Description
This Roast Turkey Breast recipe features a tender, juicy 6 ½ pound bone-in turkey breast seasoned with a fragrant herb butter made from garlic, rosemary, and thyme. Roasted to golden perfection, this dish is perfect for special occasions or holiday meals, offering a delicious centerpiece with simple yet flavorful ingredients.
Ingredients
Scale
Turkey
- 1 (6 ½ pound) whole bone-in turkey breast
Herb Butter
- ½ cup unsalted butter, softened at room temperature
- 4 garlic cloves, minced
- 2 teaspoons finely chopped fresh rosemary
- 2 teaspoons finely chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) to prepare for roasting the turkey breast.
- Prepare the herb butter: In a small bowl, combine the softened unsalted butter, minced garlic, finely chopped fresh rosemary, thyme, kosher salt, and freshly ground black pepper. Mix thoroughly until well blended.
- Apply herb butter: Pat the turkey breast dry with paper towels. Gently loosen the skin over the turkey breast by sliding your fingers beneath it, being careful not to tear it. Spread the herb butter evenly under the skin, coating the meat thoroughly. Then rub the remaining butter over the outer skin of the turkey breast.
- Roast the turkey breast: Place the prepared turkey breast on a rack in a roasting pan, skin-side up. Insert an oven-safe meat thermometer into the thickest part of the breast without touching the bone. Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest the turkey: Once cooked, remove the turkey breast from the oven and tent it loosely with aluminum foil. Allow it to rest for 15 to 20 minutes to let the juices redistribute for a moist and flavorful result.
- Carve and serve: Slice the turkey breast against the grain and serve immediately with your choice of sides and gravy if desired.
Notes
- Using fresh herbs such as rosemary and thyme provides the best flavor, but dried herbs can be substituted if necessary; use about one-third the amount if dried.
- Allowing the turkey breast to rest after roasting ensures the juices remain locked in for optimal tenderness.
- Use a meat thermometer for best accuracy and food safety.
- You can make the herb butter mixture ahead of time and refrigerate it for up to 24 hours.
- Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
