Butter-Roasted Turkey Breasts

Ingredients for Butter-Roasted Turkey Breasts

• 2 skin-on, bone-in turkey breasts (3 1/2–1.8kg )

• 110g (1 stick) unsalted butter, room temperature

• Kosher salt, freshly ground pepper

• 6 sprigs thyme

• 4 sprigs rosemary

• 1 head of garlic, cloves peeled, crushed

How to make Butter-Roasted Turkey Breasts

Preheat oven to 218°C. Gently loosen skin from turkey breasts and rub butter under skin and all over outside of breasts; season with salt and pepper.

Scatter thyme sprigs, rosemary sprigs, and garlic over a large rimmed baking sheet and arrange turkey breasts, skin side up, on top. Roast turkey breasts, turning halfway through, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 71°C (for optimal moistness, you will want to cook the white meat of the turkey breasts to a lower internal temperature than you would if cooking a whole bird), 45–55 minutes.

Transfer turkey breasts to a platter and let rest 10 minutes before carving.

Serve turkey breasts with pan drippings alongside.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.