A bone-in turkey breast rubbed with sage, thyme and garlic butter and roasted at 325°F until juicy. A holiday-worthy main for a smaller crowd; serves 6 to 8.
When you want roast turkey without a whole bird, a bone-in turkey breast is the answer. It cooks in about two hours, carves easily, and feeds a family with leftovers to spare.
Sage, thyme, rosemary and garlic butter go under and over the skin, and the breast roasts on a bed of sliced onion with a little broth in the pan, which keeps the meat moist and gives you drippings for gravy.
Ingredients
1 bone-in, skin-on turkey breast (5 to 6 pounds), thawed
4 tablespoons unsalted butter, softened
2 cloves garlic, minced
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 onion, thickly sliced
1 cup chicken broth
Instructions
Thaw safely. If the turkey breast is frozen, thaw it in the refrigerator, allowing about 24 hours for every 4 to 5 pounds.
Heat the oven. Preheat the oven to 325°F (165°C).
Make the herb butter. Mash together the butter, garlic, sage, thyme, rosemary, salt and pepper.
Butter the turkey. Pat the turkey dry. Gently loosen the skin over the breast with your fingers and spread about two-thirds of the butter underneath. Rub the rest over the skin.
Set up the pan. Spread the onion slices in a roasting pan, set the turkey on top skin side up, and pour the broth into the pan.
Roast. Roast for 1 3/4 to 2 1/4 hours, basting with the pan juices every 45 minutes, until the thickest part of the breast, not touching bone, reads 165°F. If the skin browns too quickly, tent it loosely with foil.
Rest. Move the turkey to a cutting board, tent with foil and let it rest for 20 minutes.
Carve. Cut the breast meat away from the bone in one piece on each side, then slice it across the grain.
Nutrition per serving (estimated)
560Calories
2 gCarbohydrates
0 gFiber
2 gNet carbs
60 gProtein
33 gFat
Estimated per serving, based on 7 servings (the recipe serves 6 to 8), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
For gravy, strain the pan juices, skim the fat, and whisk 2 tablespoons of flour into 2 tablespoons of butter in a saucepan. Whisk in the juices and simmer until thickened.
A boneless turkey breast roast cooks faster, about 20 minutes per pound. Use a thermometer.
Leftover sliced turkey keeps for 3 to 4 days in the refrigerator.
