Ingredients
Method
Preparation
- Preheat your oven to 325°F (165°C). Place a roasting rack inside a heavy roasting pan.
- Remove the turkey breast from its packaging and pat the skin completely dry with paper towels.
- In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, sage, salt, and pepper until it forms a smooth paste.
- Gently loosen the skin over the turkey breast using your fingers. Spread about half of the herb butter directly onto the meat under the skin.
- Rub the remaining herb butter and the olive oil all over the outside of the skin.
- Squeeze the lemon juice over the top, then place the lemon halves and onion quarters inside the cavity of the breast.
- Place the turkey breast on the rack in the roasting pan and pour the broth into the bottom of the pan.
Cooking
- Roast the turkey for about 2 to 2.5 hours, until it reaches an internal temperature of 165°F (74°C).
- If the skin gets too dark before the meat is done, loosely cover it with aluminum foil.
Resting
- Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Notes
Pair with classic sides like mashed potatoes and green bean casserole. Use flavorful drippings from the pan to make gravy.
