110 minutes
This recipe delivers a perfectly roasted turkey breast boasting crisp, golden skin and tender, moist meat. Mastering this balance is now within reach for your holiday table or sophisticated dinner.
Unsalted Butter, softened
tablespoons
teaspoons
teaspoons
Whole Turkey Breast, bone-in, skin-on, excess fat trimmed, patted dry
0 lb
cups
1. Butter Preparation
Preheat the oven to 425 degrees F, adjusting the rack to the middle position. In a medium bowl, blend the softened butter with table salt and ground black pepper using a rubber spatula until the mixture is well combined.
2. Turkey Prep
Gently separate the skin from the meat of the turkey breast, taking care not to tear the skin. Evenly spread and massage the butter mixture beneath the skin on both sides of the breast, then smooth over the skin to ensure even coverage.
3. Roasting Setup
Prepare a V-rack by spraying with nonstick cooking spray and place it inside a large roasting pan. Position the turkey breast on the rack, skin side up, and pour 1 cup of water into the bottom of the roasting pan.
4. Initial Roasting
Roast the turkey at 425 degrees F for 30 minutes to set the skin to a nice crispness.
5. Temperature Reduction
Lower the oven temperature to 325 degrees F and continue roasting until an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F, which should take about 1 hour longer.
6. Rest and Carve
Once cooked, transfer the turkey breast to a carving board and let it rest for 20 minutes to allow the juices to redistribute. Carve the turkey breast as demonstrated in the provided illustrations and serve.
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