Herb-Butter Roast Turkey Breast for a Small Table
In short: A bone-in turkey breast roasted under garlic herb butter until the skin is golden and the meat stays juicy. A roast for four to six people. It takes about 2 h 5 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 45 min
- Resting
- 12 h
- Total
- 2 h 5 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 490 kcal
A whole turkey is far too much for a small table, but a bone-in breast gives you a proper roast with crisp skin and sliceable white meat in under two hours. Herb butter is pushed under the skin to season and baste the meat from inside, and a dry brine of salt the night before keeps it juicy. Rest it well, carve across the grain and make a quick gravy from the pan juices.
Instructions
- The day before, pat the turkey breast dry and rub the 2 teaspoons of salt all over it. Place it on a tray, uncovered, in the fridge overnight.
- Heat the oven to 180°C (350°F). Take the turkey out 30 minutes before roasting. Mash the butter with the garlic, herbs, lemon zest and the 1/4 teaspoon of salt.
- Loosen the skin over the breast with your fingers and push most of the herb butter under it. Rub the rest on top and season with the pepper.
- Scatter the onion and carrot in a roasting pan, add the stock and set the turkey on top, skin side up.
- Roast for 1 hour 30 minutes to 1 hour 45 minutes, basting once or twice, until the skin is deep golden and the thickest part of the breast reads 74°C (165°F). Cover loosely with foil if the skin browns too fast.
- Rest the turkey on a board, covered loosely, for 20 minutes.
- For the gravy, strain the pan juices into a saucepan, skim off the fat and bring to a simmer. Mix the cornstarch with the cold water, stir it in and simmer for 2 minutes until thickened. Season to taste.
- Carve the breast across the grain and serve with the gravy.
Tips
- Dry brining with salt overnight gives juicier meat and crisper skin. If you have no time, salt the turkey at least 2 hours ahead.
- A boneless rolled turkey breast of about 1.2 kg (2.6 lb) roasts in 60 to 75 minutes. Use the same herb butter on the outside.
Questions and answers
How long do I roast a turkey breast per kilogram?
Allow about 45 to 50 minutes per kg (20 to 25 minutes per lb) at 180°C (350°F). Always check that the thickest part reaches 74°C (165°F).
Can I prepare the turkey breast ahead of time?
Make the herb butter up to 3 days ahead and refrigerate it. Cooked turkey keeps for 4 days in the fridge and freezes for up to 2 months.
How do I stop the breast from drying out?
Dry brine it, put herb butter under the skin, do not overcook it and rest it for 20 minutes before carving.
How long does it take to make Herb-Butter Roast Turkey Breast for a Small Table?
About 2 h 5 min in total: 20 min of preparation and 1 h 45 min of cooking.
How many calories are in Herb-Butter Roast Turkey Breast for a Small Table?
About 490 kcal per serving, with 65 g of protein, 3 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 65 g |
| Carbohydrates | 3 g |
| Fat | 25 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
