Ingredients:

  • 1 (3.5 lb) bone-in or boneless turkey breast, thawed completely
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp (4g) fresh rosemary, finely chopped
  • 1 tbsp (4g) fresh sage, finely chopped
  • 1 tsp (2g) smoked paprika
  • 1.5 tsp (9g) kosher salt
  • 1 tsp (2g) cracked black pepper
  • 2 large carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 large yellow onion, quartered
  • 1 cup (240ml) low-sodium chicken broth

Instructions:

  1. Pat the turkey breast extremely dry with paper towels to ensure crispy skin.
  2. Using your fingers, gently separate the skin from the meat to create a pocket for the compound butter.
  3. In a small bowl, combine softened butter, minced garlic, rosemary, sage, smoked paprika, salt, and pepper.
  4. Stuff two-thirds of the herb butter directly onto the meat under the skin, then slather the remaining butter over the outside.
  5. Preheat oven to 425°F (220°C). Arrange carrots, celery, and onion in a roasting pan and pour in the broth.
  6. Place the turkey breast on the bed of vegetables. Roast at 425°F for 15 minutes to brown the skin.
  7. Reduce oven temperature to 325°F and continue roasting until an instant-read thermometer reaches 165°F in the thickest part (approximately 1 hour additional).
  8. Remove from oven and let rest for 20 minutes before carving to allow juices to redistribute.