Roast Turkey Breast with Garlic Herb Butter
5-6 lbs. bone-in Turkey breast
5 tbsp. butter, softened
4 cloves garlic, minced
1 tsp. dried sage
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. dried parsley
1 tsp. salt
½ tsp. black pepper
Aluminum foil
Roasting rack
Rinse and pat dry turkey breast with paper towels. Bring turkey to room temperature. Preheat oven to 450-degrees. Coat a 9 x 13-inch baking dish with cooking spray. Place roasting rack in pan.
In a medium bowl, mix the softened butter, minced garlic, sage, rosemary, thyme, parsley, salt and pepper. Carefully loosen the skin of the turkey breast by running your finger under skin. Rub 2/3 of the butter under the skin, and smear the rest on top of the turkey breast. Spread evenly.
Place the turkey in the baking dish on the roasting rack. Bake for 20-25 minutes, or until the skin starts to look crispy. Reduce the oven temperature to 350-degrees. Remove turkey from oven and cover with foil. Return to oven and roast for 1 hour. Check the temperature with a meat thermometer inserted into the thickest part of the meat. Turkey is done when temperature reaches 165-degrees F. Remove the turkey from the oven, tent loosely with foil for 15-20 minutes. Slice and serve.
You may also cook a day or two ahead of time. Once the turkey is cooked, remove from oven, let cool completely, then carve the two breasts from the breast bone and place in an air tight container in the refrigerator. To reheat the turkey, put the breasts back into a roasting pan, pour a little chicken broth over the turkey to keep it moist and cover with foil. Bake at 325-degrees F for 45-50 minutes, or until heated through. When warm, remove from oven, slice and serve.
