Cook and Scale
Herb-Roasted Turkey Breast
6 servings · 85 min total
A juicy turkey breast lifted with garlic-herb butter tucked under the skin and roasted to golden. A leaner roast that never dries out.
Ingredients
- 1⅖ kg turkey breast
- 60 g butter, softened
- 2 tbsp olive oil
- 4 garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary, chopped
- 1 lemon, zested
- 2½ dl chicken stock
- salt to taste
- black pepper to taste
Contains: Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
Roast the turkey — Pour the stock into the tin and roast the turkey for 60 minutes, basting twice, until golden and cooked through.
- 4.
Carve and serve — Rest the turkey for 10 minutes, then carve into slices and spoon over the pan juices.