Entree: United States – Herb-Roasted Turkey Breast

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 40 min

Ingredients

- 4 lb (1.8 kg) boneless skin-on turkey breast
- 1/2 cup (113 g) unsalted butter, softened
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (6 g) chopped fresh rosemary
- 2 tbsp (6 g) chopped fresh thyme
- 1 tbsp (6 g) chopped fresh sage
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (8 g) all-purpose flour (optional, for gravy)

Instructions

1. Preheat oven to 375°F (190°C). Pat turkey breast dry and loosen skin from meat with fingers.
2. In a bowl, combine softened butter, minced garlic, lemon juice, chopped herbs, salt, and pepper.
3. Spread half the herb butter under the skin over the breast meat and rub remaining butter over the skin.
4. Place breast skin-side up on a rack in a roasting pan and pour 1/2 cup (120 ml) stock into the pan.
5. Roast for about 1 to 1¼ hours, or until internal temperature at the thickest part reaches 165°F (74°C), basting once with pan juices after 40 minutes.
6. Remove from oven, tent with foil, and let rest 15 minutes before slicing.
7. For a simple gravy, pour pan juices into a small saucepan, whisk in 1 tbsp (8 g) flour, add remaining stock, and simmer until slightly thickened; season to taste.