Herb Butter Roast Turkey Breast
Print RecipeServings: 8 servings
Roast turkey breast is an easy to make option instead of the whole turkey. If you are only expecting a small gathering this may just be what you need.
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Equipment
- 1 Spatula
- 1 Bowl
- 1 Cutting Board
- 1 Chef Knife
- 1 Roasting Pan
- Aluminum Foil
- 1 Thermometer
- 1 Measuring Spoons
- 1 Measuring Cups
Recipe Multiplier
Herb Compound Butter
- 1 stick UnSalted Butter
- 1 ea Shallot - minced
- 1 tsp Sage - minced
- 1 tsp Thyme - minced
- 1 tsp Rosemary - minced
- 1 tbsp Parsley - minced
- ¼ tsp Kosher Salt
- ½ tsp Black Pepper
Bone -in Turkey Breast
- 7 lb Bone-in Turkey Breast - Thawed
- 1 tsp Olive Oil
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
- 1 ea Carrot
- 2 ea Celery Stalks
- 1 ea Yellow Onion
- 2 cups Chicken Broth - Low Sodium
Instructions
Making the Herb Compound Butter
- Bring the Butter to room temperature.
- Mince the Shallots and Herbs.
- Add the Herbs to the room temperature butter.
- Add the Salt and Black Pepper.Fold the ingredients until they are well combined.Reserve for later use. Do not refrigerate as the butter will harden.You want the Compound Butter softened to be able to spread under the skin of the Turkey Breast.
Preparing the Bone-in Turkey Breast
- The turkey can be prepared up to a day or two in advance.
- Cut the carrots, celery and onions into 1-2" pieces.
- Place the chopped vegetables in the bottom of the roasting pan.If you do not have a roasting pan with a rack, place the vegetables underneath the turkey breast to stabilize the breast. Use more vegetables if necessary to keep it upright.
- Using your hand, begin to separate the skin from the breast meat. Slowly move your fingers underneath the skin to loosen.Careful not to rip the skin. See Video for Demonstration
- Once the skin is loosened from both sides, spread ⅓ of the Compound Herb Butter under one side of Turkey Breast. Spread as even as possible.
- Repeat the process on the other side of the Turkey Breast. Spreading as evenly as possible.
- Reserve the last ⅓ for basting in the last part of the roasting process.
- Pour the 2 cups of Chicken Broth into the bottom of the roasting pan.
- Foil wrap the Turkey Breast in the pan.Reserve the Turkey Breast for up to two days in the refrigerator or roast immediately.
Roasting the Turkey Breast
- Preheat the oven to 350°
- Roast the Turkey for approximately 2 ½ hours. I recommend using a Wireless Thermometer as this will regulate the internal temperature of the Turkey. As well as the internal temperature of the oven. This takes the guesswork out of roasting the Turkey.If you do not have a wireless thermometer, no worries. Use a regular digital thermometer and check the temperature at the 2 hour mark. Continue to check the temepature every 15 - 20 minutes to see where it is at.
- Once the Turkey reaches 160°, increase the temperature of the oven to 425.
- Melt the remaining Compound Herb Butter.Remove the foil and spoon baste the skin with the melted Compound Butter.Roast the Turkey until the skin becomes golden brown 15 -20 minutes.
- Once the internal temperature of the Turkey Breast reaches 165 degrees remove from the oven.Let rest for 20 minutes to allow the juices to be retained in the meat.Slicing too soon will cause the juices to run out of the meat. Leaving you with a drier turkey.
- Slice and ENJOY!
Video
Notes
This same method can be done on a whole turkey. Cooking time will be extended roasting the whole bird.
Smoking the whole turkey or breast. To smoke the turkey preheat your smoker. Add the turkey at 225° for 1 hour. Increase the temperature to 375 and continue to roast in the smoker until the internal temperature reaches 165° and the skin becomes crisp.