The Perfect Herb Roasted Turkey Breast

This recipe is perfect if you’re having a small holiday gathering and don’t want to cook a whole big turkey.  It turned out so juicy and tender even though I was worried about cooking such a large piece of breast meat. I think the fact that I seared it all over first really helped.

Ingredients:

Serve 4 

• 1 boneless turkey breast 3lbs 

• 1 stick of butter softened

• 1 tbsp of chopped rosemary

• 2 tbsp chopped fresh sage

• 1 tbsp chopped fresh thyme 

• 1 tsp salt

• Sprinkle of pepper

• 2 tbsp olive oil 

• 1 onion chopped

• 2 carrots peeled and cut into chunks

• 2 celery stalks

• 3 bay leaves 

• 3 cloves of garlic squashed 

Method:

Note - If your turkey breast has a string mesh around it, keep it on as it’s holding the whole thing together and you can rub the butter and sear it while it has the string on.  Once it’s cooked you can just cut it off before slicing.

Add the chopped onion, celery, carrots, garlic cloves and bay leaves to a small baking dish that will fit the turkey breast. 

Add the chopped herbs to the softened butter with the salt and a pinch of pepper.  Rub 3/4 of the herb butter over the turkey breast. In a large skillet heat the olive oil on a medium heat.  Add the turkey breast when hot and using some tongs turn the turkey breast so that it browns on each side.  This sears the meat and helps keep the juices in. 

Pop the turkey breast on top of the cut vegetables, spoon the left over herb butter on top.  Cover tightly with foil and pop into your preheated oven for approx 50 -60 minutes @ 350f / 180c. The juices should run clear when it’s ready, no blood.  You can also check it with a meat thermometer by poking it into the thickest part of the breast, the temperature should read 165f 

Leave to rest for 15 minutes before carving. You can leave the foil on to keep it warm.