Roasted Turkey Breast made with butter, herbs, salt, and pepper has tender juicy meat and CRISPY skin, and roasts in only 90 minutes!
- 1 cup unsalted butter softened
- 3 sprigs fresh rosemary
- 10 leaves fresh sage
- 1 tablespoon fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 turkey breast 4-6 pound, patted dry
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat the oven to 325 degrees. Set up oven so there is only the bottom rack. Add the turkey breast to a large roasting pan and pat dry with paper towels inside and out.
Mash the butter, herbs, salt and pepper in a small bowl. Set 2-3 tablespoons aside for later.
Use the back of a spoon to lift the skin from the turkey breast and spread butter inside. Smooth the skin back down to spread the butter all over the breast. Be careful not to tear the skin as the butter will drip out when cooking.
Roast for 90 minutes, or until the innermost part of the breast is cooked to 165 degrees (this is vital for food safety). Top with remaining butter and let rest for 20 minutes before serving.