The Best Way To Cook Oven-Roasted Turkey Breast
Cooking a turkey for two in the oven was never easier. Covered in herb butter and cooked to juicy perfection, you will love this recipe.
Servings: 2
Calories: 1337kcal
Ingredients
- 1 to 1.5 pound turkey breast skin on, bone in
- 1 cup of salted butter softened
- 2 tablespoons dried rosemary
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1 teaspoon ground pepper
- 1/2 teaspoon kosher salt
- Fresh rosemary for garnish
Instructions
- Preheat the oven to 325 degrees and grease a 9 x 13-inch casserole dish.
- In a small mixing bowl, add the butter, dried rosemary, dried thyme, dried sage, ground black pepper, and salt.
- Next, using the back of a spoon, carefully lift the skin from the turkey while trying to keep the skin intact.
- Dry the turkey with a paper towel.
- Spread the herb butter mixture between the meat and the skin. Reserve about two tablespoons of the butter mixture for using after the turkey cooks.
- Gently pull the turkey skin back over the buttered area and place the turkey into the casserole dish.
- Bake for about 90 minutes or until a digital thermometer reads 174 degrees in the thickest part of the breast.
- Remove the turkey from the oven and add the remaining two tablespoons of butter to the top of the turkey and allow it to melt.
- Let the turkey rest for 20 minutes before slicing and serving.
Notes
Tips For The Best Turkey
- There’s no need to baste this roast turkey breast because of the seasoned butter mixture under the skin. This results in making the skin very crispy while giving you a juicy turkey.
- When checking the temperature, be sure to check in the thickest part of the breast so you will know if the entire turkey is done cooking.
- It’s essential to keep the skin of the turkey intact for this recipe. It’s what keeps the butter mixture in place. Equally as important, you need to pat that turkey breast dry with paper towels. This allows the butter to stick to the meat better. If the skin is damp, it won’t adhere quite as well.
- Also, you should know that this turkey is going to smell absolutely heavenly. While you’ll want to just gobble it up, pardon the pun, you need to let it rest fully for 20 minutes. Cutting the turkey too soon results in the juices escaping, leaving you with a dry turkey.
- Not good for gravy. For a whole bird, the pan drippings at the bottom are always ideal for turkey gravy. However, due to the sheer amount of butter here, you’ll only wind up with a gravy that separates. If you want gravy, you should prepare it ahead of time to enjoy with your turkey and mashed potatoes.
Nutrition
Serving: 1 | Calories: 1337kcal | Carbohydrates: 5g | Protein: 104g | Fat: 100g | Saturated Fat: 61g | Polyunsaturated Fat: 32g | Trans Fat: 4g | Cholesterol: 516mg | Sodium: 1384mg | Fiber: 3g