Roast Turkey Breast (Butter, Sage and Garlic)
If you want to roast an entire turkey or have a small group to feed, then this simple succulent herb Roast Turkey Breast (crown) is for you!
Ingredients
- 3 kg raw turkey breasts/crown/buffe (raw, bone-in) (NOTE 1)
- 150 gm unsalted butter
- 4 large garlic cloves
- ⅓ cup finely chopped sage leaves (fresh, not too packed) (NOTE 3)
- 1 tsp salt
- ½ tsp black pepper (freshly grinded)
- 2 cups water
- 2 tbsp olive oil
Instructions
- Remove the defrosted turkey from the fridge and let it rest at room temperature for 30 to 60 minutes (depending on how warm your place is)During the last 15 minutes of resting the turkey, preheat the oven to 180°C (360°F) or 160°C (320°F) for fan-forced ovens. In a bowl, use a fork to mix the butter, garlic, sage, salt and pepper together until well combined.
- Line a large roasting tray with baking/parchment paper, then place foil over it (this is optional but makes cleanup much easier). Place the roasting rack in, then pour 2 cups of water inside the tray.Place the turkey on the roasting rack and use a paper towel to pat the turkey (dry all over, including the cavity). Carefully insert a spoon between the skin and flesh, then use gentle pressure to separate them away from each other. Take care not to tear the skin.
- Place most of the remaining herb butter in between the flesh and skin. Massage the butter to move it evenly along the turkey breast. Rub some herb butter over the skin, then drizzle the skin with olive oil.
- Roast for an hour, then use a spoon to baste the turkey with its dripping, then continue roasting for another 30 to 60 minutes or until the thermometer reads 71 to 74°C (160 to 165°F) when inserted into the thickest part of the flesh.Allow the turkey to rest for at least 30 minutes (or 1 hour) before carving.
Notes
(NOTE 1) Turkey - My turkey breast (crown or buffe) weighed 3kgs (6.6lb), so you'll need one that weighs approximately between 3-3.5kgs (6.6-7.7lb). The turkey came frozen, raw and bone-in. It took me 2 days to fully defrost the turkey in the fridge.
(NOTE 2) Sage - To keep things simple, I just used sage leaves for my herb butter. However, you could swap sage for an equal amount of your favourite herb. Fresh parsley, rosemary, chives, thyme are all great choices, and you could also mix herbs together for your butter.
Leftovers - Allow the turkey to cool completely at room temperature, then transfer it into a sealed container and store it in the fridge for up to 3 to 4 days. Cooked turkey also freezes well for up to 2 to 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1servingCalories: 547kcalCarbohydrates: 1gProtein: 81gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 243mgSodium: 1066mgPotassium: 922mgFiber: 0.1gSugar: 0.2gVitamin A: 544IUVitamin C: 0.5mgCalcium: 64mgIron: 2mg