🦃 Herb-Roasted Turkey Breast

Ingredients

• Turkey

• 6 lb Turkey breast, bone-in, bone-in, skin on, thawed
• 4 tbsp Butter, salted, softened
• 3 clove Garlic, minced
• 1 tbsp Fresh rosemary, chopped
• 1 tbsp Fresh thyme, leaves, chopped
• 1 tsp Ground sage
• 1½ tsp Table salt
• ½ tsp Ground black pepper

• Pan

• 1 Yellow onion, cut in wedges
• 1 cup Chicken broth

Nutrition

Steps

You’ll need: roasting pan with rack, or a 9-by-13-inch pan, instant-read thermometer, small bowl.

1. Heat the oven to 350°F. If the turkey was frozen, thaw it in the fridge, allowing about 1 day per 4 to 5 pounds.
2. Mash the butter with the garlic, rosemary, thyme, sage, salt and pepper.
3. Pat the turkey dry. Gently loosen the skin with your fingers and spread half the butter under it, right on the meat. Rub the rest over the skin. Wash your hands.
4. Scatter the onion in the pan, set the turkey on top (on a rack if you have one) and pour in the broth.
5. Roast 1 3/4 to 2 1/4 hours, until an instant-read thermometer in the thickest part, not touching bone, reads 165°F. If the skin browns too fast, tent it loosely with foil.
6. Let the turkey rest 15 minutes before carving so the juices settle. Slice the meat off the bone, then across the grain.

🌡 Safe temperaturesTurkey 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.