Continue baking the turkey for approximately 1 hour and 15 minutes, basting occasionally with the pan juices to keep the meat moist and flavorful.
- Check Internal Temperature: Insert a meat thermometer into the thickest part of the breast. The turkey is ready to come out of the oven once it registers at least 160°F (71°C).
- Rest the Turkey: Remove the turkey from the oven and cover it loosely with foil. Let it rest for 5-10 minutes; during this time, the internal temperature will rise to at least 165°F (74°C), ensuring safe and juicy meat.
- Garnish and Serve: Garnish the turkey breast with fresh rosemary sprigs if desired. Slice and serve warm for a savory and aromatic main course.
Notes
- Allowing the turkey to rest after roasting ensures the juices redistribute, resulting in moist and tender meat.
- Use a meat thermometer to guarantee the turkey is cooked safely without overcooking.
- Loosening the skin and spreading butter underneath helps keep the breast juicy and infuses the meat with herb flavors.
- Basting throughout the cooking process prevents the breast from drying out.
- Adjust herbs to taste or substitute fresh herbs with dried ones in smaller quantities if fresh is unavailable.
