Roast Turkey Breast

1 (5-pound) bone-in, skin-on turkey breast
1 lemon, sliced
6 tablespoons unsalted butter, at room temperature
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons chopped fresh sage leaves
1 1/2 teaspoons chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Let turkey stand at room temperature for 30 minutes.
Preheat oven to 325 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread lemon slices into the prepared baking dish.

In a small bowl, combine butter, garlic, thyme, sage and rosemary.

Dry turkey thoroughly with paper towels. Using your fingers, carefully loosen the skin from the breast meat, spreading half of the butter mixture under the skin. Secure skin over the butter with wooden picks.

Place turkey, breast side up, on top of the lemon slices. Spread remaining half of the butter mixture over the turkey; season with salt and pepper, to taste.

Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, about 1 hour 30 minutes.

Let stand 20 minutes before carving; serve warm with gravy, if desired.

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