Herb Butter Roasted Turkey Breast

$- 1 boneless turkey breast (about 2-3 pounds) - 1/2 cup unsalted butter, softened - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh sage, chopped - Zest of 1 lemon - Juice of 1 lemon - Salt and pepper to taste - 1 cup chicken broth - Fresh herbs (for garnish) Using a boneless turkey breast makes cooking easier. You can also use bone-in turkey breast for more flavor. If you cannot find fresh herbs, dried herbs can work in a pinch. Just use less since dried herbs are stronger. Swap unsalted butter with olive oil for a lighter option. Fresh herbs bring bright flavors to your turkey. They add depth and aroma that dried herbs cannot match. Rosemary, thyme, and sage combine well, making the turkey taste amazing. Fresh herbs also look great as a garnish. They make your dish visually appealing. When you use fresh herbs, you elevate your meal, giving it a gourmet touch. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even cooking. A hot oven helps the turkey get a nice, golden skin. Next, get a mixing bowl. Add 1/2 cup of softened butter. Then, toss in 4 minced garlic cloves. Add 1 tablespoon of chopped rosemary, thyme, and sage. Don’t forget the zest and juice from 1 lemon. Season with salt and pepper. Mix everything together well. You want a smooth and fragrant herb butter. Now, take your boneless turkey breast. Pat it dry with paper towels. This helps the skin crisp up. Gently loosen the skin over the turkey. Use your fingers, but be careful not to tear it. Take about half of your herb butter. Spread it under the skin. Make sure to cover it evenly. Then, rub the rest of the butter all over the outside of the turkey. This gives it flavor and moisture. In a roasting pan, pour in 1 cup of chicken broth. Place the turkey breast on a roasting rack, skin side up. Now, your turkey is ready to roast! Roasting the turkey breast is key for great flavor. I recommend using a roasting rack. This lets hot air circulate around the turkey. Preheat your oven to 350°F (175°C). Place the turkey breast skin side up on the rack. Pour chicken broth into the pan. This adds moisture as it cooks. Roast for about 1.5 to 2 hours. The turkey will be golden brown and smell amazing. Basting keeps the turkey juicy and full of flavor. Every 30 minutes, spoon some pan juices over the turkey. This helps the skin stay crisp and tasty. Use a baster or a spoon. Make sure to get all the golden bits from the pan. This simple step makes a big difference. To ensure the turkey is safe to eat, check the internal temperature. Use a meat thermometer and insert it into the thickest part of the breast. You want it to reach 165°F (75°C). This means the turkey is fully cooked and safe to enjoy. Let it rest for at least 15 minutes before slicing. This lets the juices settle and keeps the meat tender. Pro Tips Use Fresh Herbs: Fresh herbs enhance the flavor of the herb butter significantly compared to dried herbs. Always opt for fresh when possible for the best taste! Let the Butter Soften: Ensure your butter is at room temperature before mixing with herbs and garlic. This will make it easier to spread under the turkey skin. Baste Frequently: Basting the turkey every 30 minutes keeps it moist and adds flavor. Use the pan juices to avoid drying out the meat. Rest Before Slicing: Allow the turkey to rest for at least 15 minutes after roasting. This helps the juices redistribute, resulting in a juicier turkey. {{image_2}} To make a tasty turkey, fresh herbs are key. Use rosemary, thyme, and sage. Their strong flavors blend well with turkey. Mix these herbs with butter and garlic for a rich taste. You can also add lemon zest for a fresh kick. This adds brightness and balances the dish. Spread the herb butter under the turkey skin. This ensures the flavors soak in during cooking. Always taste the butter mix before using it. Adjust salt and pepper to your liking. Keeping your turkey juicy is vital. Start by patting the turkey dry. This helps the skin crisp up. Don’t skip the basting step! Baste the turkey every 30 minutes. Use the pan juices to keep it moist. Adding chicken broth to the roasting pan helps, too. It steams the turkey from below, adding more moisture. Let the turkey rest after cooking. This step lets the juices settle. If you slice too soon, the juices will run out. Herb butter roasted turkey breast pairs well with many sides. Consider serving it with mashed potatoes or roasted vegetables. A green salad adds a nice touch, too. For a tasty sauce, try cranberry sauce or gravy. These add color and flavor to the plate. Garnish with fresh herbs before serving. This adds a pop of color and freshness. Don’t forget to save some pan juices for drizzling. They add extra richness to each slice. You can have fun with herb butter. Try using different herbs to change the flavor. Basil, dill, or parsley can add new tastes. You can also mix in spices like paprika or cayenne for heat. If you love cheese, add some grated parmesan for a rich twist. You can even swap lemon for orange zest for a sweet touch. Roasting is not the only way to cook turkey breast. You can grill it for a smoky flavor. Start by preparing the turkey just like you would for roasting. Then, preheat your grill to medium heat. Cook the turkey breast for about 15 minutes on each side. Make sure to check the internal temperature to hit 165°F (75°C). You can also use a slow cooker for a hands-off method. Just set it on low and let it cook for 4-6 hours. Serving your turkey with sauce can add more flavor. A simple gravy made from the pan drippings is a classic choice. To make it, pour the drippings into a pot and heat them. Then, whisk in a bit of flour to thicken it up. You can also add some cream or herbs for extra taste. If you want to try something different, serve it with cranberry sauce for a sweet and tart contrast. Roasting a turkey breast takes about 1.5 to 2 hours. The time may vary based on the size of the breast. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. Basting every 30 minutes keeps it moist and tasty. Yes, you can use a frozen turkey breast. However, you must thaw it first. Thawing takes time, so plan ahead. A good method is to leave it in the fridge for 24 hours per 5 pounds. Avoid thawing in hot water, as this can lead to uneven cooking. Herb butter roasted turkey breast pairs well with many sides. Consider serving it with mashed potatoes, green beans, or stuffing. A fresh salad adds color and crunch. You can also serve cranberry sauce for a sweet touch. Don't forget gravy for extra flavor! In this post, we explored the key ingredients and their substitutes, focusing on fresh herbs. I gave you a clear step-by-step guide on preheating the oven and preparing herb butter for your turkey. We discussed cooking techniques, including roasting and basting, to achieve a juicy turkey. I also shared useful tips, variations for herb butter, and answered common questions. With these insights, you can create a delicious herb butter roasted turkey that impresses everyone at the table. Enjoy your cooking!$

Herb Butter Roasted Turkey Breast

A flavorful turkey breast roasted with a herb butter mixture, perfect for any occasion.

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Main Course

Cuisine American

Servings 6

Ingredients

1 whole boneless turkey breast (about 2-3 pounds)
0.5 cup unsalted butter, softened
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1 whole zest of 1 lemon
1 whole juice of 1 lemon
to taste salt and pepper
1 cup chicken broth
for garnish fresh herbs

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, lemon juice, salt, and pepper. Mix well until fully blended.
Pat the turkey breast dry with paper towels. Gently loosen the skin over the turkey breast with your fingers, being careful not to tear it.
Spread about half of the herb butter mixture under the skin of the turkey breast, ensuring even coverage. Rub the remaining butter all over the outside of the turkey.
In a roasting pan, pour the chicken broth, and place the turkey breast on a roasting rack inside the pan, skin side up.
Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C). Baste the turkey with pan juices every 30 minutes for extra flavor and moisture.
Once cooked, remove the turkey from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute.
Slice the turkey breast and arrange it on a serving platter. Drizzle with some of the pan juices and garnish with fresh herbs before serving.

Notes

Let the turkey rest before slicing to ensure juiciness.

Keyword herb butter, roasted, turkey