Buttery Herb Turkey Breast (Print Version)
# Ingredients:
01 -
Single turkey breast (2.5-3 kg), with skin and bone.
02 -
1/2 tsp of salt.
03 -
Ground black pepper.
04 -
4 sprigs of rosemary.
05 -
8 sprigs of sage.
06 -
10 sprigs of thyme.
07 -
12 garlic cloves, broken up.
08 -
150g softened unsalted butter.
09 -
1 1/4 tsp salt for butter mix.
10 -
1/2 tsp black pepper for butter mix.
11 -
4 large garlic cloves finely minced.
12 -
1 tbsp fresh parsley, chopped finely.
13 -
1 tbsp chopped sage (fresh leaves).
14 -
1 tbsp rosemary leaves, chopped finely.
15 -
1 tbsp thyme leaves, picked fresh.
# Instructions:
01 -
Let the turkey sit out for 45 minutes to come to room temperature. Heat oven to 200C (390F).
02 -
Line your baking dish with garlic pieces and herb bunches.
03 -
Stir together the softened butter, minced garlic, herbs, salt, and pepper until smooth.
04 -
Gently separate the skin from the turkey using a spoon. Spread two-thirds of the butter underneath, then cover the outside and underside with the rest.
05 -
Place the turkey on top of the herbs, lower the oven to 180C (350F), and roast for 90 minutes. Remember to baste every half-hour.
06 -
Check that the turkey reaches 74C (165F) inside. Cover it with foil if the skin browns too quickly.
07 -
Leave the turkey to rest for 15-20 minutes, then slice and serve with the butter sauce from the pan.
# Notes:
01 -
You can prep this up to 24 hours in advance.
02 -
Cook 15 minutes for every 500g (1lb) of turkey.
03 -
Swap dried herbs for fresh ones if needed.
04 -
Use less salt if your turkey is brined.