Roasted Turkey Breast Recipe

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  8 tbsp Butter
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  2 Garlic(6g)
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  0.5 tsp 1/2 tsp salt ($0.03)
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  0.5 tsp 1/2 tsp freshly cracked black pepper ($0.03)
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  1.5 tsp Rosemary, Fresh
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  1 tsp Thyme, Dried
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  0.5 tsp Sage, Fresh
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  5.5 lbs Turkey Breast, Bone-In, Skin-On

Instructions

1. 1Pat the turkey breast completely dry with paper towels on all sides, then set aside.
2. 2In a small bowl, combine the softened salted butter, minced fresh garlic, fresh rosemary, dried thyme, and fresh sage, stirring until a paste forms.
3. 3Carefully separate the skin from the turkey breast meat using your fingers, keeping the skin intact at the edges to form a pocket, then spread about one-third of the herb butter under the skin and rub the remaining butter over the exterior of the entire breast.
4. 4Heat 2 tablespoons of salted butter in a large oven-safe skillet over medium-high heat for 2–3 minutes until melted and foaming, then place the turkey breast skin-side down in the skillet and sear for 5–7 minutes until the skin is golden brown.
5. 5Flip the turkey breast skin-side up, transfer the skillet to a preheated 350°F oven, and roast for 1 hour 15 minutes to 1 hour 30 minutes, basting with pan drippings every 30 minutes, until the internal temperature reaches 165°F when measured in the thickest part without touching bone—loosely tent with foil if the skin browns too quickly.
6. 6Remove the turkey breast from the oven and let it rest on a cutting board for 10 minutes before slicing.
7. 7Slice the turkey breast into meal-prep portions and divide evenly into 6 airtight containers while still warm, adding pan drippings and any accumulated juices to each container.