The name says it all. The ingredients in this recipe work together so well it’s really a no-brainer. The butter helps keep the turkey moist and mixes with the juices of the meat so nicely, the reserve liquid could be served as a dipping sauce.
- 1 large turkey breast (2 – 2½ lbs)
- 1/2 cup butter
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh sage finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh garlic, minced
- Salt & Pepper to taste
Preheat the oven to 325 degrees. In a microwave-safe bowl, combine the butter with the remaining ingredients and heat for 1 minute until melted. Place the turkey breast into a baking dish and brush with some of the butter/herb mixture. Cover with foil and bake for roughly an hour or until the internal temperature in the thickest part of the breast reaches 165 degrees. (If you do not have a meat thermometer you can slice the turkey beast in half near the end of the cooking time and check to see if the meat is no longer pink inside and the juices run clear). Ensure to brush the top of the breast every 15 minutes with butter/pan juices while the turkey is roasting. Remove from the oven, take off the foil and bake for an additional 10-15 minutes until golden brown on the top. Allow the meat to rest for 5 minutes and then slice into strips and serve family style on a platter along with green veggies and rice or potatoes.