Herb Roasted Turkey Breast
Description
This turkey breast is really very versatile and isn't just for Thanksgiving. It can be used as the main meat dish or in soups or sandwiches. It's great flavor comes from placing a delicious compound butter under the skin.
Ingredients
3 lb. boneless, skin-on turkey breast
4 T. unsalted butter, at room temperature
1 T. chopped fresh parsley
1 t. lemon zest
1 t. fresh thyme leaves, chopped
1/2 t. onion powder
1 clove garlic, grated
Kosher salt
freshly ground black pepper
1 t. extra virgin olive oil, for drizzling
1/3 c. water
1 sweet onion, cut into 1/3 inch slices
Directions
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Preheat oven to 350 degrees.
Cut 3 pieces of kitchen twine long enough to go around the breast; set aside.
Remove turkey breast from the refrigerator 30 minutes before cooking to bring it to room temperature.
Add butter, parsley, lemon zest, thyme, onion powder, garlic, 1/4 t. each salt and pepper to a small bowl. Use a fork or spatula to incorporate all of the ingredients into the butter; set aside.
Pat turkey dry. Using clean hands, starting at one end, slide fingers under the skin to create a pocket between meat and skin. Use your hands to transfer butter into the pocket; smooth butter in an even layer. Tuck the skin under a little bit.
Tie the kitchen twine pieces around the turkey horizontally in 3 places to help the turkey breast cook evenly and remain juicy. Flip turkey breast over so that it's skin-side down. Drizzle with 1 t. olive oil; sprinkle with 1/2 t. each salt and pepper. Flip turkey over and repeat the same seasoning process.
Arrange onion slices on a small, rimmed baking sheet. Place turkey breast skin side up on top of the onions. Pour 1/3 c. water into the baking sheet around the turkey.
Roast in the oven for 1 hour. Remove turkey from oven; using a spoon, baste it with the juices from the baking sheet. Continue to roast until the internal temperature is 160 degrees F, about 20 - 25 minutes. Remove from the oven.
Allow turkey to cool and rest for 15 minutes. The turkey's internal temperature will rise another 5 degrees. Slice the turkey.
Serve turkey with the roasted onions.
6 servings.