Oven Roasted Turkey Breast with Garlic Herb Butter
This oven roasted turkey breast is rubbed with garlic herb butter under and over the skin, then roasted over onions and broth until golden and juicy. A 5 to 7 pound bone-in breast feeds 6 to 8 and leaves drippings for gravy.
Servings: 6 servings
Ingredients
- 1 bone-in, skin-on turkey breast 5 to 7 pounds, fully thawed
- 4 tablespoons unsalted butter softened
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon rubbed sage
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 medium onion quartered
- 1 cup chicken or turkey broth
Instructions
- Preheat the oven to 375°F. Pat the turkey breast dry with paper towels and place it skin-side up in a roasting pan.
- In a small bowl, mix the butter, garlic, thyme, rosemary, sage, salt, pepper and paprika.
- Gently loosen the skin. Rub about half the herb butter under the skin directly on the meat and spread the rest over the outside.
- Drizzle the olive oil over the skin. Arrange the onion around the turkey and pour the broth into the bottom of the pan.
- Roast uncovered for 1 1/2 to 2 1/2 hours, until a thermometer inserted into the thickest part of the breast, not touching bone, reads 165°F. If the skin browns too quickly, tent loosely with foil.
- Remove from the oven, cover loosely with foil and rest 15 to 20 minutes.
- Slice and serve with the pan juices or gravy.
Notes
Cook time: Plan on 1 1/2 hours for a 5 pound breast and up to 2 1/2 hours for a 7 pound breast. Always go by the thermometer: 165°F in the thickest part, not touching the bone.
Servings: A 5 to 7 pound breast feeds 6 to 8.
Pre-brined turkey: If your turkey breast is pre-brined or injected with a salt solution, cut back on the salt in the herb butter.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days.