Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Remove the turkey breast from its packaging and pat it thoroughly dry with paper towels. Place the turkey breast in a roasting pan.1 (2-3 lb) Bone-in, Skin-on Turkey Breast
- In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh rosemary, chopped fresh thyme, chopped fresh sage (if using), smoked paprika, black pepper, and sea salt. Mix well until all ingredients are evenly incorporated into a fragrant paste.4 tablespoons Unsalted Butter, 6 cloves Garlic, 2 tablespoons Fresh Rosemary, 2 tablespoons Fresh Thyme, 1 tablespoon Fresh Sage, 1 teaspoon Smoked Paprika, 1/2 teaspoon Black Pepper, 1 teaspoon Sea Salt
- Gently loosen the skin over the turkey breast, being careful not to tear it. Use your fingers to spread about half of the garlic herb butter mixture directly onto the meat under the skin. Spread the remaining butter mixture generously over the top of the skin.
- Pour the chicken broth or white wine into the bottom of the roasting pan. Arrange the lemon slices around the turkey breast in the pan.1/2 cup Chicken Broth or White Wine, 1 Lemon
- Place the roasting pan in the preheated oven. Roast for 60-75 minutes, or until an instant-read thermometer inserted into the thickest part of the breast (without touching bone) registers 165°F (74°C).
- During roasting, baste the turkey breast with the pan juices every 20-30 minutes. If the skin starts to get too dark, you can loosely tent it with aluminum foil.
- Once cooked, remove the turkey breast from the oven. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes before carving.
- Carve the turkey breast against the grain into thick slices. Drizzle with any accumulated pan juices before serving.
Notes
Remember to pat the turkey breast completely dry before applying the butter for the crispiest skin. Resting the turkey after cooking is crucial for a truly juicy result.
