Description
This classic roasted turkey breast recipe features a flavorful herb butter rub that keeps the meat moist and tender. Perfect for a simple yet impressive main dish, it uses a blend of thyme, rosemary, and parsley to enhance the natural turkey flavor and is roasted to juicy perfection.
Ingredients
Scale
Turkey Breast
- 1 bone-in split turkey breast (3 pounds)
Herb Butter Mixture
- 6 tablespoons butter (softened)
- 3 teaspoons dried herb mixture (thyme, rosemary, and parsley)
Seasoning
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the turkey breast evenly.
- Make Herb Butter: In a small bowl, combine the softened butter with dried thyme, rosemary, and parsley. Mix well to create a fragrant herb butter blend.
- Prepare the Turkey: Place the turkey breast on a sheet pan or shallow roasting pan. Gently loosen the skin from the meat and rub the herb butter mixture underneath the skin for maximum flavor penetration. Then season the entire turkey breast generously with salt and black pepper.
- Roast the Turkey: Roast the turkey breast in the preheated oven for approximately 12 to 14 minutes per pound, which will be around 36 to 42 minutes for a 3-pound breast. This slow roasting allows the flavors to meld and the meat to cook evenly.
- Baste Midway: About halfway through the cooking time, baste the turkey breast with any butter mixture collected at the bottom of the pan to keep the meat moist and enhance flavor.
- Check for Doneness and Rest: Remove the turkey breast when it reaches an internal temperature of 160°F (71°C). Tent it loosely with foil and let it rest for 20 minutes before carving. This resting period lets the juices redistribute, ensuring juicy, tender slices.
Notes
- Use a meat thermometer to guarantee the turkey is cooked safely without drying out.
- Allow the turkey to rest fully before carving to keep it moist.
- Feel free to customize the herb blend to your preference, adding fresh herbs if available.
- Leftover turkey breast can be stored in the refrigerator for up to 3 days.
- This recipe is ideal for small gatherings or as part of a holiday meal.
