📝 About This Recipe
This sophisticated roast celebrates the timeless pairing of succulent poultry and aromatic sage, elevated by a rich, sugar-free garlic herb compound butter. By using a bone-in breast, we ensure the meat remains incredibly moist and flavorful, while a high-heat start creates a beautifully bronzed, crackling skin without the need for honey or maple glazes. It is a stunning, healthful centerpiece that brings the comforting essence of a holiday feast to any weeknight table.
🥗 Ingredients
The Turkey
- 2.5-3 pounds Bone-in, skin-on turkey breast (patted completely dry)
- 2 teaspoons Kosher salt (more to taste)
- 1 teaspoon Freshly cracked black pepper
Sage & Garlic Compound Butter
- 4 tablespoons Unsalted butter (softened to room temperature)
- 2 tablespoons Fresh sage leaves (finely minced)
- 3 pieces Garlic cloves (pressed or grated into a paste)
- 1 teaspoon Fresh thyme (leaves only)
- 1 teaspoon Lemon zest (from half a lemon)
The Roasting Bed
- 1 large Yellow onion (cut into thick wedges)
- 2 pieces Carrots (cut into 2-inch chunks)
- 2 pieces Celery stalks (cut into 2-inch chunks)
- 1/2 cup Chicken or Turkey bone broth (sugar-free/low sodium)
- 1 tablespoon Extra virgin olive oil
- 6-8 pieces Whole sage leaves (for the pan and garnish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). This high initial heat is crucial for rendering the fat and achieving a crispy skin without using sugar-based glazes.
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2
In a small bowl, combine the softened butter, minced sage, garlic paste, thyme, and lemon zest. Use a fork to whip them together until the herbs are evenly distributed.
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3
Pat the turkey breast extremely dry with paper towels. Moisture is the enemy of crispiness; the drier the skin, the better the roast.
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4
Gently loosen the skin over the breast meat using your fingers, being careful not to tear it. Slide about two-thirds of the compound butter directly under the skin, spreading it evenly over the meat.
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5
Rub the remaining compound butter all over the outside of the skin. Generously season the entire breast with kosher salt and cracked black pepper.
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6
In a roasting pan or large oven-safe skillet, toss the onion wedges, carrots, and celery with olive oil. Scatter the whole sage leaves among the vegetables.
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7
Place the turkey breast directly on top of the vegetables. Pour the broth into the bottom of the pan (avoiding the turkey skin) to keep the environment moist and prevent the drippings from burning.
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8
Place the pan in the oven and roast at 425°F for 20 minutes to jumpstart the browning process.
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9
Reduce the oven temperature to 325°F (165°C). Continue roasting for another 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reaches 160°F (71°C).
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10
Every 20 minutes, use a spoon to quickly baste the turkey with the juices from the bottom of the pan to enhance the flavor and color.
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11
Once cooked, remove the turkey from the oven. Transfer it to a cutting board and tent loosely with foil. Let it rest for at least 15-20 minutes; this allows the juices to redistribute so the meat stays tender.
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12
Carve the breast against the grain into thick slices and serve alongside the roasted aromatics and a spoonful of the natural pan juices.
💡 Chef's Tips
Always use a meat thermometer; turkey can turn from juicy to dry in a matter of minutes, so pulling it at 160°F is key as carry-over cooking will bring it to 165°F. For the crispiest skin, salt the turkey breast 24 hours in advance and leave it uncovered in the fridge to air-dry. If the skin browns too quickly before the meat is done, cover just the top loosely with a small piece of aluminum foil. Ensure your sage is fresh; dried sage can often have a medicinal or 'musty' flavor that lacks the bright, piney notes needed for this dish. Don't discard the roasted vegetables; they absorb the turkey fat and herb butter, making them a delicious chef's snack or side.
🍽️ Serving Suggestions
Serve with a side of roasted cauliflower mash finished with roasted garlic for a low-carb, sugar-free alternative to potatoes. Pair with sautéed green beans tossed in toasted slivered almonds and a squeeze of fresh lemon juice. A crisp, dry Sauvignon Blanc or a light Pinot Noir complements the earthy sage and rich butter perfectly. For a refreshing contrast, serve with a simple arugula salad dressed in apple cider vinegar and extra virgin olive oil.