Parsley Sage Rosemary & Thyme Roasted Turkey Breast
When you get some of that herb mixture right under the skin, you end up with extra-flavorful turkey and help prevent it from getting too dry.
Servings 6
Ingredients
- 6 lb bone-in turkey breast
- 2 tablespoon softened butter or olive oil (I used butter)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon minced garlic
- 1 tablespoon fresh squeezed lemon juice (about ½ a small lemon)
- 1 teaspoon Kosher salt
- Fresh ground black pepper, to taste
Instructions
- Rinse turkey breast and pat dry with paper towels.
- Place skin side up on rack in roasting pan.
- In a small bowl, combine butter or olive oil with parsley, sage, rosemary, thyme, garlic, lemon juice, salt, and pepper.
- Rub all over the turkey breast, being sure to lift up the skin and get some under there onto the meat.
- Roast at 350 degrees for two hours, or until internal temperature reaches 165 degrees.
- Remove from oven onto carving board, tent with foil, and let rest 20 minutes before carving.
Notes
If you don't have fresh herbs handy the ratio is about 1 teaspoon dried to 1 tablespoon fresh -- so for every tablespoon of fresh herbs in my recipe below, just substitute 1 teaspoon dried.