Prep Time: 10 mins
Cook Time: 1 hr 20 mins
Resting Time: 15 mins
Total Time: 1 hr 45 mins
2-3 Tips for olive oil
1 Tsp fresh parsley leaves chopped + 2 sprigs
1 Tsp fresh rosemary leaves, chopped
1 tsp salt
1 tsp pepper, freshly ground
1 tsp sweet paprika
1 tsp ground-dried sage
1 tsp dried thyme
2 cloves minced garlic (more to taste)
1 Tsp butter, cut into small pieces, room temperature
4-6 pound turkey breast skin on, bone-in
1/2 cup of white wine or chicken broth
1. Suggested Oven Temperature: 165 degrees C (350 degrees Fahrenheit). Make sure the bottom of a 9×13 baking dish is lightly oiled or set a prepared roasting rack in the dish.
2. Prepare a garnish of chopped parsley and rosemary. Don’t use the other two sprigs of parsley just yet.
3. Put the herbs and spices and olive oil in a little dish. Combine and mix to form a thick paste.
4. Place the turkey breasts, skin-side up, in the preheated baking dish. Use your fingers to gently loosen the skin, and then massage half of the mixture all over the turkey.
5. Place a parsley sprig beneath the skin of the breast on each side and smear tiny pieces of butter with the herb mixture inside the skin.
6. Apply the remaining herb paste by massaging it into the skin.
7. To the pan, add some wine or chicken broth.
8. Prepare the oven to 400 degrees Fahrenheit and roast the turkey for 20 minutes per pound. When the interior temperature of the turkey hits 160 degrees Fahrenheit, it is done. The thickest part of the breast is the best place to check the temperature.
9. After removing the turkey breast from the oven, let it 15 minutes to rest beneath a loose tent of aluminum foil. It’s important to let the turkey rest so that the liquids can redistribute, and the internal temperature may rise to 165 degrees Fahrenheit. There shouldn’t be any pulp or pulpy bits left in the juices.
10. Put the turkey on a chopping board, and then slice the breast in half horizontally.
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