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I've gotta share my top method for cooking turkey breast that always amazes everyone at dinner! Through years of holiday cooking, I've nailed this buttery garlic and herb version that stays super juicy. When you take this out, your kitchen fills with amazing smells of roasted garlic mixed with fresh herbs that gets everyone hungry right away!
What Makes This Turkey Special
This method takes away all your holiday cooking worries! The butter mixture works two ways by adding flavor and keeping everything moist. And the best thing? The tasty drippings make their own sauce so you don't need to bother with gravy. People always wonder how I get the meat so soft and tasty - it's all about that herb-packed butter!
What You'll Need for Buttery Herb Turkey
- Turkey Breast: Pick a nice cut whether it has bones or not, they both turn out great.
- Garlic: Don't use anything but fresh cloves as they're essential for real flavor.
- Butter: Splurge on quality butter for this dish.
- Fresh Herbs: My favorite combo of parsley, thyme and rosemary creates wonderful taste.
- Salt and Pepper: Don't hold back when seasoning for the best results.
- Vegetables for Roasting: Extra herbs and garlic underneath make the drippings incredible.
Getting Started with Your Turkey
- Preparing Your Butter Mix
- Begin by combining soft butter with chopped garlic and all those lovely fresh herbs. This stuff is absolutely fantastic!
- Slipping Butter Underneath
- This is the crucial part! Carefully slide your fingers under the skin and spread that herby butter everywhere. Be generous!
- Roasting Time
- Make a layer of herbs and garlic in your pan, place the turkey on top and cook at 325°F. Remember to keep spooning those juices over it.
- Finishing Up
- Once your turkey reaches 165°F, those pan drippings will be amazing for pouring over each portion.
My Insider Tricks
- Watch The Heat: Invest in a decent meat thermometer for perfect results.
- Don't Skip Basting: Those juices are too valuable to waste!
- Be Generous: The herb butter makes this dish stand out, so use plenty.
What Goes Well With This Turkey
I usually serve this with traditional sides but sometimes I switch things up! Try pairing it with my stuffing made with garlic bread or a spicy arugula side salad. Pour those pan juices over everything on your plate for extra flavor.
Use Up Your Extras
Keep that leftover turkey for some tasty follow-up meals! I love making it into a warm enchilada soup or putting it in a rich pot pie. And make sure to save that garlicky butter sauce because it makes the tastiest sandwiches ever!
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Frequently Asked Questions
- → Can I prepare this in advance?
- Yep, you can season with butter up to a day early. Just let it sit out 45 minutes before roasting.
- → What if I don't have fresh herbs?
- You can replace them with a teaspoon each of dried sage, rosemary, and thyme. Skip the parsley though—dried parsley doesn’t add much taste.
- → How do I check if it’s done?
- Stick a meat thermometer into the thickest part. Look for 74°C/165°F, cooking about 15 minutes for every 500g/1 lb.
- → No problem if my turkey’s brined?
- If so, cut back the salt in the butter to 3/4 teaspoon so it’s not overly salty.
- → How can I store what’s left?
- Leave the turkey whole with the butter on it and the pan juices. The salt under the skin keeps it fresh and makes it slice like cold cuts later.