Herb-Roasted Turkey Breast

Method

1. 1
   • butter 60 g
   • garlic 4
   • fresh parsley 2 tbsp
   • fresh thyme 1 tbsp
   • fresh rosemary 1 tbsp
   • lemon 1
   • salt to taste
   • black pepper to taste

   Make the herb butter — Heat the oven to 190°C. Mash the softened butter with the garlic, parsley, thyme, rosemary, lemon zest, salt, and pepper.

2. 2
   • turkey breast 1⅖ kg
   • butter 60 g
   • olive oil 2 tbsp

   Butter under the skin — Loosen the turkey skin and spread most of the herb butter underneath, rubbing the rest over the top with the oil.

3. 3
   • turkey breast 1⅖ kg
   • chicken stock 2½ dl

   Roast the turkey — Pour the stock into the tin and roast the turkey for 60 minutes, basting twice, until golden and cooked through.

   ⏱1 hr
4. 4
   • turkey breast 1⅖ kg

   Carve and serve — Rest the turkey for 10 minutes, then carve into slices and spoon over the pan juices.

   ⏱10 min