Oven Roasted Turkey Breast with Garlic, Butter and Herbs

This one turned out absolutely delicious - tender and juicy. Herb and garlic infused butter injection did magic. If you need details visual instructions and pictures of the final product, check it out here: Roasted Turkey Breast with Garlic, Butter and herbs.

prep time: 10 mins cook time: 1 hour 15 mins total time: 1 hour 25 mins serves: 4 servings

INGREDIENTS

1 bone-in, skin-on turkey breast (2 - 2½ lbs) 1½ sticks / 170 g unsalted butter (if using salted butter, adjust the amount of salt) 1 Tbsp fresh, finely chopped rosemary ½ tsp dry thyme, finely ground ½ tsp black pepper, finely ground 8 garlic cloves, pressed 2 tsp kosher salt

INSTRUCTIONS Preheat the oven to 325F. In a microwave-safe bowl, combine the butter, 1 teaspoon of kosher salt, garlic, rosemary, pepper, and thyme.

Microwave the ingredients on high for 1 minute, or until the butter has fully melted. Remove the bowl from the microwave oven. Mix all ingredients really well and set aside for 5 minutes for the butter to get infused with the garlic and herbs. Return the bowl back to the microwave oven and cook the mixture on high for another 30 seconds to ensure that the butter is fully liquefied.

Strain the butter mixture through a fine sieve. Save the garlic and the herbs. Place the turkey breast in a baking dish, skin side up. Cover with a piece of plastic wrap to prevent the injection from accidentally squirting all over the kitchen. Fill the kitchen injector with the strained butter and inject the breast all over, in a diamond pattern, injecting about ¼ - ⅓ of an ounce at a time.

Add the garlic and herbs that you saved earlier. Rub the garlic/herb mixture and the butter from the bottom of the baking dish all over the turkey breast.

Evenly sprinkle 1 teaspoon of kosher salt all over the breast and pat it down to make sure the salt sticks. If using a BBQ thermometer (highly recommended), insert the probe into the thickest part of the turkey breast and connect to the thermometer.

Bake at 325F for about 1 hour and 15 minutes or so, until the internal temperature in the thickest part of the breast reaches 165F. Brush the top of the breast with butter/pan juices about 1 hour into roasting. Remove from the oven and let the roasted turkey breast rest for 5 minutes before slicing and serving.

NOTES

If you want your roasted turkey breast to have a nicely browned, crispy skin as shown on the pictures above, do the following: 1. Bake the turkey breast until internal temperature reaches about 158F. 2. Brush the top of the breast with pan juices. 3. Turn on the broiler to low. 4. Continue cooking with the broiler function turned to low until the breast's internal temperature reaches 165F.

Make sure to keep a close eye on your turkey breast during broiling to prevent burning. If you see the skin has browned enough and the internal temperature has not hit 165F, switch back from broil to bake, and cover the breast with foil.

bon appetit