3teaspoonsdried herb mixture (thyme, rosemary and parsley)
1bone-in split turkey breast (3 pounds)
salt and pepper
Instructions
Preheat oven to 400°F.
In a small bowl combine the softened butter and herbs until mixed well.
6 tablespoons butter, 3 teaspoons dried herb mixture
Place turkey on a sheet pan on in a shallow roasting pan. Rub the butter mixture underneath the turkey skin. Season generously with salt and pepper. Roast turkey in oven for 12-14 minutes per pound.
1 bone-in split turkey breast, salt and pepper
Halfway through cooking, baste the turkey breast with butter mixture on bottom of pan if desired.
Remove from oven when turkey breast reaches 160°F. Cover turkey with foil and let rest for 20 minutes before carving to let juices redistribute.
Notes
A sheet pan is perfect for cooking a turkey breast and getting crispy brown skin. If you have a pan with higher sides than the breast, the air can’t circulate resulting in steamed meat.
Remove the turkey from the refrigerator 30 minutes before you put it in the oven. Turkey straight from the fridge cooks unevenly (it's cold!).
Invest in a good meat thermometer. An instant read meat thermometer gives you an accurate reading every single time. No one wants to ruin the day with an undercooked or overdone bird.
Be sure you allow time for the turkey to rest before you carve. A brief rest allows the juices to redistribute so you don't end up with a dry turkey.
You can also roast the turkey at 325 but will need to increase your cooking time to 18-22 minutes per pound.
If you want to do a whole turkey breast, just double the butter mixture and adjust time accordingly.