Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
1 bone-in or boneless turkey breast, with skin on
2 tablespoons butter
1/2 lemon
1/2 head of garlic sliced in half lengthwise
1 cup white wine
If wine isn’t your thing, chicken broth or even plain old water will add moisture to the oven, and thus your bird.
4-6 sprigs of fresh thyme
Sage and/or Rosemary also work well
kosher salt and pepper
Preheat the oven to 400°F (or 350°F for the slower method). Rinse the turkey breast and pat dry. With your fingers, carefully separate the skin from the turkey meat, then spread the softened butter under the skin.
Place the turkey breast in a roasting pan or a rimmed baking sheet. Pour the wine over breast, then juice the lemon over the breast. Season with the kosher salt and pepper and add to the pan with the garlic and the thyme.
Roast the turkey (For bone-in turkey breast at 400°F, give it ~15 minutes per pound; at the lower temperature of 350°F, cook it for ~20 minutes per pound) until an instant-read thermometer inserted into the the thickest part of the meat registers 150-155°F. Tent the bird with aluminum foil if the skin begins to brown too much.
Cover with foil and rest for at least 10 minutes before slicing, the internal temperature will rise to 160°F as it rests.
Reserve pan drippings for gravy if desired.
https://www.foodiecrush.com/juicy-roast-turkey-breast-and-friday-faves/