High Protein Herb Butter Roasted Turkey Breast for Thanksgiving
Boneless turkey breast rubbed with garlic, rosemary and thyme butter, roasted golden. 45g protein — 75 minutes, serves 6.
Equipment
- Roasting pan with a rack
- Instant-read meat thermometer
- Carving knife
- Basting Brush
Ingredients
- 1.4 kg boneless turkey breast (about 3 lb), skin-on
- 60 g unsalted butter softened
- 4 garlic cloves minced
- 2 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
- 1 tsp coarse sea salt
- 1 tsp black pepper freshly ground
- 1 tbsp olive oil
- Kitchen twine for tying the breast so it cooks evenly
Instructions
- Take the turkey breast out of the fridge 30 minutes before cooking and pat it dry with paper towels. Tie it with kitchen twine at intervals so it holds an even shape.
- Mix the softened butter with the garlic, rosemary, thyme, lemon zest, salt and pepper into a thick herb butter.
- Gently loosen the skin with your fingers and spread half the herb butter directly onto the meat. Rub the rest over the skin, then drizzle with the olive oil.
- Heat the oven to 200°C (400°F). Set the breast skin-side up on the rack in the roasting pan.
- Roast for 15 minutes at 200°C, then lower the heat to 180°C (350°F) and roast for a further 40–45 minutes, until an instant-read thermometer reads 74°C (165°F) in the thickest part.
- Rest the breast on a board, tented loosely with foil, for 15 minutes. The juices settle back into the meat — this is part of the cooking, not a pause.
- Slice thickly against the grain and serve on a platter with the pan juices spooned over the top.
Notes
Pull at 74°C (165°F) — turkey breast dries out fast past it. Rest 15 minutes before slicing. Keeps 3 days refrigerated.