Herb-Roasted Turkey Breast

Name: Herb-Roasted Turkey Breast
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 bone-in, skin-on turkey breast (6 to 7 pounds), thawed; 6 tablespoons unsalted butter, softened; 4 cloves garlic, minced; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh rosemary; 1 tablespoon fresh thyme leaves; 1 teaspoon lemon zest; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 large onion, cut into thick rings; 1 cup low-sodium chicken broth

All the flavor of a holiday turkey without roasting the whole bird. A garlic herb butter keeps this bone-in turkey breast juicy, with crisp golden skin.

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A golden roasted turkey garnished with oranges and rosemary — Photo: Prchi Palwe on Unsplash

Prep time: 20 min
Cook time: 2 hrs
Total time: 2 hr 20 min
Servings: 8
Difficulty: Medium

Instructions

Take the turkey out of the fridge 30 minutes before roasting. Heat the oven to 350°F.
Mash the butter with the garlic, sage, rosemary, thyme, lemon zest, salt, and pepper.
Pat the turkey dry. Gently loosen the skin with your fingers and spread about two-thirds of the herb butter underneath. Rub the rest over the outside of the skin.
Arrange the onion rings in a roasting pan and set the turkey on top. Pour the broth into the pan.
Roast 1 3/4 to 2 1/4 hours, basting every 30 minutes, until a thermometer in the thickest part (not touching bone) reads 165°F. If the skin browns too quickly, tent loosely with foil.
Let the turkey rest 20 minutes before carving. Strain the pan juices to serve alongside or use for gravy.

Tips and substitutions

Thaw a frozen turkey breast in the fridge for 2 to 3 days. Never thaw it on the counter.
Roasting time varies with size, so trust your thermometer more than the clock.
Use 1 teaspoon dried herbs in place of each tablespoon of fresh.