A flavorful alternative to roasting an entire turkey on Thanksgiving. Compound butter is the secret ingredient to keeping things moist and tasty!
| Servings | Prep Time |
| 8 people | 20 minutes |
| Cook Time | Passive Time |
| 1.5 hours | 1.5 hours |
|
|
|
|
A flavorful alternative to roasting an entire turkey on Thanksgiving. Compound butter is the secret ingredient to keeping things moist and tasty!
|
Ingredients
- 6-8 lbs bone in turkey breast
- 5 cloves garlic chopped
- 1 tbsp chopped rosemary
- 1 tbsp chopped sage
- 1 stick butter
- 1 cup dry white wine
- salt
- pepper
Servings: people
Instructions
Compound Butter
- Cube & soften butter. Add garlic, rosemary, sage, & a tsp of salt and pepper. Stir until well combined.
- Wrap in a piece of plastic wrap or parchment and roll into a log. Place in the freezer for about 15 minutes or until hard & easy to slice.
Turkey Breast
- Preheat oven to 325 degrees. Remove turkey breast from packaging & drain. Pat dry & place in a roasting pan, skin side up.
- Slice compound butter & place discs underneath the skin and on top of the bird. Add wine to the bottom of the roasting pan & liberally salt & pepper the outside of the bird.
- Roast for 1.5-2 hours or until the internal temperature reaches 165 degrees. Remove from oven & rest for at least 15 minutes.
- After the bird rests, carve & slice the breasts, placing back into the pan drippings to keep moist.
Share this Recipe