Ingredients
- 1 (4–5 pound) turkey breast, bone-in, skin-on
- 1 tablespoon butter, softened
- 2 teaspoons fresh thyme, finely chopped
- 1 teaspoon lemon zest, finely chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon salt, divided
- 1 teaspoon oil
Instructions
Preheat the oven to 425°F.
2. Make the Herb ButterIn a small bowl, combine the softened butter, thyme, lemon zest, garlic powder, and 1/2 teaspoon salt. Mix until a smooth paste forms.
3. Season Under the SkinCarefully loosen and separate the skin from the turkey breast meat using your fingers, being careful not to tear it.
Spread the butter mixture evenly under the skin over both sides of the breast. This keeps the meat moist and infuses it with flavor as it roasts.
4. Prepare for RoastingPlace the turkey breast on a foil-lined sheet pan.
Rub the outside skin with oil and sprinkle with the remaining 1/2 teaspoon salt.
5. RoastBake at 425°F for 30 minutes, then reduce the oven temperature to 325°F.
Continue roasting for an additional 50 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 160°F.
6. RestRemove from the oven and allow the turkey to rest for 15 minutes before carving. This step ensures juicy slices.
7. ServeCarve and serve warm with your favorite holiday sides.
Notes
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Use a thermometer: Always rely on internal temperature rather than time alone. The turkey will continue cooking slightly as it rests.
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Don’t skip resting: Resting allows the juices to redistribute and keeps the meat moist.
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Extra crispy skin: For additional browning, broil for 2–3 minutes at the end — watching carefully.
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Leftovers: Store in an airtight container in the refrigerator for up to 4 days. Perfect for sandwiches, salads, or wraps.
