Ingredients:

  • 6 Tbsp Unsalted Butter, softened, at room temperature
  • 4 large cloves Fresh Garlic, finely minced
  • 1 Tbsp Fresh Rosemary, finely chopped
  • 1 Tbsp Fresh Thyme leaves
  • 1 tsp Fresh Sage, finely chopped
  • 1/2 tsp Lemon Zest
  • 1/2 tsp Flaky Sea Salt (for butter)
  • 1/4 tsp Freshly Ground Black Pepper (for butter)
  • 1 Boneless, skin-on Turkey Breast (approx. 3 lbs / 1.4 kg)
  • 1 Tbsp Olive Oil (or Rapeseed Oil)
  • 1 tsp Kosher Salt (for exterior seasoning)
  • 1/2 tsp Freshly Ground Black Pepper (for exterior seasoning)
  • 1 cup Chicken or Turkey Stock, low sodium

Instructions:

  1. Prepare the Turkey: Remove the turkey breast from the packaging. Pat it thoroughly dry inside and out using paper towels. This is crucial for crisp skin.
  2. Make the Herb Butter: In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, lemon zest, flaky sea salt, and pepper. Mix until fully incorporated.
  3. Apply the Butter (The Secret Step): Carefully use your fingers to loosen the skin from the meat, starting from the thick end of the breast. Gently push the compound butter evenly underneath the skin, spreading it over the entire surface of the meat. Be careful not to tear the skin.
  4. Exterior Seasoning and Chill: Lightly rub the outside of the skin with olive oil, then season generously with kosher salt and black pepper. Place the turkey, uncovered, on a wire rack in the roasting pan. Chill for at least 30 minutes, or up to 4 hours (highly recommended).
  5. Preheat Oven: Preheat your oven to 425°F (220°C).
  6. Initial Sear: Place the turkey in the preheated oven. Roast at 425°F (220°C) for 20 minutes to achieve maximum browning and crispness.
  7. Reduce Heat and Add Liquid: Reduce the oven temperature to 350°F (175°C). Pour the chicken stock into the bottom of the roasting pan.
  8. Continue Roasting: Continue roasting for another 55–70 minutes, or until the internal temperature is nearly reached. Baste the turkey with pan juices (or melted butter) every 20–30 minutes to maintain moisture.
  9. Check Doneness: Insert a digital meat thermometer into the thickest part of the breast. The turkey is done when the internal temperature reaches 160°F (71°C).
  10. Rest: Remove the turkey from the oven. Tent it loosely with foil and let it rest undisturbed on the cutting board for 15 minutes. This resting period allows the juices to redistribute.
  11. Slice and Serve: Slice the turkey breast thinly against the grain. Drizzle with pan juices from the resting board, if desired.