Garlic Herb Butter Roasted Turkey Breast

Scrumptious, Juicy and practically effortless its not just for the Holiday!
INGREDIENTS:
2 lb single turkey breast, boneless skin on
1 small bunch of rosemary approximately 5 sprigs
1 small bunch of sage approximately 4 sprigs
1 small bunch of thyme approximately 8 sprigs
3- 1/4 inch thick onion slices
BUTTER:
8 tbsp or 1 stick of salted butter, softened
1/2 tsp black pepper
4 large garlic cloves, minced
2 tbsp finely chopped sage, fresh
1 tbsp finely chopped rosemary, fresh
1 tbsp finely chopped thyme leaves, fresh
INSTRUCTIONS:
1. Take turkey out of the fridge 1/2 hour- 45 minutes before cooking
Preheat the oven to 375 degrees and place oven rack in the lower middle position.
2. Place the 3 bunches of herbs in the middle of a baking dish and top with the 3 onion slices. As the turkey breast bakes these aromatics will combine with the turkey drippings and form the flavor base for our sauce.
3. Combine butter ingredients together until smooth and well mixed.
4. Using an upside teaspoon slowly work back and forth under the skin to help separate it from the turkey, being careful not to go all the way through the skin on the other side. This will leave a pocket for your butter mixture.
5. Using about 1/3 of the butter, spread it under the skin on the top half of the breast. Use your fingertips to smooth and spread out the butter evenly under the skin. Flip the turkey breast over and using 1/3 more of the butter spread it evenly on the underside.
6. Place the turkey in the baking dish on the onions and herbs skin side up. Spread with the remaining butter evenly on top of the skin.
7. Place the turkey in the oven and bake for 10 minutes at 375 degrees. Turn the oven down to 350 degrees and roast for an approximately 1 hour and 5 minutes more, basting with the pan juices every 30 minutes. The turkey is done when the thermometer inserted into the thickest part of the breast reads 160 degrees. At any point if the skin of your turkey becomes to brown for your taste cover with foil and continue the cooking process.
There will be at least 5 degrees of carry over cooking as the turkey rests, resulting with a finished temperature of 165 degrees. Cooking times will vary so be sure to check the temperature after 45 minutes to 1 hr of roasting.
8. Cover with foil and rest for 15-20 minutes. Baste one more time with the pan juices before carving. Use the additional pan juices as a sauce/gravy after plating and what ever you do don't forget about the left overs for amazing turkey sandwiches.
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[@user-ht6ii1yj2i]

Wonderful! I'm doing this recipe! ❤

[@SavoryThymes]

Excellent! I hope you enjoy it! Let me know how it turns out 😊

[@oldiesguy7552]

Love love love this recipe. Tried it tonight (Thanksgiving) and wifey and I thoroughly enjoyed at how simple it really was. But the endless flavor and super moist turkey is a keeper. Thank you so much for sharing. Happy Thanksgiving.

[@SavoryThymes]

Sooooo glad you enjoyed the recipe!
I completely agree, super simple method and it gives great results. I really appreciate your comment!Have a wonderful holiday season.

[@brad8386]

Great video! Looks so good I don't think I can wait until Thanksgiving! Perfectly in sync with the perfect music for it too!

[@SavoryThymes]

Thank you so much! Let me know how it turns out. Glad you enjoyed the music!