Thanksgiving Made Easy: Moist, Tender and Easy Herb-Roasted Turkey Breast
This is my (new) answer to the 15-pound beast.
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Equipment
- Roasting pan
Ingredients
- 6-8 lb bone-in turkey breast
- 1/2 cup unsalted butter, room temperature
- few sprigs parsley
- few sprigs sage, stems removed
- few sprigs rosemary, leaves only
- few sprigs thyme, leaves pulled from stems
- kosher salt
- pepper
- pomegranate, lemon, and/or more herb sprigs for the serving platter
Instructions
- Take turkey breast out of the refrigerator 75 minutes before you want to start cooking. Chops the herbs, combine, and add them to half the butter in a bowl.
- Place the turkey breast in your roasting pan, skin side up. Carefully lift skin around breast and work some of the herbed butter in, underneath. Do not tear the skin.
- Liberally salt and pepper the breast on all sides. Then, rub remaining herbed butter over the outside of the breast. Let turkey sit out for an hour so the seasoning can penetrate and the breast can come to room temperature.
- Place a cooking rack in the lower-third of oven. Preheat the oven to 325°. Place turkey in oven and set a timer for 1-3/4 hours. Push the probe into the center of the breast, not touching bone. The temperature should reach 160° before taking out of the oven. The temp will easily reach 165° by the time it's rested.
- Set roasting pan on a heat-safe surface, tent with foil and let it rest for 20-30 minutes. It will easily reach 165° after being tented for a while. Enjoy!
Notes
While the cooked turkey rests, put your sides back into the oven to heat. Carefully slice the breast and fan it out on a platter. Tuck herbs, sliced lemon and/on a quartered pomegranate on the edges of the platter. Feast!