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RECIPE VIDEO above. An incredible way to roast turkey breast! The garlic herb butter smeared under the skin bastes the breast while it roasts, and creates a butter pan sauce to serve on the side. A meat thermometer will ensure your turkey comes out beautifully juicy. Truly worth using fresh herbs for this recipe, but see notes for dried options.
View original recipe on recipetineats.comRemove fridge chill: Take turkey out of the fridge 45 minutes before cooking (or 30 minutes if it's super hot where you are).
Preheat oven to 200C / 390F (all oven types). Put rack in the lower middle position. (Note 3)
Place garlic and bunch of herbs in the middle of a baking dish. (Note 4)
Butter: Mix Butter ingredients together.
Loosen skin: Use an upside teaspoon to help loosen the skin from the turkey flesh (easiest to go under the paper thin layer under the surface skin). Video helpful here.
Smear butter under skin: Use about 2/3 of the butter, and smear it under the skin on the top half of the breast. Best to smear using hands under the skin (not on surface), to ensure it spreads as evenly as possible.
Turn turkey upside down. Reserve about 2 tbsp butter for the surface, smear the rest on the underside.
Place turkey in pan on the herbs, skin side up. Now smear skin with remaining butter - you don't want much on the skin because the herb bits burn.
STOP HERE for make ahead option - the turkey can be left like this for up to 24 hours. Remove from fridge 45 minutes before serving then proceed.
Sprinkle top and sides of breast with salt and pepper all over. Place turkey in oven, turn DOWN to 180C/350F.
Roast for 1 hr 30 minutes, basting all over every 30 minutes. (Note 5)
COOK TIME / INTERNAL TEMPERATURE: The turkey is cooked when the meat thermometer inserted at the thickest part is 74C/165F. I check in several places. Allow 15 minutes per 500g/1 lb of turkey. My 2.8 kg / 5.5lb bone in turkey took 1 hr 40 minutes.
COVER turkey with foil when it becomes golden to your taste, at any point during the cook time (1 hr 15 minutes for me).
Rest - Remove turkey from pan and place on serving plate. Cover loosely with foil and rest for 15 to 20 minutes before carving.
The pan will have melted butter and roasting juices. Remove herbs and garlic, squeezing out juices. Pour sauce into jug, serve with turkey.
Gravy option - see Note 11. I personally love using the butter, but I understand if you feel the need for gravy!
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