Ingredients
Method
Prep & Compound Butter
- Position an oven rack in the lower third of your oven and preheat to 400°F (200°C). Lightly grease a sturdy roasting pan or enameled cast iron skillet with roasting rack.
- In a medium mixing bowl, mash together softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, olive oil, kosher salt, black pepper, and smoked paprika until a smooth, fragrant green-flecked paste forms.
- Pat the turkey breast completely dry inside and out using paper towels (dry skin is crucial for ultra-crispy skin). Carefully slide your fingers under the skin over the breast meat to gently loosen the skin without tearing it.
Season & Roast
- Spread about two-thirds of the garlic herb butter directly underneath the loosened skin, rubbing it evenly across the meat. Rub the remaining herb butter all over the outside of the skin.
- Scatter onion wedges, halved garlic head, lemon halves, and herb sprigs into the bottom of the roasting pan, then pour in 1 cup of chicken bone broth. Place the seasoned turkey breast skin-side up on the rack directly over the aromatics.
- Roast at 400°F (200°C) for 20 minutes to jump-start skin crisping. Then reduce heat to 350°F (175°C) and continue roasting for another 40 to 50 minutes, basting with pan juices once or twice halfway through. (If the skin browns too fast, tent loosely with aluminum foil).
Rest, Carve & Serve
- Insert an instant-read meat thermometer into the thickest part of the breast without touching bone; it should register 160°F (71°C). Residual carryover cooking will bring it to the FDA-safe 165°F (74°C).
- Transfer roasted turkey breast to a cutting board. Tent loosely with foil and let rest for a full 15 to 20 minutes to lock in every drop of moisture.
- Carve breast meat across the grain into thick, succulent slices. Fan out on a warm platter, drizzle with strained pan drippings, garnish with fresh herbs and roasted garlic, and serve warm.