Prep Time: 10 mins
Cook Time: 1 hr 20 mins
Resting Time: 15 mins
Total Time: 1 hr 45 mins
Ingredients :
2-3 Tsp 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
Instructions :
1. Set the oven to 350°F. Grease a 9″x13″ roasting pan’s bottom lightly, or lay a roasting rack in the bottom of the pan.
2. Chop the leaves of rosemary and parsley. Keep the remaining 2 parsley sprigs aside.
3. Combine all the spices and herbs with the olive oil in a small bowl. Combined to form a loose paste.
4. Put the skin-side-up turkey breast in the roasting pan you just prepared. Rub half of the mixture on the turkey skin after using your fingers to gently loosen the skin.
5. Put a parsley sprig beneath the skin on either side of the breast after spreading a thin layer of butter and the herb paste within the skin.
6. Over the top of the skin, apply the remaining herb paste.
7. Fill the pan with wine or chicken broth.
8. About 20 minutes per pound are needed to roast the turkey in a preheated oven. When the turkey reaches 160°F inside, it is finished. Check for warmth in the area of the breast that is the thickest.
9. After taking the turkey breast out of the oven, let it rest for 15 minutes under a loose tent of aluminum foil. Don’t omit this step since it enables the turkey to attain its ultimate temperature of 165°F and disperse its fluids. Now, the fluids ought to flow freely.
10. Slice the turkey after removing the breast from each side and placing it on a chopping board.
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