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Sometimes holiday dinners are hard to adjust to once you have an “empty nest”. Cooking an entire turkey is just too much! However, one year I found that around the holidays, some grocery stores (i.e. Sprouts) chop up whole turkeys in their meat departments, and package the parts separately. Since we usually only like the white meat anyway, it works perfect to just purchase a bone-in turkey breast to roast instead of an entire bird.
While it’s probably not the healthiest way to cook the turkey, I think brushing herbed butter under skin before cooking is what makes this turkey breast so yummy!
Roasted Turkey Breast
Ingredients
- 4 lb bone-in, skin-on turkey breast 3-4 lb range, thawed, if frozen
- 3 Tbsp butter, melted
- 1 tsp salt
- ½ tsp dried thyme leaves, crushed
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp pepper
- 1 ½ cup chicken broth
Instructions
- Preheat oven to 325° F
- Rinse turkey breast and pat it dry with a paper towel.
- Place the turkey breast, skin side up, on a rack inside a roasting pan.
- In a small bowl, combine 3 Tbsp melted butter, 1 tsp salt, ½ tsp dried thyme leaves (crushed), ½ tsp onion powder, ¼ tsp garlic powder, and ¼ tsp pepper. Mix well.
- Loosen skin from the turkey and brush half of the butter mixture on the flesh;
smooth the skin back over the turkey and secure with a toothpick. - Brush remaining butter mixture over the turkey skin.
- Pour 1 1/2 cups chicken broth into the bottom of the roasting pan.
- Roast the turkey at 325 degrees F for 1 hour 30 minutes (or until turkey reaches 160 degrees F). Baste the turkey occasionally with the juices from the pan.
- Remove from oven, cover the turkey and let it rest for 10 minutes before carving.
Tried this recipe?Let us know how it was!
