Roasted Split Turkey Breast Recipe

Step 1

Preheat oven to 375 degrees Fahrenheit.

Step 2

Approximately 30 minutes before it goes in the oven, place the turkey skin-side up in an appropriately-sized roasting pan or cooking dish. Leave it out at room temperature.

Step 3

Blend the butter, oil, thyme, rosemary, sage, parsley, basil, salt, and pepper together in a food processor. The resulting butter/oil mix may have a bright green color but this will change to a golden brown color during cooking.

Step 4

Pat the turkey breast dry with a paper towel.

Step 5

Loosen the skin of the turkey breast to prepare it for seasoning (to be added to both the turkey meat and skin). Start by sliding your fingers between the meat and the skin at either end of the breast and then slowly separate the meat and skin.

Step 6

Using your fingers to push the butter mixture beneath the loosened skin, place one-quarter of the butter mixture between the skin and turkey meat, coating the meat as evenly and thoroughly as possible.

Step 7

Place another 1/4 of the butter mix on the outside of the turkey breast. Reserve the second half of the butter mix for additional basting to occur approximately one hour into the cooking time.

Step 8

Put the turkey breast in the preheated for approximately 20 minutes per pound, until the turkey reaches an internal temperature of 160-162 degrees Fahrenheit.

Step 9

After it is pulled out of the oven, cover the turkey breast with tin foil and let the turkey rest for approximately 10 minutes. The turkey will continue to cook during the rest period. It is ready to serve when the internal temperature reaches 165 degrees.

Step 10

Remove the turkey breast from the bone and slice against the grain of the meat with a sharp knife into approximately 1/2-inch thick slices. Leave the skin on when serving. Move the slices to a platter, garnish, and serve. Enjoy!