Roasted Turkey Breast
The turkey breast turns out very tender, juicy and so buttery, with hints of rosemary.
Servings: 6 servings
Calories: 172kcal
Ingredients
- 1 kg turkey breast (boneless, skinless)
- ½ cup butter, softened to room temperature
- 2 cloves garlic, minced or finely chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 teaspoons fresh parsley
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 165°C (325°F).
- Pat dry the turkey breast with paper towels and set aside.
- In a bowl combine softened butter, minced garlic, rosemary, thyme, parsley, salt and pepper. Mix until well combined.
- Rub the turkey breast with herb butter all over the surface, top and bottom, covering the whole breast.
- Place the buttered turkey breast (and desired vegetables, optional) in a baking dish and bake for about 90 minutes. The turkey breast is cooked when the instant read thermometer, inserted into the deepest (thickest) part of the breast reads 74°C (165°F).
- Tip: after the turkey has been in the oven for about 25-30 minutes, and started producing juices, bast the breast with the produced juices using a basting syringe. Repeat basting every 15-20 minutes. Because the breast is skinless it needs a bit of help to get this nice golden brown color.
- Remove the turkey breast from the oven, loosely cover with aluminium foil and let stand for about 10-15 minutes to absorb a bit of juices. Slice and serve with desired side dish.
- Enjoy!