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Butter Herb Turkey Breast
Turkey breast basted with butter and herbs is wonderful for your Easter table.
- 6 lbs bone-in turkey breast
- 1/2 cup butter softened
- 2 tbs finely chopped fresh thyme OR fresh sage, OR fresh rosemary
- 1 clove finely minced garlic
- 1/4 tsp pepper
- 1/2 tsp salt
Preheat oven to 325 degrees F. Place a rack in a large roasting pan.
In a small bowl, mix the softened butter, garlic, pepper, salt and the herb you chose to use.
Gently separate the skin on the turkey breast from the meat, but do not remove the skin.
Rub half of the butter mixture over the breast meat. Gently pull skin back into place. Rub the remaining butter mixture over the top of the skin.
Roast for 2- 2 1/2 hours or until internal temperature is 165 degrees F. Baste periodically with pan drippings.
Serving: 1g | Calories: 523kcal | Carbohydrates: 3g | Protein: 67g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 212mg | Sodium: 861mg | Potassium: 10mg | Vitamin A: 440IU | Vitamin C: 2.9mg | Calcium: 10mg | Iron: 0.3mg