Herb Butter Turkey Breast (Print Version)
# Ingredients:
01 -
Single turkey breast, 2.5–3kg, with skin and bone.
02 -
1/2 tsp of salt.
03 -
Ground black pepper, to taste.
04 -
10 sprigs of thyme.
05 -
4 sprigs of rosemary.
06 -
8 sprigs of sage.
07 -
12 crushed garlic cloves.
08 -
150g softened unsalted butter.
09 -
1/2 tsp ground black pepper (for butter).
10 -
1 1/4 tsp table salt (for butter).
11 -
4 minced garlic cloves.
12 -
1 tbsp of freshly chopped rosemary.
13 -
1 tbsp of freshly chopped parsley.
14 -
1 tbsp of finely sliced fresh sage.
15 -
1 tbsp thyme leaves, freshly picked.
# Instructions:
01 -
Let the turkey sit out for 45 minutes before baking. Heat your oven to 200C/390F.
02 -
Put the crushed garlic and herb bunches in the center of your baking tray.
03 -
Combine the softened butter with the chopped herbs, garlic, salt, and pepper until smooth.
04 -
Use a spoon to loosen the skin, spread 2/3 of the butter under it. Use what's left on the outside and underneath.
05 -
Put the turkey on the herbs. Lower the heat to 180C/350F and roast for 90 minutes, basting every 30 minutes.
06 -
Make sure the turkey's inside hits 74C/165F. If it's golden enough, cover it with foil.
07 -
Let the turkey rest for 15–20 minutes, then carve it. Pair with the buttery juices from the pan.
# Notes:
01 -
Can be made and stored 24 hours early.
02 -
Allocate 15 minutes cooking time for every 500g/1lb of turkey.
03 -
Dried herbs work just as well as fresh.
04 -
Cut back on salt if your turkey was brined.