Roast Turkey Breast
- 1 (5-8 lb) bone-in turkey breast, dry brined, if desired (see below)
- 6 Tbsp unsalted butter, softened
- 1 ½ Tbsp fresh herbs, minced (we used sage, thyme, and rosemary)
- 1 tsp garlic powder
- 1 tsp ground black pepper
- Salt, to taste
- 1 large onion, thickly sliced
- 3 stalks celery, quartered
- 3 carrots, peeled and quartered
- To allow for more even cooking, remove the turkey breast from the refrigerator one hour before cooking. Preheat the oven to 325°F. Coat a 9”x13” baking dish with cooking spray or neutral oil. Place the sliced onion, celery, and carrots in an even layer in the dish.
- In a small bowl, mix together softened butter, fresh herbs, garlic powder, pepper, and salt.
- Rub half of the butter under the loosened skin of the turkey breast. Rub remaining butter all over the turkey. Place turkey on top of the vegetables in the prepared baking dish. Insert an oven-safe thermometer in the thickest part of the breast, running parallel to the bone.
- Roast on the middle rack for 20 minutes per pound (from about 1½-3 hours in total, depending on the size of the turkey breast). Remove from the oven when the internal temperature reaches 160°F.
- Make a loose tent over the cooked turkey with foil and allow it to rest for at least 20 minutes. The internal temperature will continue to rise while it rests. Carve and serve with our Easy Turkey Gravy.
Turkey is done when the internal temperature reaches 165°F.
For every 5lbs of turkey you will need:
- 1 Tbsp kosher salt
- 1 tsp dried herbs (such as poultry or italian seasoning)
- ¼ tsp ground black pepper
- Remove thawed turkey from packaging and pat dry.
- Rub all over with the salt mixture. Carefully loosen the skin and rub salt directly on the meat.
- Place in the refrigerator and chill uncovered for at least 48 hours, and up to 72.
- No need to rinse off salt before roasting!
- The turkey will appear dried up and desiccated, but will roast up golden and flavorful.