← Back to the recipe

Print: Garlic Herb Roast Turkey Breast

Press Ctrl+P (⌘P on a Mac) to print.

3 sides on 4×6 cards. In the print dialog pick paper size 6×4 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Garlic Herb Roast Turkey Breast

Ingredients · Serves 8 · Prep 15 min · Total 2 hr 15 min

  • Turkey
  • 1 bone-in turkey breast, skin-on, 5 to 6 lb, thawed
  • 2 tsp kosher salt
  • ¾ tsp black pepper
  • 1 onion, cut into thick rounds
  • 1 cup chicken broth
  • Herb butter
  • ¼ cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tsp lemon zest
simmerbee.com/r/roast-turkey-breast-ovenSimmerbeeCard 1 of 2 · front

Garlic Herb Roast Turkey Breast

Steps

  1. Heat the oven to 375°F with a rack in the lower-middle position.
  2. Pat the turkey breast very dry with paper towels.
  3. Mash the butter, garlic, sage, thyme and lemon zest together in a small bowl.
  4. Gently loosen the skin over the meat with your fingers and spread about half the herb butter underneath it.
  5. Rub the rest of the butter over the skin and season all over with the salt and pepper.
  6. Scatter the onion rounds in a roasting pan, set the turkey on top skin side up and pour the broth into the pan.
  7. Roast until the skin is golden and the thickest part of the breast reads 165°F (74°C) without touching bone. Start checking at 75 minutes.
  8. If the skin gets dark before the meat is done, lay a loose sheet of foil over the top.
  9. Move the turkey to a cutting board and rest it before slicing.
  10. Slice the meat off the bone in one piece, then cut it crosswise into slices. Spoon the pan juices over the top.
simmerbee.com/r/roast-turkey-breast-ovenSimmerbeeCard 1 of 2 · back

Garlic Herb Roast Turkey Breast

Steps, continued

  1. Cook to 165°F inside (check with a thermometer).