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Roasted Bone-In Turkey Breast with Herb-Infused Compound Butter Recipe

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4.2 from 10 reviews

This delicious Roasted Bone-In Turkey Breast recipe features a flavorful herb and garlic compound butter spread under the skin and over the surface, resulting in tender, juicy, and perfectly roasted turkey with crispy skin. Ideal for holidays or family dinners, it offers a straightforward approach to roasting turkey breast to perfection.

  • Total Time: 2 hours
  • Yield: 8 servings

Ingredients

Turkey

  • 1 (8-9 lb.) bone-in Honeysuckle White or Shady Brook Farms turkey breast

Compound Butter

  • ½ cup (1 stick) unsalted butter, softened
  • 2 garlic cloves, finely minced (1 ½ teaspoons)
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 2 teaspoons finely minced fresh rosemary (or 1 teaspoon dried)
  • 1 tablespoon (5-6 leaves) finely minced fresh sage leaves (or 1 teaspoon dried)
  • ¾ teaspoon fine salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the lower third of the oven, removing any upper racks to ensure even roasting.
  2. Dry the Turkey: Use paper towels to pat the turkey breast inside and out until it is thoroughly dry, which helps achieve crispy skin.
  3. Make Compound Butter: In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, sage, salt, and pepper. Mash and stir until well blended to create a flavorful herb butter.
  4. Loosen the Skin: With clean hands, carefully lift and gently pull the skin on top of the breast to create space between the skin and meat. Insert fingers under the skin to loosen it all the way without tearing, leaving the skin attached at the breastbone.
  5. Apply Butter Under Skin: Rub half of the compound butter directly onto the breast meat beneath the loosened skin for deep flavor penetration.
  6. Apply Butter Over Skin: Spread the remaining butter evenly over the outside of the skin, covering the entire turkey breast.
  7. Roasting Setup: Place the prepared turkey breast skin-side up in a metal roasting pan.
  8. Insert Temperature Probe: If available, insert an oven-safe wireless thermometer probe into the thickest part of the breast for accurate cooking temperature monitoring. Alternatively, plan to check with a digital meat thermometer after 90 minutes.
  9. Roast the Turkey: Cook the turkey breast for 1 ½ to 2 hours until it reaches an internal temperature of 165°F (74°C) in the thickest part. Avoid basting during cooking for better skin crispiness.
  10. Monitor Browning: Check the turkey at 65 to 75 minutes. If the skin becomes too dark, loosely tent with aluminum foil to prevent further browning but do not cover tightly.
  11. Rest the Turkey: Remove the turkey from the oven and let it rest loosely covered with foil for 10 to 15 minutes before slicing to allow juices to redistribute.
  12. Store Leftovers: Store any leftover turkey in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months for later enjoyment.

Notes

  • Do not baste the turkey during cooking; this helps maintain crispy skin.
  • If skin browns too quickly, tent loosely with foil rather than tightly covering.
  • Letting the turkey rest after roasting is essential for juicy slices.
  • Use a wireless or probe thermometer for best cooking precision to avoid overcooking.
  • Compound butter adds moisture and herb flavor beneath the skin.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://recipesvibe.com/roasted-bone-in-turkey-breast-with-herb-infused-compound-butter-recipe/