Oven Roasted Turkey Breast

Steps

1. 1Make the Garlic Herb Butter. (This can be done 1-2 days ahead!) In a small bowl, combine 6 tbsp. Unsalted Butter, 4 cloves Garlic (minced), 1 1/2 tbsp. finely chopped Fresh Sage, 1 tbsp. finely chopped Fresh Thyme, 2 tsp. finely chopped Fresh Rosemary, 2 1/2 tsp. Kosher Salt (or 2 tsp. Sea Salt), 1 tsp. freshly cracked Black Pepper, and 1 tsp. Lemon Zest. Use a fork to mash the herbs and seasonings into the butter until evenly combined.
2. 2Turn on the Oven + Prep the Turkey. Preheat the oven to 350ºF. Place a roasting rack (or wire rack) inside of your roasting pan and set aside. Separate the skin from the turkey by gently sliding your hand under the skin and lifting to pull it away from the meat. (Turkey skin is pretty durable, so be gentle, but don’t be scared. 🙂 ). Pat the turkey VERY dry with paper towels (this helps the butter stick!).
3. 3Spread Butter Everywhere. Spread a little less than half of the garlic herb butter beneath the skin as evenly as possible, then spread the remaining butter over the top and sides of the turkey.
4. 4Roast the Turkey. Place the turkey into the prepared roasting pan, breast side up. Pour 2 cups Low-Sodium Chicken Broth into the bottom of the roasting pan. Roast the turkey at 350º F for about 20 minutes per pound. Check it around the 1 hour mark; if most of the broth has evaporated, add another 1/2 cup. Once the thickest part of the breast reaches an internal temperature of 160ºF, remove it from the oven (it will continue cooking to 165ºF while it rests). (Note: If the top of the turkey is browning too quickly at the hour mark, gently tent it with aluminum foil and continue roasting.)
5. 5Rest + Carve. Let the turkey rest for 20-30 minutes. Transfer it to a large cutting board. Use a sharp knife to carefully slice along the breast bone (located at the top center of the turkey), carefully gliding your knife down the entire side of the turkey to cut off the entire breast. Repeat with the other side. (Note: There will be some turkey left on the bone, which you can slice off separately.)
6. 6Slice. Lay both breasts cut-side-down on a cutting board. Use your knife to slice each one crosswise into 1/2″-1″(ish) thick slices at a slight angle. (The angle makes it easier to fan them out on your serving platter).
7. 7Serve. Gently slide the knife beneath the center of one sliced turkey breast, lift, and transfer to your serving platter. Fan the slices out evenly (without being obsessive) for a pretty presentation. Repeat with second turkey breast. Sprinkle the slices with a pinch of Flaky Sea Salt, then garnish the platter with whole fresh herbs if desired. Serve warm!