Herb Butter Turkey Breast (Print Version)
# Ingredients:
01 -
One turkey breast (2.5-3 kg), bone in, skin on.
02 -
1/2 tsp of salt.
03 -
Freshly ground black pepper to taste.
04 -
10 sprigs of fresh thyme.
05 -
4 sprigs of rosemary.
06 -
8 sprigs of sage.
07 -
12 garlic cloves, crushed.
08 -
150g of softened butter, unsalted.
09 -
1/2 tsp ground pepper (to season butter).
10 -
1 1/4 tsp table salt (to season butter).
11 -
4 large garlic cloves, finely minced.
12 -
1 tbsp of chopped parsley (fresh).
13 -
1 tbsp of rosemary, diced small.
14 -
1 tbsp of sage, chopped finely.
15 -
1 tbsp fresh thyme leaves.
# Instructions:
01 -
Take the turkey out of the fridge about 45 minutes before starting. Set your oven to 200C/390F to preheat.
02 -
Put the smashed garlic cloves and the herb bunches in the center of your roasting dish.
03 -
Mix the softened butter, minced garlic, all the chopped herbs, salt, and pepper in a bowl.
04 -
Using a spoon, loosen the turkey's skin gently. Spread about two-thirds of the herb butter under the skin. Rub the rest all over the outside and underside.
05 -
Place the turkey breast on top of the herbs in the dish. Lower the oven temperature to 180C/350F, and let it roast for 1.5 hours, basting every half an hour.
06 -
Check the internal temperature with a meat thermometer—it should be 74C/165F. If it turns golden, cover it loosely with foil.
07 -
Let the turkey rest for 15-20 minutes before slicing. Pour the pan juices over it to serve.
# Notes:
01 -
You can prep the turkey up to a day ahead.
02 -
Cook for 15 minutes per 500g/1lb weight.
03 -
If you don't have fresh herbs, dry ones work too.
04 -
Skip some salt if you're using a pre-brined turkey.