Ingredients
Contains: Milk, Celery
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 391.7
- total 2350.3
- Protein
- 56.1 g
- total 336.3 g
- Carbs
- 3.2 g
- total 19.1 g
- Fat
- 16.3 g
- total 98 g
Estimated · based on 9 of 11 ingredients
Method
- 1
- butter60 g
- garlic4
- fresh parsley2 tbsp
- fresh thyme1 tbsp
- fresh rosemary1 tbsp
- lemon1
- saltto taste
- black pepperto 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
- turkey breast1⅖ kg
- butter60 g
- olive oil2 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
- turkey breast1⅖ kg
- chicken stock2½ dl
Roast the turkey — Pour the stock into the tin and roast the turkey for 60 minutes, basting twice, until golden and cooked through.
- 4
- turkey breast1⅖ kg
Carve and serve — Rest the turkey for 10 minutes, then carve into slices and spoon over the pan juices.
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