Roasted Turkey Breast

Ingredients

• 1 bone-in, skin-on turkey breast (5 to 6 pounds)
• 6 tablespoons unsalted butter, softened
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 lemon, zested and halved
• 1 cup low-sodium chicken broth
• 1 tablespoon olive oil

Method

1. 1

   Remove the turkey breast from the refrigerator and let it sit at room temperature for 30 to 45 minutes before roasting.

   30:00 · Rest at room temperature
2. 2

   Preheat the oven to 325°F. Set a roasting rack inside a roasting pan.

3. 3

   In a small bowl, mash together the softened butter, minced garlic, thyme, rosemary, salt, pepper, and lemon zest until well combined.

4. 4

   Pat the turkey breast dry with paper towels. Gently loosen the skin from the meat with your fingers, being careful not to tear it, and spread half the herb butter directly under the skin.

5. 5

   Rub the remaining herb butter over the outside of the skin, then drizzle with olive oil and rub to coat evenly.

6. 6

   Place the turkey breast skin-side up on the roasting rack. Squeeze the lemon halves over the top, then place the spent halves in the pan. Pour the chicken broth into the bottom of the pan.

7. 7

   Roast until the thickest part of the breast registers 160°F to 165°F on an instant-read thermometer, about 85 to 100 minutes, basting with pan juices every 30 minutes.

   1:25:00 · Roast turkey breast
8. 8

   If the skin browns too quickly, tent loosely with foil for the remainder of roasting.

9. 9

   Transfer the turkey breast to a cutting board and let rest for 15 to 20 minutes before slicing; the temperature will continue to rise a few degrees.

   15:00 · Rest before slicing
10. 10

    Carve the breast away from the bone in large pieces, then slice crosswise against the grain into even slices. Serve with the pan juices.