Why recepie famous for?
. An incredible way to roast turkey breast! The garlic herb butter smeared under the skin bastes the breast while it roasts, and creates a butter pan sauce to serve on the side. A meat thermometer will ensure your turkey comes out beautifully juicy. Truly worth using fresh herbs for this recipe, but see notes for dried options.
Ingredients
2.5 - 3 kg / 5-6 lb single turkey breast , skin on, bone in (Note 1), NOT BRINED1/2 tsp salt
Small bunch of fresh herbs - 4 rosemary sprigs , 8 sprigs sage, 10 thyme sprigs
Black pepper
12 garlic cloves , smashed with side of knife
BUTTER:
150 g / 5 oz (10 tbsp) unsalted butter, softened
1 1/4 tsp table salt or 1 1/2 tsp kosher salt
1/2 tsp black pepper
4 large garlic cloves , minced
1 tbsp finely chopped sage , fresh
1 tbsp finely chopped rosemary , fresh
1 tbsp fresh thyme leaves , fresh
1 tbsp finely chopped parsley leaves , fresh
Instructions
Remove fridge chill: Take turkey out of the fridge 45 minutes before cooking (or 30 minutes if it's super hot where you are).Preheat oven to 200C / 390F (all oven types). Put rack in the lower middle position. (Note 3)
Place garlic and bunch of herbs in the middle of a baking dish. (Note 4)
Butter: Mix Butter ingredients together.
Loosen skin: Use an upside teaspoon to help loosen the skin from the turkey flesh (easiest to go under the paper thin layer under the surface skin). Video helpful here.
Smear butter under skin: Use about 2/3 of the butter, and smear it under the skin on the top half of the breast. Best to smear using hands under the skin (not on surface), to ensure it spreads as evenly as possible.
Turn turkey upside down. Reserve about 2 tbsp butter for the surface, smear the rest on the underside.
Place turkey in pan on the herbs, skin side up. Now smear skin with remaining butter - you don't want much on the skin because the herb bits burn.
STOP HERE for make ahead option - the turkey can be left like this for up to 24 hours. Remove from fridge 45 minutes before serving then proceed.
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