The juiciest, tastiest Thanksgiving turkey you can have, should you choose to do individual protein dishes one year. This recipe makes enough turkey for two servings, so you can still have those day-after leftovers. We recommend putting on your eating pants before conquering this mountain.
- Yield: 2 Servings
- Preparation Time: 10 Minutes
- 1 skin-on, bone-in turkey breast
- 6 tablespoons unsalted butter, softened
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ head garlic, cloves peeled and crushed
- Preheat the oven to 425°F.
- Using your hands, gently loosen the skin on the turkey breast and rub butter under the skin and over the entire breast. Season with the salt and black pepper.
- Place the thyme and rosemary sprigs and crushed garlic cloves on a large rimmed baking sheet, and place the turkey breast on top, skin side up.
- Roast the turkey breast, turning the whole baking sheet halfway through the baking time to ensure even browning, for 45 to 55 minutes, or until the skin is crispy and the thickest part of the turkey breast registers 160°F on an instant-read thermometer.
- Transfer to a platter and let rest for 15 minutes before carving and serving.