Ingredients: – 1 Whole or Half Bone-in Turkey Breast, or bonele Herb Butter: – 1/2 cup unsalted butter, softened – 1/2 teaspoon salt – 1/4 teaspoon freshly ground black pepper – 3 cloves garlic, minced – 1 ½ teaspoons fresh thyme, chopped – 1 1/2 teaspoons fresh rosemary, chopped – 1/2 teaspoon fresh sage, chopped
Instructions: 1. Thaw the turkey, if frozen. A general rule of thumb is 24 hours for every 5 pounds of turkey. Remove the thawed turkey from the fridge 20 minutes before cooking.
1. Preheat the oven to 325 degrees F (165 degrees C). 2. Make the herb butter by combining the softened butter, minced garlic, salt, pepper, and chopped fresh herbs in a bowl.
Prep the turkey: Remove the turkey from its packaging and use paper towels to pat it dry on all sides. Season the outside with some salt and pepper.
Loosen the skin of the turkey breast and spread a spoonful of herb butter under the skin, spreading it over both sides of the breast. Spread the remaining herb butter over the outside of the turkey breast.
Roast: Position oven racks so the turkey will sit in the center of the oven.
Cook at 325 degrees F for about 14-15 minutes per pound, or until the internal temperature reaches 165 degrees F when inserted into the thickest part of the breast.
Rest: Remove the turkey from the oven and cover it with a piece of aluminum foil. Allow it to rest for at least 15 minutes before carving.