📝 About This Recipe
This Keto-friendly centerpiece elevates the humble turkey breast into a gourmet masterpiece, perfect for holiday gatherings or a sophisticated Sunday roast. The secret lies in a rich, aromatic sage and garlic compound butter tucked beneath the skin, ensuring the meat remains exceptionally moist while the exterior achieves a perfect golden crisp. Infused with earthy herbs and bright citrus notes, this dish delivers all the comfort of a traditional roast without the carb-heavy burden.
🥗 Ingredients
The Turkey
- 3-4 pounds Bone-in, skin-on Turkey Breast (thoroughly thawed if frozen)
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Extra Virgin Olive Oil (for coating the skin)
Sage Compound Butter
- 1/2 cup Unsalted Butter (softened to room temperature)
- 2 tablespoons Fresh Sage Leaves (finely minced)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 3 cloves Garlic (pressed or finely minced)
- 1 teaspoon Lemon Zest (from one organic lemon)
- 1/2 teaspoon Smoked Paprika (for a hint of color and depth)
Roasting Aromatics
- 1 small Yellow Onion (quartered)
- 2 stalks Celery (cut into 2-inch pieces)
- 1/2 cup Chicken Bone Broth (low sodium and keto-compliant)
- 4-5 pieces Fresh Thyme Sprigs (whole)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Position the oven rack in the lower third to ensure even cooking of the breast.
-
2
Remove the turkey breast from the refrigerator and pat it extremely dry with paper towels. Removing moisture is the key to achieving that coveted crispy skin.
-
3
In a small mixing bowl, combine the softened butter, minced sage, rosemary, garlic, lemon zest, and smoked paprika. Use a fork to mash everything together until the herbs are evenly distributed.
-
4
Gently slide your fingers between the turkey skin and the meat, starting at the neck end, to create a pocket. Be careful not to tear the skin.
-
5
Take about two-thirds of the compound butter and spread it generously directly onto the meat underneath the skin. Use your hands on the outside of the skin to massage the butter evenly across the breast.
-
6
Rub the remaining one-third of the butter over the outside of the skin, then drizzle with the olive oil for extra crispness.
-
7
Season the entire exterior of the turkey breast liberally with kosher salt and freshly cracked black pepper.
-
8
In a roasting pan, scatter the quartered onion, celery pieces, and thyme sprigs. Pour the chicken bone broth into the bottom of the pan.
-
9
Place a roasting rack over the vegetables and set the turkey breast on top, skin-side up. This allows hot air to circulate around the entire bird.
-
10
Roast in the preheated oven for 1 hour to 1 hour 15 minutes. Use a meat thermometer to check the internal temperature; it is done when it reaches 160°F (71°C) in the thickest part.
-
11
Halfway through the cooking time, check the skin. If it is browning too quickly, tent it loosely with aluminum foil.
-
12
Once the turkey reaches the target temperature, remove it from the oven and transfer it to a cutting board.
-
13
Crucial Step: Let the turkey rest uncovered for at least 15-20 minutes. This allows the juices to redistribute, ensuring every slice is moist and tender.
💡 Chef's Tips
Always use a digital meat thermometer to prevent overcooking; turkey breast can dry out very quickly once it passes 165°F. Ensure your butter is truly at room temperature before mixing, otherwise, it won't spread evenly under the skin. If you don't have fresh sage, you can use 1/3 the amount of dried sage, but fresh provides a much more vibrant, keto-friendly flavor profile. Save the pan drippings! Whisk them with a little heavy cream and a pinch of xanthan gum for a delicious, low-carb gravy. For the crispiest skin, leave the turkey uncovered in the fridge for 2 hours before starting the recipe to air-dry the skin.
🍽️ Serving Suggestions
Serve alongside a creamy Cauliflower Mash loaded with butter and chives for a classic comfort feel. Pair with roasted green beans topped with toasted slivered almonds and a squeeze of fresh lemon. A crisp, chilled glass of Sauvignon Blanc or a dry Sparkling Water with lime complements the herbal notes perfectly. Add a side of sugar-free cranberry sauce made with monk fruit sweetener for a festive touch. Serve with a simple arugula salad dressed in lemon juice and olive oil to cut through the richness of the sage butter.