Herb and Butter Roasted Turkey Breast
Prep Time: 15 min
Cook Time: 180 min
6 lb Turkey Breast
1 stick Unsalted Butter, softened
1 Tbsp Fresh Thyme, chopped
1 Tbsp Fresh Rosemary, chopped
1 Tbsp Fresh Sage, chopped
1 Tbsp Garlic, minced
1 tsp Salt
½ tsp Pepper
2 Sprigs Rosemary
1 Sprig Sage
5 Sprigs Thyme
1 Lemon, sliced
Salt, to taste
Pepper, to taste
Preheat oven to 325F.
In a deep baking dish, layout the lemon sliced in the center of the pan.
Drain any juices from the turkey and place on top of the lemons.
Pat the turkey dry with a paper towel.
Run your fingers between the skin of the turkey and the meat breaking the membrane so that the skin is loose but still attached to the turkey.
In a small bowl, mix the butter, chopped herbs, garlic, salt, and pepper until combined.
Take the butter mixture and evenly stuff it under the skin of the turkey and on top of the meat of the whole breast, this will ensure a crispy skin and juicy turkey meat.
Stuff the herb sprigs in the breastbone cavity of the turkey.
Drizzle the turkey with olive oil and season with salt and pepper.
Massage the oil and seasoning into the turkey.
Place the turkey in the oven and cook until the thickest part of the breast reaches 160F.
If the skin starts to become too dark, cover the turkey with foil and continue to cook.
When the turkey reaches 160F, remove from the oven and let rest for 30-45 minute before carving. (The turkey will continue to cook to 165F while resting.
After 30/45 minutes of resting, carve and serve.
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