📝 About This Recipe
This elegant roast is the ultimate solution for a sophisticated dinner without the fuss of a whole bird. Infused with a luscious compound butter of fresh rosemary, sage, and thyme, the turkey is roasted until the skin is golden-crisp and the meat is incredibly succulent. A bright burst of lemon zest cuts through the richness, creating a centerpiece that is as vibrant in flavor as it is beautiful on the platter.
🥗 Ingredients
The Turkey
- 6-7 pounds Bone-in, skin-on turkey breast (thoroughly patted dry)
- 2 teaspoons Kosher salt (plus more for the cavity)
- 1 teaspoon Black pepper (freshly cracked)
Lemon-Herb Compound Butter
- 1/2 cup Unsalted butter (softened to room temperature)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh rosemary (finely chopped)
- 1 tablespoon Fresh sage (finely chopped)
- 1 tablespoon Fresh thyme (leaves stripped from stems)
- 1 tablespoon Lemon zest (from about 2 large lemons)
- 1/2 teaspoon Smoked paprika (for color and depth)
Aromatics and Roasting Base
- 1 large Yellow onion (cut into thick wedges)
- 2 medium Carrots (cut into 2-inch chunks)
- 2 stalks Celery (cut into 2-inch chunks)
- 1 cup Chicken or Turkey stock (low sodium)
- 1 Lemon (halved)
- 1 tablespoon Extra virgin olive oil (to drizzle over vegetables)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). This high initial heat will help sear the skin for maximum crispness.
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2
In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, sage, thyme, lemon zest, salt, pepper, and smoked paprika. Mash with a fork until the herbs are evenly distributed.
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3
Remove the turkey breast from the refrigerator. Pat the skin extremely dry with paper towels; moisture is the enemy of crispy skin.
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4
Gently loosen the skin over the breast meat using your fingers, being careful not to tear it. This creates a pocket for the flavor.
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5
Spread about two-thirds of the compound butter directly onto the meat underneath the skin. Use your hands to massage it over the entire surface area.
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6
Rub the remaining one-third of the butter over the outside of the skin. Season the cavity of the breast with a pinch of salt.
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7
In a heavy-bottomed roasting pan, toss the onion, carrots, and celery with olive oil. Place the lemon halves cut-side down in the pan.
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8
Place a roasting rack over the vegetables and set the turkey breast on the rack, skin-side up. Pour the stock into the bottom of the pan.
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9
Slide the pan into the oven and immediately reduce the temperature to 350°F (175°C). This ensures a gentle, even cook after the initial sear.
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10
Roast for 1 hour to 1 hour 20 minutes. Begin checking the internal temperature at the 1-hour mark using a meat thermometer.
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11
The turkey is done when the thermometer reads 160°F (71°C) in the thickest part of the breast. The temperature will rise to 165°F as it rests.
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12
Carefully transfer the turkey to a carving board. Tent loosely with foil and let it rest for at least 20 minutes to allow the juices to redistribute.
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13
Carve into thick slices against the grain and serve alongside the roasted lemon halves for extra squeezing.
💡 Chef's Tips
Always use a meat thermometer; turkey can go from juicy to dry in a matter of minutes. If the skin is browning too quickly, loosely cover the top with a piece of aluminum foil halfway through cooking. For the best flavor, salt the turkey breast 24 hours in advance and leave it uncovered in the fridge to 'dry brine'. Don't discard the pan drippings! Strain them and use as a base for a bright, lemony gravy. Make sure the butter is truly soft before mixing, or you'll end up with clumps rather than a smooth spread.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Pinot Noir to complement the herbs. Serve with garlic mashed potatoes to soak up the herb-infused pan juices. A side of honey-glazed roasted carrots or sautéed green beans with almonds adds a beautiful crunch. Freshly baked sourdough rolls are perfect for making mini-sandwiches with any leftovers. A bright cranberry-orange relish provides a tart contrast to the savory roasted meat.