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Easy Light Herb Butter Roasted Turkey Breast for Two

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A simple, juicy roasted turkey breast for two, coated in a flavorful herb butter. Perfect for small gatherings or a special weeknight dinner.

Ingredients

  • Bone-in, skin-on turkey breast (2 to 2.5 pounds / 900g to 1.1kg)
  • Unsalted butter (4 tablespoons / 56g), softened
  • Fresh garlic (3 cloves, minced)
  • Dried thyme (1 teaspoon)
  • Dried rosemary (1 teaspoon)
  • Dried sage (½ teaspoon)
  • Salt (1½ teaspoons / 9g)
  • Black pepper (½ teaspoon, freshly ground)
  • Olive oil (1 tablespoon / 15ml)
  • Yellow onion (1 medium, quartered)
  • Carrots (2 medium, cut into chunks)
  • Celery (2 stalks, cut into chunks)
  • Chicken or turkey broth (½ cup / 120ml)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center.
  2. Take the turkey breast out of the fridge 30 minutes before cooking to come to room temperature slightly.
  3. Pat the turkey breast completely dry with paper towels.
  4. In a small bowl, combine the softened butter, minced garlic, dried thyme, dried rosemary, dried sage, 1 teaspoon of salt, and black pepper. Mash together with a fork until evenly distributed.
  5. Using your fingers, gently loosen the skin of the turkey breast, creating a pocket without tearing the skin.
  6. Spread half the herb butter under the loosened skin, pushing it evenly over the meat.
  7. Spread the remaining herb butter over the outside of the turkey breast. Sprinkle the remaining ½ teaspoon of salt evenly over the skin.
  8. Scatter the quartered onion, carrot chunks, and celery chunks in the bottom of a small roasting pan. Drizzle with olive oil and toss to coat. Pour the broth into the pan.
  9. Place the turkey on a wire rack over the vegetables in the roasting pan.
  10. Roast for 50 to 70 minutes, until the internal temperature reaches 155°F (68°C) in the thickest part of the breast.
  11. If the skin browns too quickly, loosely tent with aluminum foil halfway through.
  12. Let the turkey rest for 15 minutes on a cutting board, loosely covered with foil.
  13. Slice and serve.

Notes

Don’t skip the resting step; it ensures juicy meat. Use a thermometer for accuracy. Make extra herb butter for other uses.

Nutrition

Keywords: turkey breast, roasted turkey, herb butter, small batch, for two, easy, weeknight dinner

Find it online: https://flurpchef.com/easy-light-herb-butter-roasted-turkey-breast-for-two/